We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Hey guys......I am looking to do a turkey breast on Christmas eve.....breast only......and was going to see if anyone has used "Bad Bryons" Butt rub on one....mustard for glue of course???...I always use it on my Butts, Chicken, and Ribs....but wanted to know if anyone has used it on Turkey???.....
It is about a 6 or 7 lb breast.....should I pull at 160 degrees...170...180?......about what am I looking at hours per pound????