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Old Bay chicken
JohnEggGio
Posts: 1,430
Got some large leg quarters. We love Old Bay here, so cleaned up the quarters then generously coated them in Old Bay.
Yup, those are two of my squirrel attracting owl figurines (squirrels tend to bully them), and my 2 BGE accessory storage units in the background. Actually, Weber Genesis under that cover.
As an experiment, got the chicken high in the dome. Went 350+ for about 75 minutes - each piece each side twice down.
Crispy skin, moist meat, great smokey spicey flavor. All loved it. Wife said, “I can’t believe this is so cheap - it should cost a lot more.”
Good stuff.
Yup, those are two of my squirrel attracting owl figurines (squirrels tend to bully them), and my 2 BGE accessory storage units in the background. Actually, Weber Genesis under that cover.
As an experiment, got the chicken high in the dome. Went 350+ for about 75 minutes - each piece each side twice down.
Crispy skin, moist meat, great smokey spicey flavor. All loved it. Wife said, “I can’t believe this is so cheap - it should cost a lot more.”
Good stuff.
Maryland, 1 LBGE
Comments
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We mostly use Old Bay for boiled, peel-n-eat shrimp, but your chicken looks great. Might have to try it some time!
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I'll have to give this a go! We like to dust corn on the cob with Old Bay as well.
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I like to mix about 50/50 Old Bay and Tsunami Spin for chicken.
Nice cook-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Looks good, great idea on the Old BayLBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
@JohnEggGio
The grub looks outstanding brother. Above you said that you love Old Bay. This is the best deal that I have found on it. Bulk 7.5 pound jugs for less than 30 bucks.
https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiG4pOxsM3cAhUHDGkKHeW6DxQYABACGgJpcQ&ohost=www.google.com&cid=CAASEuRonqff98_7QJN3gi1pOmQPbw&sig=AOD64_0cSMbmAfC_PtAPHKxPkpYu92dzWg&ctype=5&q=&ved=0ahUKEwjAqI2xsM3cAhUBnq0KHQi6CksQww8ISw&adurl=
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. -
Great post, thanks for the great idea for the Old Bay that I brought home from MD. Love your avatar, is that a Pointing Griffon?Cheers,Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
old bay is basically Prague powder #1 with seasonings. Bet you got a great smoke ring.______________________________________________I love lamp..
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Thanks for all the kind words, and @SGH, thanks for the link - that’s a great deal.
Old Bay’s original/primary use was to season steamed blue crabs. We use it on chicken, steamed shrimp, corn on the cob, deviled eggs, crab cakes, French fries... Used to be produced by a local company and was hard to find outside of Maryland, now produced by McCormack - it’s available pretty much everywhere. Of course many crab houses have their own secret proprietary mix, but Old Bay remains the standard.
@nolaegghead - huh? Not nearly.Maryland, 1 LBGE -
Like most, I always thought it was just for brabv, or other seafood. Started recently using on both chix and corn, among other things, and have be quite pleased.
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Theophan said:We mostly use Old Bay for boiled, peel-n-eat shrimp, but your chicken looks great. Might have to try it some time!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Just my perception, but I think the OB mix has been changed - less salty - specifically so it can be used as a seasoning directly on foods. If you have an old can it could prove too salty.Maryland, 1 LBGE
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JohnEggGio said:Just my perception, but I think the OB mix has been changed - less salty - specifically so it can be used as a seasoning directly on foods. If you have an old can it could prove too salty.
No idea if this is even remotely accurate, but how bad can it be?
https://www.chowhound.com/recipes/old-bay-seasoning-10591
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
JOs #2 blend is the best. It's what Old Bay used to be.
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Carolina Q said:JohnEggGio said:Just my perception, but I think the OB mix has been changed - less salty - specifically so it can be used as a seasoning directly on foods. If you have an old can it could prove too salty.
No idea if this is even remotely accurate, but how bad can it be?
https://www.chowhound.com/recipes/old-bay-seasoning-10591Maryland, 1 LBGE -
Looks great, thanks for posting
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Eggcelsior said:JOs #2 blend is the best. It's what Old Bay used to be.Maryland, 1 LBGE
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Looks great.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:Looks great.Maryland, 1 LBGE
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Haha. I really mean it. Chicken legs are one of my favorites and all too often people yank them off at 160F (because they read chicken is done at 160F) and the skin is flabby and the fat hasn't rendered nearly enough. Yours look perfect.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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JohnEggGio said:Eggcelsior said:JOs #2 blend is the best. It's what Old Bay used to be.
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Damn! Those legs do look perfect!
I love old Bay. We too put it on shrimp, corn, some dips, and I love it on popcorn. Never thought about putting it on chicken. Got to try that.
Have you tried the Old Bay hot**? Has more kick to it. love that stuff on shrimp. Too hot for popcorn per my preference, but perfect for shrimp. When we do crabs we use 50/50 original/hot.
** Old Bay Hot requires a slightly larger volume of cold beer stock to be nearby and rest for consumption.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
@SonVolt That’s the way I like chicken, too. These were just about perfect. Ok - peace, brother.
@Eggcelsior I’m gonna get some of that JO. As the crow flies, I sit less than 7 miles from their shop. I’m on a mission...
@Sea2Ski I did have a can of the hot last year and it went quick. It’s hard to find - I’ve asked at a couple of grocery stores and the seem to have no idea what I’m talking about. My brother swears that the hot is what all OB used to be like. I dunno.Maryland, 1 LBGE -
Eggcelsior said:JohnEggGio said:Eggcelsior said:JOs #2 blend is the best. It's what Old Bay used to be.
LBGE
Pikesville, MD
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Acn said:Eggcelsior said:JohnEggGio said:Eggcelsior said:JOs #2 blend is the best. It's what Old Bay used to be.Maryland, 1 LBGE
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@ChrisgrillsSTLMO Sorry, I missed your question. Nope, she’s 17 pounds of ball chasing love - a cockapoo.
Maryland, 1 LBGE -
Outstanding! That's Wilma's preferred rub for chicken.Flint, Michigan
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She is the goodest girl!! 12/10Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
Thanks, Chris! We adore her (99% of the time).Maryland, 1 LBGE
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Be careful when following the masses. Sometimes the M is silent.
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bucky925 said:Maryland, 1 LBGE
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