Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Something so simple, yet so delicious

Went the easy route yesterday and soaked chicken breasts in olive oil at room temp for an hour. Added Rudy's Rob on half and Fiesta Spices Chicken Rub on the others. Added two mesquite chunks to my fire. Clear smoke... put them on for 50 minutes at 375 indirect. When internal temp cleared 160, I added HEB's Raspberry Chipotle marinade to half and capped it. 10 minutes later, pulled them off. Incredible! I can't wear white t-shirts when I eat food from the Egg anymore. Juices keep dripping on them. My wife is convinced I need to take eating lessons. It wasn't elaborate (those will come later), but this grill makes the ordinary extraordinary. On a gasser, these would've been tough on the outside. Not on my Egg.

XL BGE; Schertz TX by way of Stow OH. #egghead4life
image.jpg 993.3K


  • Doc_EggertonDoc_Eggerton Posts: 4,383
    Excellent.  I consider chicken breasts the best proof that the Egg does cook different.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • ChubbsChubbs Posts: 5,277
    Excellent.  I consider chicken breasts the best proof that the Egg does cook different.
    +1 on that Doc.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • RACRAC Posts: 1,450
    Look's great! I will need to try the  HEB's Raspberry Chipotle marinade.


    Spring, TX

  • The sous vide guys have been talking about how good a boneless, skinless breast turns out with SV.  I am still without SV so I hot tub nearly everything.  I have hot tubbed chicken breasts twice this week and they are fabulous.  Tubbed them in the kitchen sink in 120 degree water (according to the trusty thermapen) for 45-55 minutes.  Did a lower temp sear, probably 450-500 degrees til an internal temp of 160 and delicious.  Actually I overcooked one, it got to almost 185, thought I ruined it but still moist and tasty.
Sign In or Register to comment.