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edited 1:13AM in EggHead Forum
Thank you everyone! My first effort worked beautifully. I did a whole chicken on the vertical rack. I stuffed its little body with fresh rosemary and thyme and rubbed the skin with butter. I used a little Alder wood. My first firing was much easier than I would have imagined. I got it stablized at 325 and put him in. I couldn't resist checking at 45 minutes, but it was only to 150. Another 10 minutes and it was at 170. The only problem now, is that I smell like a bonfire. No one told me not to stand and watch! I wrapped some corn on the cob in foil and put it in for about 15 minutes. It turned out great too. The chicken was so moist, I thought it might not be done, but the juices ran clear and the internal temp was 175 in the breast. Is it really this easy, or did I have beginners luck? What else is easy to do?


  • ZipZip Posts: 372
    Newbee,[p]It really can be that easy, but sometime you may get stumped and that is why this forum is here. Other easy ideas are steaks, chops, pork tenderloins, turkey breasts, ect....[p]Zip

  • Char-WoodyChar-Woody Posts: 2,642
    Zip, you forgot to add that you have to turn the magic switch from "off" to "on" and back again..Its that easy..:-)
    (well, once in a while ya get a old stewin hen like KOC did and it don't roast all that well..BTW..did his canoe sink?)

  • GretlGretl Posts: 670
    A few weeks ago I prepared some salmon fillet on the Egg. Later, Jim and I went to the movies and he mentioned that he thought someone sitting near us in the theatre was eating beef jerky. I told him it was just me, after Egging our dinner! We agree that it beats the heck out of Chanel No. 5.

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