BBQ CHICKEN WITH BEANS & WEENIES
- Chicken legs, wings, breast, thighs, etc. Quantity determined by number of guests.
- Dizzy Pig Shakin the Tree seasoning.
- Olive oil
Big Green Egg ‘Eggspander’ set up with conveggtor, large cooking grid, and sliding grid on top. (Our cook held 10 breasts, 14 legs, and10 wings)
Rinse the meat and pat dry. Rub with oil and then season thoroughly with the seasoning. Place on the Big Green Egg at 300 degrees. Cook time will be approximately 45-50 minutes, but an instant read thermometer needs to be used to make sure the portions reach a done temperature of 165 on the wings, and breasts. A temperature o 170-175 on the legs, and thighs. Use cherry wood chips for smoke. Baste with BBQ sauce when the meat is just about done to form a glaze on the meat.
Beans & Weenies
2 packages of ‘Cocktail Smokies’ sausage (place on the grill for 30 minutes prior to the chicken to obtain a good smoke flavor)
4 Large cans of Bush’s Original baked beans (liquid drained)
1 Pound of Breakfast Sausage (your favorite)
1 Sweet onion diced
2 cans of Rotel fire roasted tomatoes (liquid drained)
1 cup of Madison Fireplace & Patio ‘Bacon & Bourbon BBQ Sauce’
Use a large cast iron Dutch Oven for the Beans. Place the Beans in the pot on your stove over a low heat. Add the ‘Cocktail Smokies’ after smoking them.
In a cast iron skillet on the stove top, brown the Breakfast Sausage and onion.
Add the Rotel once the meat is browned. When Rotel is heated, add to the beans.
Stir in the BBQ Sauce and bring the Beans to a slight boil and then cover reducing heat to a simmer.
Once the meat has cooked, remove to a large pan and cover with foil to rest.
Your family and guests can choose their favorite piece of chicken with a large portion of the beans. Add potato chips, beverage, and a bunch of napkins.
TL Stallings, Madison Fireplace & Patio