Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chicken's on! What y'all got cookin'????

SouthOfI10SouthOfI10 Posts: 213
edited 12:33AM in EggHead Forum
Woooohoooo! [p]I been painting on a bathroom most of my vacation day today, but I just so happened to throw this chicken in the brine last night. Seems only fair to post the cook and see what my fellow Eggers are charrin. That's DP Shaking the Tree on the outside of the bird. Notice my two new fire bricks??? Tractor Supply has them on sale right now for $1.68. Can't beat that.[p]DSC00665.jpg[p]I still say that Original Lump sparks more than it should....[p]DSC00670b.jpg[p]Y'all have a great evening, and if I don't talk to you before, have a very Merry Christmas and Happy New Year. [p]Scott

Comments

  • ribeye.jpg
    <p />SouthOfI10,
    Thanks to Sandbagger. I have a ribeye waiting to go on with scallops. I almost cried when I saw how small they were compared to his. Scallops![p]Mike

  • AZRPAZRP Posts: 10,116
    SouthOfI10,
    Bird looks good, you sure you're not burning Kingsford lump in there? That's some serious sparking. -RP

  • SouthOfI10,
    Sorry, no pics.
    I did a "quick" little cook. - pork tenderloin w/ EVOO, Farlic seasoning, Turbinado sugar, sea salt and Shakin the Tree (never tried on Pork before). Cooked direct 350 - 400 for about 25 minutes-turning every 5 to 6.[p]Tender, juicy, awesome!

  • Car Wash Mike,
    Be jealous not of another man's bivalves.... Heeee.

  • AZRP,
    I've never seen lump spark like this..or ash like this. Still better than the plywood I found in Cowboy, though. I'm hording my 4 bags of Royal Oak until next spring and must make due with these issues....

  • Flashback Bob,[p]Mmmmm, I love pork tenderloin. What's "Farlic seasoning"????
  • SouthOfI10,[p]I don't have any pics yet either, but I'm doing 2 slabs of baby backs, coated in mustard, cajun seasoning, dizzy dust, and cowlick. They are resting in foil now and my drool from the aroma is starting to become a problem![p]Happy Egging,
    Chris

  • SouthOfI10,
    I GOT NOTHING!
    Until tomorrow that is...lol
    11 pound rib roast, Molly's potato casserole w/ Cheeze Whiz and HAPS wraps (Ham, Asparagus, Parm, Swiss).[p]Then we're off to Florida for 5 days visiting the grand-folks.
    They don't have an egg but they do have a gigantic crab cooker.[p]All the best to ya!

  • Nature BoyNature Boy Posts: 8,475
    Yo Scott!
    Looks good mang! I cooked 5 chickens this morning on a large and medium, pulled them, and took them to my daughters school party. Then I took all the bones and stuff and threw them in a big pot with some heavy onions and a bunch of water. Now I am putting the finishing touches on a serious pot of tortilla soup. Nice light smokey flavor. Yowza.[p]Meery Christmas dewd!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • ccraig4604,
    Dude, ribs are truly my weakness... My lunch today was five leftover baby back ribs and a glass of Gator Aide....

  • Celtic WolfCeltic Wolf Posts: 9,773
    SouthOfI10,[p] I will admit I used the Stove top tonight. I cooked a recipe I watched Emeril make. Vodka Spaghetti.. BAM!![p]
  • SouthOfI10,[p]Speaking of ribs being a weakness, I almost ate BOTH slabs of ribs by myself!!! My wife and kids fell asleep watching a movie and I had them all to myself. What a shame for me! I am truly a sucker for some BGE'ed baby backs!!! [p]What's planned for the holiday dinner? I went to the butcher today and bought 3 honking porterhouses and 4 filets. I have a couple of days to think of the seasoning, but I'm thinking Raising the Steaks....

  • Nature Boy,[p]Hey Chris, I got my Dad a 5-bottle sample pack for X-mas. I can't wait for him to open it. He will definitely be jazzed. My mom opened each of them and tasted them before she wrapped them for me. She had only praises! Thanks for the great products. I even gave my neighbor who cooks on a weber kettle some samples. I'm certain you will have a new customer soon!![p]Again, thanks for the great products and have a great holiday![p]Chris
  • SouthOfI10,
    heheheh....'Farlic' is what garlic looks like when you don't look while you're typin'[p]

  • Clay QClay Q Posts: 4,435
    SouthOfI10,
    Love chicken,- came home to find my sweetie carving up two split chicks she egged with Shakin the Tree DP Seasonin. Oh that chicken was good. I made her a gin martini, shaken not stirred in return. Yeah, tis the season to be jolly. I like the fireworks in your pic, a little action goin on.
    Merry Christmas,
    Clay and Diana

  • SouthOfI10,
    Wooooooooooooo! Does anyone else love their Egg? Although I don't have a name for mine, I love her truly.... This was the chicken that pulled at 168F on the left breast...
    DSC00672.jpg[p]All cut up...
    DSC00675-1.jpg[p]Sooooo dry.....
    DSC00678.jpg[p]This will be my oh so delicious noodle soup tomorrow..[p]DSC00681.jpg[p]What about Lola??? Can I name her Lola????[p]Sweet, sweet Eggilicious goodness.[p]Dang, I love vacation...[p]Cheers.

  • Flashback Bob,
    Heeeee. What's worse is that I should have known that you were talking about garlic.....

  • ClayQ,
    Me likes chicken too....[p]Merry Christmas, fella.

  • J AppledogJ Appledog Posts: 1,046
    SouthOfI10, [p]Today, a turkey, & oysters smoked on a bed of rosemary. Thanks to Gretl (?) for the oyster tip. Just put on a brisket and when that comes off in the A.M. I've got 14 more pounds of salmon to smoke plus 3 racks of ribs to cook to reheat Christmas night.[p]The Appledogs are BUSY!
  • AZRPAZRP Posts: 10,116
    J Appledog,
    Julie, just curious, what are you doing with all this salmon? BTW, gave all but 2 jars of your mustard out as gifts, the stuff is really good. -RP

  • AZRPAZRP Posts: 10,116
    Celtic Wolf,
    AND? -RP

  • AZRPAZRP Posts: 10,116
    SouthOfI10,
    I had 15 bags of RO and 10 bags of B&B stashed for winter but I'm at least a quarter through it and yesterday was the first day of winter. -RP

  • J AppledogJ Appledog Posts: 1,046
    Thanks, AZRP. My neighbors and friends buy the salmon. A local caterer also. I can't smoke it fast enough! Did you get any at EGGtoberfest?[p]
  • Nature BoyNature Boy Posts: 8,475
    Thanks Chris! Hope your Pop enjoys them.
    And that all of your family has a great holiday, and that you come out on the other side with a full belly and a chilled brain!
    Holiday Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.