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Sunday Dinner

I'm a little sad.  My wife and I traditionally take the last week of the Olympics off and spend time together watching events and having a good time.  Well, the week is over and it's back to work tomorrow.  At least the week ended well with a 3 Cs dinner - chicken, cauliflower, and couscous.  :)  I really love grilling chicken on the Egg.  I think that between chicken pieces and spatchcock whole chickens they have accounted for 75% of my Egg cooks.

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Comments

  • SGHSGH Posts: 23,996
    New2Q
    Impressive looking grub you got there. Time to branch out and put some pork on the plate!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • New2QNew2Q Posts: 164
    edited February 2014
  • SGHSGH Posts: 23,996
    New2Q
    Correction. Time for some MORE pork!!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • New2QNew2Q Posts: 164
    Now that you mention it I've only smoked one port butt.  Maybe it's time for some more pulled pork?  Oh, and after my success with the cold-smoked salmon this weekend I'm also planning on trying my hand at some alchemy to turn pork belly into bacon. ;) 
  • SGHSGH Posts: 23,996
    New2Q
    Sounds like a plan to me. Making bacon is no problem. There is a lot of people on here willing to give advice on the subject if you need it. Just ask brother. Gook luck and keep on cooking!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • New2QNew2Q Posts: 164
    edited February 2014
    @SGH - Thanks, but there's no problem keeping cooking.  They'll have to pry my grill tools from my cold dead hands. :)
  • What did you use for the brine?
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • New2QNew2Q Posts: 164
    @Mike_the_BBQ_Fanatic
    Brine?  For the chicken or the pork chop mentioned in the linked post?  The chicken was a last minute cook and wasn't brined.  I find that as long as you don't go much over 170 for chicken there's still a lot of moisture.
  • New2Q said:
    @Mike_the_BBQ_Fanatic
    Brine?  For the chicken or the pork chop mentioned in the linked post?  The chicken was a last minute cook and wasn't brined.  I find that as long as you don't go much over 170 for chicken there's still a lot of moisture.
    Sorry, I was reading a lot of posts late at night...I think I intended this question for another post on pork chops...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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