We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication
handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas
page, including Christmas Ham and Peach Cobbler. Happy cooking!
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Hey Folks, I just got my BGE (L) this weekend and after a successful first cook, (chicken satay and a london broil), I'm planning on doing four chickens on Friday for some hungry Texans. I've been going over it in my head and I think 4 chicken will fit on the grate.
I've seen it done with a beer can or the vertical rack and then I saw Rathburn's video on the BGE website and he just tosses it on, sans rack.
I think this will suit my needs. My plan is to do a rub (tbd) on the chickens, use my plate setter and maverick 732 probes and keep it around 350 until done. I'll probably throw some mesquite chunks on their, too. Am I missing anything?
Like I said, this would be my second cook so I'd appreciate any tips! Thanks!