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Chicken Chimichanga

Rubbed a 4lb yardbird with DP Molé and put on the mini with some JD Wood Chips.  Runnin direct on the Woo 


Shredded the chicken and mixed in some cumin, orange juice, pepper jack cheese and lime juice then rolled up and brushed with butter.  On the large indirect st 425 


And plated 


Not bad for Saturday night Vittles 

-----------------------------------------


2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.

Comments

  • lousubcaplousubcap Posts: 20,199
    Da-n Son.  Another in the long line of great cooks.  Congrats.  I won't mention the diamond plate. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • EGGjlmhEGGjlmh Posts: 710
    I always enjoy clicking on your posts. Thats an excellent idea and I will be trying that. Thank you for sharing

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

  • Carolina QCarolina Q Posts: 14,157
    LOVE chimichangas!!! Last couple of times, I've brushed a little oil on 'em and pan fried them. Not as good as deep fried, but probably a little healthier. And far less oil to deal with! =)

    Gotta have refried beans too. Mine are canned pintos with Badia pinto bean seasoning (basically garlic & onion powder, cumin, paprika, s&p), mashed with a potato masher.

    Now I'm hungry!!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • SciAggieSciAggie Posts: 4,186
    You are a master of the art of simple and delicious. An excellent cook for sure. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • BotchBotch Posts: 8,533
    Killer!
     
    I've read that no one knows the origin of the "chimichanga"; it's not Mexican.  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • Mattman3969Mattman3969 Posts: 9,151
    lousubcap said:
    Da-n Son.  Another in the long line of great cooks.  Congrats.  I won't mention the diamond plate. 
    Thanks @lousubcap - I guess you missed the 135° rotation of the plate.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 9,151
    EGGjlmh said:
    I always enjoy clicking on your posts. Thats an excellent idea and I will be trying that. Thank you for sharing

    Thank you very muck @Eggjlmh  I truly appreciate your comment.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 9,151
    LOVE chimichangas!!! Last couple of times, I've brushed a little oil on 'em and pan fried them. Not as good as deep fried, but probably a little healthier. And far less oil to deal with! =)

    Gotta have refried beans too. Mine are canned pintos with Badia pinto bean seasoning (basically garlic & onion powder, cumin, paprika, s&p), mashed with a potato masher.

    Now I'm hungry!!
    Sounds like an awesome meal for the Egg!! Lol

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • blind99blind99 Posts: 4,535
    boom.  that's how it's done! it's on my list to make. @lousubcap and i will figure out how to do the diamond plate one of these days.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Mattman3969Mattman3969 Posts: 9,151
    SciAggie said:
    You are a master of the art of simple and delicious. An excellent cook for sure. 
    Appreciate it @Sciaggie.    

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Looks great, I need to make some chimis again!
  • Mattman3969Mattman3969 Posts: 9,151
    Botch said:
    Killer!
     
    I've read that no one knows the origin of the "chimichanga"; it's not Mexican.  
    Thank you.   

    Yo no sey 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Man that is killer... great cook as always
    Charlotte, 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"
  • calikingcaliking Posts: 12,945
    It’s stuff like this that puts you on my list of “eggheads who I wish I lived next to”. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bluebird66bluebird66 Posts: 2,373
    Wonderful meal!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • I would crush that. Thanks for the idea!
    Wetumpka, Alabama
    LBGE and MM
  • Mattman3969Mattman3969 Posts: 9,151
    Man that is killer... great cook as always
    Thank you Sir!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 9,151
    caliking said:
    It’s stuff like this that puts you on my list of “eggheads who I wish I lived next to”. 
    Come on to Ky brother, just one condition- stay on the drive and sidewalks and off my damn grass.  Lol 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 9,151
    I would crush that. Thanks for the idea!
    Crush away Mr Postal.  This was crazy simple.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • CPARKTXCPARKTX Posts: 2,085
    Another inspiring cook!
    LBGE & SBGE.  Central Texas.  
  • dang nice cook
    Lrg 2008
    Mini 2009
  • NDGNDG Posts: 1,798
    You are very good.  
    Columbus, Ohio
  • Nature BoyNature Boy Posts: 8,601
    Very nicely done, from the vision all the way to what must have been some dang good eating! Thanks for sprinkling our stuff on your hard-earned meat. Happy cookin'. Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • smbishopsmbishop Posts: 2,530
    And their you go again, thanks for sharing!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • smokingalsmokingal Posts: 800
    Not sure how I missed this cook but that looks mighty tasty.  Very nice work.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • YukonRonYukonRon Posts: 14,548
    That is one of my most favorite meals, and you make it look so easy and delicious. It definitely resides within the top 10 of your posts.

    I would love to make those, but we have a great cantina just a couple of blocks away,  which also serves great margaritas.

    My Beautiful Wife and I love taking the stroll, and coming back, without doing the dishes.

    Did I ever mention I am lazy? Or that is one of my better qualities?

    Great cook as always, thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 14,548
    caliking said:
    It’s stuff like this that puts you on my list of “eggheads who I wish I lived next to”. 
    Come on to Ky brother, just one condition- stay on the drive and sidewalks and off my damn grass.  Lol 
    You still have grass? My lawn is gone thanks to the drought and the the upper 90s and 100s temps did us in.

    Great food and a great lawn. Very envious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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