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Mustard sauced chicken

Decided to brave the cold and fire up the egg this evening

Mickey's coffee rub on skinless leg quarters. I've been using this stuff on everything recently. 
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350°F raised indirect x 20mins then flipped. Another 15mins, then sauced with Carolina Treet, and let it go for another 5mins. Sauced once more before pulling at IT 180°F.
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Plated with broccoli and shrooms that SWMBO cooked indoors. 
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Chicken was a hit. Chicken on the egg keeps turning out more grilled than smoked, and I was missing the smoked chicken I used to make on my drum smoker. Tonight's chicken was like the smoked chicken I used to make on the drum - smoky, moist, very flavorful. Used 2 chunks of cherry for smoke. The Carolina Treet sauce is more of a cooking sauce than a dipping sauce, since its too tangy for my tastes to dip. But brushed on the chicken during the cook, it tasted terrific with the coffee rub. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

Comments

  • jtippersjtippers Posts: 512
    Mmmmmm....    =P~
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • AviatorAviator Posts: 1,712
    Looking great from here. !!!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • SmokeyPittSmokeyPitt Posts: 9,820
    Looks awesome!  What was it that made it more like "smoked chicken" this time.  More wood?  Skinless? Both?


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

  • calikingcaliking Posts: 10,723
    @SmokeyPitt - I wish I knew. This was the first time I made chicken on the egg with a water pan underneath, so maybe that's what did it. I haven't cooked chicken with the skin on in 2 years or so, and its been good, but not great. I think the indirect heat and the water pan also kept the "bark" from getting tough. I didn't use much wood - 2 small chunks of cherry.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SmokeyPittSmokeyPitt Posts: 9,820
    caliking said:
    @SmokeyPitt - I wish I knew. This was the first time I made chicken on the egg with a water pan underneath, so maybe that's what did it. I haven't cooked chicken with the skin on in 2 years or so, and its been good, but not great. I think the indirect heat and the water pan also kept the "bark" from getting tough. I didn't use much wood - 2 small chunks of cherry.
    Well, whatever you did it looks great!  The only thing that might improve it is some nice fatty chicken skin :P


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

  • from my point of view it looks eatable 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • calikingcaliking Posts: 10,723
    I actually prefer skinless chicken now - always bugged me that the rub/seasoning/sauce stayed on the skin and didn't get into the meat like it does with tandoori chicken (which is traditionally done skinless).

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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