Spreading the love this Valentine’s Day
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread
or Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
<p />Egged a 4.5 lb free-range chicken for lunch yesterday. I rubbed it with Dizzy Pig Tsunami Spin Thursday morning but didn’t cook it until Friday due to accepting a dinner invite. (Turned out to be a big mistake, bland food and very inappropriate remarks from the host to the GF.) My setup was inverted plate setter with grid on top. I used my Weber “beer can” roaster with a Coors Beer someone left in the refrigerator and about a teaspoon of rub. Added a piece of wood that was sitting out from my last cook. Turned out to be Hickory. [p]Cooked at a grid temperature of 250-260 (290-300 dome) until the breast was about 150, then bumped up the temperature about 20 degrees for 30 minutes to crisp up the skin a little. Got distracted so the breast was 175+ when I pulled it off. I normally cook to a breast temp of 160 – 165. Total cook time was about two hours. Result was a great tasting, moist bird. [p]Next time, I’m going to use apple or alder wood for smoke.