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Just when you think you have figured it out

BamaBackdraftBamaBackdraft Posts: 318
edited 12:51PM in EggHead Forum
Started out this morning with a Sausage/Cheese Bread Roll from SSN686's web site. Turned out great! Used Jimmy Dean Hot Sausage, cheddar cheese and thawed out bread dough. Good breakfast. :whistle:





Feeling full of myself and my BGE prowess, had spatchcock chicken with cut up red potatoes, onion, and chorizo sausage planned for dinner.



Set up the pan of taters on the grill with a homemade raised grill over it for the chicken. Reality check! :woohoo: Back to school for me. Lessoned learned, I hope. Chicken turned out great but the taters, onion and sausage got a little blackened on the bottom. Should have set that pan on the plate setter to keep the direct heat off of it. The taters were fine but the sausage and onion were "well done" :blush: Still managed to salvage enough for the "Boss" and my dinner.


Someone earlier said you can't mess up on the BGE. Leave it to me to prove them wrong! :ermm:


  • Little StevenLittle Steven Posts: 27,958
    That my freind is a Japanese black chicken and I'll swear to it

    Steve ;)


    Caledon, ON


  • JeffersonianJeffersonian Posts: 4,244
    Even with the plate setter, you might get blackened spuds. I just scorched the heck out of my drip pan yesterday (on a plate setter) when I forgot to prop it up on four wadded balls of foil. Now I've got a nice scraping party in front of me.

    Everything looks good, otherwise, though.
  • "Sparky""Sparky" Posts: 6,024
    Hey,I've made Japanese chicken before and it was awesome.Just a little more dark meat than normal :laugh:
  • Little StevenLittle Steven Posts: 27,958

    Little trick, Oxy-clead powder, Zep citrus clean from HD and dish soap. Soak it in the laundry tub with this and hot water overnight. Rinse and you're good to go>



    Caledon, ON


  • JeffersonianJeffersonian Posts: 4,244
    Honestly, I was contemplating Easy-Off or tossing it. Thanks for the tip.
  • EggtuckyEggtucky Posts: 2,746
    Great lookin stuff BB...try one of these for the taters n veggies...

    Cooks em up good! :P :woohoo:
  • JeffersonianJeffersonian Posts: 4,244
    Yes, yes it does!

  • Ordered one last week and waiting on delivery. Don't know if it would have helped me though. used to much hickory and cherry wood and over smoked the chicken. Better luck next time I hope.
  • JeffersonianJeffersonian Posts: 4,244
    Oh yeah, I did that once on a fatty and it was barely edible. Gotta be careful with hickory...
  • Beanie-BeanBeanie-Bean Posts: 3,092
    That's OK, because the next time you go to cook that, you'll remember how the setup should look. That's why I call my cooks "experiments"--gotta keep tweaking the settings until you get what works best for you.

    Is that bundt pan dedicated for BGE use only? Or can you still use it inside for something else?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    I'll eat it if you dont! :woohoo: If you do put vegs on platsetter, and I do, stick a couple small rocks between setter and the veg container to create a small air space. Will not burn near as bad like that! ;)
  • I use it in both the oven and BGE. Spray it down with Pam and put it on when the BGE quits smoking. Cleans up pretty easily.
  • Thanks for the tip JL.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Thanks for the tip! The Boss is on me for having so much stuff I need to cook with for the eggs, and I'd rather share the utensils and stuff with the regular indoor kitchen. Got lots of PAM...
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