Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

A spatchcock kind of night

Brined in New Belgium Winter Lager for 8 hrs. Rubbed with a mix of paprika, onion powder, garlic powder, seasoned salt, and pepper. Smoked on the LBGE with apple wood chips at 325-350 for 1 hr 15 min. Served with peas and homemade macaroni and cheese with a garlic bread knuckle.


Large BGE Dallas, TX
·

Comments

  • BrownieBrownie Posts: 1,022
    Looking good! She looks like a chunky chicken.
    ·
  • rholtrholt Posts: 368
    edited January 2013
    Look at the thighs on that baby!
    ·
  • Plano_JJPlano_JJ Posts: 448
    Looks outstanding. Im gonna try this, love to brine chickens. Thanks for the link
    ·
  • bhuggbhugg Posts: 184
    You bet. It's my favorite so far. I add a little cayanne for heat.
    Large BGE Dallas, TX
    ·
  • calikingcaliking Posts: 6,752
    Nice lookin yardbird!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • Good chicken and go hogs!

    Did the beer brine make a big difference?

    ·
  • Hey Bhugg, how was the skin?  I usually bump up my temp to 400 or so to get crispy skin. 
    ·
  • bhuggbhugg Posts: 184
    Z - The beer does make a small difference. I notice a difference in the beers also.  A generic american beer does not impart much flavor.  I go for the stronger tasting flavored beers.

    Ricky - I bump the temp up to 425 for the last 15 minutes or so to crisp the skin and it is good.  
    Large BGE Dallas, TX
    ·
Sign In or Register to comment.