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Mickey's turkey to a new level - IMO
GrannyX4
Posts: 1,491
I love Mickey's turkey rub and method for cooking turkey but it just got better and went to the top of the list for the best turkey. I was going to do a beer brine, I bought the turkey and forgot the beer. Slap head! So I did another brine:
1 qt water
1/2 cup kosher salt
1/3 cup molasses
Brine for 24 hours.
Dry and rub with Micky's coffee rub.
Just when you thought it couldn't get any better.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Comments
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My mind just exploded. Can't wait to try this! Bookmarked.
LBGE since June 2012
Omaha, NE
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I could eat that picture. Looks terrific!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Ok, That looks very good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:Ok, That looks very good.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Granny... Forgot the beer? For shame, for shame. :-SSGreen egg, dead animal and alcohol. The "Boro".. TN
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But I didn't forget the mint for my mojitos! ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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I've never had one?....Green egg, dead animal and alcohol. The "Boro".. TN
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What's the concoction?Green egg, dead animal and alcohol. The "Boro".. TN
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How did you cook it? Looks awesome.LBGE 2013 Located in Savannah, Georgia
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henapple said:What's the concoction?Mint, simple sugar, lime, rum and sparkling water. Great drink for floating in the hot tub.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Aquacop said:How did you cook it? Looks awesome.
Raised grate, direct, at 400 degrees to a temp of 160.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
That just shot to the top of the to cook list =D>Large, small and mini now Egging in Rowlett Tx
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That's no good. You need to fix yourself.henapple said:I've never had one?....
Be careful, man! I've got a beverage here. -
Can I get a link to the coffee rub? And some other suggestions for smoking a bird this week. We just spent the last 3 months moving and I'm excited to finally break my egg out and do some cooking.
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Here's Mickey'sCoffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
Here's my recipe, very similar with a few more ingredients, both are very good.
1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
4 tsp. kosher salt
2 tsp. freshly ground black pepperFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Is this rub anything like Dizzy Pig coffee rub? Never tried it but a dealer near me started selling it recently.
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@ brycosRed Eye Express by DP is similar. The ingredients say coffee, not espresso. It would be a good one to try if you didn't want to make one of ours to see if you like the flavor, before making you own.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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@GrannyX4 - was this a fresh bird that you brined? I've never brined a turkey before and this one is a fresh organic. This is for my wife's family Thanksgiving and they all have HIGH expectations when I make something on the egg.I mixed up the brine per your ratio but I had to make quite a bit more to cover the bird. I ended up with tripling your brine amount. I just don't want it to be too salty. The bird has been in brine for about 20 hrs right now and I'm thinking of taking it out. I plan to rinse it thoroughly to try to remove a bit of the salt. What do you think? Any advice appreciated.Thanks.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Turkey was a fresh turkey beast. I didn't think it was too salty but by all means rinse if you are sensitive to salt and then air dry in fridge. Where did my picture go? ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Thanks Granny - just finished rinsing and spatchcocking. Going to dry with paper towels and lay in the fridge uncovered until 3:00 tomorrow afternoon. Then rub with Mickey's Coffee Rub. That rub smells amazing!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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The molasses in the brine enhanced the flavors of the rub and was a good thing. Hope you like it as much as we did. Happy Turkey Day! >:D<Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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