It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ok after reading many of the posts for chicken and turkey the breast temp should read 160 and the thigh should read 180. Are these temps the eating temps or the removal temps? Once you remove the bird from the egg, cover in foil and let rest are the temps supposed to change? If so what should they be before consumption? I ask as I recently cooked a turkey breast, removed at 160 degrees, covered for about 10 min. The juices ran clear but part of the breast was still pink. I assumed that was from the apple wood smoke I used. The deep internal breast was more than done. I just want to verify the final temp before eating to make sure I was in the ball park. Any help would be appreciated.
Palm City, FL