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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chicken stuffed with bacon, shrimp and cheese.
Comments
-
@grege345
No problem brother. I can eat buckets of ice cream!!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH oh stop! You are one of if not THE most thorough posters around.
Little Rock, AR
-
-
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH hey I broke down and ordered another sear grate so I can leave one in my small and leave one on my spider in the large. I just LOVE that little sucker.
Little Rock, AR
-
@Biggreenpharmacist
Awesome! I have 2 as well for different cooks. That are excellent little sear grids.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome dinner.... I'm surprised you didn't grill the ice cream? I'm sure you could if anyone could. Thanks for the great details and pics...
-
@anzyegg
Thank you for the kind words brother anzy. Ice cream is about the only thing that I prefer unsmoked
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome post and really helpful tips..Thank you sir, you are a great asset to the forum..Have a great weekend.Greensboro North Carolina
When in doubt Accelerate.... -
@SGH good looking cook! I need to stuff a bird one of these days.Kennesaw Ga. XL Egg. Cheers, Kevin
-
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome as usual......do you have pics of the chicken prepVisalia, Ca @lkapigian
-
Thanks for the kind words. No I'm the one taking the pics so it's hard to capture every step. I need to do that though.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@nolaegghead
There are some on page 3 of the link below as well. Let me know brother head.
http://eggheadforum.com/discussion/1170532/hot-fast-select-brisket-test#latestLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH - those birds look great! Did you bone them?
______________________________________________I love lamp.. -
@SGH did you stuff with raw bacon or do you precook it at all?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@nolaegghead
The large birds in the pan I did debone. The small bird I did not debone. Just split it, stuffed and jet netted.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@anton
Raw bacon my friend. I jibble it up into 1/2 inch pieces and it cooks down without issue or cause.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, thank you,thats what I needed, and I have not forgotten about the clamcake recipe, will get that info to you.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton
Just a tip. Any time you want to use raw bacon as a stuffing reduce it to small pieces first. You will avoid compactation issues and the bacon will fully cook. Whole pieces of bacon can become a thermal mass or heat sync inside of a cavity and not properly cook down. I have used raw bacon for stuffing for years with no issues due to first reducing it to very small pieces. Just thought I would share.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@anton
I'm looking forward to that clam cake recipe!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Excellent information, thank you, I have been watching the debone video NPHusker posted and will be trying one soon and I like your choice of stuffings, cream cheese bacon and some spinach or something like that for me!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton
Then let me share this as well if you are going to start deboning poultry. I use and recommend both a Victorinox 3" poultry knife and a Victorinox semi-flexible 5 inch boning knife. The flexible is to flimsy and the stiff is well, to stiff. I like the semi-flexible. These 2 knives alone will cover any poultry deboning operation that you ever attempt. They have little peer in this arena. They will almost debone poultry for you. I highly recommend that you purchase and use both. Just thought I would share this as well.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@anton
Just for clarification: Not a breaking knife. A boning knife. There is a huge difference in the two knives.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, man great minds think alike!! haha, I definitely need some good knives, I was trimming a brisket about an hour ago for tomorrow, and laughing at how I had to saw at it with a lame old knife, so I said screw it, it's a flat and I like fat! I am shopping for knives next week, thanks for the suggestion on Victorinox, how was the price?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton
You can get both of those 2 knives for less than 40 bucks. For trimming raw brisket I use and recommend a Victorinox 8" breaking knife.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@anton
KaTom online is about the cheapest place to buy Victorinox products.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH I'm on amazon right now and I think I am going to get myself some serious steel here! Yeah I can outfit myself pretty well under a hundred bucks, and I see a couple others I like, diff lengths etc. I appreciate the input sir, another question, what do you use for sharpening?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton
I have a 1500 grit whetstone. It's slow but does a outstanding job.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, Thanks brother, have great night and I will post my brisket on forum tomorrow.What are you cooking?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum