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

Even neglected, the chicken was great!

GretlGretl Posts: 670
edited November -1 in EggHead Forum
I spatched a big old chicken yesterday, about 7 lbs. I seasoned it under the skin with garlic, olive oil, and Ken Stone's Red Rooster rub. More oil and RR on the skin, then direct on a raised grid at about 350. I started watching the women's basketball on TV and---ooops---the dome temp was up to over 400! Aaaak. I brought the temp back down to 325, but that chicken was done in one hour. The Polder read 184 in the breast, so I though we'd be able to repair our footwear with it. Not so at all! It was so tender and juicy I couldn't believe it. Since I had no time to add Ken's Big Chief during the cook, I served it on the side. Wonderful bird.[p]Cheers,

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