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Smoked chicken for me. This is a recipe that I've been using for about 3-4 years now on the Big Green Egg and it always turns out fantastic.
I make my own rub from a mixture of Lawry's seasoned salt, ground cayenne pepper, and crushed red pepper.
Then I pull the skin back and rub em down real good. I set the BGE to about 250 with plenty of mesquite wood chips and wood chunks. It usually takes about 2-3 hours to cook. I pull them off when the internal temp is about 165-170 and wrap em in foil for another 30 minutes or so. Delicious. Roll Tide!
Grilled shrimp wrapped in bacon. Shrimp and conecuh sausage kabobs, fried flounder and grouper, pasta salad and might fry some gator. Gotta love living on the gulf. Roll Tide
Remember, Lucky will be starting a Tailgate Thread around noon, so get some pics ready and post it up there. I expect a preview of what I'm going to be enjoying tonight!
We're doing basics snacks throughout the day, chips/veggies/dip, home made salsa, and crab dip. Then late afternoon I'll have a giant pot of shrimp and crawfish etouffee. (and lots of Coors Light)
Ribs, chili, squash casserole, collards, corn on the cob, and homemade peach ice cream.
Nice thick butcher cut sirloins
Fresh grilled Gulf royal reds
Homemade loaded potato soup
Stuffed jalapeño dip
This post was edited by shawnboy 19 months ago
Never Gets Old
Well played sir, well played.
Baby back ribs & chicken thighs on the BGE. 2 of my other buds will be next too me working on a huge pot of jambalaya. Several Silver Bullets through the day & some Jack Daniels Honey after halftime (that stuff is so good I have to wait until after half so I'm not too inebriated).
Damn hard to beat baby backs on the BGE
THE Flagship University of Alabama since 1831.
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