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2

Comments

  • CookinbobCookinbob Posts: 1,665
    edited November 2013
    Jeremiah said:
    @Cookinbob I love that pan/ rack! Where and what is it? 
    Cuisinart. Bought at Amazon last year. Not cheap - but really nice.  I think this is it.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • smokeyjsmokeyj Posts: 330

    Using the new texas bbq rub, the right stuff. Mixed with melted butter and a little Italian dressing. Put under the skin also. 

     

  • 500500 Posts: 2,341
    Good Eats style
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • A little less than an hour in. Cherry wood for smoke & awesome color.image

    .......................................................................................

    Flint, Michigan

    Where shootings and tap water are equally deadly

    My fleet of eggs: XL, Small & Mini.

  • bo31210bo31210 Posts: 682
    Resting before the slicing. First of two this weekend.
    In the middle of Georgia!    Geaux Tigers!!!!!
  • SkinnyVSkinnyV Posts: 3,343
    edited November 2013
    Good luck to us. Rookie here also 15 lbs. 350

    Did a water pan underneath, followed mad max recipe. Handful of pecan chips.
    Hope I am not crazy aiming for 4pm pull.

    image
    image
    Seattle, WA
  • WolfpackWolfpack Posts: 2,157
    Here was ours- unfortunately a little too done but still pretty good
    Greensboro, NC
  • basted with drippings, white wine and thyme sprigs
  • Spatchcocked this year! Cooked this way marks the first time I've ever preferred dark to white meat. I'll never stray from this method again!
  • SkinnyVSkinnyV Posts: 3,343
    edited November 2013
    Yikes 1 hr in
    Looks fast
    Back where thighs are pointed looks hotter for sure.



    image
    Seattle, WA
  • jlsmjlsm Posts: 939
    I use Amazing Rib's recipe. 

    image
    *******
    Owner of a large and a beloved mini in Philadelphia
  • Mattman3969Mattman3969 Posts: 7,033
    The Spatched turkey after finished. Coffee rub with pecan and cherry for smoke. Sorry no egg pics of this one

    image

    12lb ham on the small with cherry and apple
    image

    And a 9 1/2 lb breast on the large. Peach rub, pecan and cherry for smoke and fresh herbs stuffed inside

    image

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Guiness beer brined. Just FTC her. image
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • JeremiahJeremiah Posts: 4,333
    Ok. Well. After 4 hrs. It was done. Turned out ok. Will not use wood again. Oh well can't say I wasn't warned.
    Slumming it in Aiken, SC. 
  • Wow! Some great looking birds there folks! We should have had a throwdown.

    Steve 

    Caledon, ON

     

  • SkinnyVSkinnyV Posts: 3,343
    Jeremiah said:

    Ok. Well. After 4 hrs. It was done. Turned out ok. Will not use wood again. Oh well can't say I wasn't warned.

    How much.... Hopefully handful of chips I won't feel the same
    Seattle, WA
  • JeremiahJeremiah Posts: 4,333
    edited November 2013
    SkinnyV said:

    Jeremiah said:

    Ok. Well. After 4 hrs. It was done. Turned out ok. Will not use wood again. Oh well can't say I wasn't warned.

    How much.... Hopefully handful of chips I won't feel the same
    One big piece of Apple. Next time: NONE.
    Slumming it in Aiken, SC. 
  • SkinnyVSkinnyV Posts: 3,343
    Damn 3 hrs in looking close to done but can't pull to sit for an hr until 4 pm.
    Getting different readings, breast is more done than thighs...despite ice and position.
    I'm letting it ride @ 300 certain breast is 160 now while other is 155 i may be OK.
    Seattle, WA
  • Are the legs toward the back of the egg?

    Steve 

    Caledon, ON

     

  • munchmunch Posts: 7
     10 lb. breast, dry brine (salt/pepper/paprika/thyme/lemon zest), baste with melted butter, drip pan had chicken broth, celery and onion a some white wine. this was my first time out with a bird and was pleased with the results and so was the family!
  • Mad Max turned out great!
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • SkinnyVSkinnyV Posts: 3,343
    Legs toward back I was not at 350 the whole time. 3.5 hrs done. Breast reading looks high I'll report tasting later but I'm a bit bummed for now.

    image
    Seattle, WA
  • TerrebanditTerrebandit Posts: 1,664
    The final product. imageimageimage
    Dave - Austin, TX
  • MaC122MaC122 Posts: 769
    Mad max. came out juicy. I did the gravy too and that was salty even though I didn't add salt. Probably too much butter, but it was an awesome gravy! Thanks mr max!
    St. Johns County, Florida
  • cmbjcmbj Posts: 9
    I used some salt and Cavender's Greek Seasoning and spray butter. Smoked it @350 for 4 hrs. Incredible.
  • Mine turned out really bad
  • Mattman3969Mattman3969 Posts: 7,033
    I am trying hard to forget I saw that!!! Ewwww

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Did the Mad Max method. Ive deep fried for the past 15 years. This way was a little more prep work, a lot less clean up and the flavor was awesome. I used a stick of peach wood and it had a very slight smoke twinge in the flavor. The hardest part was getting the lid up on the frozen egg this morning.
    Bud
    Large BGE
    Lawrenceville, GA
  • HoovHoov Posts: 261
    Mine turned out ok. I should have checked on it a little earlier. I let it go 3 hours and then checked with thermapen and it was at 175 in the breast and 195 in the thigh. I'm a little jealous of the browning some of you got on the skin!
    - Proud owner of a Large BGE
    - Norman, OK
  • HoovHoov Posts: 261
    edited November 2013
    Woops, forgot the picture.

    image

    The real star was this home-cured/smoked ham ala CenTex:
    image

    - Proud owner of a Large BGE
    - Norman, OK
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