Crispy Skin Chicken

kent8888

I had good luck yesterday with crisp skin and very tender moist meat. I believe the key to the crisp skin was a very long uncovered refrigeration. I washed and dried the chicken the day before and gave it about 24 hours in the refrigerator. 2 hours before cooking I coated it with olive oil and BGE Zentsational rub. The rub has a nice combination ginger, sesame and other spices. 
We were very happy with the result, even though my cooking technique left a lot to be desired. Although, I thought the temp was stable at 350, when the bird went in I had a drop to a grill temp of 270. Most of the 1 hour 20 minute cooking was with a slowly rising temperature, finally getting to a grill temp of 410 and internal breast of 165. 
I guess you have to cook with the temperature you have not the one you planned for.

johnmitchell

That is one fine looking bird..Great post

mlc2013

however you did it you got there looks just fine

Griffin

You're going to get a drop in temperature when you add meat, especially if its cold coming out of the fridge. Don't fight it, just let the Egg do its thing. If I have it stabilized before adding meat, I don't even look at the thermometer after I add. 350 works for chicken, but don't be scared to bump it up and cook it faster. I generally go 400 at least with my chicken, but then again I use an adjustable rig and cook it raised direct above the felt level.

wardo

@kent8888 nicely done on the bird.  I think you're right on with the "dry aging" of the bird.  I've read a lot of posts here suggesting that and I've been having good success with that as well!

kent8888

Thanks to all for the encouragement and good advice.