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
Chef Young Dave at it again
Lanier Jim
Posts: 505
First - I lied and want to come clean. Chef YD said we would do pizza but the two women in the house - and yes, both are Da Boss - said "no" to pizza and yes to chicken. So - me and YD headed up to the local market and picked up some yard bird. On the menu were thighs, 1/4's, and a few wings...with a side of the best slaw you will ever throw down your throat...home fries...and a nice mini french roll.
Yard bird was rubbed with some Slap Ya Mama out of Louisiana and the 1/4's with garlic pepper
Chef Young Dave helped get the Eggs going...both Scooby and Scrappy were on the case tonight. Dave got the eggs up to 400 and stablized - and used a drip pan in both. It took a while on the mini but the little redneck got it to stick...Dang - that's hard to do on the mini too but he got it to stick right on it!
YD loaded up both eggs - boy, the thighs were yard bird on steriods! Those suckers were huge!
Check out these honker thighs on Scrappy!
While the yard bird cooked - we made some slaw. Great recipe...slaw mix from the company - diced sweet onions and celery - celery seed - a little Marzetti's slaw dressing - and salt/pepper - dang good stuff
After about 45 minutes - Dave removed the drip pans and brushed on a honey/vinegar mix he made. Then let them go another 30 minutes at 400 before we pulled. Talk about looking great!
The finished product (on our finest china again) - we added some home fries and mini french rolls to round out the meal. Notice the glaze just baked on the bird. A little blurry from my drool
The kid is pretty good. Talk about an awesome flavor...the Slap Ya Mama and Garlic Pepper rubs...mixed with the sweet and "twang" from the honey/vinegar glaze was something special! We'll be doing this again on a flat bird thingy soon.
Hope you enjoyed the second cook from Iron Chef Dave
LJ
Yard bird was rubbed with some Slap Ya Mama out of Louisiana and the 1/4's with garlic pepper
Chef Young Dave helped get the Eggs going...both Scooby and Scrappy were on the case tonight. Dave got the eggs up to 400 and stablized - and used a drip pan in both. It took a while on the mini but the little redneck got it to stick...Dang - that's hard to do on the mini too but he got it to stick right on it!
YD loaded up both eggs - boy, the thighs were yard bird on steriods! Those suckers were huge!
Check out these honker thighs on Scrappy!
While the yard bird cooked - we made some slaw. Great recipe...slaw mix from the company - diced sweet onions and celery - celery seed - a little Marzetti's slaw dressing - and salt/pepper - dang good stuff
After about 45 minutes - Dave removed the drip pans and brushed on a honey/vinegar mix he made. Then let them go another 30 minutes at 400 before we pulled. Talk about looking great!
The finished product (on our finest china again) - we added some home fries and mini french rolls to round out the meal. Notice the glaze just baked on the bird. A little blurry from my drool
The kid is pretty good. Talk about an awesome flavor...the Slap Ya Mama and Garlic Pepper rubs...mixed with the sweet and "twang" from the honey/vinegar glaze was something special! We'll be doing this again on a flat bird thingy soon.
Hope you enjoyed the second cook from Iron Chef Dave
LJ
Comments
-
Man that looks like good eatin. Where do you find "Slap ya Mama?"
-
My mother in law brought it to me. She lives in Baton Rouge - go to www.slapyamama.com - they have several spices and locations to buy. It's got an awesome taste!
LJ -
Awesome. I got a buddy in Baton Rouge who I'll see this summer. I'll see if he'll grab me some.
-
Nice work guys! Way to represent. I will have to check some slap ya mama stuff.This is the greatest signature EVAR!
-
Jimmy first of all: Don't drink and take pictures :laugh:
Chicken looks good, tell me about the honey/vinegar mix please.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
He just put together some concoction...mixed a little apple cider vinegar, honey, and a little regular kraft bbq sauce. Not much to it...but did use enough honey to thicken it up. I guess since he didn't get a dessert pizza tonight - he was going to satisfy his sweet tooth one way or another. The stuff was pretty thick and just baked on the chicken...it stuck like glue and the crust stayed real crispy!
The little redneck was just lucky! :laugh:
LJ -
I love the Slap ya Mama seasonings. Especially the hot. It's great to put on just about anything! Excellent looking chicken BTW
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