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
Large Bird Help kinda Quick please
WooDoggies
Posts: 2,390
Was given a 6 pound roaster. Brined overnight in kosher salt and Cajun spices. The eaters requested it be hickory smoked and falling off the bone juicey. Planned to use vert. roaster.
Nedd some expert advice on times, temps, what all. Too much fun last night and completely spaced on the chicken.
Thanks!
WD[p]butt off at 11:40 at 198. Fork tested done. Wrapped and put to bed for a while. Yow! I am having too much fun.
Nedd some expert advice on times, temps, what all. Too much fun last night and completely spaced on the chicken.
Thanks!
WD[p]butt off at 11:40 at 198. Fork tested done. Wrapped and put to bed for a while. Yow! I am having too much fun.
Comments
-
WooDoggies, I cook 'em at 350º and yank at 165º. Let rest, covered for about 30 minutes. JCA
-
J Appledog,
Thanks for the help.
Cheers!
WD
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum