I'm hooked

JM3

Well, I got my BGE Friday. So far I've cooked 2 pork loins, a pork but, some ABTs and a spatchcocked chicken. Some of the best food I've ever eaten in my life.
I had gotten a good chuckle over Naked Whiz's how juicy is spatchcocked chicken (see link). I now see that it was a true story and I'm sorry for ever doubting it (despite what the disclaimer says). I couldn't believe how juicy, and tender the meat on the chicken was. Three out of four children in the house raved about the chicken. The fourth is only 21 months so he doesn't talk too much, but he sure did eat a whole plate of chicken.
I cooked the chicken on unraised grid and really enjoyed the crisp brown underside. I'm going to have to work on drying out the skin so it is a litte crispier. Crisp skin, juicy and tender chicken; ahh Nirvana.
Ribs are next. Not till Tuesday though. I have a meeting tonight.[p]John
[ul][li]How Juicy Is A Spatchcocked Chicken?[/ul]

GrillMeister

JM3,[p]Welcome to the brotherhood of Eggism! You've crossed over.

Tom Harmon

JM3,[p]Make sure your temp is about 350........ You need the higher temps for crispier skin. Also, some folks push up the skin and put the spices/herbs under the skin, more flavorful AND no burning of the spices/herbs as they're protected by the skin......[p]tlhrtp

Prof Dan

JM3,[p]Here is my crispy-skin method, for whatever it's worth: I do the chicken at 300 for an hour [half hour per side]. At the last minute, I open up the vents and get the fire up to 350 or so, and then I flip the chickens every few minutes over a hot fire. Nice and crispy.[p]