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

Want to see how the EGG is made? Click to Watch

Producing crispy skin

Unknown
Unknown
edited November -0001 in EggHead Forum
Since the egg produces very moist meat, how do you obtain a crispy skin on chicken, whole or pieces wiyhout the use of breading?
· Share on FacebookShare on Twitter

Comments

  • Fidel
    Fidel Posts: 10,172
    Wineguy,[p]Right before putting them on the grid I make sure the skin in absolutely as dry as I can get it, rubbing with paper towels to get all moisture off. Before any condensation forms I rub a light coating of regular vegetable oil then sprinkle with rub. This produces a pretty nice crispy skin. You can also baste with a little melted butter before pulling off and letting that crisp the skin.[p]Olive Oil is not good for getting a crisp skin. I got this tip from someone here on the forums, and I don't recall the exact science behind it, but since I switched to veg oil I have had much better luck with my chicken.
    · Share on FacebookShare on Twitter
  • Haggis
    Haggis Posts: 998
    Wineguy,[p]A light dusting with cornstarch or flour will hold the grease and crisp up nicely. Except where it doesn't . . .
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Wineguy,
    Just increase the temperature to over 400 degrees at the end of the cook for 10 minutes or so.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    Wineguy,
    chicken thighs cooked on a raised grill direct at 275 for a little under 2 hours get nice and crispy skin.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • tjv
    tjv Posts: 3,846
    DSC_0166.jpg
    <p />Wineguy, I cook spatchcock chicken raised grid starting off at 400ish degrees with skin side down for 5-10 minutes until the skin starts to crisp. Then, flip the bird over, work the temp down to 325ish and roast the bird on the raised grid. Sometimes I'll go indirect in the middle of the cook depending on how the bird is coming along. [p]In the picture, bird on left is dry; bird on right is sauced. [p]I prefer to start crisping the skin early. If I wait till the end, good chance I'll crisp the skin and overcook the bird. I'm not the best on timing things. T

    www.ceramicgrillstore.com ACGP, Inc.
    · Share on FacebookShare on Twitter

Categories