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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!

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Birds tonight!

Decided on a few birds tonight.

Injected 1 with Franks Hot Sauce and rubbed with Swamp Venom

Did the second with Catalina dressing and rubbed with Dizzy Dust

Kids cant wait. Hope everyone is having a great weekend. (Have a little snow issue on the egg from the other night)

 

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County of Parkland, Alberta, Canada
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Comments

  • Love the snow photo.
    Marietta, East Cobb, GA
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  • Not loving the snow however.....yet.
    County of Parkland, Alberta, Canada
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  • Wonder if your snow will be in Regina tomorrow. My mom used to make chicken with Catalina on it. I've done it a few times on the egg and my kids loved it. Never thought of injecting it though.

    Steve 

    Caledon, ON

     

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  • I injected a turkey breast with it once and sliced for deli meat, it was good, figured i would try it in a bird. was basically a last minute just grab anything to be honest with you.
    County of Parkland, Alberta, Canada
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  • Did you thin it with anything or go full strength?

    Steve 

    Caledon, ON

     

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  • We don't have much snow here, but it's been -5F* all day
    Fighting Sioux Hockey
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  • I was concerned that my beer was empty, i  went full strength, wasnt really thinking, should I have thinned it?
    County of Parkland, Alberta, Canada
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  • I don't know. I have just used it like sauce.

    Steve 

    Caledon, ON

     

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  • Well i will let you know how it turns out, it has been awhile. Dumb question, (or to many beers) 300F cook?
    County of Parkland, Alberta, Canada
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  • shtgunal3shtgunal3 Posts: 2,902
    I'm interested in hearing how the bird with Franks Red Hot turns out.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • I have done it with franks a few times, turns out great, i  have not dont it with franks and swanp venom yet, that might be interesting.

    County of Parkland, Alberta, Canada
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  •  

    Well i will let you know how it turns out, it has been awhile. Dumb question, (or to many beers) 300F cook?
    325* if you are going direct. I would use a drip pan so you don't get too much acrid smoke. Best bet is platesetter legs up, spacers, drip pan and grid. Better still if you have an adjustable rig and get the birds as high in the dome as you can without touching the dome thermo. Angle the legs to the back of the egg and turn them like 60* halfway through the cook. This will get the legs to cook a bit hotter so the breasts don't get overcooked.

    Steve 

    Caledon, ON

     

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  • I always just set the bird on the grate and set the temp to 300. Done in about hour 20 min. Have done it like that for 34 years. Birds are just about the best thing on the egg
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • I use one of those stands, holds 2. I don't think it will fit in with legs up in the bird, wish it would, I'll be looking for a differant one soon. Yes, I go plate setter, legs up, rack, drip tray. They will be on in bout 30 min.
    County of Parkland, Alberta, Canada
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