Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

T-Day Burds

Did (2) chickens and a turkey breast. Both were cooked indirect at about 325 for close to 2 hrs with 3 Cherry wood chunks (Probably could have done 4 but the smoke taste was just enough). The turkey breast was 162 when I pulled it off. I brined the chickens overnight in a simple recipe of sugar and kosher salt. This made all the difference in the world with the taste of the chickens. Birds were seasoned with a light coat of EVOO and Dizzy Pig Raging River (this stuff is phenomenal). I added apples and onions to the cavity of the turkey and cooked it on a V-rack turning it about halfway through the cook. I have a large family of Cajun and Italian cooks and they were picking when I was trying to carve the birds so I guess this was a winner. We also had all the normal fixins; dirty rice, corn pudding, rolls, cornbread dressing, Makers Mark, Weller, Crown. Should have taken more pics but things were nuts. Hope you all had a good one.

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