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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

NC Style BBQ Chicken

AZRP Posts: 10,116
edited November -1 in Poultry


• Juice of 2 lemmons• 2 Tbs garlic powder
• 2 Tbs crushed red pepper• 1 pt white vinegar
• 2 Tbs black pepper• 1 Cup vegitable oil
• 1 Tbs cayene pepper• all purpose flour for dusting
• 2 Tbs worcestershire sauce• chicken halves or leg quarters
• 2 Tbs Loisianna hot sauce
• 2 Tbs chile powder


Shake chicken in flour to coat, and cook indirect on a raised grid at 350-400 until skin is crispy, about 1-1 ½ hours.
Bring the rest of the ingredients except the oil to boil then add 1 cup oil. Pour into a large bowl and keep it warm. Submerge the hot chicken in the sauce then set it, skin side down, on a square of HD foil. Pull the sides of the foil up forming a bowl and spoon several Tbs of sauce on the chicken then wrap tightly. Work fast so the chicken doesn’t cool off. Wrap the foil packages it towels and put into a cooler and let them steep for one hour.


Number of Servings:

Time to Prepare: