Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Let's see your bird

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Comments

  • SkinnyVSkinnyV Posts: 2,394
    Mine looked awesome, but was dry and uneven cooked.
    Everyone still happy that's the way it goes.
    Seattle, WA
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  • CANMAN1976CANMAN1976 Posts: 1,521
    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?

    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • cazzycazzy Posts: 7,141
    edited November 2013

    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?


    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my turkey...my breast was at 160 and my legs were at 180.

    I iced my breasts for 20 min...
    Just a hack that makes some $hitty BBQ...
    ·
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,303
    edited November 2013
    cazzy said:
    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?

    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my tuekey...my breast was at 160 and my legs where at 180. I iced my breasts for 20 min...

    boom. how was the skin? did it crisp up for you? and did yod do the SV breast you were talking abut? curious how that may have turned out.

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  • cazzycazzy Posts: 7,141
    edited November 2013


    cazzy said:

    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?


    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my tuekey...my breast was at 160 and my legs where at 180.

    I iced my breasts for 20 min...


    boom. how was the skin? did it crisp up for you? and did yod do the SV breast you were talking abut? curious how that may have turned out.

    Skin was crispy!! Brushed with butter at 1.5 hours, 2.5, and 3.5.

    Yep, sous vide two breasts. Only finished one as only 2 people showed up for the best food anyone was serving in San Antonio. I picked up a 11 pound turkey and butchered it. I had a lil loose cutlets under the breasts from a lil bit of sloppy knife work. Lol So I sprinkled a lil meat glue (Thanks) and vacuum sealed it

    I finished the breast on a cast Iron pan with butter. Hard sear on each side. It was the flipping tits man. Even without brining, it was melting in my mouth. Much thanks to you and Nola for your tips and talking me into doing a sous vide breast too.
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    cazzy said:
    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?

    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my tuekey...my breast was at 160 and my legs where at 180. I iced my breasts for 20 min...

    boom. how was the skin? did it crisp up for you? and did yod do the SV breast you were talking abut? curious how that may have turned out.
    Skin was crispy!! Brushed with butter at 1.5 hours, 2.5, and 3.5. Yep, sous vide two breasts. Only finished one as only 2 people showed up for the best food anyone was serving in San Antonio. I picked up a 11 pound turkey and butchered it. I had a lil loose cutlets under the breasts from a lil bit of sloppy knife work. Lol So I sprinkled a lil meat glue (Thanks) and vacuum sealed it I finished the breast on a cast Iron pan with butter. Hard sear on each side. It was the flipping tits man. Even without brining, it was melting in my mouth. Much thanks to you and Nola for your tips and talking me into doing a sous vide breast too.

    so the breast was the tits? :)). Glad you liked it. Poultry and SV = money

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  • love the meat glue fix too! You are wise, young Jedi

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  • cazzycazzy Posts: 7,141
    cazzy said:
    cazzy said:
    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?

    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my tuekey...my breast was at 160 and my legs where at 180. I iced my breasts for 20 min...

    boom. how was the skin? did it crisp up for you? and did yod do the SV breast you were talking abut? curious how that may have turned out.
    Skin was crispy!! Brushed with butter at 1.5 hours, 2.5, and 3.5. Yep, sous vide two breasts. Only finished one as only 2 people showed up for the best food anyone was serving in San Antonio. I picked up a 11 pound turkey and butchered it. I had a lil loose cutlets under the breasts from a lil bit of sloppy knife work. Lol So I sprinkled a lil meat glue (Thanks) and vacuum sealed it I finished the breast on a cast Iron pan with butter. Hard sear on each side. It was the flipping tits man. Even without brining, it was melting in my mouth. Much thanks to you and Nola for your tips and talking me into doing a sous vide breast too.

    so the breast was the tits? :)). Glad you liked it. Poultry and SV = money
    Lol, didn't even think about that!  Niiiice.  


    love the meat glue fix too! You are wise, young Jedi
    That stuff is pretty freaking cool Obi-Wan!!!
    Just a hack that makes some $hitty BBQ...
    ·
  • I just bought an egg and cooked turkey for the first time. It was absolutely awesome. Kudos to the egg and Digiq2. I was so happy that I didn't have to apologize to everyone for how it turned out. I wish I had taken a photo, but that bird disappeared.
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  • cazzy said:
    cazzy said:
    cazzy said:
    Talking about even cooking... anyone use the oval stone from CGS for there turkey ?

    Someone suggested to place the oval stone sideways on the egg so the back of the eggs higher heat can be used to cook the legs and thighs faster. Im guessing most use a platesetter?
    I used the Oval Stone, but it ran the same direction as my roasting pan. When I pulled my tuekey...my breast was at 160 and my legs where at 180. I iced my breasts for 20 min...

    boom. how was the skin? did it crisp up for you? and did yod do the SV breast you were talking abut? curious how that may have turned out.
    Skin was crispy!! Brushed with butter at 1.5 hours, 2.5, and 3.5. Yep, sous vide two breasts. Only finished one as only 2 people showed up for the best food anyone was serving in San Antonio. I picked up a 11 pound turkey and butchered it. I had a lil loose cutlets under the breasts from a lil bit of sloppy knife work. Lol So I sprinkled a lil meat glue (Thanks) and vacuum sealed it I finished the breast on a cast Iron pan with butter. Hard sear on each side. It was the flipping tits man. Even without brining, it was melting in my mouth. Much thanks to you and Nola for your tips and talking me into doing a sous vide breast too.

    so the breast was the tits? :)). Glad you liked it. Poultry and SV = money
    Lol, didn't even think about that!  Niiiice.  


    love the meat glue fix too! You are wise, young Jedi
    That stuff is pretty freaking cool Obi-Wan!!!

    try it for some bacon or prosciutto wrapped chicken or pork tenderloin. you can do some fun stuff with it. great for repairs too as you saw tonight.

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  • Here is my bird on video. Shot with Canon 5D MKIII and 7D and a motorized slider. The Big Green Egg is center stage for this performance.
    Uncle Phil
    Here is the link to the Vid:


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  • Two 16.5 pounders to feed a crowd of 28. Rave reviews.
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  • tksmoketksmoke Posts: 738
    Spatchcock with coffee rub turned out most excellent, with VERY little effort.  Almost 15 lbs and only took 1 hour 50 minutes on the raised grill at 375.  Had to pull thighs/drumsticks at 1:20.  Diners rated it A+.  Happy Thanksgiving all!!!
    Santa Paula, CA
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  • A little less than an hour in. Cherry wood for smoke & awesome color.image

    I incinerated mine and been over serving myself ever since. No embarassing pix. Hopefully the dome thermo is off. Otherwise its me thats off.

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

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • calikingcaliking Posts: 6,585
    Some great lookin birds here!  Freezing my nipples off in MI,  turkey time later today. 

    @cazzy -  the SV breast needs its own thread! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Here's mine.
    Edina, MN

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  • smokeyjsmokeyj Posts: 244
    Here was my bird when done.
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  • cazzycazzy Posts: 7,141
    caliking said:
    Some great lookin birds here!  Freezing my nipples off in MI,  turkey time later today. 

    @cazzy -  the SV breast needs its own thread! 
    I would but I didn't take any pics as I was beat after I plated everything up.  2 proteins, 5 sides, and gravy all by myself.  I just wanted to eat and enjoy the food.  I impressed myself though as I knocked it out of the freaking park...especially the timing.  I think I enjoyed my food more than anything I've been served before.  I would have been happy to serve my late mother that meal...who was very picky and a bomb ass cook!
    Just a hack that makes some $hitty BBQ...
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  • jfarleyjfarley Posts: 145
    Followed the Amazing Ribs recipe. Doing the broth in the pan below the bird is a winning idea. I did have to add water a few times through the cook. 21 pounder 3.5 hours at 325 dome with pecan and apple wood (Just a few chunks). Rave reviews from the folks. The first time I ever got a compliment on the gravy.
    LBGE - July 2012
    Valencia, CA
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  • CookinbobCookinbob Posts: 1,436
    Here's mine at the finish.  About 3 hours and 15 minutes.  Great drippings ( I put the rest of the wine in the pan while still roasting) and total success on the Mad Max gravy.  Dogs were sad to be banished to the basement while I carved,
    turkey 2.jpg 311.3K
    gravy.jpg 253K
    sad dogs.jpg 191.6K
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • shtgunal3shtgunal3 Posts: 2,902
    My turkey was a ham....
    image.jpg 2.4M
    image.jpg 2.8M

    ___________________________________

     

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

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  • HotchHotch Posts: 1,144

    And a fine ham it is.

    Pork is good.

    What temp, time and pounds?

     

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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  • this is my Turkey I rubbed it with Mickey's coffee rub then cooked indirect at 350 degrees plate setter in legs with the pan on the plate setter on top of the BGE ceramic feetimage
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • Solson005Solson005 Posts: 1,906
    Here is a picture of our turkey. It was the best turkey I have ever had, no brine, no smoke, no ice prior to cooking, just injection and dizzy pig's shakin' the tree rub. I set the digiQ for 180 and used the thermapen to check once it started beeping. 180° in the thigh and 159-160° in the breast. It was a 14 pound bird and took a little under 2 1/2 hours. FTC'd for a little over an hour (which might be a secret for moist turkey, as the past two years have only gotten better) It was by far the juiciest turkey I have ever had. 

    Only a few more degrees to go! 
    image
    I hope everyone enjoyed time with friends and family, and had a great meal. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • shtgunal3shtgunal3 Posts: 2,902
    Hotch said:

    And a fine ham it is.

    Pork is good.

    What temp, time and pounds?

     


    Thanks Hotch, it was 7.5 pounds. I went 350 indirect until it hit 140IT. It took roughly 3 hours. I normally do bone in shank hams and do them naked. This one was MUCH better. It was boneless and I started glazing after about 1.5 hours. Glazed every 30 minutes or so. FTC for about an hour because everything else wasn't quite ready. This ham was great. I plan to do another one for Christmas.

    ___________________________________

     

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

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  • Smoked a 13 lb'er today over hickory chunks for serving cold on Saturday at our open house.


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  • So, I might have gone a little overboard on the Rosemary but for a first attempt it turned out pretty awesome. Can't wait to do it again!

    Cheers!
    trky.jpg 690.7K
    Chris
    St. Louis, MO
    LBGE + cedar table
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  • td66snrftd66snrf Posts: 758
    Very attractive but not much meat!
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • td66snrftd66snrf Posts: 758
    imageimage
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • 500500 Posts: 1,499
    Johnny Cash showed everyone his bird in 1969 at San Quentin.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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