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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!

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Post Holiday Turkey deal = FUN!

BigWaderBigWader Posts: 590

my local Costco was selling fresh turkeys after Easter.  The sticker price minus $25 for whatever size you chose.  I got two 20ish lb, birds for about $15 each.  I decided to bone them out and make turkey roasts for my new slicer.  Two birds got me two 5 lb breast roasts + 4 meaty thighs, and 4 drums for about 23 lbs of final weight plus carcass for stock

Here is the first breast roast done raised indirect on my AR rig at 350-375'F to 160 and pull to rest.  I refrigerated overnight and got to test drive my new slicer that I got for my birthday.  This one was seasoned with High Mountain Montana Steak Spice (really garlic flakes & pepper in seasoned salt).

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Comments

  • ScottborasjrScottborasjr Posts: 2,925
    Looks great to me, what kind of slicer is that?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • GA_DawgsGA_Dawgs Posts: 273
    Look good, great deal on the birds too!
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  • BigWaderBigWader Posts: 590
    @Scottborasjr It is an Omcan/Nella 250E - It's a 10 inch model.  My wife got it for me for my birthday - from Nella Cutlery in Mississauga

     

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  • mountaindewbassmountaindewbass Posts: 1,752
    How did you cut the turkey to get the meat look like that in the picture?
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  • BigWaderBigWader Posts: 590

    @mountaindewbass - basically I tied two breasts and tenders together in a roll and wrapped with skin.  That way when it cooked it was even throughout and formed a nice roll like that. 

    I made the roll one day and refrigerated it until the next to cook.  In theory you could improve the "bind" of the meat by brining first.  In production facilities they would vacuum tumble breast meat to juice up the surface and extract proteins that really improve bind. 

     

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