Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Quick Questions on Air Drying Spatchcock Chicken Skin

Planning to do some Spatchcock again this weekend.  I want to let it sit in the fridge for a while...

Questions:

Do I go ahead and rub with oil and add the dry rub before I put it in the fridge or wait to do that until right before I put it on the grill?

If I put it in tonight (Thursday) and cook it Saturday afternoon, is that too long to sit in fridge?

Covered  or  not while in fridge?

Thanks!
BJ


Men of integrity expect to be believed, but when they aren't, they allow time to prove them right.
·

Comments

  • StyerStyer Posts: 25
    I usually let mine sit in the fridge al natural for 24-48 hours and then add rub about an hour or so before putting it on the egg. Also for that hour I let it sit out at room temp. 
    ·
  • HankyorkeHankyorke Posts: 146
    edited August 2013
    I let mine sit in a baking dish uncovered overnight, then drain & rub in the morning, back to the fridge uncovered, and finally sit out for an hour before I toss it on the BGE.  SWMBO likes the crispy skin...

    LBGE

    BTFU!

    ·
  • MickeyMickey Posts: 16,268
    I don't set it out for an hour. But 24/36 hours is fine uncovered in fridge.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • JRWhiteeJRWhitee Posts: 2,609
    I would brine it overnight then leave it open in the fridge Friday and Saturday, oil and rub it before you cook it. If you can get it higher than the felt line on the egg the more crispy the skin will be. I did one last week like this and skin was very crispy. For the brine 1 gal water 1 cup kosher salt 1/2 cup sugar and what ever herbs you like, i crush about 6 or 8 garlic and throw it in.
    image.jpg 2.1M
    image.jpg 945.2K
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




    ·
  • The point of air drying is to dry the skin.  If you were to cover the skin with oil, the moisture in the skin wouldn't be able to evaporate.  Leave that part until the end.
    The Naked Whiz
    ·
  • ajjajj Posts: 3

    Do you cut it before air drying it in the fridge? or air dry and cut spatchcock afterwards?

    ·
  • CANMAN1976CANMAN1976 Posts: 1,549
    ajj said:

    Do you cut it before air drying it in the fridge? or air dry and cut spatchcock afterwards?

    Personally I cut it up first because if done after you usually get yer bird wet again...lol

    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
    ·
  • I take the skin off and cook the bird without it. Try it sometime. You won't notice the difference. IMHO it's better because the rub gets on all of the meat surface.
    Mark Annville, PA
    ·
Sign In or Register to comment.