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

I think I've got it !!!

Unknown
edited November -1 in EggHead Forum

The perfect Spatchcock chicken at last. In the past they were dry (over-cooked). I find that 60 minutes at 350 is too long - I have now been doing them (direct lower regular height grate) for 50 minutes (no longer) at 350 and the result is perfection !!! Tempature guage has been calibrated and is correct.[p]For your info.[p]Bully

Comments