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Super Chicken ****

I might have metioned that the last show Mrs. G worked was in Vegas. Did I mention that? Anyway, she picked up a few bottles of seasoning while she was there. All from a line called Super ****. They had Chicken ****, Reel ****, plain **** and a whole bunch more. I thought we give Super Chicken **** a try last night.

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Got the Chicken liberally dusted with the ****

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Stabilized the Egg at 400 and tossed in the AR with the grate on the top level (aka as the @Mickey Method), didn't use any wood for smoke as I wanted the flavor of the **** to shine through.

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Really like this picture of the sunlight coming down through the upper vent.

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All done after 45 minutes

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As much as I really wanted to like this seasoning, I was disappointed. Granted, it was chicken seasoning, not a bbq rub, but I was underwhelmed. It just seemed weak and flat. Not a whole lot of flavor going on, it just seemed to get lost. Maybe it would have been better on something cooked in the box on the oven, not that the chicken was really smoky, or maybe it should be used in conjunction with some kind of sauce, but by itself, I found that it was lacking. Ended up busting out a bottle of Stubbs BBQ sauce as I refused to eat bland chicken. And now I have two more bottles of the stuff...yay!

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • RACRAC Posts: 1,492
    Look's like some good ****!

    Ricky

    Spring, TX

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  • TUTTLE871TUTTLE871 Posts: 1,316
    You can always toss the **** out. Or donate the **** to the ranch for spices down there. All sorts of uses for ****.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • sumoconnellsumoconnell Posts: 1,006
    "Really like this picture of the sunlight coming down through the upper vent."

    Holy ****!

    Looks good anyway.  Too bad it's not strong ****.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • JRWhiteeJRWhitee Posts: 2,666
    So your telling us this stuff is ****?

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • GriffinGriffin Posts: 6,977
    Yeah, I wouldn't buy this ****. Maybe their other varieties of **** are better....

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Tonys seasonings is the best s.it you can put on any chicken or beef , just a little bite. Yummm
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
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  • EggcelsiorEggcelsior Posts: 11,406
    Griffin, if you don't like that ****, just flush it down the toilet. 

    At the least that **** looks delicious. Lipstick on a pig? **** is ****.

    Or, mix it with some Franks. Then you truly are "putting that **** on everything!".
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  • I'm not sure you know **** from Shinola!
    ---------------------------------------------------------------------------------
    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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  • Thefreedictionary.com definition:

    Chick-en-**** (vulgar slang) -
    1. Contemptibly petty, insignificant nonsense.
    2. Coward.

    Kinda says it all.

    Note to Super **** people: If you call your product "****", make sure it's not!

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

    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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  • GriffinGriffin Posts: 6,977

    @CajunEggHead if you like Tony's, try Dizzy Pig's Swamp Venom. We haven't used Tony's since.

    @Eggcelsior - love those commercials. Genius advertising.

    @TexanOfTheNorth I probably don't, but I like to pretennd. ;)

     

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • boatbumboatbum Posts: 1,273

    We could all exchange ****

     

    Cookin in Texas
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  • Fred19FlintstoneFred19Flintstone Posts: 5,519
    edited August 2013
    boatbum said:

    We could all exchange ****

     

    I don't give a ****! edit: Don't take no **** either!

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

    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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  • Griffin said:

    As much as I really wanted to like this seasoning, I was disappointed. 

    You just can't take **** for granted.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
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  • Errrr, what's ****?   You don't mean sheeeeeeeeeeeeeeyit, do you?
    The Naked Whiz
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  • mknopfmknopf Posts: 5
    [Lurker Status: Off]

    Well, it ain't Shinola.


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  • 4Runner4Runner Posts: 2,038
    edited August 2013
    For a less "vulgar" flavor try this. http://russellshawblog.com/pawleys-island-pepper-sea-salt-and-bird-crap-label-illustration-design/ It's the crap! Craptastic!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • sumoconnellsumoconnell Posts: 1,006
    4Runner said:
    For a less "vulgar" flavor try this. http://uniquedaily.com/2012/03/bird-crap-seasoning/ It's the crap! Craptastic!
    I heard that crap is ****.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • SpringramSpringram Posts: 420
    @Griffin - thanks for the review. I know now not to buy it if i see it.


    Springram
    Spring, Texas
    LBGE and Mini
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  • EggcelsiorEggcelsior Posts: 11,406
    Springram said:

    @Griffin - thanks for the review. I know now not to buy it if i see it.



    Springram
    Spring, Texas
    Did you mean "not to buy **** if I see ****"?

    Don't break the cipher!
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  • Dyal_SCDyal_SC Posts: 2,580
    Grif, that's the sh!##iest meal I've ever seen you make. ;) J/K, looks great! :D
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  • HNLHNL Posts: 31
    Perhaps you can cut up the leftovers and use later for a **** sandwich.
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  • Looks good. Does the raised grid really make that much of a difference? 
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  • gabrieggergabriegger Posts: 466
    Kinda reminds me of J. Geil's song 'No Anchovies Please' where he backwards masked 'there is no difference between chicken **** and chicken salad. It's all ****.' Sorry to hear it was a **** deal

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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  • Great post - thanks - I will stay away from the chicken s*&^
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  • GriffinGriffin Posts: 6,977
    FireTower said:
    Looks good. Does the raised grid really make that much of a difference? 

    It's just one more way to do something on the Egg. I like it because you can throw your chicken parts or whole chicken on and pretty much leave it unattended for 45 minutes and not worry about it. Well, maybe check on it once or twice, but you aren't constantly shuffling or flipping your chicken to prevent burning. Not to mention, it gets it up higher in the dome and the heat radiating off the lid really helps crisp up that skin.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Griffin said:
    FireTower said:
    Looks good. Does the raised grid really make that much of a difference? 

    It's just one more way to do something on the Egg. I like it because you can throw your chicken parts or whole chicken on and pretty much leave it unattended for 45 minutes and not worry about it. Well, maybe check on it once or twice, but you aren't constantly shuffling or flipping your chicken to prevent burning. Not to mention, it gets it up higher in the dome and the heat radiating off the lid really helps crisp up that skin.
    No ****?
    ---------------------------------------------------------------------------------
    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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  • boatbumboatbum Posts: 1,273

    Whole new meaning to just "Throwing some **** on the Egg"

    Cookin in Texas
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  • fiver29fiver29 Posts: 511
    Maybe it was flat because its the chicken ****?

    Here's to hoping your other shits work out.....
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • msloanmsloan Posts: 265
    this is the shittiest thread I have ever read.
    gettin lucky in kentucky!   2 XL eggs!
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  • EggcelsiorEggcelsior Posts: 11,406
    Griffin, would the taste improve if you disperse it better? Maybe with a fan?

    We could finally find out what happens when the **** hits the fan.
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