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

T-Day preflight

Unknown
edited November -1 in EggHead Forum
Tonight's dinner is an "Eggsperiment" in preparation for a rather large gathering this year on Thanksgiving day.[p]Here's where I am so far.
1 whole *chicken* (Smaller crowd tonight than TDay) has been sitting in a brine consisting of:[p]1 gallon of water
1 Cup Kosher salt
1 can of apple juice concentrate
a few smashed garlic cloves
1/2 cup honey
a handfull of fresh herbs (Rosemary, thyme, sage, and the like)
Fresh cracked pepper[p]At roasting time, I'd like to dry it for a bit to forma pellicle, and then I'll stuff it with some onions, apples, and orange pieces.[p]Any advice for times and temps? I'd *guess* that I'm looking for about 300 for a couple to few hours.[p]Also, I've never done the drying of the skin thing; how exactly should I go about that? I'm assuming that forming a pellicle on the skin will give me a crispier skin, right?[p]Thanks all, and happy Sunday,
bc

Comments