National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Mash-ed taters stuffed chicken thighs (pic heavy)
@Hennaple and I were discussing what was on tap for the weekend cooks, and he gave me the idea for stuffed boneless/skinless chicken thighs. I was talking to the wife about what we should stuff them with, and my son suggested mash-ed potaters. We happened to have some leftover mashies from the night before. Added some cream cheese, shredded cheddar, and of course wrapped them in Wrights bacon. My publix didn't have deboned thighs, so we got skinless thighs and I removed the bones with a fillet knife (wasn't too hard). Pounded flat with the mallet, stuffed, wrapped, and secured with toothpicks if needed. I dusted them with Oak Ridge chicken seasoning after pounding the chicken, then a little more once wrapped. I cooked them at 350ish high in the dome until the bacon was crispy. Added just a small handful of cherry chips. The internal temp was about 190 when they finished. This will definitely be repeated!
On the egg:
High in the dome;
Various gratuitous shots:
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.