Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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BBQ chicken

Cooked some chicken breasts, raised direct, 450*F, with just a touch of apple wood.  After browning the outside, basted the breasts with homemade mustard sauce (we call it "Carolina Gold").  Topped with some cheese, and served with quinoa pilaf (red onion, squash, zucchini, and carrot) and roasted broccoli (salt, pepper, oil, red pepper flakes).  Nice and simple, although I let the Egg temp get away from me because I was watching Kirk Cousins hurt his foot, leaving Rex Grossman, again, atop the depth chart for my beloved 'Skins.  Gah.


[Northern] Virginia is for [meat] lovers.


  • SpringramSpringram Posts: 426
    MMMMMmmmmm tell us more, like, you know, recipe kind of stuff. All looks super!. 

    Spring, Texas
    LBGE and Mini
  • dweebs0rdweebs0r Posts: 507
    Yup, I would really like to know how to make that mustard sauce.  Looks great.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • @Springram:  Thanks!  I think I can help you with some recipe stuff:

    The mustard sauce
    is a closely guarded secret...

    ...that I will now reveal to you, because I'm cool like that.

    2 cups prepared yellow mustard
    2/3 cup cider vinegar
    3 tablespoons ketchup
    1/2 teaspoon hot sauce of choice
    3/4 cup turbinado sugar
    1 cube chicken or herb bouillon
    2 teaspoons fresh rosemary leaves
    1 teaspoon celery seed
    3 teaspoons mustard powder
    2 teaspoons onion powder
    2 teaspoons garlic powder
    1 teaspoon salt
    1 teaspoon freshly ground black pepper

    Assemble all ingredients in a Mason jar, making sure that the bouillon and sugar are not in clumps before adding.  Shake the jar like mad for as long as your forearms can stand it, give it to your spouse to shake until they can't do it anymore, either, and then either pass the job off to the kids, or just shake it more yourself.  You will have no use for a Shake Weight if you make this sauce regularly.  If you make this sauce enough, people will assume that you are some kind of farmer, because your forearms will be gigantic.  

    Let the sauce sit in the refrigerator overnight before use.

    For the pilaf:

    2 cups quinoa
    1 Tbsp. butter
    1 Tbsp. oil
    1 pinch salt
    1 tsp. Adobo seasoning
    1 tsp. freshly-ground black pepper
    1 tsp. cumin
    1 tsp. granulated garlic
    1/2 large (or one small) zucchini, finely diced
    1/2 large (or one small) yellow squash, finely diced
    Two carrots, shredded and then finely chopped
    1/2 red onion, finely diced
    3 cups water

    Rinse the quinoa in a fine sieve until the water runs clear.  Set aside.  Heat the butter and oil in a large sauce or saute pan.  Add the salt, Adobo, pepper, cumin, and garlic and stir for a few seconds.  Add the zucchini, squash, carrot, and onion.  Saute for a few minutes, stirring, until onions turn translucent.  Add the quinoa and continue to saute for about 1-2 minutes.  Some of the quinoa may brown a bit; this is fine.  Add the water, stir well, and bring to a boil.  Cover and reduce to a simmer until quinoa is cooked through (that is, until the grains are mostly translucent except for the small circle of germ on each one), about 20 minutes.  Remove from heat, fluff, and allow to sit for a few minutes before serving.  

    NOTES:  This recipe makes A LOT of pilaf - enough for it to be a side dish at a large family meal.  This recipe is also subtle on the spice flavors.  When I eat it by itself (say, for breakfast this morning), I usually pop on a few dashes of fish sauce and Cholula.

    For the broccoli:

    2 stems of broccoli, trimmed and cut (we use the florets and the stalk)
    1-2 Tbsp. olive oil (we use a sprayer for even coating)
    Red pepper flakes

    Combine all.  Roast at 400*F about 20-25 minutes, turning once.

    [Northern] Virginia is for [meat] lovers.
  • dweebs0rdweebs0r Posts: 507
    I love this forum because of the willingness for people to share recipes that have been handed down.  Thanks for the mustard sauce.  I will make this today.  Anything besides chicken that you recommend this to use with?
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • @dweebs0r:  Agreed - people here are so generous with their methods and recipes.

    My wife loves this sauce on pulled pork.  I'm primarily a Carolina vinegar sauce guy when it comes to pork, but I can see her point of view on this one - especially if you've been liberal with hickory smoke.  It's also pretty darn good on grilled zukes and squash.

    [Northern] Virginia is for [meat] lovers.
  • SmokeyPittSmokeyPitt Posts: 7,082
    That looks great- and awesome sounding recipe! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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