Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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success

edited 4:29AM 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?
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Comments

  • 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

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  • 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..:-)
    C~W
    (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?)

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  • GretlGretl Posts: 670
    Newbee,
    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.
    Cheers,
    G.

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