"After the pizzas were fired off, I noticed that the grill was still holding at a steady 600°Fâ€â€a great temperature for roasting a spatchcocked chicken.
600?!
Has anyone tried cooking a chicken at that high a temp? how'd it turn out? I would think the skin would certainly get crispy at that temp, but I'm not convinced the rest would turn out well.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
So I decided to try this tonight. It was a learning experience getting the BGE up to 600 for the fist time. I used meatheads Simon and garfunkle, assuming there was little enough sugar that it wouldn't be a problem. I started at about 610, most of the cook was around 580, falling off to around 550 toward the end. It turned out delicious! Crispy skin, and really really tender and moist!
yes, Indirect, BGE with plate setter in, legs up. Roughly 45 minutes, but I went by temp. Pulled it at 160, and it crept up to 168 over the next 5-10 min while testing on the cutting board.
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