Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turkey Breast. MMMMMMMMM

TTCTTC Posts: 57

Did my first Turkey Breast over the weekend. I have been wanting to do this for a long time but the summer has been crazy with family life and just have not much time left for Egg pursuits.....

Anyway, brined the breast overnight, a basic salt/sugar/water brine I but added ground ginger and allspice for background notes. Rubbed with a random combination of Meathead's Rib Rub, Tony Cacherie, and Dizzy Pig Raging River -- completly random but really came out well. Cooked indirect 325 with just a bit of hickory.

Unspeakable goodness. As others have said before me, the Egg really excels at cooking bird. Juicy, just a hint of smoke, sublime.

Made slow simmered grean beans with ham hock, cornbread dressing to go along - and used the drippings from the drip pan to throw together a pan sauce/gravy.


XL BGE - Gallatin, TN


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