Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

seal

About

Username
seal
Joined
Visits
44
Last Active
Roles
Member
Posts
8

Comments

  • Wet brine, dry thoroughly, then rub skin with olive oil has always worked well for me.  Crispy skin and super moist.
  • I've always put the bird in the pan and placed on the grid, and put a few vegetables inside the bird for added moisture and flavor.  Usually an onion, some carrots, and a couple of heads of garlic.  Not sure if it adds to the moisture level of the b…
  • I used to use briquettes but once I started using lump I never went back. Briquettes produce a ton more ash and they also take longer to light and get up to speed.  I think that's because they pack in tighter and don't allow the air to flow through …
  • I've had great luck with putting a good rub on them, homemade or one of the prepackaged rubs, and spraying down with apple juice, then put them over indirect heat with a drip pan containing water.  Do them at 240-250 for around an hour, then take th…
  • Liver - any kind.
  • Thanks all.  I'll definitely be trying these suggestions.  Common theme looks like I'm using too low a temperature.
  • Thanks.  I have brined a couple of them but same result.  I have not looked up spathcocking but certainly will.  Today's was the first one direct, and again, same result.  
Click here for Forum Use Guidelines.