I got my LBGE on Tuesday, but couldn't cook on it that night due to a family wake. The next day was the funeral and we didn't get home until late. Today is another scorcher of a day, around 95, and who wants to play around with hot charcoal in such conditions. Me!
So I did.
My fire lighting skills need some improvement, but I managed and was eventually able to stabilize the egg at 300. Chicken thighs with Dizzy Pig Dust, a couple of cherrywood chunks, indirect for 1:45.
Since it's so bloody hot out I'm going to be serving them at room temperature later today.
So it begins.
Comments
Nice job BTW.
I was going to serve the thighs whole at room temperature, but my son suggested I make a chicken salad. As I was cutting up the thighs he wandered into the kitchen and "stole" a piece of meat and immediately went wild. I kid you not, he said, "This is the moistest chicken you've ever made." For anyone who has or has had teenagers, you know how hard it is to get reactions like that from a fifteen year old boy. :laugh: While his statement may or may not be true, the chicken was cooked perfectly and I'm really looking forward to eating it tonight.
Grand Oeuf Vert, as for my second Egg, that may have to wait for a while. So far I've spent about $1000 on everything and have a few hundred dollars of "must haves" that will be coming very shortly. For now, I need to start ammortizing the cost of all this by cooking a lot of Egg meals; to date just on what I've spent so far each of those ten thighs cost me $100. Good thing I got them on sale for 89 cents a pound.
We had left over leg quarters cut up into chick salad for an afternoon sammich. yum yum Tim
GOOD EATS AND GOOD FRIENDS
DALE
Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix.
Eggers Prayer-
Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!
And there was enough for lefotvers so somebody I know is going to have a tasty lunch tomrrow.
I also have a 15 year old son, and you are right - hard to get any reaction out of him. This is why I call him the disinterested teenager.
Good luck to you and enjoy your egg.
3 Large, 2 Smalls, 1 well-used Mini