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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

need ideas on getting skin crisp

TennisbumTennisbum Posts: 228
edited November -1 in EggHead Forum
did a spatchcock chicken for dinner, so no pics cause you all have seen enough of them. I cooked at 350 and the last 15 minutes or so I opened up the vents and let the temp take off, to get the skin crisp. Although it looked good the skin was not as crisp as I would have liked. The breast was 160 and the thigh went up to 190 so the temps were ok
Any suggestions would be appreciated.


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