Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Singing praise of Dr Chicken! Hallelujah!!!

RRPRRP Posts: 22,034
edited 3:06AM in EggHead Forum
Last night I fixed a 2.5# standing rib roast for just the wife and I. I followed Dr. Chicken's recipe except I used 1.5 c of kosker salt in the crust as well as an egg white. Talk about F A N T A S T I C - Wow!
We both swear that was the best prime rib we've ever had and certainly the best we've ever fixed in 33 years of marriage! Spinter had posted an applauding remark last week about this recipe as well, so Dr Chicken, your followers just got larger.

L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • RRP,
    Hey! I like that! In fact I love it! No applause folks, just send money!!! :-)))[p]In all seriousness I'm glad it worked well for you! I was concerned the kosher salt might be too fine, until I noticed my box is fine and they now have the coarse stuff too! I've got another occasional visitor to the forum that will try it this coming week! I'll keep you all posted as to his results! Maybe by then, he'll come up with a handle and post the results himself? You never know![p]Thanks again! I appreciate the words of praise![p]Dr. Chicken

  • CornfedCornfed Posts: 1,324
    RRP,[p]I'm a card carrying member of the Dr Chicken Fan Club. To subscribe to his newsletter, send a blank email with a subject of 'subscribe' to [email protected][p]Seriously, though, I gotta try that salt encrusted technique. I recently saw an interesting technique/recipe dealing with salt encrusted sea food from an Italian food cookbook. Looks like some good stuff! Thanks, Dr Chicken, for posting your recipe/technique.[p]Cornfed

Sign In or Register to comment.
Click here for Forum Use Guidelines.