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

Tonight's Boneless Skinless

Brined 3 boneless skinless chicken breasts then seared on a griddle then finished direct dunking in a pan of evoo, butter, honey, lemon zest , garlic & onion. Ended up nice & juicy with a flavorful crust.
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Comments

  • Dyal_SCDyal_SC Posts: 2,421
    Looks and sounds outstanding! Never seen a finishing dunk like that before, but it makes sense!
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  • beteezbeteez Posts: 378
    After searing on the griddle & move to direct I dunked them every few minutes. From Adam Perry Lang he does it in several recipes.
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  • That looks tasty!  What was your egg temp?  Both searing and direct.  Great technique, opens up a whole new strategy.

    Very nice.
    Flowery Branch, GA  LBGE
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  • beteezbeteez Posts: 378
    Round 400 both
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  • beteezbeteez Posts: 378
    BBQ 25 by Adam Perry Lang id full of great techniques & is very eggcentric.
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