Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spatchcock Skin Question

55Kevy55Kevy Posts: 117
I did a spatch chicken yesterday.  Dry brined it 24 hrs in the fridge, then a little evoo, SPOG, lemon pepper, on the egg raised direct at 350 - 375 (didn't monitor the temp closely) w/cherry smoke, done in 1 hr.  The bird had a great color and flavor.  My question is: the skin was more like leather than crispy.  It had a chewy texture that I didn't really care for.  Should I have run at a higher temp?

Kevin

Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR


Comments

  • kweitzkweitz Posts: 274
    I did one two weeks ago, pretty much the same as you. I started it skin down, got a bit charred! However, the skin and bird were delicious! Next time I’ll start skin up, then flip when close to the finish line. 

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

  • thetrimthetrim Posts: 5,705
    I usually start skin down as well, but I can't see it making that big of a difference.  I'll go about 400-425 on my spatchcocks.  Look forward to hearing from some other folks.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • fishlessmanfishlessman Posts: 23,020
    start skin down til crispy, then flip. starting skin down the grease puddles between the meat and skin and fries the skin. skin up the grease doesnt lift the skin off the meat keeping the skin wet longer and rubbery
  • 1voyager1voyager Posts: 306
    Here's my double-secret method for crispy spatchcock chicken:

    Rinse bird and dry thoroughly inside and out with paper towel.

    Run your fingers between the skin and breast meat. Go slowly. The skin tears easily.

    Insert a tablespoon of butter between the skin and beast meat.

    Season with kosher salt.

    Store bird on a rack in a sheet pan uncovered in the refrigerator over night. Don't be tempted to cover. You want the skin to dry further.

    I go elevated direct @ 350 degrees.






    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • jtcBoyntonjtcBoynton Posts: 2,111
    oil on the skin doesn't help.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Mattman3969Mattman3969 Posts: 8,056
    Open Package,spatchcock,dry with paper towel, rub, set egg to 425ish and cook the bird high in the dome.  Skin like tater chips 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • demodemo Posts: 152
    Uncovered, overnight, in the fridge is the key.
Sign In or Register to comment.
Click here for Forum Use Guidelines.