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Meditteranean Style Stuffed Deboned Chicken (pic intensive)
Comments
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What temp and method did you use for the cook (direct, indirect, raised, etc)? What was the approx cooking time and internal when you pulled it? This has to be in the top five cooks I've seen posted on this forum. Really well done sir!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
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Awesome. Can you give us the setup on your Egg for it?A LBGE perched atop Lookout Mountain, Fort Payne, Alabama
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Looks awesome... definately one of the next things I want to try.
Question - did you leave it uncovered in the fridge once it was assembled to dry out the skin, sort of like you see people do for a turkey or a spatch?
Idea - I put my phone in a ziplock bag when I want to watch a video or something as part of a cook, then just toss the dirty bag once done.
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This is glorious! Now I really want to try it out.Gadsden, ALTwitter: @matalexander
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@BOWHUNR and @Silver_Britches, I set the egg up indirect with no wood smoke at 350 deg f dome temp. The internal temp was 170 when I pulled it. It stayed really moist at that temp and I wanted to make sure the dark meat was done without overshooting the white meat too much. Ended up being a good overall internal temp.
@pflug, that's a great idea with the ziplock bag! I'm gonna definitely use that tip! I didn't air dry the skin this time, but that's a great idea too. This was a kinda last minute idea for dinner so I didn't have time to air dry the skin, but I did make sure to dry the skin down with paper towels before seasoning it. I also forgot to mention that during the last 5 minutes or so, I brushed some butter on the skin to finish.
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Thanks Dyal.
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
But can you do it on the mini??-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
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I'm not going to even try...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@Dyal_SC What dry rub did you use on the chicken? I'm planning to give this a go today. It's been on the list since your original post.
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Awesome. That looks great. Gonna have to try that method.
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Thx guys. @lecrams , I used some Zoe's brand Greek Seasoning inside the chicken and outside the chicken. Any Greek style seasoning should do you just fine. Hope you like it!
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Been dreaming about doing this for months, today is the day. Prepped and waiting to hit the egg.
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How'd it turn out, @82grillmaster ?
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Amazing, I was surprised at how easy it was to debone. Just couldn't get the skin crispy
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For crispy skin -- Wiping the skin of excess moisture helps. Just take a handful of paper towels and blot dry the best you can. Also helps to air dry the chicken uncovered in the fridge for a few hours. I haven't done a deboned chicken since this one. Need to do one again soon. Glad it turned out well for you!
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