Basically, the title. Got my BGE last month. Grilled steaks & prawns, etc, awesome.
Tried a classic roast chicken with the little tower thingy up its butt and then a spatchcock chicken, In both cases…fine, not great.
In both cases I didn’t achieve that crispy skin I was hoping for and in the case of the spatchcock, even though I had a temperature sensor in the thigh that hit the correct target it was still worryingly bloody inside and I had to throw it back in for a while.
In both cases I used the convEGGtor and I feel like I’m going wrong there somehow. Was it, maybe, because I used the cast iron grill? Should I have used the regular wire one?
Any other tips for getting the best out of it? Thanks!
by LordBrixton
2 Comments
What temp did you have the egg set to? Did you start low to get it cooked then bump it right up to crisp the skin? Was the skin dry before you put it in? Try brining it over night then drying it and leaving it uncovered in the fridge for 12 hours to dry out.
Raise the temp at the end of the cook.