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

Saturday afternoon cook...turkey breast

Started with a 5.5lbs. bone in turkey breast, that I brined overnight for 15hrs. Then drained the brine and places it on a rack in the fridge for 4hrs. The egg was stabilized at 350F dome temp. It took 2hrs +\- to reach 160F internal temp. It was awesome!!

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