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Chicken disaster

ShelbyShelby Posts: 803
edited 1:19AM in EggHead Forum
Seasoned and preped the chicken normal way; put the chicken in at 350...only thing, the wife wanted it in the oven, not the egg. That was the driest chicken I've had in a year, which is how long I've had the egg. Last time that happens.
Will redeem my tastebuds tonight...pizza...where it should be...on the egg!

Comments

  • davidmdavidm Posts: 64
    Shelby,[p]...what's an oven...?

  • davidm,
    it's the place where you normally store pots... seems his wife tries to cook there...
    Puppy

  • Tim MTim M Posts: 2,410
    Shelby,[p]My wife often uses the kitchen appliance known as the stove (or oven). She has been known to use a large cooking bag when doing chicken or turkey breasts (all we normally do) and they come out very nice - no smoke ofcourse. Maybe a splash of Liquid Smoke next time - hehe.[p]Tim
  • PuppyBreath, a oven is las vegas in mid august!

  • Toe 49Toe 49 Posts: 193
    Shelby,[p]Been there, done that......dry as a popcorn fart.....the only good that comes from cooking it that way is if it's a crappy day out, the smell of the chicken cooking inside is nice.

  • BordelloBordello Posts: 5,926
    vegas slim,
    Or phoenix in July. Ü
    New Bob

  • Tim M,
    We purchased one of those rotisserie ovens off the TV a few years back and the very first thing we cooked on it was a chicken. It turned out great. The only thing is the cleanup - what a mess... The Egg is just as good if not better, and much easier to clean up afterward. Now that we have the Egg down pat, the rotisserie just collects dust. I suppose even the stove will eventually become less and less important as I master the Egg.

  • JanetJanet Posts: 102
    Shelby,
    Last week, while waiting for my firebox replacement, I decided to toss the chicken in the oven (bagless). Texture and taste similar to cardboard. This is something I should probably do once a year just to remind me how much I like my egg. [p]

  • Shelby,
    We've got a double wall oven over here, one is for preheating the pizza stone while I'm firing up the Egg and the other is a breadbox. We used it alot more to make toast when the pop up toaster crapped out on us. We did use the stove last week to heat up a can of tomato soup though.

  • CornfedCornfed Posts: 1,324
    Citizen Q,[p]Can you clue us in on your recipe/technique for stovetop tomato soup? Did you open the can with a regular can opener, or did you use one of those nifty electric ones? Or was it a flip top can ala Campbell's Chunky soup? Also, did you blast away with a high stove setting for 2 minutes, or did you go low on slow with a medium to low setting for 5 minutes?[p]Sorry,
    Cornfed

  • BordelloBordello Posts: 5,926
    Cornfed,
    I wonder if they used a can of water or milk to mix in with it?????????????
    New Bob Ü

  • Cornfed,[p]Dont mean to barge in here.... but I nuke my tomato soup.
    I just hit the button that says "SOUP". :)[p]You know... that brings to mind a thought though & I have never seen this discussed. [p]People use soup, tomato, mushroom, clam, etc. to marinate their meat sometimes... I wonder if the soup was smoked "first" and then used as a marinade if this would be a good thing... sort of a jump start on the smoke flavor..or the only smoke flavor if used for a dish in the standard oven or sandwhiches etc. [p]Just an idea :)[p]Happy Egging.. BB[p]

  • MarvMarv Posts: 177
    BB, I don't know about smoking it in the egg, but you might try adding some liquid smoke to the soup and then using it as a marinade...Like someone else posted, another excuse to cook on the egg.[p]Marv

  • Citizen Q,[p]So you're saying that sometimes you cook food indoors that you actually eat? Interesting :-)[p]
    CB

  • Cornfed,
    Actually, I used my new Zyliss hand crank can opener, a real beauty that my wife gave me for Valentines Day! I gently poured the soup into my 7 layer stainless steel-titanium-silver alloy-copper 1 qt stockpot (yeah, the guy saw me coming from a mile away at the Home Show), seasoned lightly with black pepper and someone's questionably named rub, and mixed slowly over low heat with heavy cream.[p] After 10 minutes, I increased the heat because these goddamned 7 layers take forever to heat up. After 5 minutes I had to yank the pot off the rangetop because once all 7 layers heat through, the soup starts to burn. Saved it in the nick of time, and ready for dipping the corner of a lovely grilled cheese sammich into!

  • BB,[p]I've tried using drippings both for a gravy/sauce, and also as a soup base. Each time I found the drippings to be too smokey. I like the smoke flavor but in the drippings is was overwhelming.

  • ShelbyShelby Posts: 803
    New Bob,
    Or...New Orleans from May to September...

  • elFloyd,[p]Yes... same feeling here with the dripings being too strong sometimes.[p]Alas... you could smoke a bowl of soup for only a few minutes .. or to taste...and then pull it and freeze it for use anytime and in so many different ways... as a marinade, sauce, or heck... just as soup :)[p]Happy Egging. BB

  • ShelbyShelby Posts: 803
    Well, I'm glad I was able to give most everyone a good laugh today. Yes, good to use the oven for something besides storage space once in a while to remind us how good food cooked in the egg can be.
    Will report back on the much anticipated success of the pizza.

  • Tim MTim M Posts: 2,410
    Spring Chicken,[p]I can imagine what a couple racks of those yummy - bloiled first - racks of ribs are like on that gizmo. Maybe a splash of liquid smoke will fix'em up. You're right, the Egg is easier to clean up after -->> "just close it and FORGET IT!"[p]I assume it does do some nice things?? [p]Tim
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