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I hadn't clicked on a "chicken bomb" thread yet, but I will now. Dayam, those look good! :-bd_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Nice job, @Que_n_Brew!!!
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Looks like you nailed it. Nice presentation.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Beautiful - but, what beer was served with these wonders?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Coors light, then Makers & Sprite, then red wine......PROUD MEMBER OF THE WHO DAT NATION!
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I have been reading through a lot of ideas this AM while we keep tabs on our first Butt cook. I love this idea; looks so yummy too! I love jalapeno poppers at a restaurant and this idea takes an appetizer and makes it an entrée IMO. But my hubby thinks it means HOT! HOT! HOT! and will not try it. I was wondering if steaming the pepper boats first to soften; would this help take some of the bite away (?)- not too much - just enough to convince him to try this. He does not believe me that no seeds means no heat.
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Looks great! What kind of chicken did you use?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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=P~ I need to make these soon! Looks awesome!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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TwoCooks said:
I have been reading through a lot of ideas this AM while we keep tabs on our first Butt cook. I love this idea; looks so yummy too! I love jalapeno poppers at a restaurant and this idea takes an appetizer and makes it an entrée IMO. But my hubby thinks it means HOT! HOT! HOT! and will not try it. I was wondering if steaming the pepper boats first to soften; would this help take some of the bite away (?)- not too much - just enough to convince him to try this. He does not believe me that no seeds means no heat.
Large BGE -
Looks good! Nice job.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
EddieK76 said:TwoCooks said:
I have been reading through a lot of ideas this AM while we keep tabs on our first Butt cook. I love this idea; looks so yummy too! I love jalapeno poppers at a restaurant and this idea takes an appetizer and makes it an entrée IMO. But my hubby thinks it means HOT! HOT! HOT! and will not try it. I was wondering if steaming the pepper boats first to soften; would this help take some of the bite away (?)- not too much - just enough to convince him to try this. He does not believe me that no seeds means no heat.
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@SmokeyPitt....I used "thin breast" from Kroger but I have seen others that have used the boneless/skinless thighs like you can get from Costco. I'm a breast guy myself. @TwoCooks....they were not hot at all. If you remove the membrane along with the seeds, you are taking away most of the heat.PROUD MEMBER OF THE WHO DAT NATION!
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Just trying my first batch now, will post pictures later. We're all fans of heat, so take the seeds out because I don't like the texture but try to leave the veins. It's actually the veins that contain much of the capsaisin (the protein that is responsible for spiciness), and the seeds pick it up due to their close proximity.
Take out as much of the vein as possible and most jalapenos will become as mild as a bell pepper.
Cheers all -
B_B
Finally back in the Badger State!
Middleton, WI -
Black_Badger said:Just trying my first batch now, will post pictures later. We're all fans of heat, so take the seeds out because I don't like the texture but try to leave the veins. It's actually the veins that contain much of the capsaisin (the protein that is responsible for spiciness), and the seeds pick it up due to their close proximity.
Take out as much of the vein as possible and most jalapenos will become as mild as a bell pepper.
Cheers all -
B_B
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DaYum those look good.Large, small and mini now Egging in Rowlett Tx
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Duuuuuuuuuuuuude! Nice! Gonna give that a whirl in the next few weeks. If I do anything different, it's gonna be Weller and not Maker's.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Hubby was pleasantly surprised!
I wanted to get back to those in this thread who helped me understand jalapenos and the making of chicken bombs. This was our third cook on the Egg and each one has been a huge success thanks to the Egghead Forum and everybody’s willingness to help; especially by not being annoyed when a newbie asks the same old Q’s that you have been hounded with before. As I mentioned earlier, hubby was extremely skeptical about this when I told him what we were making. I followed the same basic recipe as Que_n_Brew using boneless skinless thighs. My only issue was that couple of the thighs could hardly be pounded wide enough to wrap around the stuffed jalapeno boats and skewer through. These chickens clearly were not related to my side of the family, LOL! We foiled sliced potatoes, onion, gr. pepper, and dotted with remaining cream cheese mixture placing them on the main rack while the bombs were placed on the raised rack. This was our first direct heat cook and temps @ the high grill level remained between 280 and 300* and took about 1 hr. 20 min. total. Added a side of fresh steamed asparagus and finished with garden rhubarb sour cream cake and whalaa, oh what a meal!! I know you all like to see the pictures but we are still spending all our time getting it right watching temps, recording the steps. Sorry, I have a one track mind and have never been able to multitask. Still wanted to express my appreciation – hubby actually agreed to do this one again sometime. TY
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TwoCooks said:
Hubby was pleasantly surprised!
I wanted to get back to those in this thread who helped me understand jalapenos and the making of chicken bombs. This was our third cook on the Egg and each one has been a huge success thanks to the Egghead Forum and everybody’s willingness to help; especially by not being annoyed when a newbie asks the same old Q’s that you have been hounded with before. As I mentioned earlier, hubby was extremely skeptical about this when I told him what we were making. I followed the same basic recipe as Que_n_Brew using boneless skinless thighs. My only issue was that couple of the thighs could hardly be pounded wide enough to wrap around the stuffed jalapeno boats and skewer through. These chickens clearly were not related to my side of the family, LOL! We foiled sliced potatoes, onion, gr. pepper, and dotted with remaining cream cheese mixture placing them on the main rack while the bombs were placed on the raised rack. This was our first direct heat cook and temps @ the high grill level remained between 280 and 300* and took about 1 hr. 20 min. total. Added a side of fresh steamed asparagus and finished with garden rhubarb sour cream cake and whalaa, oh what a meal!! I know you all like to see the pictures but we are still spending all our time getting it right watching temps, recording the steps. Sorry, I have a one track mind and have never been able to multitask. Still wanted to express my appreciation – hubby actually agreed to do this one again sometime. TY
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@TwoCooks...so glad your hubby agree to the meal and it sounds like it was outstanding. Just to clarify, I used boneless, skinless thin breast. I mentioned in one post that others had used the thighs. I choose the breast based on the idea of what you ran into...thighs not being round enough to cover. Next time try the thin breast if you can find them. One other note, I'm sure the steamed asparagus was great...having said that, I love asparagus cooked on the egg.PROUD MEMBER OF THE WHO DAT NATION!
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Thanks SmokeyPit, it was a great one.
Que_n_Brew, I don't mean to drag on your thread, but I did want to respond to your comment and ask a Q about he point you brought up. Yes, I did realize you had used breasts instead of thighs and I forgot to put the "except" in my sentence when I wrote that I followed your recipe but I did like the cream cheese/cheddar combo. My Q centers around the vegetable cook. We were going to do a roast this week with the potatoes, onions and carrots. I was trying to figure out a way to do the whole thing on the Egg. I usually put it all in the crock pot and it comes out perfect every time, but doing it on the Egg would add that smoky aura. Any suggestions? You sound very experienced with Eggculinary. I thought I was doin' good by preparing two at once; three at once goes against all odds considering my multitask affliction!
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Oh now I am going to have to make some of those!!!
Mt. Washington, KY
Large Egg
iGrill2 -
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