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First Cook First Post
BKing
Posts: 16
Tonight is my first cook on my Big Green Egg. I injected the chicken with garlic, black pepper, butter and lime. Can't wait to see how it's gonna taste! Comments
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Welcome and it looks like your off to a great start.XL BGE, KJ classic, Joe Jr, UDS x2
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Excellent first cook ... bet it tastes great!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Nice cook
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Welcome...Thats a great looking yard bird..Enjoy.Greensboro North Carolina
When in doubt Accelerate.... -
Welcome.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Thanks yall! Can't forget a side of grilled asparagus!!
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Great start! Let's see those finished pics!
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That will be some kickin' chicken!!!!!
Nice!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks like you've hit it out of the park your first time up! Welcome---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Welcome aboard and nice first cook-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Welcome and get that Egg dirtyLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Nice job. Welcome aboard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Nicely done! Welcome and have fun.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Welcome... Nice cookCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Welcome, post the finished pics. @Little Steven may come and tell you that it's upside down.
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Welcome!Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
Great looking bird. Maybe spatchcock the next one?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Excellent cook! Love seeing virgin eggs broken in! Well done!Sandy Springs & Dawsonville Ga
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I'll be honest, I don't think I injected or rubbed enough of the marinade in the chicken. Not as much flavor as I hoped to of gotten. Maybe I need to actually marinade the next? It was good and moist just not full of flavor.
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Welcome to the board. Nice cook!I cook. I eat. I repeat. Thornville, Ohio
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Welcome!
I know it goes against most recipes for beer can chicken but if you have a giant shield under the chicken, you can flip the bird so the dark meat (legs) are up on top in the hot part of the dome, or just put a smaller shield under it or even do direct. I'm saying this because the breast cooked faster than the legs based on your pictures.
______________________________________________I love lamp.. -
Love the Virgin Gasket never to be the same again.
Have fun with your Egg.New Albany, Ohio -
Welcome! Nice cook!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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A little advice: Once I found out how easy it is to brine a chicken, and how a good brine affects the finished bird, I can't see ever cooking a chicken without a good 6-8 hour soak the day before. Since you were disappointed in the level of injected flavor, try again - same recipe - just brine it the day before, or early morning day of. It really makes a difference.BKing said:I'll be honest, I don't think I injected or rubbed enough of the marinade in the chicken. Not as much flavor as I hoped to of gotten. Maybe I need to actually marinade the next? It was good and moist just not full of flavor.
I also find it helpful to use two fingers to separate the breast skin from the breast, and really get in there with some dry rub and fill the cavity (above the can) with fresh sage/rosemary/marjoram/thyme. That will add a distinct kick of flavor, to the breast at least.
I try to get the skin really dry after brining. Paper towels, then uncovered in the fridge (low humidity in there) until that skin is completely dried off.
Then set it on the counter, covered tight in plastic, for an hour or two to get it to room temp before setting it on your can rig and firing it up.
That should make a difference.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Looks tasty, that was my 1st cook as well. Just my 2¢, put the drip pan on the plate setter with some spacers underneath it. The whole bird will get crispy, not just the top. I still cook my chicken using this method, others swear only by spatchcock method. I have gone without a drip pan and had excellent results as well. Welcome!LBGE 2015 - Atlanta
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Welcome aboard and enjoy the journey. Great shot out of the gate!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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What's the deal with spatchcock chicken? I've read other threads and nobody says what it is!bweekes said:Great looking bird. Maybe spatchcock the next one?
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