Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

Cook's Illustrated--interesting articles

GretlGretl Posts: 670
edited 4:02PM in EggHead Forum
Good read, good eats....[p]I just received my November/December issue of Cook's Illustrated magazine. I haven't had time to read the articles thoroughly but I think you'll be interested to know that there's a whole article dedicated to brining, how to do it, and how great it is, and another article called High-Roast Terkey Perfected: 90 minutes/450 degrees. This shows how to butterfly a turkey (not for the faint of heart), roast it at high heat over sausage stuffing, and how to carve it. There is also a recipe for turkey gravy. [p]And guess what, Brad....a whole article on Creme Brulee! ;-)[p]Cheers,
Gretl

·

Comments

  • Gretl,[p]Thanks for the information. I tried brining last year's T-day turkey, but found it too salty. I'm going to have a "no-briner" again this year, as always. Of course, I use only New Mexico's finest organic turkeys.[p]Has anybody else had saltiness problems with brining?[p]Jim

    ·
  • Zen Cooker #1, When doing turkey (range raised, I agree) I marinate instead of brine and get the benefits of a brine. I make a blend of fresh jalapenoes, fresh ginger, garlic, in wine(or apple cider---depends of what I have and the flavor I want---I've even used root beer) and soy sauce. I then 'brine' my whole turkey for two or three days. The amount of soy sauce determines the saltiness of the results and I never use more than 1/3rd of a cup. I have never experienced too salty a result.....good luck.

    ·
Sign In or Register to comment.