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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Charcuterie,smoked 6 hour chicken

Susan Egglaine
Susan Egglaine Posts: 2,437
edited November -1 in EggHead Forum
delicious!
2enaxph.jpg
This recipie came from my new book Charcuterie. You brine,air dry & smoke at very low temp. Dome 200 degrees for first 4 hours, bumped to 225 for 1 hour then 275 for last hour. Sorry for the indoor pic but we were having a hail storm at the time. Disco ball was a rockin :laugh:
Got some fresh maple syrup last weekend! Did one bird with a maple bourbon glaze & one with fresh herbs.
2ugcwi0.jpg
24oca9v.jpg
shots along the way :)
34q3b49.jpg
dwyrh5.jpg

Comments