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Spach chicken help!!
Ashford85
Posts: 5
Wondering what exactly it is, I see a lot of post about it do could u explain to me how to do it like a good recipe?
Comments
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I do this: guessing you are talking chicken. Cut out the backbone by cutting down both sides and open up. If I have time I leave uncovered overnight in the fridge. If not, no worry. I never oil. I like Butt Rub or coffee rub. Cook direct at 375/400 high in dome. Never turn over, cook skin side up. This will work with chicken, Cornish Game Hen, or turkey.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. -
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What do you mean cook high in dome? Like our it on a platesetter?
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This is a 22 1/2 Weber grill raised with 3 bricks .This puts at the felt ine.With these bricks and grate,I have 2 differant heightsLET'S EAT
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I always cook skin side down for 15 min. Then flip for remainder of cook. The skin gets nice & crispy! I've never cooked it at the felt line. It has always been cooked direct at standard level. It is delicious this way!Mark Annville, PA
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12 different ways to do anything on an Egg and 11 are always right (that other one works out fine). I go above felt line, direct, skin up and never turn over. I am just lazy.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd.
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12 different ways to do anything on an Egg and 11 are always right (that other one works out fine). I go above felt line, direct, skin up and never turn over. I am just lazy.
+1 for same method. -
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Whiz you are an eternal wealth of knowledge! Appreciate it!
Only 3 things in life matter. Family, Steelers and my BGE!!
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