Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

The best way to get moist white chicken breasts I have found

LitLit Posts: 2,784

I have been trying to eat better so I have been cooking alot of chicken breasts. This is the best way I have found to not dry it out. Started with bone in skin on chicken breasts and pulled the skin back and added a pad of butter, cluck and squeal, and some sticky fingers habenero sauce. Pull the skin back over and cook indirect at 350-375 dome to 160-165 degrees. They will finish at different times so you have to keep checking individually once they get close. Once pulled I foil them for a half hour or so and then remove the skin and pull it. Publix had them on sale so I made 2 weeks worth.image.image.image.image.image



Sign In or Register to comment.