Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bricked Chicken Breast

tacodawgtacodawg Posts: 335
edited 1:37AM in EggHead Forum
Tried an old recipe with New Mexico chili powder,cumin,cinnamon and ground coriander for a dry rub. Then drizzles with EVO some garlic and cilantro. Grilled up high. This was before it went onphoto-32.jpg
Under the brickphoto-33.jpg
And ready to eat. Came out greatphoto-34.jpg
Thanks for looking. Wish I could share the taste.

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    Did you use a brick that was heated in the egg while it stabilized? :)
  • tacodawgtacodawg Posts: 335
    Not this time but that is a good idea. I wrap it in foil to keep it clean and so it won't stck to the chicken.
  • 2Fategghead2Fategghead Posts: 9,623
    Hey chicken is great and I'm sure your cook was great. :P
  • tacodawg, you are rockin'!!!!!

    will send email tomorrow :)
  • Love the marinade you used. Sounds great.

    But, if you didn't pre-heat the brick (which I agree sound like a great idea), what purpose did it serve?
  • tacodawgtacodawg Posts: 335
    It keeps the meat on the grill so it cooks more evenly. Does not allow it it to come up off the grill and it also reflects some of the heat down from the top.
Sign In or Register to comment.
Click here for Forum Use Guidelines.