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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Split chicken breast
Options
Metalhead
Posts: 668
Wayfields had split chicken breast for .98 a pound. Bought 8 iils and seasoned about 4 llbs to egg for dinner. I chopped up fresh cilantro and drizzled olive oil and adobo seasoning for the marinade. Heated the egg up to 250 with the platesetter and cooked the splits to 160. A tad bit underspiced for myself but dinner guest thought they rocked. I dipped mine in baby rays BBQ sauce. The remaining chicken will be combined with rice and stuffed into fresh bell peppers.
While the egg was hot, I burnt off the build up.....noting like an egg at 750 for 1 hour..............WOW.....is all I can say. :cheer: :cheer: :cheer:
While the egg was hot, I burnt off the build up.....noting like an egg at 750 for 1 hour..............WOW.....is all I can say. :cheer: :cheer: :cheer:
Comments
-
Metalhead, My one large egg is gunk ed up bad. I may have to go 1200F for 2 hours to burn my chicken and pork and burger reminents. :woohoo:
Your split breast cook sounds great. I'm a chicken eating mamer jammer. :P -
Hey Jan, hope you are well. Yea the breasts have been on sale forever it seems. I have several packages in the freezer. Cooking chicken often definately forces you to get creative with the flavoring.
-
I just bought a small chest freezer, so I will be stocking up. I love the egg. I remember being a child and eating chicken breast cooked to 400 degrees f. I am so glad that I know the correct temp to cook a breast to, it makes the chicken so moist.
-
you only have 1 large? LOL and you call yourself an Egghead....just teasing.
My platesetter and egg were brutal looking, my gasket has been shot for 2 years so I figured WTH, I mine as well burn it back white. -
No I have two large eggs. One is gunked up. The other I sear on all the time. :laugh:
-
So did it actually burn back white? My medium dome is gunked up good!
-
the platesetter and the side body appeared to be turning back white. I didn't open it yet to see the dome. I had that thang way up high, flames shooting out the top and heat radiating 3 foot from the egg. It will burn off a lot of gunk but it usually burns the gasket off also, in my eggsperience. Like I mentioned earlier.....my gasket is shot already. I need to break down and buy the rutland for this egg also.
-
Just bought a 5 cu ft freezer, so I can now purchase my meat while on sale. i have that crazy side by side fridge which doesn't even accommodate a frozen pizza. ( a staple for a single gal)
Luckily I have a food saver so I can buy in bulk and repackage. wow oh wow...I gots some shopping to do!!!!!!!! :P :P
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum