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Comments
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Mine looked awesome, but was dry and uneven cooked.
Everyone still happy that's the way it goes.Seattle, WA -
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 ****?Kippens.Newfoundland and Labrador. (Canada).
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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.CANMAN1976 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 iced my breasts for 20 min...Just a hack that makes some $hitty BBQ.... -
cazzy said:
Talking about even cooking... anyone use the oval stone from CGS for there turkey ?
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...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?
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.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:cazzy said:
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.CANMAN1976 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 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:
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.cazzy said:Talking about even cooking... anyone use the oval stone from CGS for there turkey ?
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...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?
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.
so the breast was the tits? ). Glad you liked it. Poultry and SV = moneyKeepin' It Weird in The ATX FBTX -
love the meat glue fix too! You are wise, young JediKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:cazzy said:
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.cazzy said:Talking about even cooking... anyone use the oval stone from CGS for there turkey ?
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...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?
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.
so the breast was the tits? ). Glad you liked it. Poultry and SV = moneyThe Cen-Tex Smoker said:love the meat glue fix too! You are wise, young JediJust 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:The Cen-Tex Smoker said:cazzy said:
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.cazzy said:Talking about even cooking... anyone use the oval stone from CGS for there turkey ?
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...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?
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.
so the breast was the tits? ). Glad you liked it. Poultry and SV = moneyThe Cen-Tex Smoker said:love the meat glue fix too! You are wise, young Jedi
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.Keepin' It Weird in The ATX FBTX -
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 PhilHere 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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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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I incinerated mine and been over serving myself ever since. No embarassing pix. Hopefully the dome thermo is off. Otherwise its me thats off.Fred19Flintstone said:A little less than an hour in. Cherry wood for smoke & awesome color.
Flint, Michigan -
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 2013A happy BGE family in Houston, TX.
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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!Just a hack that makes some $hitty BBQ....
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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 -
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,XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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My turkey was a ham....
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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And a fine ham it is.
Pork is good.
What temp, time and pounds?
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
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 feet2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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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!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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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!
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
Very attractive but not much meat!XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Johnny Cash showed everyone his bird in 1969 at San Quentin.I like my butt rubbed and my pork pulled.
Member since 2009
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