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
Played around with a thigh or 2 tonight.

Car Wash Mike
Posts: 11,244
:woohoo:
Injected with butter/added EVOO/then John Henry's Pecan Rub/cooked indirect at 325 for 40 minutes on each side.
Pretty good color.

Bumped the temp up to high for finishing. Not really good for comps, but pretty darn good for home.

Finished with my little friend from Perry, MO.
Mike
Injected with butter/added EVOO/then John Henry's Pecan Rub/cooked indirect at 325 for 40 minutes on each side.
Pretty good color.

Bumped the temp up to high for finishing. Not really good for comps, but pretty darn good for home.


Finished with my little friend from Perry, MO.
Mike
Comments
-
Lookin good Mike, you doing another demo this weekend? -RP
-
Looks really good.
Greg -
Nice looking chicken, Mike. Did the thread on JH Pecan give you a taste for it tonight?
-
No, going to try and wash a few cars. It has got to quit raining here sometime. Talked to LR today, 6 inches of rain since September for him.
The local Harley dealer has a comp on July 5th, not KCBS but nice prizes. Practiced with these tonight. Only have 3 hours to cook but should be fun.
Chicken, pork and beef. What ever you want to cook.
I'm going to throw some thighs, pork tenderloin and flat irons at them.
How is the house project?
Mike -
I missed that one. When I helped The Dog in St. Joe he got me started on it. Just finally got around to trying it. Brisket Sat. night with it. Do you use it?
Mike -
Thanks Greg. Haven't cooked thighs in a long time. Don't want to forget how. Heck, I decided to start writing things down. :woohoo:
Mike -
That other thread is HERE.
I'm quickly becoming a big JH Pecan fan. I've been putting it on ribs and butts, with excellent results. I'm still partial to DP Shakin' the Tree on poultry, but I'm going to go with the Pecan soon to give it a try. -
They come back for the finish tomorrow. -RP
-
The finished product looks great but there sure is a lot of empty space on that Egg!lol
-
Been using the JH pecan for a long time..is a fav around the house..has a lotta b sugar in it..so burns easy..but after the DP rubs...is a sold staple around here..
-
See, now I've seen just the opposite. I do 13-hour butts with JH Pecan and they come out golden-brown, not black like most others I've done. You'd think the JH butts would be that way, but it's just the opposite:
Dizzy Dust:
JH Pecan: -
Tried something new on our riblets tonight.
Used Montgomery Inn BBQ sauce with some honey in it.
Turns out pretty decent.
I hope the friend in Perry is doing well this evening.
H -
Yea, I shoulda used the small. :(
Mike -
Any pics of those high $$$$$$$ riblets? :woohoo: :woohoo:
Mike
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K 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
- 224 Appetizers
- 521 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum