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

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

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

Spicy drunken chicken or Bloody Mary chicken.

David HendersonDavid Henderson Posts: 2
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style='recipe_ingredients'>
<TR><TD><SPAN class='recipe_quantity'>• 6-8</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>water</SPAN></TD><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>cayenne pepper or red pepper flakes</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• &#189-&#190</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>kosher or sea salt. Iodine free..</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>black pepper</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• &#189</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>brown sugar</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>seasoned salt</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>tsp</SPAN> <SPAN class='recipe_ingredient'>cayenne pepper or red pepper flakes</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>garlic powder</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 4</SPAN> <SPAN class='recipe_unit'>Dash</SPAN> <SPAN class='recipe_ingredient'>tobassco sauce-to taste or preference</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>can</SPAN> <SPAN class='recipe_ingredient'>beer can 3/4 full beer- mixed with V-8 or bloody mary mix</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>Bloody Mary mix or hot and spicy V-8 vegetable juice</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'></SPAN> <SPAN class='recipe_ingredient'>3 to 4 lb fryer or roasting chicken</SPAN></TD></TR>
6 to 8 cups water.
&#189 cup kosher or &#190 sea salt. Do not use iodine containg salt.
&#189 cup brown sugar.
1 to 2 tsp cayenne pepper red pepper flakes.
1 to 2 cups of Bloody mary mix. Regular or extra hot,or use same
amount of spicy V-8.
Bring water to boil and then add salt,sugar, pepper and mix and heat until disolved. Remove from heat.
Then allow to cool down and then chill in refrigerator. Then add bloody mary mix or spicy V-8.
3-4 pound fryer or roasting chicken.
Place 1 chicken into 1 gallon zip lock freezer bag. Fill bag with brine mixture. Marinate in the refrigerator for at least 8 hours. Upon removing chicken from refrigerator, drain the brine from bag and rewrap chicken in foil or plastic wrap and place back into refrigerator for around 6 hours.<p><p>Mix the following spices together to make a dry rub.
1-2 tbl sp red pepper flakes or cayenne pepper.
1 tbl sp seasoning salt.
1 tbl sp black pepper
1 tbl sp garlic powder<p>Remove chicken from refrigerator and plastic wrap and place on plate or pan. Season chicken all over outside and inside with dry rub. <p>Heat BGE to 350 degrees using whatever cooking procedures you desire. Place chicken in a roaster pan over a beer can containing 2/3 can of beer and bloody mary or V-8 mix, in a roaster and cook for 1 &#189 to 2 hours.
After cooking place a foil tent over chicken for approx 15 minutes.<p><h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
Sign In or Register to comment.
Click here for Forum Use Guidelines.