Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

If you got to eat chicken!!

EarlEarl Posts: 468
edited November -1 in EggHead Forum
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Make it on the Egg. This is our dinner,which, took about 1hr&45mins.
Didn't feel like cooking, so I through them on the Egg & let them go.
If you feel like me & don't want to fire up the stove, fire up the Egg, I don't think of it as cooking cause you don't have to do anything but wait & eat.[p]Earl


  • Earl,[p]Whoa! What's up here? The chicken is up on a rack, and what is on the grid underneath it? Please explain the technique here.[p]

  • EarlEarl Posts: 468

    No problem whiz. All I have done, is cove a pizza stone with tin foil so that it will act as a heat deflector. We have been doing this for sometime now & it works great. You end up with a golden brown skin, juicy chicken & great flavor. You can cook with higher heat ( 425F ) with very little chance of burning the food. If you don't have a stone, then go with firebricks, works just as well. Let me know if you need any more help. Oh yes, cooked at 400-425 for aprox 1-1/2hrs.[p]Earl

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