I have been struggling with the Big Green Egg lately. When I first got it, I was making too hot of a fire, (and setting myself on fire far too often). Then, I got distracted by the smoker, and didn’t use the Egg for several months. Now, it has been a while, since I’ve been able to get it really hot. So, I watched a YouTube video, which indicated I probably should clean out the ashes in the Egg. So I did, and there were lots.
Not in the mood for breakfast, despite having a 2 second breakfast prepared and at my disposal. Business lunch at Cover 3, and I had the Allendale Salad which rocked. That place makes seriously good food, especially for a sports bar. Not sports barlike food at all.
I had been thawing a Smith and Smith Farm’s chicken, with the intention of cooking it on the Big Green Egg, hence the cleanout.
What I love about these chickens is that they are amazingly fresh, really plump, and have no frozen innerd package to deal with. One major difference in these farm fresh chickens is that they aren’t yellow, like grocery store chickens, and their skins aren’t hardened by hanging in a factory. The taste is phenomenal and I’ll never buy a factory chicken again. These chickens eat better quality of food, are handled better, and are waaay more fresh, that those in the grocery store from who knows where that have been sitting for who knows how long.
So, I also had some Dai Due Green Tomato BBQ sauce, I’d been dying to try.
I tasted it in a spoon, and it was sweeter than I wanted my chicken to be, so I grilled the chicken for a bit, then brushed on the sauce, hoping the sugars would cook off and leave the flavor behind.
With such a hot fire, the sugars burned a bit, but I like that, so I didn’t discourage it. The end result, was very tender, and flavorful, but not sweet chicken.
Lessons learned: The Big Green Egg functions best when it isn’t full of ashes. Local chickens are amazing. Jessie from Dai Due, knows how to make some incredible BBQ sauce.