We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
If you got those vacume packed pieces there (legs, thighs, breasts), you just need to freeze than and they will last a very long time. I sometimes buy those double whole chicken packs and they freeze well also. Fresh skinless breasts in the styro fl…
Glad you've figured this out. One doesn't need to use the egg for everything. I do think that most things cooked on the egg do taste better but maybe not worth the hassle. Also, there are the intangibles like not firing up an oven on a hot day in …
Maybe you could clean it up good and then give it a coat or two of car wax. That would allow the water to bead and protect the surface. Outside of that, I wouldn't worry so much about it. It's a nice table for sure.
@Dekade I never sauce mine. Cook them indirect around 350 degrees. If you can get the bird high in the dome, it will be even better. Just dry off the skin with paper towels before you apply the Tonys.
@Dekade I think those had a fairly heavy coating of Tony Chacheres original creole seasoning. Lately, I've been using a lighter coat of that plus some BGE whirlybird, because the first is pretty spicy.