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

Chicken fail!

rholtrholt Posts: 368
Well I decided to have some friends over to show off the food that comes off of the bge. My first mistake was making a homemade lump reducing ring out of fire bricks. My second mistake was trying to use up my accidental purchase natural briquettes instead of lump.

Anywho, since I don't have a raised direct setup I went indirect. I skinned the chicken since I consistently get rubbery skin. The egg was taking a while to heat up but it finally reached 350. I was wanting 400-425 but just didn't have the time to wait. Put on some apple/cherry chips, PS, grid, then chicken. Once I did all that the done temp was reading 300 and didn't budge one bit even with the top off and bottom damper wide open.

Well long story short it took forever for the chicken to get up to temp. Once it did the outer part of the skin was super tough and that made me sad as all the good DP seasonings were in that part. I tried injecting this bird too but didn't notice a big difference in flavor.

Overall a pretty disappointing cook. I still haven't mastered chicken in the egg and it frustrates me as I love chicken sooooo much.

The below picture is what my chicken looked like the other day when I attempted skin on. Double fail!!!
image.jpg 1.9M
·

Comments

  • Village IdiotVillage Idiot Posts: 6,951
    I really like your dishes.  Kinda an Indian motif.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Hope your wife takes your matches away until you read this forum MORE !
    ·
  • SkiddymarkerSkiddymarker Posts: 7,056
    Sometimes we win, sometimes we lose. 
    Suggest you use lump (of course you know that), indirect temp at 400-450 grid. Leave your spatched bird in the fridge uncovered with skin on overnight. Give it a light dusting, and I mean light dusting of baking powder or corn starch (use a fine sieve to dust it) no more than 1/2 hour before you cook. No rub or oil at all. Cook, with feet to the hinge,  to 150 breast 170 leg/thigh. remove let sit for 5 minutes, carve and serve. 
    You should have crisp skin and juicy interior. next time try a little rub. If skin goes rubbery, you used too much rub, IMHO. Get it right using the more forgiving indirect, then try raised direct. 
    Good luck. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • rholtrholt Posts: 368
    Thanks all. This is what my firebox looked like when cleaning this morning. And the reason that last one looked so charred as I was going to do skin down for 15 minutes then flip and finish. A little too much sugar in the rub for sure.
    image.jpg 2.5M
    ·
  • rholtrholt Posts: 368
    And believe it or not I am on this forum daily. Just a really bad series of unfortunate events.
    ·
  • SpaightlabsSpaightlabs Posts: 672
    You have self-diagnosed the problem.  Just don't do it again. :D
    ·
Sign In or Register to comment.