As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
So I fired up the green monster for lunch today for my first official cook on the egg. Original menu was Cajun chicken breasts with hot dogs (what a combo). Well when I got home from church my mom had picked up some pre seasoned chicken quarters. That threw me off as I was expecting a pretty quick cook. I went with indirect at 425. Put on the thighs and then the breasts about 15 minutes later. Pulled the breasts after about 25 mins but the thighs went just about an hour or so.
My thermapen hasn't come in yet so I had to do the ol cut and look technique. The dogs were thrown on the gasser as my kiddos were starting to get hungry. I don't take any pics as I was ashamed of the product.
The chicken breasts turned out decent but the thighs had super rubber skin. There was practically no taste besides just some residual smoke flavor from the cowboy charcoal.
Here is what I would love feedback on:
1. Does anyone ever cook bone in skin on chicken that actually has flavor on the meat? I have brined in the past with excellent results but I am talking about flavoring something on the fly?
2. I feel that the cowboy charcoal was really "charred" smelling. I did however wait until I had good clean smoke before putting the food on.
3. How long should something like this take from start to finish as I got started about 12 getting the egg going bad I don't take the chicken thighs off until 1:25. Everyone was a little restless waiting that long.
4. I wrapped my plate setter in foil but the egg was smoking like a furnace from all of the chicken fat. Is there a preferred size pan to catch the drippings to keep all the bad smoke away?
I probably have more questions but I am so disheartened I will just await all of your replys. Thanks.