Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turkey Breast (pic)

Been enjoying the 'Serious Barbecue' book (found out about it on this site).  Even though I cannot find the many spices,  the recipes seem to turn out great.

Honey-Glazed Whole Turkey Breast - page 298.   Cooked indirect at 250 F - Very moist and will definitely do again next year.

Happy Thanksgiving!


image

Thanks
Dave
Cambridge, Ontario - Canada
1 Large.  Nikon D60

Comments

  • Looks great!

    What spices are you having trouble finding?
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • TackmanTackman Posts: 164
    That looks really good. May have to pick up a copy of that book.
    Cleveland, Ohio
  • EggNorthEggNorth Posts: 440
    edited October 2013
    Looks great!

    What spices are you having trouble finding?
    Seems every recipe there is one or two:  Marjoram leaves, Fleur de sel (I used salt), Old Bay Seasoning (I used Herbes De Provence - my favorite spice mix!).
    Cambridge, Ontario - Canada
    1 Large.  Nikon D60
  • EggNorthEggNorth Posts: 440
    Tackman said:
    That looks really good. May have to pick up a copy of that book.
    Thanks,  The book is recommended.  The techniques on using brine, injection and spices are very informative and helpful.   I tried the grilling techniques on a few recipes and did not get the results I like, so I just went back to  grilling for the grill marks, then finishing the meat indirect and let the egg do what it does best for me.

    Could also use more pictures, I would like to see a code for each recipe in the book and then be able to see the picture on-line.   This would also allow browsing on-line for a meal and then back to the book for the recipe.  Just a wish list that applies to all recipe books.
    Cambridge, Ontario - Canada
    1 Large.  Nikon D60
  • EggNorth said:
    Looks great!

    What spices are you having trouble finding?
    Seems every recipe there is one or two:  Marjoram leaves, Fleur de sel (I used salt), Old Bay Seasoning (I used Herbes De Provence - my favorite spice mix!).
    You should be able to get the Old Bay and Marjoram at most grocery stores (I know Longos carries both). I've never looked for Fleur de sel but I'd probably just use sea salt instead.

    As a general rule, I've always been able to find most of the spices that I've needed. You might try finding an ethnic market near where you live or work for some of the more "exotic" stuff.

    The only thing that I ever really have trouble finding is some of the specific southwestern chilis; but you can always find adequate substitutes.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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