We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Down and dirty turkey cook.
<p />Well my parents have been bugging us to cook them on the Egg for some time so I'm doing it today. This is not a high tech cook starting with the bird. All ready had a 11 lb bird in the freezer. It is one of those Tyson preseasoned in a bag jobs. The wife got it this summer before I got the Egg. Went ahead and rubbed it down with a simple rub of 2 parts salt, 1 part cummin, 1 part peprika and 1 part garlic powder. Put a full load of lump in the Egg and heat to 325 with the plateseater inverted. Put 5 rocks about 2 inches round and 1 inch high on top of the plateseater and then set the alum pan on top of the 5 rocks to create a air space between the plateseater and the pan. Next I put the rubbed 5 more rocks in the bottom of the pan and placed the bird on top of the rocks to keep it out of the drippings in the pan and create more air space. The rocks came out of my driveway. Now you know the "dirty" part.lol I did was and scrubed them. Put it on at 11:35. 1st pic. Will update as cook goes on. