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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

The chicken debate at my house

So, I've cooked rotisserie chickens on a weber 470 for about the last four years. They've been given every praise right up to 'sex chicken' (and no, he's not getting any). Simple seasoning and a little smoke is all they get. They are incredibly good.

When I started on this forum I was really interested to compare the spatchcock chickens done direct. Today was the day.

I would argue they both have merit. Texture is very similar. My wife did not like the flame kissed flavor; I did. Indirect might be a closer battle. So far, we have one weber and I would say I am neutral. But it's hardly over.

Pizza between the two however, no contest.

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