Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

Turkey Day Pics

The Brine
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The Birds
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Bad Byron's
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Smokin
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Comments

  • cazzycazzy Posts: 7,971
    Beautiful looking birds!  Look very juicy...i'm sure the family was in heaven.  Great work!!
    Just a hack that makes some $hitty BBQ....
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  • Good looking birds and looks really moist, if you don't mind me asking how did you do it? I brined mine for 12 hours, (an 18lbs) and still wasn't all that pleased. I came to the conclusion that Turkey is simply hard to cook, but then again I see your pictures and I had to have done something wrong. Once again, well done on the Turkey.
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  • Thanks Gilabert!  I cooked the two breasts on the morning of Thanksgiving.  I actually put them in the brine on Monday night.  They were both frozen & I put a bag of ice in the cooler also.  They thawed very slowly.  They probably weren’t 100% thawed until sometime Tuesday afternoon/night.

    I took them out of the brine late Wednesday afternoon,  rinsed with cold water, patted dry, & put them in the refrigerator, uncovered.  Late Wednesday night, I coated them with vegetable oil & rubbed with Bad Byron’s & put them back into the fridge.  I put them on the Egg around 9am.  Smoked with Hickory & Pecan chunks & used Wicked Good WW.  I cooked them at 300 degrees and pulled them at an internal temp of 165.  The smaller one (about 9 lbs) only took about 2 hours.  The bigger one (10 lbs) took right at 3 hours.  They tasted great & were very moist.  I was worried that I had left them in the brine too long but they were not salty at all.  I think it is because they thawed so slowly.   I think I may use the same technique next time except cook them at a higher temp…maybe 350.    

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  • I did a 19 lb whole bird (no brine) at 325 until internal of 162. I didn't watch the clock, so cant quote how long it took. But got rave reviews. There were a few people that said they didn't like turkey because it was so dry, but ate this one and loved it.

    Good luck on the coaching search! (just stay away from Kirby, lol)
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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