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"The Chicken"

TUTTLE871TUTTLE871 Posts: 1,316
edited November 2013 in EggHead Forum
After seeing the post for "The Chicken" I was determined to make it. I had to wait for a night when we didn't have the in laws at the house because the word spicy is not in there vocabulary.

I made the sauce exactly like the recipe and followed everything to the T. Yes! Most the time I deviate from recipes and throw in what I think might be better. Not this time, the sauce is incredible and when you smell it you get that tingle in the nostrils.  After I pulled the chicken and submerged in the sauce and then wrapped in foil and tossed in the Yeti, I sat back and enjoyed a few glasses of Bogle Phantom (good stuff if you never have had it). After an hour and a few glasses of wine I decided to eat.

Served with Brussels sprouts and mushrooms and onions that sat below the chicken during the cook. All I can say I was floored by how intense the flavor, we had some friends over and everybody wanted seconds and thirds on the chicken.

This will be done over and over in my house from now on. If you don't like spicy this is not the dish for you.
http://www.nakedwhiz.com/thechicken.htm

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

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Comments

  • pantsypantspantsypants Posts: 1,191
    oh man amazing .
    I cant wait to try this on the weekend
    Toronto
  • SmokeyPittSmokeyPitt Posts: 7,086
    Looks great!  It is an amazing recipe and technique. 


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

  • HoovHoov Posts: 259
    That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?
    - Proud owner of a Large BGE
    - Norman, OK
  • TUTTLE871TUTTLE871 Posts: 1,316
    Hoov said:
    That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?
    Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • That's such a great recipe and technique, I only get it a couple times a year when me and my buddies are having a get together because SWMBO doesn't do spicy either but can't recommend this enough for those that like the spice. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • I've been looking at trying this. What part of the chicken did you use? Would it work for wings?
    Fighting Sioux Hockey
  • TUTTLE871TUTTLE871 Posts: 1,316
    I did breast and thighs, I would assume wings I'm thinking of that one next week.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • jtippersjtippers Posts: 512
    This is on my list... can't wait to try!!!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • DredgerDredger Posts: 307
    I do a whole chicken that has been cut up. Amazing recipe. Thanks AZRP, you da man.
    Large BGE
    Greenville, SC
  • SmokeyPittSmokeyPitt Posts: 7,086
    TUTTLE871 said:
    Hoov said:
    That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?
    Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.
    I agree it is not really crunchy or crispy after foiling/steeping in the sauce.  It is still excellent but the skin ends up pretty moist. 

    The original "the chicken" recipe was quarters, but I imagine you could use any piece of bird. 

    AZRP actually created a modified version for wings:

    I think it is just a little thicker so it sticks better.  Even more of the spicy goodness. 


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

  • doing it tonight but I have brined the chicken already. Think it may be too salty?



  • TUTTLE871TUTTLE871 Posts: 1,316
    doing it tonight but I have brined the chicken already. Think it may be too salty?


    Don't really think so, I was worried when the sauce asked for 4 tbl spoons of salt but wasn't that salty at all. The vinegar takes care of the saltiness.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • TUTTLE871 said:
    doing it tonight but I have brined the chicken already. Think it may be too salty?


    Don't really think so, I was worried when the sauce asked for 4 tbl spoons of salt but wasn't that salty at all. The vinegar takes care of the saltiness.
    Cool deal. Think I'll cut back on the salt since they are brined. maybe 1-2tbs. Can't wait to try it

  • dlk7dlk7 Posts: 1,008
    Did you really cook it at 350 degrees for 90 minutes before foiling?
    TUTTLE871 said:
    Hoov said:
    That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?
    Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • On my list for this week.....
  • TUTTLE871TUTTLE871 Posts: 1,316
    dlk7 said:
    Did you really cook it at 350 degrees for 90 minutes before foiling?

    Actually went to the chicken was 160 and then pulled. I was thinking next time go to 150 sand then pulling and wrapping and put it in the cooler. I would imagine it would be fine.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • LitLit Posts: 4,105
    I have always gone the whole 90 minutes with this recipe. The skin is super crispy right out of the egg but as others have stated gets soggy during the rest. I have always used parts with dark meat so the meat isn't going to dry out. If you are using breasts I would cook to temp.
  • no added smoke right?

  • LitLit Posts: 4,105
    Its been awhile since I made this but I don't think I added any chunks. The sauce is so flavorful on this I doubt you would notice any fruit wood smoke.
  • On my list
    Mark Annville, PA
  • First time I tried, chicken was too hot (spicy) for me.  Next time deleted crushed red pepper and is perfect.  I am a  paprika guy.
  • the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes

  • TUTTLE871TUTTLE871 Posts: 1,316
    the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes
    Keep us posted! and I think cooking to temp is a safe bet.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • TUTTLE871TUTTLE871 Posts: 1,316
    the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes
    How did it turn out?

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • TUTTLE871 said:
    the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes
    How did it turn out?
    It was OK. i think I would like it as a wing sauce a little better.



  • I did it last Sunday and I can't say I was too thrilled with it. I had to cut the sauce in half which may have played a part in it being too "vinegary." Oh well, you never know until you try it.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • I dont get the passion for the "the chicken" either. The skin is rubbery after it soaks up the sauce. If you pull the skin off it taste like a spatchcock chicken.

    I MUCH prefer a spatchcock chicken with big Bobs Alabama white sauce..
  • Spatched or just plain old chicken pieces parts - as long as the skin is crispy. Exception being Teriyaki, my favorite "cheat" sauce/marinade where the glaze makes me happy.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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