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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, 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. Have a great rest of May & get ready for some fun summer happenings!

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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: 2,274
    Looks and sounds outstanding! Never seen a finishing dunk like that before, but it makes sense!
    2014 Co-Wing King
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  • beteezbeteez Posts: 352
    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: 352
    Round 400 both
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  • beteezbeteez Posts: 352
    BBQ 25 by Adam Perry Lang id full of great techniques & is very eggcentric.
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