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SKIN UP OR DOWN
WHAT IS THE BEST WAY TO COOK A SPATCHCOCK CHICKEN SKIN UP OR DOWN INDIRECT. COULD THIS BE WHAT CAME FIRST THE CHICKEN OR THE EGG?
I do mine skin up, direct
Florida Grillin Girl
Skin up. I did it direct on the mini but indirect would probably be better.
Happily egging on my original large BGE since 1996... now the owner of 7 eggs. Call me crazy, everyone else does!
I usaully start mine skin side down direct to get a good crust on it. Then finish it off skin up.
I start my chicken off with the skin up. I cook it direct raised grid at 400 degrees. After 30 minutes or so I flip the chicken over for about 10-15 minutes with the skin down. This helps crisp it up. I then turn it back over and baste with whatever sauce I am using. I let it cook for a few more minutes until the breast are 165 internal...never had a bad one yet....
It usually takes about an hour for the chicken to be done....
i always cook chicken raised grill direct. i start up for about 5 to 10 min, then flip it when the skin looks a little wet, then flip it back up top to finish it. i like to work on crispy skin in the beginning of the cook instead of towards the end. so its skin up/down/up. i also like to control temps with the bottom only and leave the top vent open with chicken, seems to help with crispy skin
Skin up on a raised grid. I cook mine around 350 to 400 until breast hits 155 to 160. If you dont have a raised grid use something else to get your grid level with or higher than the gasket. In this pic you can see I used Craftsman sockets. Theres lots of ways to cook a chicken on an egg and they're all great. My best is with this raised grid method and Dizzy Pigs Raging River.They are so juicy when they are done. I cut mine up on a cutting board and I had juice running off the board onto the counter. Happy Egging!
The chicken came first. The egg wasn't introduced until 1974.
by open you are not haveing any top on the egg?
would that make the open about the size of a credit card?
Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now).
Have tried it both ways and definitely prefer skin up on raised grill.
I DO IT SKIN UP INDIRECT AT 400 WITH OIL, DP AND A LIGHT DUSTING OF PAKO BREAD CRUMBS. IT TAKES ME 1 HR TO 1:20 DEPENDING ON TH SIZE OF THE BIRD. ITS COMES OUT CRISPY AND JUICEY.
THANKS FOR ALL YOU GUYS ANSWERS.
I'm with you, skin down for 5 or so minutes to get it rendering and slightly charred, then flip skin side up to finish the cook. Might go back to skin side down depending on how it looks near the end.
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