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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!

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Fajitas

With it being Cinco de Mayo and all, and having moved from Texas to Virginia last summer, the Queen wanted simple Chicken Fajitas.  

Roasted the chicken in a foil pan to keep the drippings for basting.   Spatchcocked the chicken, butter underneath the skin, liberal fresh ground salt and pepper and top side got a good dusting of Raging River.  First basting was with EVOO, then basted with the drippings every ten minutes or so.  About 30 minutes in started basting with chicken stock.  Pulled chicken after 70 minutes at 400F. Garlic, peppers, onions and EVOO in the CI skillet.  ABTs on top were stuffed with BGE-cold smoked gouda and wrapped with bacon.  Brought to the table in the CI skillet, having pulled the chicken and set ABTs on top - bon appetit.  


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Comments

  • ChubbsChubbs Posts: 5,225
    Looks fantastic. I think Tex-Mex cuisine was a crowd favorite yesterday! 

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Solson005Solson005 Posts: 1,907
    edited May 2013
    Now your meal is making me hungry! =P~

    Great job! How did you like doing the chicken in the foil pan? I might try marinading one and using that method!
    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. 
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  • MickeyMickey Posts: 16,412
    Miles you will teach those East Coasters a thing or two yet ~:>
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SmokeyPittSmokeyPitt Posts: 6,539
    Beautiful!  Did you make a fajita with an ABT inside?  I would have! 


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

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  • milesbrown4milesbrown4 Posts: 314
    @Solson005 - the chicken in the pan works great for pulled chicken I think.  For eating off the bone normally I cook raised direct, love the marks and flavor.  I got the idea from watching Michael Symon (Iron Chef) cook and baste a chicken and modified it a bit for the cook.  

    ABT fajita.....now that is a great idea!  
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  • Solson005Solson005 Posts: 1,907
    Thanks I will give it a shot sometime!
    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. 
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