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.

Temp for Aloma Tally receipe

RRPRRP Posts: 19,332
edited 6:58PM in EggHead Forum
Tonight I'm fixing my first chicken entree on my new BGE. I got the receipe off this board by Aloma Tally for finger licken garlic chicken. I'm using only breasts, but all the temp reference is "medium " temp. What's medium??? help!!! Ron Pratt
L, M, S, Mini
Ron
Dunlap, IL

Comments

  • RRP,[p] I would recommend using about 300F for the recipe. I've made the recipe before and it is pretty good. Also, two hours will be *way* too long for boneless breasts, so adjust cooking time accordingly. If you cook at a much higher temp, you may have some problem with the honey in the coating burning, though this will be mitigated somewhat if you keep all the pieces shielded from direct heat.[p]MikeO
  • RRPRRP Posts: 19,332
    MikeO,
    Thanks for your response and sorry, but as a newbie now I ask you what you meant by shorting the time from her suggested two hours to what? Hour? hour and a half? I am planning to adhere to the receipe and it calls for a drip pan so I assume that would solve the honey problem you warned about. Thanks!

    L, M, S, Mini
    Ron
    Dunlap, IL
  • RRP,[p] If you do have boneless, skinless breasts, I'd check them at about 30 minutes. You might need to leave them on for another 10-15 minutes after that if they are thicker cuts.[p]MikeO
Sign In or Register to comment.
Click here for Forum Use Guidelines.