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Chicken or the Egg?

meatshop101meatshop101 Posts: 33
edited October 2012 in EggHead Forum
Wondering how many of you do poultry in your egg or if that's kind of like putting ketchup on a good steak?!

I'm finally adding a poultry area to Meatshop101, and I'm looking at linking back here for info and maybe to appropriate pages where the Egg is sold.

Thanks all, happy Halloween month, isn't it great to be rolling on in toward the holidays?!!
E Turner
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Comments

  • Hi54puttyHi54putty Posts: 1,581
    I cook chicken more than anything else. Spatchcock, wings, smoked thighs, etc.
    XL,L,S 
    Winston-Salem, NC 
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  • nolaeggheadnolaegghead Posts: 14,274
    If the relative number of threads started for poultry, pork and beef are any indication, it's popular:

    Poultry 221
    Pork 396
    Beef 287
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • FanOfFanboysFanOfFanboys Posts: 1,845
    Chicken is best done on an egg. One of the things the Egg does best.
    Boom
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  • SigPSigP Posts: 25
    I'm a new eager but not new to grilling. Four cooks on the egg and two have been chicken. The wings I cooked last night were the best I have ever eaten. Ever...

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  • henapplehenapple Posts: 14,435
    Does a bear.....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,321
    Chicken, turkey, cornish hens, quail, pheasant, dove, duck and goose are all better than any other way

    Steve 

    Caledon, ON

     

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  • HotroddenHotrodden Posts: 16
    edited October 2012
    How does a chicken start and end it's life? In an egg! ~:> =))
    Lets keep the beer cold and the eggs burning!
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  • Love chicken on the egg! My egg was still nice and hot after my brisket cook today so I put a 4.75 pounder on for the neighbors - can't be that bad living next to me!
    image.jpg 680.8K
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  • My neighbors rave about chicken from my egg.  Moist with crispy skin.
    My actuary says I'm dead.
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  • lousubcaplousubcap Posts: 6,495
    By far the BGE does the best work with poultry-the moist cook style elevates the results way above any other method.  And the other critters it cooks turn out off the charts as well.  Just an opinion and we all know what those are worth-
    Louisville
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  • Hi54, thanks I appreciate that feedback!
    Eric
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  • AdamdAdamd Posts: 160

    Cook anything you like in the egg. It can cook anything and chicken/turkey do great along with pork, and beef :D

     

     

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  • mokadirmokadir Posts: 114
    Although I really like poultry on the egg, I must tell you that my wife and the vast majority of her family do not appreciate the "smokiness" that it imparts to chicken and turkey no matter how I cook it.  It doesn't bother them near as much when I cook beef, pork, pizza or even lasagne.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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  • SkiddymarkerSkiddymarker Posts: 7,082
    mokadir said:
    Although I really like poultry on the egg, I must tell you that my wife and the vast majority of her family do not appreciate the "smokiness" that it imparts to chicken and turkey no matter how I cook it.  It doesn't bother them near as much when I cook beef, pork, pizza or even lasagne.
    Change your lump and cook it indirect at a higher temp, 400-450. No smoke. 
    Poultry is the easy, fast great tasting egg cook.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Did a chicken last night...outstanding! Sprinkled salt on and let it sit in the fridge over night. Rubbed some herbed butter under the skin, then on the outside and sprinkled with pepper. Used just a small handful of hickory chips. Cooked indirect at about 300. Simple and very tasty. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • dlk7dlk7 Posts: 1,003

    We grill or smoke poultry about 60% of our cooks.  Tonight I'll make chicken cordon bleu for my mother in law.  Use a honey and mustard marinade and dipping sauce..  We do a spatch cock or beer can chicken at least once per week.  Marinated chicken thighs with tiger sauce a couple of times per month.  Haven't done a duck yet.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • Nola, thank you for that breakdown, I see that I was way off the mark!  I am really looking forward to having my own.  Egg that is.
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  • Sig, now you're getting me excited...I can eat wings with the best of'em!
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  • SkiddymarkerSkiddymarker Posts: 7,082
    Sig, now you're getting me excited...I can eat wings with the best of'em!
    @Meatshop101, if wings are your thing, try Cazzy's wings - they are legendary!
    Easy to prepare, done either direct or indirect, whatever you are comfortable with and the results for us have always been great. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • mokadir said:
    Although I really like poultry on the egg, I must tell you that my wife and the vast majority of her family do not appreciate the "smokiness" that it imparts to chicken and turkey no matter how I cook it.  It doesn't bother them near as much when I cook beef, pork, pizza or even lasagne.
    The taste of burnt chicken fat smoke is no bueno, so, I actually cook a chicken on the egg like I do in my oven: chicken placed on vertical roaster breast down legs up. 
     
    Egg set up is: indirect using woo, pizza stone on the lower woo rack, on top of pizza stone I place a cooling rack and then the drip pan on the rack, second grate at felt line and the vertical roaster placed on the grate .  

    If you are going to use the drippings to cook veggies then you are good to go.  If you will not be cooking veggies in the drippings then add a layer of table salt to the bottom of the drip pan to prevent the fat from burning.  

    If you don't have a woo, use whatever you have on hand to get the second grate to the felt line...(partially crushed beer cans are excellent) 

    There should be no smoke coming from the egg when you start the chicken.  
    Starting temp is about 425 when I put the cold chicken on the egg.  The temp will drop and i close the lower vent to maintain 350 +/- (I don't use the Daisy wheel).  

    Now if I could just figure out how to get the egg to crisp up the skin like the dry heat in the oven does, then, I will have attained egged-chicken Nirvana 
    Eggin in SW "Keep it Weird" TX
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  • nolaeggheadnolaegghead Posts: 14,274
    If you let the chicken sit uncovered overnight before cooking your skin will be crispy.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • DocWonmugDocWonmug Posts: 266
    Yeah 30% or so of your cooks are chicken.

    Do it the easy way, it will be the best and most moist chicken you ever had.  Just cook direct, about 375. One hour and five minutes. Raised grill to the felt gasket height - put the first grate in, add three bricks around the perimeter, cast iron grate on top. See naked whiz: http://www.nakedwhiz.com/spatch.htm. ;

    Rubs could be a wide variety - I like the idea from Eggbertsdad, but haven't tried it yet. The DP Jamaican Firewalk is outstanding also.

    Agree on the uncovered chicken overnight (in the fridge......), but have not done a controlled double blind taste test on that yet.
    LBGE
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  • Bayside, you are seriously making me hungry now with that crispy skin visual.  
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  • Wow, Austin, that was quite a breakdown, looking forward to putting those steps into practice!  Thank you so much for taking the time.
    E Turner
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  • Little StevenLittle Steven Posts: 27,321
    I did two six pound free range birds tonight inverted on the BGE stand. Absolutely gorgeous. Sure wish I could post a pic

    Steve 

    Caledon, ON

     

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  • Steven, I'd love to see that.  I guess your stomach wasn't quite patient enough to set up the camera???  Ha.

    I am really just blown away by this entire culture of egg enthusiasts that I really never knew was out there on this level.  Wow, very exciting.

    E Turner
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  • SmokeyPittSmokeyPitt Posts: 6,589
    Which came first, the chicken or the egg?  I egged the chicken, and then I ate his leg. 

    -RIP Adam Yauch


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Sgt93Sgt93 Posts: 704
    Hotrodden said:
    How does a chicken start and end it's life? In an egg! ~:> =))
    :))
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
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  • Which came first, the chicken or the egg?  I egged the chicken, and then I ate his leg. 


    -RIP Adam Yauch
    Nice.

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  • That's good stuff, SmokeyPitt.  
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