Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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I'm an Egger Now

edited 5:33AM in EggHead Forum
Purchased a large Big Green Egg yesterday with lots of extras and now have 40 chicken thighs on it. I've stablized the temp at 225 using B&B lump charcoal and Apple wood chunks. [p]Spent yesterday evening practicing fire control. Went to bed with the Dome temp at 250 and this morning when I checked it was at 220 and had hardly burned any of the charcoal. This thing will be great for Pork butts and briskets, those overnight cooks. Now I need to get a Maverick ET-73 and I'll be set.
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Comments

  • William Robicheaux, congratulations! You are about to enter a whole new, higher level of food quality on your table! Enjoy...

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  • bbqbethbbqbeth Posts: 178
    William Robicheaux,
    Congrats on your purchase! Best of luck on your future cooks!
    Enjoy!
    Liz

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  • Wise OneWise One Posts: 2,645
    William Robicheaux, sounds to me like you don't need a Maverick ET-73. You need a pork butt! :-)

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  • William Robicheaux,
    Congrats! How are you doing your chicken. I typically do the thighs direct on a low or raised grid. We cook'em at any where from 250 to 275 or so for at least 2 hours, if cooking on the lower side, maybe 3 hours, flipping once. Check every 1/2 hour to see if they need rotating. At the end I put skin side down, heat up to 325 or so and crisp the skin. We cook it so long because the wife doesn't like any fat. Cooking it this long will still be totally moist,and will only have a small piece of fat in the middle thats easy to remove. If overcooked will tend to get mushy, but not dry.[p]Most important thing to remember is the beer. It will require between 2 and 3 beers to make it thru a typical cook, possibly one for the prep![p]Bet it turns out to be some of the best chicken you have ever had.[p]SS

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  • William Robicheaux,[p]Welcome to the club and a great bunch of folks on the forum. You picked a great weekend to start. Happy eggin.[p]Mark
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  • nikkignikkig Posts: 514
    William Robicheaux,
    Welcome to the gang! Where in Louisiana are you located?[p]~nikki

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  • Still Smokin', I like to do em at 250 for 5hrs. The dome temp is at 260 now so I think I'm close. I marinate em in KC Masterpice lemon pepper marinade for 3hrs. I then rub em up with Texas BBQ rub. Outstanding stuff. Give it a try. Friend of mine gave me 6 pounds for a Bday present a few weeks ago and I'm hooked on it. Great on everything.
    [ul][li]Texas BBQ Rub[/ul]
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  • Wise One, plan on doing a 7 pound butt Sunday. gonna put it on around 11pm saturday night! I've already got the slaw made sitting in the fridge.

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  • nikkig, Iberia parish. [p]
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  • William R,
    What time are you planning to eat on sunday?

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  • pivotizer, I don't know yet! Depends on the little lady. She makes those plans.

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  • BBQBeth, thanks, Beth. Thanks Y'ALL
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  • BordelloBordello Posts: 5,926
    William Robicheaux,
    Welcome and congratulations, you're in for a lot of fun and good eats. I hope you have the long holiday weekend to play with your new toy.[p]Not sure if you're aware of the flashback the egg can do, if not go to the link.[p]Have a safe weekend,
    New Bob

    [ul][li]Flashback[/ul]
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  • William R. ,
    Just a thought, my last 7 ponder took 22 hrs, and the 8 ponder before that took about the same. I tend to err on the side of finishing early. Butts can be stubborn reaching temp.[p]Opinions obvious welcome here.

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  • nikkignikkig Posts: 514
    William R,
    All of my family is down there. I grew up-half my life-in Baton Rouge, I'm in West Virginia now. Parents live in St. Amant now. [p]~nikki

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  • BabyrayBabyray Posts: 250
    Welcome W. R. I love the New Iberia, area. Have been there many times and you folks of course are some of the best cooks in the world. Look forward to some of your recipes. We are not too far apart. We are in SW Ms. at McComb. We are cooking ribs and chicken thighs tomorrow around all the football games.[p]Ray Price

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  • ShelbyShelby Posts: 803
    William Robicheaux,
    With a last name spelled properly as yours is, where in Louisiana do you live?[p]Sounds like you're doing fine. The forum is always here to answer any questions. Enjoy!

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  • Nature BoyNature Boy Posts: 8,341
    pivotizer,
    Try cooking at 250 dome and you will get more reasonable times....like 12-15 hours.
    Good weekend to you!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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