Did my 1st spatchcock whole chicken today...great results EXCEPT the rubbery skin...I did not do a true smoke ( No time) Grilled at 350 for exactly 1 hour without flipping ( Medium big Green Egg ) The chicken looked good enough to be onl the cover of bonAppetit' magazine, but alas the skin was rubber ( Interior meat was awesome). Any Advice..Dont want to burn it.. or break the beautiful skin... Thanks.
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3/24/09 at 9:01pm