I was tired of the same old plain chicken so I decided to change it up a bit. I butterflied some chicken breasts longways, seasoned with S&P, added some prosciutto, then rolled them up and tied them off with some butcher string. I seasoned them with S&P. I cooked them indirect at around 350F. They turned out tender, juicy & had tons of flavor. However, I think I would grill them direct next time. I didn't get the color I was hoping for, but that is all pert of experimenting!
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CHALLENGE EXTENDED: I have yet to find something that cannot be cooked on a Big Green Egg. I have cooked BBQ, steaks, chickens, pizzas, breads, pies, cakes, seafood, etc. I'm extending a challenge to find something that cannot be cooked on am Egg. GO! 
Canada & UK have been added to the shipping selections. The deadline is May 12. Order while they are available. Thanks-
This is my first prime rib on the Big Green Egg. I started off with an 8lb 3 bone standing rib roast. I cut back the ribs, but left the attached. I applied a thin layer of kosher salt and let it refrigerated overnight. I mixed up some of Ted Reader's garlic paste and rubbed it all over, folded the ribs back and tied it up. I cooked at 250F and it took roughly 3 hours to get to 130F internal temp. I rested for about 20 minuted before slicing. This was unreal. Every year my wife is in charge of the March of Dimes Fundraisers for her school. The last 2 years we have done a BBQ plate lunch. Word of mouth has gotten around and the turn out was crazy this year! I'm going to have to do 2 batches OR get a 2nd Egg for next year. I did 6 bone in pork butts for a total of 46 lbs on ONE XL Egg! It took a little engineering, but I was determined to do them in 1 cook. I removed the fire ring and lowered the plate setter directly on top of the fire box, legs up with the grill grate on top of the legs. Then, I put my make shift rack extender on top of that. I have the old model XL so I lack vertical space unlike the new ones. It was tight, but got it to fit! We just got finished churning our own butter which means I had some buttermilk left over! I made a buttermilk/hat sauce bath and soaked some chicken breasts in it for approx 1 hour. I seasoned it with Urban Grill's Plethora of Pepper seasoning and grilled it up with some taters and asparagus. The family was HAPPY!!! It was an experiment that turned out great! The chicken was tender and super moist. EGGcellent!! 
Recently, someone made the comment that my Egg "looked like it went through WWII". I figured that it was time for a little makeover. I used a ZEP Grill cleaner on the outside and finished it off with a custom, one of a kind handle. I'm loving the handle and the Egg looks like brand new again! I am very happy how it turned out. It's ready for a mega-cook this weekend! 
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