TentHunter
Moderator
Nothing fancy, just playing around here with a spatchcock chicken coated with mayo, sage, salt, pepper & rosemary. Cooked in the MAK running Apple pellets at 400°.
I'm pretty happy with the crispy skin we've been getting using the mayo/high heat combo. I just want to see if flipping it over for the last 10 minutes or so improves it any more.
It turned out great. Nice crispy skin like we've been getting. The skin was maybe a tad more crispy, but it's really hard to say without a side by side comparison. All I know is it was good. I really like the sage/rosemary/pepper flavor profile with the Applewood smoke. It makes a great flavor combo.
I'm pretty happy with the crispy skin we've been getting using the mayo/high heat combo. I just want to see if flipping it over for the last 10 minutes or so improves it any more.
It turned out great. Nice crispy skin like we've been getting. The skin was maybe a tad more crispy, but it's really hard to say without a side by side comparison. All I know is it was good. I really like the sage/rosemary/pepper flavor profile with the Applewood smoke. It makes a great flavor combo.