A Little Outdoor Cooking

[msocko3]

Figured I'd do a little cooking on The Big Green Egg, did a nice spatchcocked chicken with the keel bone removed, rubbed down with a little EVOO and Dizzy Pig shaken the tree rub. Stoked the egg with a little apple wood chunks and some Jack Daniels wood barrel chips, the wife was impressed at how juicy the old yard bird turned out.

[werewolf]

So how long does it take to run outside and turn the bird
with that lovely SNOW?
Inquiring minds want to know

[msocko3]

So how long does it take to run outside and turn the bird
with that lovely SNOW?
Inquiring minds want to know

Didn't need to turn it, placed it on a raised grid with 375 degree temp in the dome and 1 hour later it was chow time. I did however check the dome temp from my recliner with binoculars because I was to lazy to install my remote temp probes.

However that does remind me of a couple weeks ago when it was 5 degrees out. The wife wanted a beer from the garage refrigerator and ask me if I'd get it. I walked out to the garage without a shirt, she thought I was warped.

[Veritas44]

Tasty lookin' Bird ya Egged there Mike

[Nana]

That looks wonderful, Mike!

[Papa Zook]

Looks real tasty Mike. Never used an Egg but the top side of that chicken looks nice and done for not having flipped it.....must be the heat radiating off the dome. The secrete to tender, juicy chicken is brining (I use a dry brine) and high heat.

[Bill Reber]

I like to pop the top on a cold brew ...then shove it up the chickens wazoo close top of my grill take off grill in 45 min. (depending on the size of the bird , but yours looks way good as well.
Bill

[slick rick]

,,,Don't get much better than that ,,a culinary delight indeed .

[Rod69]

I like to pop the top on a cold brew ...then shove it up the chickens wazoo close top of my grill take off grill in 45 min. (depending on the size of the bird , but yours looks way good as well.
Bill

I use the same method Bill. Makes some mighty fine eaten and I can get several more beers down while I pretend to watch it cooking.

[kwputt]

The key to some really good chicken is to throw it out for the dogs and grill up a nice pork chop.

[msocko3]

Looks real tasty Mike. Never used an Egg but the top side of that chicken looks nice and done for not having flipped it.....must be the heat radiating off the dome. The secrete to tender, juicy chicken is brining (I use a dry brine) and high heat.

Your right the dome is what took care of the top side, I'm just getting used to the egg and loving it so far. This coming weekend I'm going to give ribs a go on it.

[Papa Zook]

The key to some really good chicken is to throw it out for the dogs and grill up a nice pork chop.

Spoken like a true Hog farmer Keith. I like PIG BUTTS and I can not lie....other Brothers cant deny

[Veritas44]

Mike, use the "V-Rack" or a Stack-Rack (keeps them on edge side-by-side) for those Ribs on your Egg.

I like PIG BUTTS and I can not lie....other Brothers cant deny

Agree with you Sir Trikx-A-Lot

Vinegar, Spice & Hickory Smoke,
Ole Porky ain't No Joke.
I ain'ta gonna tell no Fibs.
I likes them juicy Ribs
Piggie Got Back

[msocko3]

Mother Nature isn't going to ruin my day, I'll just make my own slice of summer.

Nothing like a warm fire in the pellet stove.



While the Egg heats up.



I lay down some of Mike Davis's Unbullevable all purpose seasoning on some St louis style ribs and rib tips.



4 1/2 hours later we have some summer time to eat.



I've been messing with my rib cook for years trying to get it the way I like. This one here is close to dead on, should have pulled them about a half hour sooner because they were fall off the bone tender, I like mine to have a little pull from the bone. I used a DigiqDx2 to control my pit temp. with Rockwood lump and some apple & cherry wood. I've fiddled off and on over the years with my own dry rubs but find it more economical to just find a produced product that I like and roll with it.

[MMH]

Looks delicious!!!

[Ed Hobgood]

I've gotta stop looking at this, I'm getting hungery!

[msocko3]

I've gotta stop looking at this, I'm getting hungery!

Nothing like a little food porn every now and then. I'm planning on cooking a 5 - 6 lb brisket flat this coming week, allways been a pork guy so I decided I'd try some beef.

[Veritas44]

No Pics this time Mike.
Damn near drowned in saliva from the last ones....

[msocko3]

No Pics this time Mike.
Damn near drowned in saliva from the last ones....

I haven't done the brisket yet, hoping if all goes well I'll do it Tuesday or Wednesday.

[Rod69]

Boy M3, I 'm pretty sure I'd stay with the ribs. Look scrumtious.