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
I tried Rhum and Jerk's version of turkey breast over the weekend and I just want to report that rubbing vegetable oil mixed with a little honey produced a deep color on the turkey skin and made it crispy. Here is what I remember. I put the breast in a v-rack in a drip pan at temps ranging between 350 and 400* - dome. I prepped the turkey with maybe a quarter-cup of veggie oil (actually olive oil) and maybe a tablespoon of honey mixed in. I rubbed this stuff all over the breast (I could say stuff here, but I won't), then worked some cracked pepper and lemon zest into the oil and under the turkey skin (maybe a tablespoon of peppercorns - cracked - and a lemon's worth of zest). [p]I cooked it over a chunk of pecan wood that still had bark on it. I read somewhere that bark intensives smoke flavor. All I know is that the turkey had a "to die for" glaze and the skin was crispy - a little like peking duck. After trying this, Rhum and Jerk went around saying "flat out wow." Well, he was right. It was flat out wow. [p]Maybe I should try this for Eggfest. Then again wings would be nice. But somebody has got to make ribs. But then again...........[p]Char buddy[p]