It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!
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What was your egg setup? An hour and fifteen minutes is about thirty minutes more than what it takes me to cook them? How big were the chickens? Have you checked your thermostat? I cook my spatchcocks at 350 degrees, indirect in less than 45 minutes. Now my chickens are fresh locally raised chickens and 3 to 4 pounds, and cooked high in the dome. I brine them 12 to 24 hours ahead of cooking. I use different poultry seasonings, but the chicken always comes out great, and never tough. Sometimes my thigh finish temperature my end up around 190 internal degrees as the breast hit 165 degrees, but the meat is still tender and full of juices. Also was your egg "completely" stabilized before loading the chicken onto the grill?