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

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Dreamerx4

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  • Re: roasting a whole chicken

    I brine the bird in water overnight, 1/3 cup salt, 1/3 cup sugar, some assorted seasonings.

    Dry the bird thoroughly, coat in Extra virgin olive oil, coat with BGE Maple rub.

    Cook indirect at 400, until it reaches 165 in breast, approx an hour and 15 min.

    I do add applewood to smoke lightly throughout the cook. I have it standing up, with a drip tray underneath.

    Good luck!

    Doug

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  • Sunday Dinner

    So today I had family over and after reading on here this week about Spatchcock chicken, and The Artisan Bread in 5 minutes, I decided I had to try. Even did Jalapenos in between.

    All turned out great! Enjoy the pics!
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  • New Egg Home

    Been lurking for some time, decided I would not allow myself to post until I was done with my new babys home. Well, projects continue to grow, and I am done with the station, now to redesign the stairs coming out of my home... Instead of being 6 ft wide and coming straight down, they will be 3ft at top by the door, and cascade down the side toward the egg as well. Should make it feel a little more open.

    I also have adjusted the cleanout pipe so that is is at ground level with a plug for access now.

    Big famliy cookout Sunday!

     

     

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