Hey guys, I'm planning to do a whole chicken soon on my Grilla Kong. I planned to do it spatchcocked and cutting the back bone out to flatten and cook whole. It will be my first time doing a whole bird this way so before I get started I would like to turn it over to you all for any advice and suggestions...I.e. Rubs cook temp and times..
From what I've done in the past with whole chickens like beer can style I've had success and failures. I want crisp skin so I'm thinking of doing my cook temp around 275-300 in order to achieve it.
As always thanks for the help
Steven
From what I've done in the past with whole chickens like beer can style I've had success and failures. I want crisp skin so I'm thinking of doing my cook temp around 275-300 in order to achieve it.
As always thanks for the help
Steven
