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

Teriyaki chicken ( I think) and beef marrow, with sweet taters.

The weather was great in Houston this past weekend. Not much to do on Sunday, except go to a concert in the evening, so preparations were made for optimal utilization of a fine weekend morning.

Chicken was marinated in this mix overnight:

1/4 cup light soy sauce + splash each of fish, dark soy, Worcestershire sauces

¼ cup honey

¼ cup lime juice

1/4 cup dark brown sugar
1/8 cup ketchup

1/8 cup Sriracha sauce
1 TBSP rice wine
1" fresh ginger
2 cloves garlic 
1 tsp sesame oil


The recipe is actually for Huli-Huli chicken, but I didn't have the pineapple, so I'm not sure what it should be called. 


Fired up the large. Already had some pecan wood in there, but I would have preferred fruit wood (like the orange wood which I have not had a chance to try yet). The chicken was cooked raised indirect. The clay saucer was pulled to the front on the lower grid to leave some space at the back for raised direct. No finer view from the kitchen window:

image 


The groceries needed some sunshine. Sweet potatoes got some EVOO, pepper, DP Raising the Steaks, and were glazed with maple syrup when nearly done. Beef marrow got sesame oil, ghost pepper salt, cumin, and cayenne. Chicken marinade recipe posted above.

image


Cooked at 325°F. I didn't keep track of times. The chicken was skinless, because we have been trying to eat healthier, but it does taste even better with crispy skin. Decided to sacrifice the skin since we were eating the beef marrow for apps.

image

Pulled the beef marrow when the marrow looked browned. Sorry this is the only plated shot from this cook.

image 


The chicken marinade was boiled and simmered to thicken. Moved the chicken to the back (raised direct) of the grid and glazed with the sauce. Pulled at IT 170ish. The sweet potatoes needed a  bit longer.


The beef marrow was eaten with homemade oat-wheat toast and was soooo good! I think we eat beef marrow once a year, so its a special treat. The chicken was moist and delicious, and is one SWMBO's fav things for me to make. It was a busy cook (making baos on the side), but a terrific way to spend a spring Sunday!


[Sorry for the lack of plated shots - things got busy towards the end].


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
·

Comments

  • caneggercanegger Posts: 537
    That looks awesome. Love the cooking view
    ·
  • SmokeyPittSmokeyPitt Posts: 6,539
    That looks great!  It definitely sounds like a busy cook.  The chicken marinade sounds really tasty and they turned out great looking. 

    The beef marrow definitely seems like a treat.  Bookmarked!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Food looks very interesting! You might be concerned with paper towels around to egg as far as a fire issue?
    ·
  • Austin  EggheadAustin Egghead Posts: 3,342
    Looks so good and what a treat.  Did you keep the bones for broth?
    Eggin in SW "Keep it Weird" TX
    ·
  • calikingcaliking Posts: 6,945
    @SmokeyPitt - the chicken is even better with pineapple in the marinade. Puree about 1/2 - 1 cup of fresh (not canned) pineapple chunks with all the other ingredients and marinate for 4 hours or so. The pineapple has enzymes which will tenderize the chicken, but the texture of the meat can get goofy if it marinates for too long. The flavor is even better with pineapple.


    Food looks very interesting! You might be concerned with paper towels around to egg as far as a fire issue?
    Didn't you notice my big blue fire extinguisher? :) You bring up a good point. I figure that the eggcrate is likely to go up in flames first, so the paper towels are not much of a concern. Although a strong case can be made for a nonflammable table,  the patio and pool deck are stone, and the house is sided with brick, so I'm hoping that there is a low chance of fire. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • I think I just saw Gilligan and the skipper hiding in the brush..........image

    ·
  • and here is cali overseeing his domain:


    image

    ·
  • calikingcaliking Posts: 6,945
    Pool guy and lawn guy, respectively. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • SmokeyPittSmokeyPitt Posts: 6,539
    caliking said:
    @SmokeyPitt - the chicken is even better with pineapple in the marinade. Puree about 1/2 - 1 cup of fresh (not canned) pineapple chunks with all the other ingredients and marinate for 4 hours or so. The pineapple has enzymes which will tenderize the chicken, but the texture of the meat can get goofy if it marinates for too long. The flavor is even better with pineapple.


    That sounds great- will definitely give it a try. I tried Allegro for the first time on chicken legs yesterday.  It was good, but a little too salty for me.  I think I might steal your recipe and mix with the Allegro.  The first ingredient in Allegro is soy sauce so I may just sub it in this recipe. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • calikingcaliking Posts: 6,945
    @SmokeyPitt - I just remembered that I felt the chicken was too salty for my taste, so you may want to add less soy. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • SkiddymarkerSkiddymarker Posts: 7,031
    caliking said:
    @SmokeyPitt - the chicken is even better with pineapple in the marinade. Puree about 1/2 - 1 cup of fresh (not canned) pineapple chunks with all the other ingredients and marinate for 4 hours or so. The pineapple has enzymes which will tenderize the chicken, but the texture of the meat can get goofy if it marinates for too long. The flavor is even better with pineapple.


    That sounds great- will definitely give it a try. I tried Allegro for the first time on chicken legs yesterday.  It was good, but a little too salty for me.  I think I might steal your recipe and mix with the Allegro.  The first ingredient in Allegro is soy sauce so I may just sub it in this recipe. 
    +1 - Doc turned me onto Allegro (along with many others no doubt) I found it a touch too salty as well. Have used it as soy sauce in Cazzy's wing recipe - outstanding. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • EggcelsiorEggcelsior Posts: 11,290
    Caliking's(pool boy) wife:

    ·
  • calikingcaliking Posts: 6,945
    @Eggcelsior: for your continuing good health, I won't let her see that :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • EggcelsiorEggcelsior Posts: 11,290
    If I must beg forgiveness, I will dance for her in the speedo.
    ·
  • Dyal_SCDyal_SC Posts: 2,404
    Another fantastic spread, @caliking! =P~ Not letting my wife see this post, or else she'd be begging me to put in a pool. ;) The view is amazing!
    ·
  • calikingcaliking Posts: 6,945
    @Dyal_SC - thanks! We love being outside, especially when i'm cooking on the weekends... or  any day for that matter.

    BTW, I was born in Columbia. Lived in West Columbia until I was 8. My dad used to work at Richland Memorial Hospital, but I think it is known by another name now.

    @Eggcelsior - That's my job :))

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • Solson005Solson005 Posts: 1,907
    Looks great! I can only imagine how good that marrow was! I might have to get those cast iron pieces for my small! 

    Pool area is looking great! 
    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. 
    ·
Sign In or Register to comment.