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Thanksgiving dinner, Egg or not.
Options
Zmokin
Posts: 1,938
So, I'm curious, how many cook their Thanksgiving bird on the Egg and how many use something else, whether that be the oven, turkey fryer, etc?
I know my main bird will go in the oven stuffed. I'm debating if I want to fire up the egg and cook some extra turkey wings and thighs, or just add the extra appendages to the roasting bag.
I know my main bird will go in the oven stuffed. I'm debating if I want to fire up the egg and cook some extra turkey wings and thighs, or just add the extra appendages to the roasting bag.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
Comments
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Egg here...in fact 12 out of the last 14 years...only reason not 14 was we were invited out!
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My oven hasn't worked properly in 3 years. Why would I want to fix it? Anything that could go in the oven goes into the egg. Especially turkey!!! Hard to beat a spatchcocked turkey from a egg"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
absolutely...wife insists, not that I put up a fight. Also do Christmas Ham or Prime Rib on it.
Battle Ground, WA
Large BGE, MiniMax and a Vision Kub.
Could you call on Lady Day, could you call on John Coltrane? -
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Egg here also. I'll overnight a pork butt and then do a spatchcock turkey Thanksgiving morning. A second turkey will go on while we eat (my daughters boyfriend's family will get a special treat too).
Fayetteville, Ga -
Spatchcock turkey is the best, and forget about brining and cooking for hours - excellent!!! No reason to do it any other way.Santa Paula, CA
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Egg for the first time last year. Will do it that way every year I can. Unfortunately, I can't do it this year as we will be somewhere else.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I'll egg the ham and if we do a turkey breast it will be egged too. May even egg the dressing but only if the wife runs behind in the kitchen.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Egg here. I use Emeril's turkey brine (citrus, herbs, etc) and cook on the Egg.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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@JohnInCarolina gets banned for cussing, and you just admitted to bypassing the egg for the oven. On the most sacred cooking day!?? YOU SHOULD BE BANNED.
HERESY.
Slumming it in Aiken, SC. -
I'm egging here. I'm returning to Mad Max's recipe. I spatched the bird last year. It was good, but I missed Mad Max's gravy.Flint, Michigan
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On the egg?Jeremiah said:I'm deep frying mine.
LBGE
Pikesville, MD
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First year with an egg. My mother always hosts the extended family. She ate on meal I egged and requested I cook the turkey. We'll see. Test run this week end.
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Egg all the way. Family insists after the past two years.LBGE, Marietta, GA
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@theyolksonyou I'm also planning to egg a turkey this weekend. How are you doing yours?theyolksonyou said:First year with an egg. My mother always hosts the extended family. She ate on meal I egged and requested I cook the turkey. We'll see. Test run this week end.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Spatch on the egg. Brined.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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We have had our thanksgiving already but I have a pretty good stuffing recipe and method to go along with Max's turkey. I'll try and get it posted on the weekend.
Found it I think
(http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=187&func=view&catid=1&id=523235#523235)Steve
Caledon, ON
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@blind99 brindled and roasted in rib rack in a foil pan. We'll see.
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I'd like to do a really great ham on my egg this year to wow the in-laws (plus I'm just not a turkey fan). Not looking to do a raw and cure and all that but just take a spiral cut ham and jazz it up on the egg. Anyone got a go-to recipe they'd be willing to share?Guns Up! Roll Tide!
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bdub60 said:I'd like to do a really great ham on my egg this year to wow the in-laws (plus I'm just not a turkey fan). Not looking to do a raw and cure and all that but just take a spiral cut ham and jazz it up on the egg. Anyone got a go-to recipe they'd be willing to share?
egret Posts: 4,000Here ya' go:
Maple-Bourbon Ham
by John Hall (egret)
Ingredients :
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Preparation :
The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).
Maple-Bourbon Paste
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt
Steve
Caledon, ON
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Dad's XL. Won't spatchcock because there is no difference in quality and it ruins the presentation since we carve tableside. I use a modified Mad Max recipe.
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I'm pissed.Well, not really but.......I would LOVE to do a turkey but will be in San Diego for Thanksgiving (gasser) and Columbus for Christmas (Weber).New Albany, Ohio
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Since I got the Egg I have done my Turkey on it. It goes in a Brine for 24 hours then rinsed off and rubbed with some Turkey Spices then on the egg at 350 degrees until the breast is 155 and the thigh is 175 degrees. Then into the cooler to rest at which time the temps will rise that xtra five or so degrees. Nice and juicy and tender. Before that used a Nesko Roaster on the counter which did a great job on the bird also but not as good as the Egg.
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Little Steven said:bdub60 said:I'd like to do a really great ham on my egg this year to wow the in-laws (plus I'm just not a turkey fan). Not looking to do a raw and cure and all that but just take a spiral cut ham and jazz it up on the egg. Anyone got a go-to recipe they'd be willing to share?
egret Posts: 4,000Here ya' go:
Maple-Bourbon Ham
by John Hall (egret)
Ingredients :
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Preparation :
The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).
Maple-Bourbon Paste
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt
+1 on Egrets Ham recipe. I've made it many times and it is always a crowd pleaser! I agree about not using a spiral cut ham but I have heard of people painstakingly smeared the syrup in the spiral cuts with a thin spatula! -
Egg here too, since the first one a few years back I'm hooked. Christmas and Thanksgiving always have birds from the egg.Sudbury, Ontario
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I'll be the odd one out here, Turkey is delicious the egg, but there is just too much going on during the cook to keep an eye on the egg and what's going on in the kitchen.Aurora,OH
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Eggbertsdad said:Egg here. I use Emeril's turkey brine (citrus, herbs, etc) and cook on the Egg.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Jeremiah said:@JohnInCarolina gets banned for cussing, and you just admitted to bypassing the egg for the oven. On the most sacred cooking day!?? YOU SHOULD BE BANNED. HERESY.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
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