Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Saturdays chicken.

Old SaltOld Salt Posts: 357
edited 3:29PM in EggHead Forum
Cooked this on my Ancient One last evening. 350* for 2 hours. Pulled at 180*.




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Comments

  • SnuffySnuffy Posts: 26
    Nice, what did you have to do to get the bark that color???
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  • Old SaltOld Salt Posts: 357
    Nothing special. Just seasoning salt, Mrs. Dash, garlic powder and Texas BBQ rub. The rub was just sprinkled on like salt.
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