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Asiago Crusted Chicken with Pommery Mustard Sauce
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Village Idiot
Posts: 6,959
If you're tired of the rut of spatchcock chickens, drumsticks, thighs, etc., this should be a great diversion for you. The crusted chicken is great in and of itself, but the mustard sauce adds a nice ting to it.
A key ingredient is Pommery Mustard. It may be the most expensive mustard in the world. I think it's a lot like Dijon, and I suspect the sauce would be equally as good with Dijon. I paid $22 at Sur La Table for 17 oz. of Pommery.
I found the recipe at this site. I can't wait to try the mustard on a hot dog.
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Dripping Springs, Texas.
Just west of Austintatious
Comments
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Nice. How does the mustard compare to Miele, or what did you really like about the flavor?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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The Tervis cup with the great state of Texas on it completes the picture.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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caliking said:Nice. How does the mustard compare to Miele, or what did you really like about the flavor?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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That looks awesome. On the list. I think that mustard would make an awesome binder for butt/brisket rubs.I'm here to help folks. Here to help........Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:That looks awesome. On the list. I think that mustard would make an awesome binder for butt/brisket rubs.I'm here to help folks. Here to help........
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I'm very disappointed... You didn't make your own mustard. You're slipping.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:I'm very disappointed... You didn't make your own mustard. You're slipping.
Don't sell him short. The night ain't over yet............Keepin' It Weird in The ATX FBTX -
If that's a metaphor... PukeGreen egg, dead animal and alcohol. The "Boro".. TN
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This thread has taken an ugly turn. :-t__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Phew - the mustard was starting to sound like a tin of SkoalMiele is pretty good, if you like fancypants mustard. Comes in a few flavors and I think HEB carries it. The sauce looks really good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.Here is one of mine.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Sure, I've done a lot of briskets. But, briskets are so mundane that I let the "little people" like you and Travis pound your chests. BTW, I did the charro beans from dried pintos also.Village Idiot said:henapple said:With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.Here is one of mine.
Don't eff with henapple, VI. He's mui loco.
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Wow!! Looks stupendous!
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Village Idiot said:henapple said:With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.Here is one of mine.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Winnah winnah chicken dinnahBe careful, man! I've got a beverage here.
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That looks incredible, VI. Copied and printed although I don't think I'll be using $22 mustard.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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VI - How did you crust the chicken? Just ground up Asiago - any other spices? Did you need to use Egg (egg whites) to get the cheese to stick to the chicken?
I need a new recipe for chicken as I am sick of bland grilled chicken
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
@robnybbqYou might have missed the link to the recipe website. It's at:As per the recipe, I coated the breast with flour, then dredged in the egg, then put it in the asiago/breadcrumb mixture. The egg is what makes the cheese/breadcrumb cling to the chicken. Like I said in the original post, the chicken itself is really good, even without the mustard sauce.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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VI, I've done this with parmigiano in a cook's illustrated recipe but hoity toity mustard is right up my alley. Me likey.
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That's great, Eggy. On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "__________________________________________Dripping Springs, Texas.Just west of Austintatious
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He is much more than what he looks at all day would indicate.Village Idiot said:That's great, Eggy. On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "
Flint, Michigan -
Fred19Flintstone said:
That's great, Eggy. On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "
He is much more than what he looks at all day would indicate. -
Sumbitch, that cheekin looks good!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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We made this Saturday night in on the the stove top. Excellent dish. I wonder if it would be different on the Egg? Maybe a pecan chip or two while frying the chicken?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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