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Magic: inferior chicken meets the Egg and suddenly improves

Prof DanProf Dan Posts: 339
edited 11:18PM in EggHead Forum
In a big rush the other day -- no time to shop for decent meat or chicken. Picked up two cheap "national brand" chickens processed in the Deep South and then shipped out West in a semi-frozen state -- no names, but you probably know the brand I mean. Kind of big birds [5 lb. each], kind of fatty, odd grayish color. Not the sort of thing I would usually cook.[p]Took 'em home. Chopped 'em in half. Slathered 'em with cheap yellow mustard and season salt. Slapped 'em on the Egg at 300 with some oak chunks. 90 min. later, magic. Those generic chickens were brown and tender and smokey, and the fat had dripped off. [p]Moral of the story -- yes, the Egg costs several hundred bucks, but I wonder if we could make up the difference over time by buying really cheap meat?? [Probably not a good idea.]
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Comments

  • EggtuaryEggtuary Posts: 400
    Prof Dan,
    I know what you mean. Yes, the BGE can make the most amazing steaks you've ever eaten. But I'm almost more impressed by how decent a steak you can get from a cheap cut of meat.

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