We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I don't want to suggest I invented the wheel and many posters are possibly doing this but....
When I cook spatchcocked chicken I go indirect until it hits the required temp then remove platesetter and grill direct for a couple of minutes per side. It really crisps the skin up and eliminates any rubbery skin. Like I said, not rocket science but a simple technique the gives eggcellent results.