First Few Cooks on the New Egg

jkinzel

Saturday, 4/2, was the first "Official" cook on the Egg. We had some pork ribs in the freezer with a date of Aug 09. I soaked a bowl of cherry wood chips for several hours to put on the coals when the meat went on. I trimmed all the fat I could and pulled the membrane, put on a homemade rub, a little EVOO and on the grill at 250 for 4 1/2 hours. It was very tender and quite tasty, no pics plated.

Last night was chicken breast with baked potatoes on the Egg. While the meal was wonderful because of the way the Egg cooks, the wife and I both had to wonder "what do they feed these chickens to make them the size of small turkeys?" Kind of making me loss my taste for chicken, but I guess I can't think about that or I'll never eat again.

Grandpas Grub

 
Your cooks look very good, congratulations.

Possibly your chicken size is the type of chicken you are buying. Fryers, broilers etc.

If you start worrying about what is fed to the meat or what is injected into the meat, you are right you wouldn't be eating or you would be raising all your own meat.

GG

jkinzel

Thanks.

It's Costco's Kirkland brand from Foster Farms, boneless, skinless. It's good, but big. We split one between the two of us for diner, the other is for lunch and I'm home alone. :laugh:

Grandpas Grub

 
I love cooking chicken on the egg. Fast cook or very slow cooking always tastes good. I have found it really doesn't matter much what temperature you cook the bird at it always comes out great. I have tested at 225° direct at extremely raised grid. 350°, 400° and 500°. A little different skin color but the meat is always moist and flavorful.

I normally cook the birds to 165° internal (leg and breast) but sometimes I will slow cook direct until the bird is 190° - 200°. Whole different flavor, and it is goooood.

GG

Mr Holloway

Great job John
Looks like you are enjoying your Egg
Keep the pics coming

Shane

Florida Grillin Girl

Welcome to Eggdom.

FYI, there is no need to soak the wood chips, just distribute them dry thoughout your lump.

Have fun with the new egg.

wallyjar

There is an artificial protein called Mathionine(spelling) that is fed to chickens to get them to grow so fast and so big.

Used to be made in AL by a German Chemical company called Degussa. Name has changed but they even install liquid systems at chicken farms to add to feed.

Desert Oasis Woman

Hmmm
Wonder if that was used on my 5.85 # "all natural" chicken?????
No scource for organic near here :(

Desert Oasis Woman

Thanks for the report! Looks like you are gonna have a fun summer

Egg Juju

Cooks look good!! I really like ribs and I cant wait till the weekend as I am cooking some then.

Grats!!