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Tonight's dinner

ewillieewillie Posts: 155
edited 10:45PM in EggHead Forum
I'm still new to my Egg, and have had a couple of good cooks, and a couple of so-so cooks. I'm not giving up, however.

I have a whole chicken on a stand with rub, onions in aluminum foil and a boullion cube, and a few ears of corn.

Hoping for the best as I enjoy a cigar and cold beer while watching my dome temp, holding nicely at 450.

I'll let you know how it comes out. Erik


  • Beanie-BeanBeanie-Bean Posts: 3,092
    I started out cooking some chicken quarters at 250° yesterday, but bumped up the temp to 400° to get some crispy skin. Oh yeah, I was running an indirect setup with the spider/pizza stone, and the adjustable rig with the drip pan on the bottom rack.

    Sorry, no pics from yesterday's cook...
  • ewillieewillie Posts: 155
    Chicken was good, tho the skin got too dark (Mrs. ewillie dinking around, not on top of the mashed potato and gravy prep).

    Corn was outstanding, and the onions went a little long, but the flavor was tremendous.

    Still learning, but I need a full on success to feel better about all this.
  • FidelFidel Posts: 10,172
    The important question - what kind of cigar?

    Post pics of that finished bird.
  • ewillieewillie Posts: 155
    I dug deep in the humidor and had a Montecristo. I like some of the Rocky Patels and am open minded as far as JR Cigar and Cigar International specials.

    Smoking and smoking, what a combo! Erik
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