jhblaze1
Well-known member
Hi all, wondering if I could tap the brain trust and get some help on my chicken. Last time I did it, I did 2 spatchcock and it came out fantastic except for the skin. The skin was rubbery and just gross. I was on the LSG offset at 325 til 160 internal then rested for half hour. I did mop them with BBQ sauce several times and suspect the skin was just kept too wet to ever get crispy and I should skip the mopping.
My guests loved the chicken but I didn't observe if they were eating the skin. I can't imagine how they could have They complemented the chicken relentlessly, even favoring it over a prime rib roast I cooked at the same time on the LSG
My aim is to get smoky, juicy chicken but with a real nice crispy skin.
How are you guys doing whole chickens or half chickens/spatchock etc?
Low and Slow? Keep dry while cooking? Hot and Fast?
I was thinking of trying low and slow until I'm about 150 or so and then throwing it right in the fire box over the coals to crisp up the skin.
I have the same guests coming for the Belmont Stakes and want to do chicken again but get the skin right this time.
My guests loved the chicken but I didn't observe if they were eating the skin. I can't imagine how they could have They complemented the chicken relentlessly, even favoring it over a prime rib roast I cooked at the same time on the LSG
My aim is to get smoky, juicy chicken but with a real nice crispy skin.
How are you guys doing whole chickens or half chickens/spatchock etc?
Low and Slow? Keep dry while cooking? Hot and Fast?
I was thinking of trying low and slow until I'm about 150 or so and then throwing it right in the fire box over the coals to crisp up the skin.
I have the same guests coming for the Belmont Stakes and want to do chicken again but get the skin right this time.