Cymbaline65

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

Last Night's Cook: First Ballotine (pic heavy)

Cymbaline65

March 2014

I got inspired to try a Ballotine (fully deboned but intact chicken) last night. Coughed up the cash for a Springer Farms chicken, brined for 6 hours. Using Jacques Pepin's YouTube videos on the…

1 ·
OT: No cooking tonight

Cymbaline65

March 2014

In order to best commemorate National Pig Day today, a buddy of mine and I are heading to downtown Atlanta for the Beer, Bourbon and BBQ festival. If you don't hear from me tomorrow, assume the …

2 ·
Ballotine it is!

Cymbaline65

February 2014

Well, all this chatter about deboning a whole chicken and the resultant Ballotine (thanks DYAL_SC) has inspired me to try it myself this Sunday. I'm thinking of a Proscuitto, Mozarella, Pistachi…

1 ·
Re: Meditteranean Style Stuffed Deboned Chicken (pic intensive)

Cymbaline65

February 2014

Well I'm certainly impressed. You've inspiried me to try a Ballatine this weekend. Well done!

1 ·
Re: Meditteranean Style Stuffed Deboned Chicken (pic intensive)

Cymbaline65

February 2014

Wow! So I have three questions: 1) How long did it take? 2) What was the hardest part of the operation? 3) What curse words did you use during the operation?

1 ·