Wednesday, October 21, 2009

Spatchcock Chicken

Eggtoberfest photos are coming shortly. Meanwhile here's some photos of your correspondent's first Big Green Egg cook. I selected the Spatchcock Chicken recipe found at The only variation is the use of a plate setter to raise the grate and give indirect heat. And I used a little foil on the plate setter so it wouldn't get saturated with chicken drippins. That offered up a satisfying sizzle.

The finished product wound up being very tender and juicy. There was a definitive smoke flavor that was good, but slightly overpowering. Whether that was a problem with the coals or a product of indirect cooking, further projects will determine.

The challenge was lighting the Egg for the first time and trying to hold a consistent temperature. Thanks to all the support and help from it all went rather smoothly. The photos below show the settings on the Egg used to reach and maintain 350 degrees.

Sunday, October 4, 2009

Grill Knuckles World Debut

We tried our first brisket on Saturday. After reviewing a few potential recipes we selected the Millionaire Brisket with coffee and beer mop sauce. Labon began by curing the meat in the rub Friday night. The weather could not have been any nicer for the project. With the temps pushing 80 it felt just a little bit hot in the sun.

The idea here was to cook the brisket as slowly as possible on indirect heat. Every hour we would mop the meat on each side using the beer and coffee sauce. A covering of bacon kept the meat from drying out. Mmm bacon.

Katie prepared some stuffed jalapenos as appetizers--just in case our mouths weren't already watering.

Total cook time was around 6 hours. It ended up being very tender and flavorful. We served it with a little bbq sauce and some grilled french fries.