New Owner and Chicken Breasts

I would go 350 dome until they hit 165 internal.

Tom & Helen,

Congratulations and welcome to the forum.

There are a lot of answers to that simple question. A good investment, if you haven't done so yet is to purchase a Thermopen instant reat thermometer. It is expensive, more than one would ever expect, but it is well worthing.

I purchased so many cheap, knockoff's that I could have paid for 1 1/2 Thermopens by the time I finally broke down and got the best.

You will find your cooks will be much more sucessful and better tasting if you will cook to temp rather than cooking to time.

Thermopens can be purchased from a lot of different sources, following are three good sugestions.

Here on the forum, Molley Shark, you can ping her; call Thermoworks, (upper left picture) directly they have new and refirbished at about 40% off, contact Freds Guitar & BBQ, the last I looked Fred had a good price with free shipping. Fred also has some good tips and videos worth viewing.

In a following thread I will give you some links to some great information. For new folks it is important to visit The Naked Whiz web site , he has great information, some recipes and good how too's.

Now for your chicken. I have cooked chicken brest and parts about 350° to 400° for 15 minutes per side direct. Indirect about 300° for 45min to 1 hour. I cook mine to about 160° internal. Legs I cook to 180°.

I cook Spatchcock (see The Naked Whiz site for details of what & how) chicken at 400° indirect for 1 hour also 500° indirect for 1 hours, at times this is done in 45 min but usually one hour. I have no clue why the two temps get done at about the same time.

Don't continually open the egg to check the food but don't over cook or burn. If you want to peek, if you can look down through the dome - center food under the top vent as much as you can.


Again welcome, Grandpas Grub

I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

Recipe Sources:

The links below have much more than the quick reference mentioned below. Take the time to visit and explore the sites below.

Try - Pastrami
http://playingwithfireandsmoke.blogspot.com (Great tutoring thanks to Thirdeye)

http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

http://www.wessb.com ( Wess B )

Try – Cooking Pulled Pork
http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


http://philcase.com/bge (Eggnerd’s BGE Page)

Try - North Carolina Style Pulled Pork — Elder Ward
http://www.nakedwhiz.com/elder.htm

Instructions, tips, comparisons and recipe’s
Try - Mad Max's Turkey and Gravy
http://www.nakedwhiz.com/madmaxturkey.htm (Mad Max Turkey detailed on the The Naked Whiz site)

http://bbq.yyyz.net/default.asp (GFW’s BBQ)

http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)

Dealers with instructions and recipes:

How to videos and demo’s, also has recipes
http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)

Dealers
http://www.eggaccessories.com/ (Egg Accessories – tjv)


Appears to be partial or non egg related, recipes will work in egg.
http://www.tm52.com/bge/ Tim M's (Egg, Primo & Viking)
http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


Enjoy, Kent

Pharm...I have never seen that site! I'm an engineer and love it! thanks for that post...need to tell those guys about the egg though :woohoo:

I just got my first Egg about a week ago and made chicken breasts for the first time on Saturday. Here's what I used (started a logbook on my laptop so I can keep track of what works and doesn't work) :

Date: Saturday April 5, 2008
Time: 5:00PM
Weather: cloudy & mild
Food: Boneless, skinless chicken breasts / family pack of 8 fresh purchased at Kroger ($10)
Grill Setup: Direct grill / preheated to 350F / mesquite wood chips (un-soaked) / lump charcoal to about 1½ - 2” above holes in fire box / paraffin fire starter / porcelain grid / took about 10-15 minutes to preheat
Preparation: Brined meat for 1 hr (2 quarts water / ½ cup brown sugar / ½ cup table salt) / Patted dry with paper towels and seasoned with Stubbs’ Chile-Lime BBQ rub about 15 minutes before cooking.
Cooking: Oiled grate, added wood chips (small handful), and direct grilled/smoked with lid closed at 350F for 20 min. Checked temp but they were only at about 130F. Flipped, inserted remote thermometer and increased temp to 450F. Cooked until internal temp reached 160F (about another 10-15 min).
Results/Comments: Took to sister-in-law's house for fajitas with the extended family. Didn’t eat until about 3 hrs after they came off the grill, but they were still pretty juicy and had great flavor. Brining and rub both seemed to work well. Smoke level was about right (noticeable, but didn’t overwhelm the other flavors). Probably need to play with cooking temps/times (350F for 40 min?).

Finally found my old digital camera last night so I should have some photos to post next time I fire up!