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Thighs and Breasts

xiphoid007xiphoid007 Posts: 508
Went with simple and sweet. Tsunami spin dusted over thighs and a breast for the wife who doesn't care for thighs. 350 indirect for 1 hour flipping in between. Just a little applewood for some gentle smoke. Let it roll up to 400 the last 15 for a little more color.

Found the best pastime ever to watch/regulate the temp, playing catch with my 9yo. That was probably the best part of the whole cook!

Pretty darn good. Will try 375 next time to see if I can get skin a little crispier, but over all, delicious. Served With a light salad, rice pilaf, and some beets. No plated pics as we had to get to baseball practice.
imageimage
Pittsburgh, PA - 1 LBGE

Comments

  • CanuggheadCanugghead Posts: 5,381
    I cooked my chickens, one spatchcock one leaping frog, at 375 indirect tonight and the skin was chewy too, next time I'll try 400-425.
    canuckland
  • That's nice, but not nearly as nice as the time you spent with your boy!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • xiphoid007xiphoid007 Posts: 508
    I've heard/read that letting the skin dry overnight in the fridge uncovered can really help crisp the skin. I may try that next time as well.
    Pittsburgh, PA - 1 LBGE
  • CanuggheadCanugghead Posts: 5,381
    Coating skin with corn starch (I sprinkle with a tea strainer) also helps but I was rushing tonight.
    canuckland
  • NPHuskerFLNPHuskerFL Posts: 14,474
    Food looks like a million bucks. Playing catch with your Son...Priceless! ;-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • UCFFANUCFFAN Posts: 36
    What internal temp are cooking before pulling and wrapping?

    Thanks!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited April 2014
    Quality time with your kid should beat out egging anytime! Glad you've found a way to combine the two and, I suspect, someday your son will be learning the egg-craft from you.

    Chicken looks great.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • TMayTMay Posts: 87
    I've been pulling the skin off mine, the seasoning penetrates the meat better, and is still plenty juicy.
    Rowlett, Texas
  • revolver1revolver1 Posts: 372
    I do mine naked. Just don't let them over cook. Light coat of oil and season.
    Dan, Columbia,Mo.
  • xiphoid007xiphoid007 Posts: 508
    160 for white, 180 for dark. Rest for 5-15.
    Pittsburgh, PA - 1 LBGE
  • NPHuskerFLNPHuskerFL Posts: 14,474

    160 for white, 180 for dark. Rest for 5-15.

    +1... Yep I also "pull" at 160℉ i.t. breast and 180℉ i.t. at thickest point of thigh (this allows for carry over cooking). @xiphoid007‌ did you use a dry drip pan here or w/ water?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • xiphoid007xiphoid007 Posts: 508
    Just a drip pan for cleanup. I figured a 1 hr cook I really didn't need a water pan. I've tried water pans before with chicken and it just seems to prolong the cook.
    Pittsburgh, PA - 1 LBGE
  • NPHuskerFLNPHuskerFL Posts: 14,474
    @xiphoid007‌...I see ya using the p.s. in this shot. Have you ever tried raised direct? Or is this your preferred way? There's not necessarily a right or wrong way only preference.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • xiphoid007xiphoid007 Posts: 508
    I don't have a raised direct setup yet. Just the PS. Hoping to get the adjustable rig with the stone for my bday coming up in 6 weeks or so. Very interested in trying raised direct as I've read lots of good things here. What dome temp do u use for chicken for raised direct?
    Pittsburgh, PA - 1 LBGE
  • NPHuskerFLNPHuskerFL Posts: 14,474
    edited April 2014
    @xiphoid007‌...sure I get wanting a AR. This is all I'm using and it has been quite effective and practical. The total cost with SS hardware was around $45. For yard bird I go Spatchcock 375℉-400℉ dome. image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 14,474
    edited April 2014
    @xiphoid007‌...materials I used to build it: (4) 5" 7/16 carriage bolts, (4) flat washers, (4) nuts, (4) round nose nuts and SS grid. Pretty simple set up. I've used it for Spatchcock, lobster, fish, pizza, steak, brisket, ribs, veggies etc. I love it and it gets a lot of use.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • xiphoid007xiphoid007 Posts: 508
    Pretty cool setup!

    Tried round 2 today. Still used PS, but did 400 dome. Threw a little BBQ sauce on top this time. Amazing!

    Can't wait to try raised direct also!
    Pittsburgh, PA - 1 LBGE
  • NPHuskerFLNPHuskerFL Posts: 14,474
    @xiphoid007‌...I betcha the skin was a bit more crisp on this one?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • xiphoid007xiphoid007 Posts: 508
    Yep. Even under the sauce.

    My boys were in their glory. I feel bad for their future wives. . .
    Pittsburgh, PA - 1 LBGE
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