Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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


  • Doc_EggertonDoc_Eggerton Posts: 4,122
    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: 3,943
    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: 1,290
    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.
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