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Tonight's dinner

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ewillie
ewillie Posts: 155
edited November -1 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
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    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...
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  • ewillie
    ewillie Posts: 155
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    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.
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  • Fidel
    Fidel Posts: 10,172
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    The important question - what kind of cigar?

    Post pics of that finished bird.
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  • ewillie
    ewillie Posts: 155
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    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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