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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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Apperantly it is Chicken Thigh Night!

Off the shelf jerk marinate.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • Looks great!  Adding jerked chicken thighs to my "must do" list.

    [Northern] Virginia is for [meat] lovers.
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  • TjcoleyTjcoley Posts: 3,422
    Looks good Doc. Thighs may be on the menu for this weekend. Found a recipe for braised and quick fried boneless thighs that sounds pretty good.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • thetrimthetrim Posts: 1,088
    Nice work Doc
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • I'm liking that!

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

    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!

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  • Charlie tunaCharlie tuna Posts: 2,191
    Cooked up perfect too!
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  • BrotherEggBrotherEgg Posts: 95
    Doc,
    I'm still learning how to use my egg. Those look perfect. It looks like you cooked the raised direct. Would you mind answering a couple of noob questions? I'm assuming an IT of 165. Did you flip them? What did yo set the egg temp at? Thanks

    Steve

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
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  • cortguitarmancortguitarman Posts: 2,024
    We had chicken thighs last night. Mine were very simple. Sprinkled with season salt and teriyaki sauce. Cooked at 450 direct.
    Mark Annville, PA
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  • Doc_EggertonDoc_Eggerton Posts: 4,380
    Doc,
    I'm still learning how to use my egg. Those look perfect. It looks like you cooked the raised direct. Would you mind answering a couple of noob questions? I'm assuming an IT of 165. Did you flip them? What did yo set the egg temp at? Thanks

    Steve
    Done 400 direct with raised grid.  With thigh and legs I go for an internal temp in the 180s.  I did not flip these.  You can but it really blackens the skin (which we don't eat anyway).  These were marinated in off the shelf jerk overnight.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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