Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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Boneless skinless chicken breasts (pics)

Cooked some breasts tonight, half with DP Raging River, half with Swamp Venom.  Both groups marinated in a zip lock with the seasoning and a couple tablespoons of both EVOO and Italian dressing for about two hours.....usually like to do them overnight, but time got in the way.

Cooked them a little differently this time.  I usually go direct, but went indirect at approx. 350 about 40 min. and flipped and even swapped grids at the halfway mark to ensure uniform heat.  Turned out fantastic as always and not much different than the way I normally do them direct at 400 for about half the time.  Either way works great.  I made fajitas out of mine with sour cream, Mrs. Renfro's green sauce, shredded cheese on a flour tortilla.  Wife made a grilled chicken salad out of hers.  Kids had fajitas as well.

I've read comments on boneless/skinless breasts always turning out dry, but these are tender and juicy and you can shred with a fork when they're done and have been that way every time I've done them on the Egg.  We do this once a week for this meal and to eat on throughout the week for fajitas, salads, etc.


Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer



  • TjcoleyTjcoley Posts: 3,422
    +1 on always turned out dry until I cooked on the Egg. Amazing how moist and juicy they turn out.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TerrebanditTerrebandit Posts: 1,306
    I'll have to try this. Thanks.
    Dave - Austin, TX
  • thetrimthetrim Posts: 1,070
    I'm a bigger fan of legs and thighs but you did these up right
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
  • flynnbobflynnbob Posts: 608
    Kenny, You inspired me.  I had some BSB's in the fridge.  Last night, I brined 3 of them with 1/4 c salt, 1/4 c sugar and 6c water for about 2hrs.  Lightly oiled them up with some flavored olive oil, lightly seasoned them and hit them direct at 400 for about 8 or so minutes per side. They were great and we used them for salad toppings and roll-ups.
    Milton, GA.
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