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Chicken thighs on the egg!!!

Harleydog77Harleydog77 Posts: 217
edited 1:34PM in EggHead Forum
Tonight I decided to make some chicken thighs on the egg. I took the skin off and trimmed as much fat as I could. Then I sprinkled some Dizzy Dust on the chicken. Then I put the skin back on. A little more Dizzy Dust and then back on the egg. I cooked it direct at 370 F for about 25 minutes flipping every 5 minutes or so. Once the temp read close to done on the Thermapen I coated them in Blues Hog Smokey Mountain and glazed them. They were the best pieces of chicken to come off my egg in quite some time. I made up some fresh garden grown broccoli and sugar snap peas to go with the chicken. All in all not a bad meal for a Wednesday night.

[img size=150][/img]DSC_0275.jpg

Comments

  • Harleydog77Harleydog77 Posts: 217
    Sorry the picture didn't attach to my post. Here is a picture of my chicken. Let me know what you think!

    photostream
  • Harleydog77Harleydog77 Posts: 217
    OK I guess I don't know how to attach pictures. It has been a very long time since I have shared any. Am I not allowed to share pictures from Flikr?
  • CanuggheadCanugghead Posts: 5,518
    Harleydog, thighs look great, let's see if this works...

    http://flic.kr/p/a5Bzv6

    Gary

    edit: this is the best I can do :blush: can't get the photo to show without clicking. i'm a photobucket user.
    canuckland
  • Harleydog77Harleydog77 Posts: 217
    I give up ;)
  • Harleydog77Harleydog77 Posts: 217
    One last try.

    [img size=150][/img]DSC_0275.jpg
  • Gator Bait Gator Bait Posts: 5,244
     

    DSC_0275.jpg

    Looks good!


    Blair


     
  • Misippi EggerMisippi Egger Posts: 5,095
    Those thighs look great. :woohoo:

    One suggestion, though. Cook chicken higher in the dome. That way you don't have to flip so often to prevent burning. Opening the dome so frequently lets heat and moisture escape, thus defeating the biggest advantage of the Egg. Try to cook with as few dome openings as possible. ;)
  • tacodawgtacodawg Posts: 335
    Must be chicken night. Sound great. I did some breast kebobs tonight. Nice and moist on the Egg. You will get the picture thing figured out. It took me several attempts and once I got it posted I did not know what I did. Now I got it down. Thanks for sharing.
  • CrazyHarryCrazyHarry Posts: 112
    I use Flickr for posting images all the time. Not sure if this is the *best* way, but here is how I do it:

    1. Go to Flickr and click on one of your pictures.

    2. Above your picture you should see some small buttons for Facebook, Twitter, etc. To the right of these buttons is a drop down arrow. Click it.

    3. Choose: Grab the HTML/BBCode and then click the BBCode button at the bottom.

    4. Copy the big link that is created and paste it here in the forum. (Do NOT add the img tags. You don't need them.)
  • Clay QClay Q Posts: 4,432
    Nice chicken thighs! I'm going to start this weekend with thighs and try to get this competition thing figured out, you know, what judges look for and then do my best at cooking them.

    I see you picked up Blues Hog Smokey Mountain sauce, I did the same. :cheer: Have fun with your new thermapen, I have a hard time cooking meat and fish without a thermapen. Sometimes I use it to test when bread is done. For me, a must have with steaks.
    Good meeting you at the Smokin Good BBQ Club!

    Here are the ribs I was talking about.
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1124300&catid=1
  • Capt FrankCapt Frank Posts: 2,578
    I also use Flickr, CrazyHarry has the way to do it for you, works fine. :) :) They did change it some a few months ago and ,of course, you are on your own to figure out how to make it work ;) ;)
  • Harleydog77Harleydog77 Posts: 217
    Good meeting you too Clay. We are going to have fun at the upcoming competition.
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