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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Chicken, Spareribs, Burger & Brats. Oh my!

Mud PigMud Pig Posts: 450
edited November -1 in EggHead Forum
Its been a couple weekends since I've had a day to just relax and smoke some meat with my egg so I took full advantage of it this past Sunday. I decided that I really wanted to smoke some chicken and see how it would turn out. I threw in a slab of pork spareribs since it was on special at Harris Teeter's.

I rubbed the Spareribs with MichelBob's rib rub along with brown sugar after covering them with mustard. I then took two whole chickens and rubbed them thoroughly with Adabo.

The spareribs were smoked for 4 1/2 hours and the chickens took about 2 1/2 hours at 250 degrees with hickory chunks. I put the chickens in an aluminum pan with soy sauce and beer all cover up to finsish off the ribs. Turned out super moist and delicious.

Here they are all ready to go.
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Everybody in the pool. Notice my new Flip 3 ring.
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It started to rain, but you can't let a little weather stop you.
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Chicken all carved up along with the spareribs, only shot I managed to sneak in before the rabid pack of wolves descended on the food.
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Had some unexpected guests show up so on to round two.
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Filthy animals!!
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Great day, good cook, chicken turned out so good. Smoking a whole chicken trumps a spatchcock as far as I'm concerned. So easy and is beyond moist.

The Pig Furnace does not dissapoint.

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