Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

First Tries with the BGE

CajunCajun Posts: 147
edited 4:20PM in EggHead Forum
Finally got my "Christmas Present" (Large BGE) Friday installed in the wrought iron nest. First on the agenda Saturday were Filet Mignons. Coated the Filets with Tony Chachere's Seasoning (the only real seasoning to use for gooooooood food) and let them sit for an hour in the fridge. Did the TimM tried and true method with some mesquite (sp?) on these lovelies and man-o-man-o-man. OUTSTANDING Local restaurants just lost a customer[p]Sunday, tried a 12 pound turkey and it didn't turn out too good. Could be the fact that it had been in the freezer for 8 or 9 months had something to do with it. I also may have used too much pecan for smoking da bird. Regardless, it was ok, just nothing to write home about.[p]Looking forward to furure [p]Thanks again for all the good words and help[p]


  • HuckHuck Posts: 110
    try brining your turkey next time and stuffing it with apples or pears!

  • Cajun,
    I agree about the brining of the bird! The pecan probably saved it from disaster! But, then again we love a lot of smoke!
    I'll e-mail you today the brine recipe I use. It has worked wonders for me![p]BTW, welcome to the forum and congrats on the new family addition! You're gona love it more and more as you go on![p]Dr. Chicken

Sign In or Register to comment.