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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Anybody use lemon juice to wet chicken?
Comments
-
i love Mickey's determination, man. regardless of the question, he just posts what he does, whether the OP asked or not, or whether it's germane to the question. that is some stick-to-it-tiveness, and very good forum-proper form.

"I am having trouble keeping my BGE to 225"
-answer: throw away the daisy wheel!
"I would like to try egret's recipe for ham"
-answer: [copy/paste] here is how i cook a naked ham
-"Does lemon help the rub stick?"
answer: here's a chicken with some bacon on it.
never change, man!
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@RRP , if time allows for it. I like to make an infused oil for my chicken.
Canola oil heated in a skillet.
Toss in garlic
Lemon zest
Thyme
Salt
Pepper
Whatever else you feel.
Let that cool, then I juice the lemon and add to that mixture and rub liberally to the chicken and to make sure it's well under the skin (this is the key). I'll work my fingers all around under the skin to ensure proper contact with the meat is completed. I like to let that sit for a while too to penetrate to the chicken.
Really after that, a rub isn't required. Maybe a little more S&P.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Damn Darby, you pissed about somthing or just in a bad place. I respond as to how this forum has ran from day 1 (yes, I was posting on day 1).Darby_Crenshaw said:i love Mickey's determination, man. regardless of the question, he just posts what he does, whether the OP asked or not, or whether it's germane to the question. that is some stick-to-it-tiveness, and very good forum-proper form.
"I am having trouble keeping my BGE to 225"
-answer: throw away the daisy wheel!
"I would like to try egret's recipe for ham"
-answer: [copy/paste] here is how i cook a naked ham
-"Does lemon help the rub stick?"
answer: here's a chicken with some bacon on it.
never change, man!
Now as to the lemon: why not just stick it up your ass! You and those like you are the reason we have lost so many good people from this forum.
Please don't forget the lemon......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Now as to the lemon: why not just stick it up your ass!
Is that how lemon ass chicken is made?Phoenix -
And Stike, we all know it is you.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
-
@blasting I think that'd work. lemon breast chicken is pretty similarChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Why did you take it so angrily mickey?
i think it is funny is all.
It's a quirk of your personality. We all have them
you can't deny you do it. And it doesn't hurt
what i dund funny though is that you haven't ever really interacted with me wver, in maybe ten fifteen years. And you explode like that. Like you have been waiting
hey. I love the naked ham, the daisy wheel in the trash. It's all good
i haven't run anyone off. For what it's worth
i answer questions. That's all. With fact, not opinion
i might once or twice "go off", like you just did. But only when provoked usually
i don't participate nearly as much in the threads here that get people riled. Once or twice, maybe. But i don't start them or drop totally unrelated politcial generalizations into them. THAT's the stuff that drives people away
i seriously wasn't angry with you or mocking. But hey, nice to finally hear what you think of me
same for OP. Angry at me perpetually. Regardless.
Interesting way to live
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
love the way different parts of the country take things, mickey, this is how someone from new england says they like another poster or his postsMickey said:
Damn Darby, you pissed about somthing or just in a bad place. I respond as to how this forum has ran from day 1 (yes, I was posting on day 1).Darby_Crenshaw said:i love Mickey's determination, man. regardless of the question, he just posts what he does, whether the OP asked or not, or whether it's germane to the question. that is some stick-to-it-tiveness, and very good forum-proper form.
"I am having trouble keeping my BGE to 225"
-answer: throw away the daisy wheel!
"I would like to try egret's recipe for ham"
-answer: [copy/paste] here is how i cook a naked ham
-"Does lemon help the rub stick?"
answer: here's a chicken with some bacon on it.
never change, man!
Now as to the lemon: why not just stick it up your ass! You and those like you are the reason we have lost so many good people from this forum.
Please don't forget the lemon......
if he didnt like you he would not of said a damn thing, its just the way it is
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Exactly, fish. It's how i can also tell he apparently has never liked me, or my posts, because he never replies to them.
In New England, we give you grief because we like you. We ignore you when we don't.
