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
Second go, smoked chicken breast.
Options
Strummer
Posts: 21
My Specialty. Bone in-skin on (is there any other way) smoked chicken breast is my favorite. My fiancé always want's me to make it for our friends to entertain or make it for comfort food when someone is grieving. I've always made on my Webber or in the oven when it's raining. Yesterday, I made it on the Egg. What a difference! So freaking Juicy! The skin wasn't as crispy as we like but the flavor was there This was only my second go but I did have a little trouble with temp control this time. I wanted to keep it at 350° but it seemed to want to hang out at 450°. I didn't want to close the vents too much and lose what heat I had. But I'm guessing now that that shouldn't be a worry with The Egg since the ceramics will help. I'm still learning.
Comments
-
Welcome. Were you direct or indirect? I usually do mine at 425-450 indirect, touch of corn starch on the skin and it seems to crisp nicely. Make sure its dry before the cook.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Indirect with the plate setter. I think maybe I just harvested too soon.
-
brine it and let it dry for a few hours in the fridge. You think it's juicy now....and the skin will be like a chip. Just put them in 1 gallon water, 225 grams of kosher salt, 125 grams of white sugar (heat to dissolve and let cool before adding the bird. Leave in for 2 hours then let air dry in the fridge either overnight or for a few hours. You'll never go back!Keepin' It Weird in The ATX FBTX
-
Wow Thanks!
-
Take it from Cen-Tex, once you brine you wont go back. I started it this year and the flavor is incredible
-
After brining I apply my rub?
-
Strummer said:After brining I apply my rub?
yep.Keepin' It Weird in The ATX FBTX -
-
here it is for our non-metric brothers. This is actually for an herbed brine but the base is still the same. http://eggheadforum.com/discussion/1145474/the-herbed-poultry-brine-from-charcuterie-the-craft-of-salting-smoking-and-curing/p1Keepin' It Weird in The ATX FBTX
Categories
- All Categories
- 182.8K 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
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum