I'm giving it a run -my 1st Spatch Chicken! And, I have read a bunch of posts here from you good folks and think I have a pretty good handle on the set-up, getting it my LBGE, cooking temp, etc.
I've also read a lot about getting the skin crispy, etc. etc. Well, that doesn't really apply to me - my family doesn't eat the skin (file that under the category of "Things to know before you marry a woman in the healthcare field!")
So, that's my question: In that every pic I see has the skin on the bird.......has anyone had any experience in cooking the chicken the BGE without the skin?? Because the Egg retains moisture in the bird so well, I am wondering if the skin is needed (as it might be when you oven roast it)? I want to season the bird with DP - but, that all sits up on the skin.
Any advice would be greatly appreciated.