Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcock chicken face up or down???
Options
EmandM'sDad
Posts: 648
About to start a spatchcocked chicken raised direct. Should I start skin up or down..?.
Comments
-
You could do skin down for 10-15 minutes for chrispyness and then turn skin up for the duration.
-
Thanks Richard that' kinda what I was thinkin'
-
YUMM. I start skin down so the hot grate does it's thing and leaves crusty grill marks. Rotate the grate every 10 minutes to keep things even. Flip after 30 minutes and bring to temp.
-
How did the sauce come out looked waaaaayyyyy hot!
-
It is good! Very hot but with flavor. Not just pain. I'm the only one in this house who will eat it so I'm giving most away to poor souls at work. Maybe it will get better with age and I'll share next time I see you.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum