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.
Chickens - leaping frog and spatchcock
Decided to mix it up, one of each, brined for three hour in diluted brine 3/4 gal water, 1/2C salt, 1/4C sugar
chicken seasoned with Mickey's rub, pan of vege lightly seasoned with EVOO S&P dried herb, pre zapped for few minutes in microwave to synchronise finish time with chicken. skin came out chewy but meat was very juicy and flavourful, should have cooked at 400-425 instead of 375?
vege nicely carmelised and slightly charred at the bottom, I used copper tees to create space between pan and Conveggtor:
plated with pineapple salsa (pineapple, cilantro, onion, red pepper, chilli, lemon juice, sugar, salt):