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Chickens

I normally brine whole chickens prior to smoking/roasting but been too busy/tired this week to do that. So I just threw these chickens on with a little made up paste/marinade of sorts that I hope will be somewhat Mediterranean-ish. Used olive oil, balsamic vinegar, lots of garlic, Italian seasoning (since I’m out of DP Mediterranean-ish), DP Mad Max, little dash of Old Bay, and lemon juice. Stuffed the cavities with the lemon halves and fresh rosemary sprigs. Cooking around 275 with a few small pieces of hickory. We will see how it turns out. Planning to put a squash casserole on later. 

XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX

Comments

  • jdkeithbgejdkeithbge Posts: 298
    These small chickens cook fast. I hope they taste as good as they smell!

    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • Ima_good_eggIma_good_egg Posts: 583
    Looks great!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • RalphieBoyRalphieBoy Posts: 84
    What kind of brine do you normally use and for how many days?
    Large, Small, Mini Max & Mini.
    Wishlist XXL, XL & Medium 
  • jdkeithbgejdkeithbge Posts: 298
    @RalphieBoy for two small chickens I usually make a brine consisting of 1/2 cup sugar, 1/2 cup salt, peppercorns, old bay, bay leaf, and 1/2 cup Apple cider vinegar. Then enough water to cover the chickens. Overnight is usually all I do. 
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • SonVoltSonVolt Posts: 1,079
    edited June 14
    That looks great. I no longer wet brine chicken because it's a pain in the ass. I actually prefer dry-brining, which is just heavily salting the chickens the day before and letting them sit uncovered in the fridge to dry out. You get a very well seasoned deep chicken-y flavor, whereas a water brine dilutes the flavor with the added water content. This method also produces very dry skin which crisps up much more than the soggy water brined bird. 

    https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • jdkeithbgejdkeithbge Posts: 298
    I agree the wet brine is a PITA, which is the main reason I didn't do it this time.  I dry brined a turkey a couple years ago and it turned out really well.  Not sure why I haven't tried that on chickens!
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • SonVoltSonVolt Posts: 1,079
    Dry brining works on all poultry and even better on beef! 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • RalphieBoyRalphieBoy Posts: 84
    Thanks on the brine
    Large, Small, Mini Max & Mini.
    Wishlist XXL, XL & Medium 
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