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My Daughter's First Chicken Cook

She's four years old and wanted to cook chicken on "her" Egg for supper tonight.  We had all three Eggs blazing away.  I bought a bag of leg quarters and cut them into legs & thighs which yielded a lot more than I thought.  I halfed a spaghetti squash, coated the flesh with EVOO and had it cooking indirect in the large a few minutes before I loaded in the chicken in the small and mini.  Like I said, we had a lot more chicken then I thought.  So I had to take the spaghetti squash out of the large and finished it in the oven.  I like cooking chicken raised direct, so I removed the hot stone from the large for the overflow chicken.  Here's some pix:

 All three Eggs humming along here.

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Elaine checking her Egg and practicing good burping technique.  She wanted to open her Egg frequently.  I had to remind her "If you're lookin', then you ain't cookin'!"  She likes the saying, but she would rather be lookin'.

image

 

Here's a look at her legs.

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Here's the money shot on the good china.

image.

Thanks for looking.

........................................................................................

Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

We invented the U.A.W. and carjacking!

Comments

  • Que_n_BrewQue_n_Brew Posts: 577
    Good times Fred. I was talking to my 9 yr old son an hour ago about he and his 6 yr old brother cooking something with me tomorrow on the egg.
    PROUD MEMBER OF THE WHO DAT NATION!
  • She likes riding her bike taking breaks for opening her Egg.  I think her helmet was on backwards in the first photo.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • JRWhiteeJRWhitee Posts: 2,709
    Nice Fred, training her right.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • That Charlie's Chips tin is like a blast from the past!!!! Last time I saw one of those was like 1982.



  • Mattman3969Mattman3969 Posts: 5,019
    That is awesome Fred!!! Just waiting on my granddaughter to get old enough to egg, but I don't want it to come to fast

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TjcoleyTjcoley Posts: 3,422
    Very nice.  Way to start them young.  My 3 yo grand daughter Lydia loves "Egg food" but hasn't participated in the cook yet.  +1 on the safety equipment.  Lydia last week insisted that when playing with a balloon, everyone must wear gloves and a hat 'for safety, because balloons are dangerous'  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • RACRAC Posts: 1,528
    Very nice! Can you tell me more about the spaghetti squash? Never done one and would like to try it. Temp? Time? 

    Ricky

    Spring, TX

  • johnkitchensjohnkitchens Posts: 3,881
    Chicken looks tasty. I love the "fine china"!  When my daughter was about that age she would frequently were her helmet backwards as well. 
    image
    Louisville, GA - 2 Large BGE's
  • Solson005Solson005 Posts: 1,910
    That is great! I love getting the little ones involved. I have my cousins 13 year old come help me cook on the weekends and we are trying to come up with a plan to convince his mom they need a egg. 

    Food looks great and I think I have the same china pattern! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • @RAC - Sorry for not getting back to you sooner.  This is a thread about spaghetti squash.  I was doing it a bit differently.  I was cooking it indirect with the Egg stabiliized at 350.  The prep is straight forward.  Cut the spaghetti squash in half lengthwise (kinda difficult), scoop out the seeds & stuff, coat the flesh in EVOO, salt & pepper.  Cook flesh side down until the shell is softened.  This thing is REALLY hot at this point.  The thread advises you to wait for it to cool a bit before using a fork to make the "spaghetti".  I like mine hot and that's what oven mitts are for.  Treat the resulting "spaghetti" like pasta.  We just buttered it up and enjoyed it.  I like more pepper than my family, so I gave it a booster shot.  Enjoy!  Here's the link:

    http://eggheadforum.com/discussion/1142884/spaghetti-squash-bge-style#latest

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • calikingcaliking Posts: 7,166
    Great to see that you're passing the torch on, and that she's mindful about egging safely (burping with cranium protection :) ).

    The pic of your little cutie checking on her cook is beautiful!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • RACRAC Posts: 1,528
    Thanks

    Ricky

    Spring, TX

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