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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.
Got the Chicken liberally dusted with the ****
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.
Really like this picture of the sunlight coming down through the upper vent.
All done after 45 minutes
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!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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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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"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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So your telling us this stuff is ****?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Yeah, I wouldn't buy this ****. Maybe their other varieties of **** are better....
Rowlett, 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 -
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 -
@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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I don't give a ****! edit: Don't take no **** either!boatbum said:We could all exchange ****
Flint, Michigan -
Griffin said:
As much as I really wanted to like this seasoning, I was disappointed.
"I've made a note never to piss you two off." - Stike -
Errrr, what's ****? You don't mean sheeeeeeeeeeeeeeyit, do you?
The Naked Whiz -
[Lurker Status: Off]
Well, it ain't Shinola.
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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 -
4Runner said:For a less "vulgar" flavor try this. http://uniquedaily.com/2012/03/bird-crap-seasoning/ It's the crap! Craptastic!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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LBGE and Mini
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Grif, that's the sh!##iest meal I've ever seen you make. J/K, looks great!
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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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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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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.Rowlett, 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.---------------------------------------------------------------------------------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 -
Whole new meaning to just "Throwing some **** on the Egg"
Cookin in Texas -
Maybe it was flat because its the chicken ****?Here's to hoping your other shits work out.....-------------------------------------------------------------------------------Strongsville, OhioYes. 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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this is the shittiest thread I have ever read.
gettin lucky in kentucky! 2 XL eggs! -
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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