For example. I like Zippy. Therefore he will be hounded relentlessly by me whenever he shows his shiny forehead here.
But steven? Since i despise steven with the fire of a thousand suns, i never reply to him. I actually have him blocked here so i can't see his posts. That will teach him!
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I like lemon chicken, it really go well together. Below is what I have done. I guess you could change out the butter with your choice of oil.
I have done in the past what my family calls lemon, garlic chicken. Squeeze some fresh lemon into a sauce pan, with butter, garlic and some pepper. simmer for a few minutes till they are all melted together. Let cool a little. Take a gallon Ziploc and put some chicken breast, legs, thighs and wings into the bag and pour the mixture over the chicken. Place in the fridge for a on hour or so. Get Egg up to 400 either direct or indirect, your call. Pull chicken from the bag and place on the grill and cook till done. I also will reheat the sauce and baste the chicken every 15 minutes or so while it cooks.
I haven't done this in a long time and I may have to do this again soon. I don't have an exact recipe for how much of this or that, I go by taste of the sauce. I start with about 6 or 7 lemons, a stick or two of butter, sprinkle in garlic, pepper and salt to taste. If I do this soon I will post my results.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
hard to like those french canadiansDarby_Crenshaw said:Exactly, fish. It's how i can also tell he apparently has never liked me, or my posts, because he never replies to them.
In New England, we give you grief because we like you. We ignore you when we don't.
For example. I like Zippy. Therefore he will be hounded relentlessly by me whenever he shows his shiny forehead here.
But steven? Since i despise steven with the fire of a thousand suns, i never reply to him. I actually have him blocked here so i can't see his posts. That will teach him!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Free bomba though, if you can pretend to like him once every year or so.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:Exactly, fish. It's how i can also tell he apparently has never liked me, or my posts, because he never replies to them.
In New England, we give you grief because we like you. We ignore you when we don't.
For example. I like Zippy. Therefore he will be hounded relentlessly by me whenever he shows his shiny forehead here.
But steven? Since i despise steven with the fire of a thousand suns, i never reply to him. I actually have him blocked here so i can't see his posts. That will teach him!
Damn that hurts! Are you really stike? He hurt me too.Steve
Caledon, ON
-
I like you Darby. I appreciate the wealth of knowledge that you bring to the table. I enjoy the straightforward, no nonsense type answers that you give. Keep on keeping on brother. I would like you even more if you was a southerner thoughDarby_Crenshaw said:It's how i can also tell he apparently has never liked me, or my posts, because he never replies to them.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
like, appreciate, enjoySGH said:
I like you Darby. I appreciate the wealth of knowledge that you bring to the table. I enjoy the straightforward, no nonsense type answers that you give. Keep on keeping on brother. I would like you even more if you was a southerner thoughDarby_Crenshaw said:It's how i can also tell he apparently has never liked me, or my posts, because he never replies to them.
RUN DARBY RUN
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Not used to that. Must be doing something wrongfishlessman said:like, appreciate, enjoy
RUN DARBY RUN 
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
hired a guy last april right out of bosnia, opened armed, backslapping, handshaker, highfiver, brings food into share, constant invites, shows up at camp. everyone here runsDarby_Crenshaw said:
Not used to that. Must be doing something wrongfishlessman said:like, appreciate, enjoy
RUN DARBY RUN 
if he wasnt such a hard worker i would need to let him go
fukahwee maineyou can lead a fish to water but you can not make him drink it -
nothing gets by you, Mickey. i think i have said it was me many many times, including posting some of my old pics.Mickey said:And Stike, we all know it is you.
glad you werefinally able to figure it out. but i wasn't exactly hiding.
night wanna tell that ciger smoker though, he hasn't caught on yet.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Not "finally", been a while. Who is the cigar smoker?Darby_Crenshaw said:
nothing gets by you, Mickey. i think i have said it was me many many times, including posting some of my old pics.Mickey said:And Stike, we all know it is you.
glad you werefinally able to figure it out. but i wasn't exactly hiding.
night wanna tell that ciger smoker though, he hasn't caught on yet.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum







