Day 2 of the Bubba Ho-Keg break-in process, and chicken thighs were on the menu. And grill fries. And mushroom kabobs. Lets face it, I’m going to find any excuse I can to load up the grill and really give it a workout. And load it I did.
The chicken was rubbed with some basic rib rub (see, I told you it wasn’t just for ribs), the grill fries with EVOO, granulated garlic, salt, lemon-pepper, and Italian seasoning, and the mushroom kabobs were brushed with a Cajun butter. For the record, I added too much Italian seasoning to the potatoes and won’t do that again. Next time I won’t be lazy and open the oregano. They were edible, but not as good as original recipe trashbag potatoes.
Overall the meal turned out real nice. I’m going to have to rig up a diffuser for the BKCG so that I can keep the flames away from things like chicken skin. Some of the thighs got a little more char than I care for, some of that was due to the sugar in the rib rub, but most was due to the chicken sitting directly over flames. The family loved the crispy skin, but I don’t care for the blackened skin.
The BKCG takes a bit of getting used to. I’ve been cooking on Weber kettles for so long that pretty much everything I do on them is automatic, especially when it comes to temperature control and the ability to cook both direct and indirect at the same time. I’m going to keep plugging away though, as I really like some of the possibilities of the BKCG with a diffuser. As it stands, tonight was not bad considering this is only the second cook on Bubba Ho-Keg. At least no one complained…
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I am in drool heaven…
Would you consider doing a post on your decision to buy the bubba keg? Was it economics that kept you from the big green egg, size, something I don’t know?
I am will be buying one next spring (saving my quarters now), and am doing some research.
Do you intend for this to be your primary cooker? Once the “newness” wears off, will you be going back more and more to your weber?
I want to add this mostly for the idea of outdoor baking (breads, cakes and the like). So I will be interested in seeing your heat diffuser.
I am very excited about your purchase, cause if you can convince me, this could save me a ton of bucks (and then i can buy another new toy!!!)
I’d be glad to work up a post like that. It will probably be sometime this weekend before I can get to it, but look for one then. If nothing else, I’d like to cook on it a couple more times so I have more than just initial impressions to discuss.
I don’t know yet if this will become a primary cooker. A lot will depend on how it performs once I can get a diffuser (I’ll explain this more in the post). Many of the reasons you cited above for getting an Egg contributed towards this purchase for me as well; again, I’ll put more detail in the post.
It is definitely an adjustment going from your normal cooker to a different one. I know what to do with my Egg even if it’s something I’ve never made before. You were like that with your other cookers too, right? Almost instinctual. You don’t really THINK about it, you just know what to do.
But on the other hand, getting to learn on a new cooker is exciting too.
I was so like that with the Webers (still am). It was almost like being on autopilot; once everything was on the grill I could go in the house and sit a spell while things cooked. Having said that, I’m having a lot of fun with the new toy.
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