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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Kosher chicken's the way to go!

bdavidson Posts: 411
edited November -1 in EggHead Forum
Last night I made chicken breasts and thighs from two packages of frozen kosher chicken pieces that had been waiting their turn in our freezer for quite some time. I just allowed them to thaw and then placed them in the egg over direct 350 degree heat for around 50 minutes, then slathered them in KC Masterpiece BBQ sauce and allowed them to dwell for 10-15 minutes. That had to be one of the best pieces of BBQ chicken I've ever had (except, of course, Beer Butt Bird)!
Kosher chicken is just plain BETTER! It's iced and salted prior to packaging, and no heat is used in the processing; therefore, no brining is necessary. Sure, it costs a little more, but it's definitely worth it. If you haven't tried it, you should.

[ul][li]Kosher Supermarket[/ul]