EQUIPMENT
- Big Green Egg
- Conveggtor
- Foil
INGREDIENTS
- 2 whole chicken (3-4 lbs)
- Choice of Dry Rub Recommended: Lane’s BBQ Seasonings!
INSTRUCTIONS
Spatchcock the chicken, and season with Lane’s Rub of choice.
Prepare the Egg for indirect, with Conveggtor, at 350-375°F. Season the chicken. Put the whole chicken on the grill, meat side up, and cook up to 1-1/2 hours, or until it reaches an internal temperature of 160°F in the breast, and 180°F in the thigh. Remove to a platter and tent loosely with foil. Let rest for 5 minutes. Carve to serve.
Makes 4 servings
.png){kind=logo}
.png){kind=logo}
