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Blues Hog Chicken

cazzycazzy Posts: 7,445
I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl.  Chicken was awesome, but skin continues to be my kryptonite.

Chicken chilling after the herb brine.

image

My alcoholic beverage for 2013.  As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.

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Chicken was roasted raised direct at 350 with cherry wood.  Seasoned with DP Tsunami Spin and finished with Blues Hog Original.

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Just a hack that makes some $hitty BBQ...
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Comments

  • ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.

    Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.

    I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.





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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks pretty good from my seat @cazzy!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CPARKTXCPARKTX Posts: 977
    Beautiful
    LBGE & SBGE.  Central Texas.  
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  • and I do 350 indirect



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  • nolaeggheadnolaegghead Posts: 13,666
    Looks terrific, nice job on the sides.  Skin looks fine to me, cherry adds color.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cazzycazzy Posts: 7,445
    edited June 2013
    ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.

    Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.

    I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.




    I had no f'n clue if it was good or not so I'm happy to hear it has your approval!  I bought it two years ago and the guy at Costco recommended it.  It was on sale too.  :)

    Good tips!  I will try the cornstarch next time.  It curled up, was chewy and was really really dark.  I will leave on the blues hog longer next time too.
    Just a hack that makes some $hitty BBQ...
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  • Que_n_BrewQue_n_Brew Posts: 558
    What about the skin did you not like? Looks good to me @cazzy
    PROUD MEMBER OF THE WHO DAT NATION!
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  • cazzycazzy Posts: 7,445
    and I do 350 indirect


    OK, will do that next time!
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,445
    edited June 2013
    Just in case you didn't notice, the plated picture is without the skin.  
    Just a hack that makes some $hitty BBQ...
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  • cazzy said:
    ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.

    Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.

    I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.




    I had no f'n clue if it was good or not so I'm happy to hear it has your approval!  I bought it two years ago and the guy at Costco recommended it.  It was on sale too.  :)

    Good tips!  I will try the cornstarch next time.  It curled up, was chewy and was really really dark.  I will leave on the blues hog longer next time too.
    mine looks just like your pic on the egg. Then I glaze it. try the corn starch- it looks really good to me but if it was chewy, the cornstarch will really crisp it up.



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  • cazzycazzy Posts: 7,445
    image
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,445
    I guess I'm a visual person and didn't like the way the skin pulled back.  I remember yours looking much better.
    Just a hack that makes some $hitty BBQ...
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  • wow- definitely looks different than mine. I do indirect and I do corn starch. maybe that's the diff? I didn't even dry mine last time after the brine and it sill crisped up.



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  • cazzycazzy Posts: 7,445

    wow- definitely looks different than mine. I do indirect and I do corn starch. maybe that's the diff? I didn't even dry mine last time after the brine and it sill crisped up.



    I just pulled off my spatch for my dinner project and it looked much better. Go figure
    Just a hack that makes some $hitty BBQ...
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  • Cool. This is what mine look like. Try indirect next time. See if that helps.

    imageimage

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  • MickeyMickey Posts: 16,148
    edited June 2013
    Get you fire to 400 and skin will be fine.
    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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  • SpringramSpringram Posts: 417
    cazzy said:
    I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl.  Chicken was awesome, but skin continues to be my kryptonite.

    Chicken chilling after the herb brine.

    image

    My alcoholic beverage for 2013.  As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.

    image

    Chicken was roasted raised direct at 350 with cherry wood.  Seasoned with DP Tsunami Spin and finished with Blues Hog Original.

    image

    image

    image
    @Cazzy - I used to live in the former Soviet republic of Georgia. When we wanted to go "upscale" we had Russian Standard vodka as shown in you pic. For value and taste, I I still think it is superb vodka. Had some this evening. 
    LBGE and Mini
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  • Springram said:
    cazzy said:
    I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl.  Chicken was awesome, but skin continues to be my kryptonite.

    Chicken chilling after the herb brine.

    image

    My alcoholic beverage for 2013.  As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.

    image

    Chicken was roasted raised direct at 350 with cherry wood.  Seasoned with DP Tsunami Spin and finished with Blues Hog Original.

    image

    image

    image
    @Cazzy - I used to live in the former Soviet republic of Georgia. When we wanted to go "upscale" we had Russian Standard vodka as shown in you pic. For value and taste, I I still think it is superb vodka. Had some this evening. 
    love the Russian Standard



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  • paqmanpaqman Posts: 1,599
    edited June 2013
    +1 with @Mickey

    I always do my chicken breasts and wings indirect @ 400F-475F and always have crispy skin.

    When we use sauce, we add it in the last 20-25 minutes of the cook.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GQuizGQuiz Posts: 680
    @cazzy, looks great. Since you're in SA, if you have the chance, try the local stuff, grab some Enchanted Rock... very smooth.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • ChubbsChubbs Posts: 4,853
    Got my Elster package from Travis today. Can't wait to try blues hog
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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