Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey and Ham (PICS)

Options
davejames0426
davejames0426 Posts: 105
in EggHead Forum

Maple bourbon glazed ham and spatchcocked dry rubbed turkey ready to be smoke over some pecan wood on the Large Big Green Egg in 24 more hours.

Turkey was brined in simple salt an sugar for 24 hours, now air drying in the fridge.

Ham was just injected with maple syrup and rubbed with maple bourbon glaze, resting in the fridge now for 24 hours....

I also toasted some pecans and almonds...... House now smells like Thanksgiving.......

LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC
· Share on FacebookShare on Twitter

Comments

Categories