Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
She asked if we could have this every night for dinner?
allsid
Posts: 492
I think every night would be a little excessive, but I would get much better ay my tying-
My 4th of 5th attempt at Chicken Ballotine. No two ever seem to be alike and none of them ever look like Pepin's do. But I think Pepin has about a 4,987 chicken head start over me.
Whole chicken, stuffed with Zatarans and tied to the best of my ability-
Raised direct with a few green sticks from the apple tree
After about an hour at 315F I slipped the lid off of my dutch underneath with some taters. The chicken drippings and the taters played quite nicely together while I made an adult beverage
A flip for even browning (80 Min mark or so)
Read 195-199 on the thermapen so it was time to plate
First slice-
Then I hit the motherlode of rice-
I cannot wait to do my next one. Perhaps changing the stuffing up more to resemble a stuffed paella with shrimps, trinity, & some chilies.
Should make a nice sandwich for lunch-
Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
Comments
-
That looks amaze-balls! If the wife is happy, everybody is happy!Large and Small BGECentral, IL
-
I did one stuffed with spinach and goat cheese while staying at my sister-in-law's last week. They loved it. And leftovers do make great sandwiches. I'm not sure I'll ever do a plain roast chicken again.*******Owner of a large and a beloved mini in Philadelphia
-
One of the Main tricks with a Ballantine or Gallantune for that matter is to emphasize the necessity to make the meat uniform across the entire carcass.
-
hondabbq said:One of the Main tricks with a Ballantine or Gallantune for that matter is to emphasize the necessity to make the meat uniform across the entire carcass.Why do you feel it is a necessity? JC-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum