April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Smoked Turkey Leg Success!
Yesterday I smoked 6 large turkey legs and they turned out great! A while back I was searching the forum for info and someone came through with a brine that delivered the goods. Sorry, I forgot who that was, but many thanks to you![p]Brine:
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum }> Joe