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

Need BBQ Chicken Tips and suggestions

Thinking of throwing on some chicken thighs, legs, and wings for the family. Feeding 8-10 people. Initial thoughts are to rub the chix, let sit in frig for a few hours, then, indirect plate setter @325 - 350F with tin underneath meat filled with beer (what kind is best?). Probably take 1.5 to 2 hrs. Will use mesquite and hickory chunks - no chips. Then, for those that want BBQ, I will place them direct, brush on the sauce to finish and carmelize for about 10 mins. Done temp is 160F. Let's hear it!! :-)
Large, Medium, and Mini BGE, a few accessories, 2 kids, 1 dog, and original wife.  Lover of winter and powdery snow. 

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