We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
Grilled Whole Chicken disaster
I am used to doing beer can chicken and it works out great everytime. I tried do just do a normal whole chicken grill that ended up very bad. It had a horrible smoke flavor and I am trying to find out why. The key differences is that I used an inexpensive 100% natural lump charcoal and Mesquite wood chips. I am thinking maybe I used too many wood chips.. or might the inexpensive 100% natural lump charcoal be the issue?
A secondary problem is that it came out very salty. I used a creole rub 48 hours in advance. If the rub sits that long, is it too long?