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Crispy chicken skin
Date: 2007/08/29 15:13	By: gdenby	Status: User

Gold Egger

Posts: 923

Vinny,
The above spatchcock was done by bringing the temp up above 450 dome, and searing the bird skin-side down for about 10 minutes, then flipping, and closing the vents so the temp dropped to about 350. I don't have my notes handy, but I recall that it was about 40 minutes to reach 170 in the thigh. The skin was really crisp, but the bird remained moist. I don't recall the rub.

gdenby