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:

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.

This is just Fowl.

500500 Posts: 2,691
Organic free range pieces. Breasts, legs, and boneless skinless thighs. Grilled raised direct at 400*. I overshot the temp. Family said it was dry. They expect home runs every time so when I overshoot the temp by 5 or 10 degrees they can tell. Still better than a gas grill.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • jtippersjtippers Posts: 512
    Wow... Tuff crowd. Looks great from here.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • NPHuskerFLNPHuskerFL Posts: 16,899
    I have lived in FL for over 20yrs. But, prior to that I lived in NE and was a big time game bird hunter. Primarily hunted pheasant, prairie chicken, grouse & doves. I would love to try pheasant on the BGE. I betcha it's good good good. Nice cook you did there. I read organic free range pieces...but, what kind of bird? Is this something you hunted or bought?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • 500500 Posts: 2,691
    I do my hunting at Kroger. No it's just chicken. Would love to try some duck.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • SmokeyPittSmokeyPitt Posts: 9,838
    jtippers said:
    Wow... Tuff crowd. Looks great from here.
    Exactly what I was thinking...it looks great!   At least you know you must have set the bar high with your previous cooks.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Just my opinion but it's probably the free range that caused the dryness. I go to 200* with dark chicken parts

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 13,986
    Just my opinion but it's probably the free range that caused the dryness. I go to 200* with dark chicken parts
    I only cook free range. Never have an issue. Perhaps it's the brand?

    Bell and Evans FTW!
  • 500500 Posts: 2,691
    edited December 2013
    I have 3 choices for chicken; standard Tyson/Purdue type, then Simple Truth Organic, and Simple Truth Organic Free Range.  I figured Organic Free Range was better than caged organic.  Steven disagrees and thinks the Perdue/Tyson kind is better.  Trying to stay away from the hormones and antibiotic stuff as much as I can.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 2,691
    I could have simply overcooked it.  It shot through 160* as I was tasty my wine for the evening, and it got away from me.  
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • AviatorAviator Posts: 1,715
    My chicken comes exclusively from Costco. Dunno where they find it, but they iz dam good.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • JohnBJohnB Posts: 182
    Try brining the free range chicken. That will solve the dryness problem.
Sign In or Register to comment.
Click here for Forum Use Guidelines.