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Smoked Habenaro Chicken

Mr HollowayMr Holloway Posts: 2,034
edited 2:11AM in EggHead Forum
A friend gave me a jar of his homemade smoked habenaro rub. This stuff is hot but has amazing flavour. The plan was for the upside down method, then I totally messed up the bird trying to get it on the new holder(first beers after 14 days :woohoo: )
Spatchcock it is
Some pics
The bird looks a little broken
spatched.jpg

A little asparagus
asparagus-1.jpg

Chicken ready
spatchdone.jpg

Plated with some mashed taters and mushroom gravy. The chicken was super moist and the rub added a very nice kick.
chickenplated.jpg

Thanks for looking

Shane

Comments

  • elzbthelzbth Posts: 2,075
    14 days - no beer? :ohmy: Amazing comeback - the chicken looks perfect. I've never cared for asparagus, but yours looks delicious.... ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Very nice Shane. Your chicken has a nice color to it. :P
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Elizabeth
    It was a long 2 weeks :laugh:

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Tim
    The skin turned out really tasty with the rub :)

    Shane
  • 2Fategghead2Fategghead Posts: 9,623
    I bet cause it looks great! :P

    How long do you leave the green stuff on?

    I hardly eat asparagus but, I should. :)
  • Mr HollowayMr Holloway Posts: 2,034
    Hey Tim
    The asparagus was on for about 10 min, raised grid, around 400 dome temp. The prosciutto wrapped around, helps it taste better :laugh:

    Shane
  • GriffinGriffin Posts: 7,583
    That looks really great, Shane. The rub sounds wonderful. I'd love more details, but I'm sure he would say "If I told ya, I'd have to kill ya." Great job on that cook.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • MickeyMickey Posts: 18,431
    Nice chicken, rub sounds worth it....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Jason
    I will find out more about the rub and pass on any info I can :)

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Mickey
    It's spicey but there is some great flavour there :)

    Shane
  • Hi Shane. It's not a beauty contest, it's about the taste! I bet it was good. And beer always helps!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Faith
    That poor bird took a beating before it got on the Egg.
    Maybe that is what made it so tender :laugh:

    Shane
  • SmokeyPittSmokeyPitt Posts: 9,522
    Looks great as always Shane. Every once in a while I like going 14 days without beer...just so I can get more mileage out of each beer!

    Just curious- what is the upside down method for chicken? Is this some new rack/gadget I need to buy?
    - I used the search and found some info on the inverted yardbird.

    Asparagus looks great! I love asparagus alone, so wrapped in salty swine can only make it better.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BeliBeli Posts: 10,751
    Shane this is one of the best birds I've seen here :ohmy: :laugh: , nicely served. Congratulations & Salud!!!!!
  • Egg JujuEgg Juju Posts: 658
    looks and sounds delicious! I must try asparagus that way sometime as I find it to be delicious with salt and pepper.
    Large and Small BGE * www.quelfood.com
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks SP
    The upside down method was posted by Little Steven.
    It is a great way to cook a whole bird.
    Here is the first one I tried
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1069712&catid=1#
    Some chicken holders can be modified for this :)

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    Thank you very much Beli
    Much appreciated coming from you :)

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks CC
    Like SmokeyPitt said, the salty swine only makes it better :laugh:
    We have a local roadside stand opening soon.
    I can't wait for this season :)

    Shane
  • eenie meenieeenie meenie Posts: 4,392
    Shane, looks great! :)

    How hot was it?

    Mmmmmmm mushroom gravey. :)
  • Egg JujuEgg Juju Posts: 658
    :) One cannot go wrong with salty swine. Works every time! :)
    Large and Small BGE * www.quelfood.com
  • Is that Loco_Engr's morel mushroom sauce ? :woohoo:
  • JerzeeJerzee Posts: 84
    Looks delicious!
  • Mr HollowayMr Holloway Posts: 2,034
    Hi Rebecca
    It had some nice heat but didn't burn your mouth. I really liked the flavour it added.
    The mushroom gravy was a craving :)

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    :laugh: :laugh:
  • Mr HollowayMr Holloway Posts: 2,034
    Hi DOW
    I wish, just plain white mushrooms for this
    Tried a couple of different types of wild shrooms up this way, still have to try the morel :)

    Shane
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Dan :)

    Shane
  • HossHoss Posts: 14,600
    Looks like a mightyfine feast to me. :)
  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Hoss :)

    Shane
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