Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

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.

Beer Butt CHicken

TomRCTomRC Posts: 9
edited 3:44PM in EggHead Forum
Anyone have a good recipe for beer butt chicken? and is it necessary to brine the chicken first? Thanks.
By the way, I got my BGE last Friday and cooked Filets Saturday nite. They were good, not great, I did not have enough lump in the egg-I never got the sear on the meat. I also did baby back on Sunday. Pretty good, but a little dried out. Tried the 3-1-1.5 method. Practice makes perfect.

Comments

  • Citizen QCitizen Q Posts: 484
    tomrc,
    I prefer to dry rub, but you can brine if you want to. Here's the link to the puoltry page.

    [ul][li]Poultry Recipes[/ul]
  • Nature BoyNature Boy Posts: 8,387
    tomrc,
    Brining not necessary, but it sure is good. If you brine, Brant's recipe is the best I have had.
    Leftovers make a righteous chicken salad sammich.
    Enjoy.[p]On the babybacks, I prefer not to foil. If you do the hour in the foil, I would shorten the last part from 1.5 to maybe a half hour, as they are just about done after an hour of steaming. Your goal is just to get them crusted a bit. Just my preference, but I prefer the foil method only on spares from time to time.[p]Cheers to ya.
    NB

    [ul][li]Brant's Masterpiece[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]That explains it. My first attempt with baby-backs on Sunday also followed the 3/1/1/5 method (250 degrees). After they came out of the foil they were already falling off the bone so much I had a hard time turning them. Gave them an extra 30 minutes to soak up some sauce, but I couldn't see leaving them on for that extra hour.[p]Besides that they were INCREDIBLE. Ate leftovers tonight, and they were actually better than yesterday.[p]- Mike

Sign In or Register to comment.