Plan on doing my first Spatchcock chicken on the BGE tonight. Little intimidating. From reading here, it sound like 350-375 and it'll take about 45 min? Any other tips?
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spatchcock Chicken on the BGE - Tips?
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I don't really monitor temps for chix. I run as hot as the Kettle will go tryin' to get the skin as crisp as possible. The Weber dome thermo will regularly go somewhere over 400° and up to 500°, so I mentally just subtract 50° from that. I don't spatchcock because that shortens the cook, and I want the skin in the heat as long as possible.
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