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
I wanted to do a spatch chicken yesterday but quickly realized that if you skin it, you have to do pieces. Basically the same thing, anyway. Cooked this at 350 indirect for about 45 minutes. I used a little apple wood, which I'm sure contributed to the color. I also used Simon and Garfunkel steeped in EVOO and added a little Wicked Guys chicken rub. I think the rub was primarily responsible for the color. It is a "white" rub with sugar, citric acid for tang and white and lemon peppers for a little heat. Got the recipe off the Web. I really like it. (Left the skin on the wings and, of course, ate those first.)
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