Well, I actually cooked something for real on the Big Green Egg tonight. Yum. Just chicken thighs & leg quarters, but they came out SOOOOO good! I used the rub from Paula Deen’s Beer in the Rear Chicken.
Dry Rub:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch
I was planning on putting them on the gas grill, but it kinda died on me. I’ve been hesitant to use the BGE because it seems complicated. I am usually running behind, and don’t have time to figure out new stuff. Well, tonight I didn’t have a choice. Craig came to my rescue and helped me finish dinner. He showed me how to get the coals going with a fire-starter, and then how to set up the plate-setter & drip pan and stuff. It really was a lot more complicated than just lighting the grill and cooking with gas, however, once we got the temp right and holding, (this involves fooling around with vents above & below,) and the smoking started happening it smelled pretty amazing.
The finished product was the most delicious chicken Craig & I have ever had! I wish I had taken a picture, but we were all starved by the time dinner was ready.
I try to avoid buying my family fast food or prepared food; this means that typically, I’m a slow and unprepared cook. Tonight, it was definitely worth it!