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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
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Forgive me. . .
edited November -1
Forgive me forum for I have sinned. It has been two weeks since my last egging. Work has been busy- so tonight, chicken on the BGE. Anyone have any suggestions for leg quarters?[p]Thanks, [p]Steve
Pug, Your forgiven..deer, antelope, buffalo, ostrich, emu, or chicken?
All in fun..
Ooooh! We do chicken a two or three times a week. when I don't have enough time to marinate, I make a paste with mustard (or a mustard mix with yellow and dijon), a tbsp or so of soy sauce, some peanut butter, lots of pepper, and some garlic or onion powder and some peanut oil. Maybe some ginger or ground corriander seeds, or your favorite rub...maybe some cayenne. And a tbsp or two of citruc splash as an option. Slather that all around and under the skin. Grill direct at 275-300 flipping every 20 minutes, or 400 indirect flipping once after 40 minutes, until internal is 170-175 for legs. [p]Purty darn good.[p]Just an idear.
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I may get to try each and every one of your ideas. The wife sent me to the store to get some milk and I returned with an arm load of chicken that was on sale. My medium BGE will definately not hold all that I have. What a problem to have. Life is good-for sure. [p]Steve
Char-Woody, ya ninny..he did say "chicken"! Ya blew yer entry! :-(
Wonder how ostrich would taste?
C~W (Char-Woody's shadow)[p]
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