We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
First-time chicken is rubbery
I just did my first chicken in my new Green Egg smoker. The consistency was a bit rubbery - moist but not juicy, and not as tender as I'd have liked. It was almost like cooked ham or a hot dog. I'm trying to figure out what I did wrong.[p]I used the set-plate indirect cooker and cooked it to an internal temp of 180F. The oven temp stayed around 350F to 400F and it took about 3 hours. I used the beer-can method of putting an almost-full can of beer in the cavity and standing it on the end. I smoked with wet alder and mesquite with the basic green egg brand seasoning.[p]The taste was great, but how do I get the juicy, tender consistency?