Chicken Stuffed with shrimp, crab, bacon & rice.

Grillin_beers said:

Looks good man! What's the advantage of using the egg for this cook vs the oven? Just curious?

If you notice the pan is uncovered during the cook. It's just used to catch the stuffing and juice as the boneless chicken will ultimately bust during the cook. I use a good bit of pecan wood in the egg. This and the pan being uncovered allows me to lay down a heavy pecan wood smoke on the chicken. I hope that this helps my friend.

henapple said:

I've had that chicken but wasn't impressed. ... I-)

It's really not worth the trouble

Grillin_beers said:

@SGH‌ thanks buddy! I didn't realize you went uncovered the whole cook. That makes sense. I'm a little slow on the uptake tonight, there has been a lot of day drinking today!

I have done these in the oven with great results as well. If one doesn't want them smoked, or if you just don't feel like firing up the egg, the oven can be used with great reults. However I find that the oven produces a slightly "dryer" heat than the egg so I always cover them for the first hour. After the one hour mark I uncover to brown the skin. They turn out excellent, just minus the smoke.

evie1370 said:

I assume you cooked the shrimp, crab and rice before hand...I know, dumb question but curious. The rice would definitely be cooked before hand but curious about the rest of the ingredients. Also have you ever added cheese as an ingredient? I would like to try that but I am afraid it would just make a mess.

Depending on what all I put in the stuffing and the over all size of the bird, I have done it both ways. Let me offer this though, for safety concerns precook the rice, shrimp and crab. Always better to be safe than sorry. As far as cheese, I have never tried it in chicken.

Austin Egghead said:

Oh, laud!!!! Any left overs :-c

No left overs my friend. If a man puts his mind to it, he can easily eat 2 or 3 of these chickens by himself. More often than not, I put my mind to it