BGE accessories - Part II

kjed · January 2002

Okay, I went to Home and Hearth in Hampton Falls, NH and bought a plate setter, pizza stone, and grid extender. On the way home, stopped by the grocery store and picked up a 5.5 lb chicken. Anyone have any simple smoking recipes/techniques for me? Since it's my first time attempting a smoke, I want to keep the recipe simple. Any ideas or suggestions as to temperature and time to cook are appreciated.[p]Note to Kevin The people up at Home and Hearth were very friendly, and their prices are cheaper than what I was quoted from BGE. They are no longer the Northeast distributor for BGE, however. They told me that BGE wanted them to travel to retail shops and do demos and setups, but they don't have the resources to have people travelling all over the northeast. They still love the BGE, and have one out front that obviously has a lot of mileage on it.[p]Thanks,
Keith

Kevin D · January 2002

kjed,[p]Check out TNW's recipe. It is incredible. Thanks for the posting on Home & Hearth. I'll be sure to stop by when I'm in the area.[p]Kevin

[ul][li]Naked Whiz Spatchcock Chicken[/ul]

sdbelt · January 2002

kjed,[p]I like roasting chicken indirect at 325 until it's done, as indicated by my meat thermometer. If you have a vertical roaster, that's pretty easy. If not, you might try the spatchcocking (or cutting it in half at the breast bone) that we saw on the forum a little while back. On the outside, I either coat it with olive oil, or I rub it with rib rub. [p]Enjoy![p]--sdb

sdbelt · January 2002

Oooops. I forgot the beer butt approach. That's pretty simple, and the recipe for it is in the BGE recipe area.[p]--sdb

BGE accessories - Part II

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