Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

Mustard on whole chicken

SippiSippi Posts: 83
edited 12:54AM in EggHead Forum
I plan to smoke a couple of whole chickens using JJ's rub. Should I use mustard as well? Your advice, as always, will be appreciated.


  • Car Wash MikeCar Wash Mike Posts: 11,244
    Sippi, Are you smoking indirect or doing the beer butt thing? Let me know how they turn out either way if you use mustard. I do the beer butt thing and spray with extra virgin olive oil before cooking. Cooking with 1 chunk of hickory or apple wood. Usually using charcrust.[p]CWM
  • Char-WoodyChar-Woody Posts: 2,642
    Sippi, JJ's rub and a nice coat of peanut oil or olive oil will do nicely.

  • SippiSippi Posts: 83
    Car Wash Mike,I planned to do them indirect. I think I'll use the olive oil and JJ's rub. I want to get them off and start a couple of butts before bedtime. Do you use charcrust for Chicken? The Montreal chicken seasoning was okay, but as the forum pointed out the other night when I asked a chicken question, the Montreal steak seasoning is really good but the chicken seasoning didn't in my opinion, work nearly as well.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Sippi, I use charcrust but I love the MSS for chicken. The chicken seasoning seems like they toned it down a little. Post results.[p]CWM
  • BamabobBamabob Posts: 246
    I been eating a heap of chickens lately,Sams has been selling packs of two fresh chickens for about $.36 per lb.,can't even eat possum that cheap. I've been brining them overnite in kosher salt,sugar,gal. of water.Rinse off brine,dry off a little,marinade for a few hours (I've been using Zesty Herb made by McCormick Grill Mate)then put the JJ to it.Been using a chicken sitter with a small can of apple juice under the sitter,set sitter in pan sitting on firebricks for indirect,Polder in thigh set for 176°, dome temp 300°,takes about 1 hr. I've given bunches of these away,taken some to suppers at our church(we're Baptist and Baptist KNOW about eatin' chicken!) Have always gotten rave reviews and never have any leftovers for later.Many good ways to do the bird,hope you find some you like.Good Eatin'...Bob

Sign In or Register to comment.