It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ok everyone, how did we do today? If you tried something new, different, or unique today how about letting others know about it? Maybe we can make the next holiday the best eats yet! (if possible )
I brined a 12# bird using John Ash's brine for about 60 hours before cooking at 300* for about 4 hours. The polder in the thigh measured about 170* but the leg joint wiggled easily and the turkey was done.
I cooked it indirect in a rack, over an aluminum pan, sitting on three bricks to shield the bottom. For wood I added three small pieces of cherry to the lump.
This was my first attempt using John Ash's method (thanks Cat!) and I would definitely call it a success. The general comments were that it was moist and slightly sweet.
Personally I think I slightly overcooked it, as the skin was tough and the meat was shrunk back from the legs more than I thougt was usual.
But is was VERY moist down near the breast bone and quite tasty.
So I would rate it about an 8 or a 9 on a scale of 1 to 10.
So thats my story for today, whats yours??