Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Practice Breast

Like some other folks on the board, I used this weekend to practice for Thanksgiving with a 7.5 lb bone-in turkery breast. I’ve had my LBGE since mid-September, so I wanted to get some turkey experience before the big day. . I slipped some butter under the skin then oiled the outside and lightly rubbed with a pretty basic turkey rub. Setup: plate setter legs up in a pswoo3 with the cooking grid on top (at the felt line). V-rack in a drip pan with some liquid on top of the grid.

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Added a small hand full of soaked pecan chips to the lump right before setting the breast and basted several times during cooking with a wine, butter and rosemary concoction. It took about 2.5 hours at around 340. According to my guinea pigs, the results were very good. Even though this was a typical grocery store bird that had been in the freezer for I don’t know how long, it almost tasted fresh.  For Thanksgiving, I’ve been eyeing the Bourbon Brined (injected) recipe in the BGE cookbook using a fresh 10-12 lb bird. Love cooking on the egg! (My first attempt at photos; hope they work OK).

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Cincinnati

LBGE, Weber Kettle, Weber Gasser

Comments

  • bodskibodski Posts: 365
    Sorry, but I don't see the photos I posted. Technically challenged, I guess.

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

  • image

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  • Nice. No need to soak the chips though. It does not do anything but make them steam until dry again. They won't burn in the egg. just mix them in dry.



  • henapplehenapple Posts: 14,600
    What's beside the bird?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • bodskibodski Posts: 365

    Henapple - Those are acorn squash. I used the BGE cookbook for those.

    Cen-Tex - Thanks for the info. I'm never sure whether to soak or not. I'll try no soak.

     

     

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

  • henapple said:
    What's beside the bird?

    Looks like acorn squash.
    Edina, MN

  • bodski said:

    Henapple - Those are acorn squash. I used the BGE cookbook for those.

    Cen-Tex - Thanks for the info. I'm never sure whether to soak or not. I'll try no soak.

     

     

    yep- that got debunked and we have gone round and round about it over here as well. No need to soak- ever- but especially on the egg since it's very low oxygen in there. Wood does not soak up water and what little it does, just steams of until it's dry again.

    it's really no big deal, but it's not needed.



  • bodskibodski Posts: 365
    I like it. One less step to remember.

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

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