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

My best chicken ever!

Two six pound whole chickens, butterflied and split, then brined with salt and sugar for four hours.  Dried and refrigerated uncovered for1.5 hours.  Royal Oaks lump fire at 350 - 400 degrees direct raised.  Mesquite chips for smoke.  Sweet Baby Rays sauce in the last 20 minutes. Cooked about 1.75 hours.  Best damn chicken I've ever cooked, and probably the best I've ever had.  Smoke and sauce perfectly in balance.  Amazingly moist, great texture, good chicken taste.
no, not -that- one!
KI4PSR

Comments