Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Please help with chicken cook.

Having 15 for lunch on Monday and planning to grill bone-in chicken breasts, legs and thighs. I have been reading various posts and trying to come up with a plan. How does this sound? 1. Brine chicken on Sunday. 2. Leave uncovered in fridge Sat night. 3. Grill indirect at 350 .(I figure I will have to go indirect to use both grids to hold all of the chicken.) 4. Brush with sauce for about last 15 minutes. Any suggestions? What is the best way to place the chicken? Should breasts be in the center? Thanks!

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