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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

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Breaking BGE in!

SchneidSchneid Posts: 24
edited 7:24PM in EggHead Forum
I have fired up my Egg every day but one since owning it. Steaks, burgers and brauts were to get accostumed to the general operation in practice for Christmas turkey. The bird was fantanstic and did not last past the 26th. Next bird will be 1/2 hour less under the hood---it was a 10 pound baby, did 3 hrs at 325-350 (18min/lb) I rubbed it and coated with olive oil. Bird came out black, but moist and delicious none-the-less. I also had a controlled study experiment with the bird---cut off half of the skin right down the middle. (A guest for dinner was convinced the skin should be off, so being a gracious host I offered the experiment) I preferred the skin-on side---the skin-off side had a 1/4in brown/black char on it like jerky, but deeper was equally moist.
Following the turkey experiment, did a Jamaican jerk chicken---with some great jerk marinade (In addition to the BGE, I got a Caribbean cook book). Next with a pork tenderloin with a side of baked beans also soaking up the hickory. I have not decided tonight's recipe---but will fire up BGE again, and drive the neighborhood crazy with yet another aroma.....


  • Tim MTim M Posts: 2,410
    <p />Schneid,[p]I am curious about the black turkey. I do many (breasts only) and they come out brown but never black. The exception was my 1st attempt with one when I stuffed alot of oranges under the skin. The skin burn in that area I assume because the skin was pretty far from the meat because of the space created by the orange sections (I used sections rather than slices or orange). I always remove the skin before carving anyway so it didn't matter except on the picture I took of it. The others all came out like the one pictures which I did at 350-375 for 2.75hrs. As you can see I add a couple of firebricks under the drip pan. What setup do you use?[p]Tim
  • SloMoSloMo Posts: 21
    Tim M,
    A dumb question. Why is the foil on the polder cable? I may have missed this in previous post.

  • Tim M,
    The skin separtation may indeed be the culprit---in my experiment of removing half of the skin, the other half did become separated as I rubbed underneath. I also wonder if I was too liberal with my olive oil massage.
    For set up, I used the V-tray on top of fire bricks---I used the three BGE shoes that were included in the packaging that I don't need as shoes with the large egg stand.
    I so want to do another bird this weekend for another experiment. My wife is threatening to take my egg away....[p]

  • Nature BoyNature Boy Posts: 8,388
    Just the v-rack on fire bricks might explain your black skin. Sheilding the bird from the direct heat of the coals is important. This is a link to a picture Tim posted yesterday. It is a good illustration of plenty of indirect protection. Not sure if that explains your problem. Nt sure how much area your bricks covered.[p]happy new year

    [ul][li]Tim's indirect setup[/ul]
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,388
    man....time for me to go to bed. I just posted a link to a picture in the same thread.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Thanks for the info regarding fire bricks and their protection from the heat. The shoes that I used did nothing to layer from the direct heat---just elevated the V-rack. I thought the purpose was only to elevate the drippings so as not to burn them for gravy use. The shoes are the size of three fingers. Thanks you and thanks to Tim, bring on another bird!!!

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