Smoked Chicken On The Big Green Egg Recipes
SMOKED CHICKEN ON THE BIG GREEN EGG RECIPE
Provided by williagx
Number Of Ingredients 4
Steps:
- Directions 1. Soak hickory wood chips for 30 min 2. Set up Big Green Egg with placesetter legs up for indirect cooking, get temperature between 225 and 250 degrees, add 3 handfulls of hickory chips to coals. 3. Rub butter all over the outside of the chicken, rub with plenty of Kick'n Chicken rub. Don't forget to put some rub on the inside of the chicken. 4. Place chicken on smoker with a drip pan under the grate and smoke for roughly 35-45 minutes per pound. 5. Check temperature with a meat thermometer. When breast is 160 degree and thighs are 170 it is done. Tags: smoked chicken big-green-egg
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BIG GREEN EGG SMOKED CHICKEN - GRILLGIRL
2020-07-02 Anyway, let’s talk smoked chicken on the Big Green Egg!!! A whole chicken is a great meal and a simple cook on the Big Green Egg. Adding some fresh vegetables in the chicken and dry herbs on top makes this chicken super flavorful. Smoked chicken can tend to have rubbery skin. It’s just part of the deal. A few things that can help mitigate this is to run a slightly higher smoker …
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CRISPY SPATCHCOCK CHICKEN ON THE BIG GREEN EGG - THE BBQ ...
2020-04-16 Crispy Spatchcock Chicken on the Big Green Egg. Setup your Big Green Egg for indirect cooking, with one lump of smoking wood (I used hickory), and preheat to 350°. Once the Big Green Egg is set and you see clean smoke, place the chicken inside. I am using the EGGspander which raises the cooking surface to the felt line. I find that cooking …
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Author Rocky Mountain Ace Hardware StoresViews 166K
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Author Rocky Mountain Ace Hardware StoresViews 166K
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From ericasrecipes.com
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- Combine the melted butter and bbq sauce. Inject the chicken all over with the mixture., under the skin around the breast, trying to make sure there's added moisture in all the areas that tend to be drier than others of the chicken.
- Pat the outside dry with a paper towel. Apply a thin coat of extra virgin olive oil on the chicken, front and back and salt and pepper all over, including the cavity.
- Place the chicken on your prepared grill or smoker. I usually want my smoker temperature about 350 degrees when I'm smoking a chicken, because a slow smoke is not necessary. I don't add bbq sauce at this time. When the chicken starts to brown and the skin starts to crisp a little, I start brushing bbq sauce on the chicken, and continue every 15 minutes or so until the chicken reaches an internal temperature of 165. I like to check the area between the leg quarter and breast because for me that seems to be the area that takes longer to cook.
- Remove the chicken from the grill and allow to rest 15 to 30 minutes. Slice and enjoy with your favorite sides.
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- Apply the rub all over the bird, even inside the cavity. Work the mixture under the skin wherever possible. Cover it and let it marinate for at least 30 minutes at room temperature.
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Corporate Headquarters: 3786 DeKalb Technology Parkway Atlanta, GA 30340 800.793.2292
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