Best thing you ever Egged...

Desert Oasis Woman

:P that does look good with some Georgia Vidallia onions

egret

Hey, Kari!! I've used that chili powder you gave me in OKC in the last two batches of chili I've done and it really is great!! I can order that stuff online through Bueno, and I thank you for the contact......do you have a good source for Mexican Cumin? This store-bought stuff I get here leaves a lot to be desired!?

Car Wash Mike

Jonathon. Just remember you started this onion burger thing this summer. :woohoo: I just finished up a different varitey and for you will post tomorrow. Welcome.
Frost on the greens this morning at 7am T-Time. How crazy is that for May in KC?

Mike

Desert Oasis Woman

Hi John! Glad you like the chile. Will get you that info this week! Hi to Joan. Kari

Car Wash Mike

That is the onions used. Cook meat side down with a pat of butter and rub on the onion. Last few minutes, flip to get grill marks on the onion and finish cooking.
John is evil when stealing pics. :woohoo:

Mike

egret

Good Lord, Michael!! 7:00 AM T-Time?? Can't imagine such a thing! Our course is closed tomorrow so we're going to a new course 40 miles east of here......but, our T-Time is 10:20.....

JalopyBob

The best thing from my small egg is the one thing that I keep coming back to the most. Apple wood smoked, marinated chicken breast. Sometimes it is on the bone, sometimes it is boneless, but it is always good, especially with grilled pineapple on the side.

Car Wash Mike

Well, I was just getting in like Friday morning in OKC. :woohoo: Something is seriously wrong, when you get ice for more drinks and they are serving breaksfast.

Mike

AnnaG

That is a tough one, but I would have to go with my beef stew on the egg, in the dutch oven...

Did it for Thanksgiving last year, and it was a hit...

Lots of Hickory chunks... It was goooooddddd...

Car Wash Mike

That looks great. I'm to lazy to brine a turkey. The best BBQ/egged food is the one you like not me.

Mike

irishrog

Max, I have to agree from every aspect turducken is the best dish on the egg. As a visual impact dish for people seeing the egg for the first time it is second to none, and when you serve it the flavours, succulence, and uniqueness are something special. Also, if you are cooking for large numbers of people it goes such a long way, because it is solid meat, and gives excellent return.
Also, as you say it is not that hard to prepare, if you have a good knife. Practice on the duck and the chicken first, their body structure is the same as a turkey, and it doesnt matter if you make a few mistakes.
In your photos it looks like you use skinned chicken thighs rather than whole chicken, or am I misenterpeting the picture. I have never used thighs only, I must try it the next time I do a turducken (27th June for a birthday party for a friend).
Greetings from Ireland, Roger

mad max beyond eggdome

hi roger,

yes, for that one i did 'cheat' a little and used de-boned chicken thighs ...made my life a little easier, they "fit" a little better, and the dark meat adds more flavor than white meat chicken . . .for the stuffing, i used a box of stouffers cornbread stuffing and crumbled up some extra cornbread i had lying around, and for the second stuffing i used stoufers sage stuffing, to which i added a pound of grilled anduilli sausage. ..the real key to the stuffing though was rather than simply adding water to moisten it, i added some of that good turkey/duck stock i had started the night before . . .made the stuffing just that much better. . .

Uncle Phil

I have to go with the Prime Rib too. I have done three of these and they are unbelievable! I have never had a bad meal from the Egg.

Uncle Phil

SkySaw

Uncle Phil wrote:

I have never had a bad meal from the Egg.

Uncle Phil

The Egg is amazingly forgiving. And that gives me a lot of comfort with my cooks. I am much more conscious these days of the quality of the food that I buy. So, when I buy meat for the family, I try to get the highest quality meat from the most reliable sources. That means $$.

When cooking an expensive piece of meat/fish, the last thing you want to do is eat something that should have cooked less/more/more evenly/etc. I have probably cooked over a thousand dollars worth of meat/fish on the Egg, and have not had to face that type of disappointment yet.

Mark

vidalia1

After taking a class from Bobby Q at the mothership...the best thing I cook on the BGE is RIBS...off the chart great, oh and pizzas, and bread & chili and..... :silly:

vidalia1

After taking a class from Bobby Q at the mothership...the best thing I cook on the BGE is RIBS...off the chart great, oh and pizzas, and bread & chili and..... :silly: