Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click 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!!
·

Comments

  • JackhJackh Posts: 100
    Very nice
    Lg&Sm ---Middleport NY
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    Looks awesome! I have a boneless one in the freezer that I need to cook.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • calikingcaliking Posts: 6,133
    Looks super juicy. Did you rinse the brine off before drying in the fridge? What brine recipe did you use please?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • DfishelDfishel Posts: 104
    @caliking, I did not rinse off the brine before placing it in the fridge. I used Turkey Bath Brine 32 FL OZ's(Classic Holiday with Apple, Rosemary, and Sage) it is made in Austin,TX. , I purchased it from the whole foods on Bellaire. The brine says it's concentrate and can be mixed with a gallon of water. I did not mix any extra liquids with the brine, I just poured right on the turkey.
    image.jpg
    3264 x 2448 - 1M
    ·
  • Looks great. I'm getting ready to do a test turkey before thanksgiving and Reading discussions like this is really helping me prepare. Thanks guys!
    ·
  • RLeeperRLeeper Posts: 480
    Cherry wood for smoke or no added wood? Color looks great!
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • HoovHoov Posts: 256
    Looks really juicy! Nice color too. What seasonings did you go with?
    - Proud owner of a Large BGE
    - Norman, OK
    ·
  • DfishelDfishel Posts: 104
    @rleeper, I used pecan for the flavor and smoke.

    @hoov, I just added kosher salt, pepper, garlic power. The brine gave it amazing flavor.
    ·
  • 350 indirect or raised direct?

    ·
  • DfishelDfishel Posts: 104
    Indirect
    ·
  • @Dfishel thanks.
    ·
Sign In or Register to comment.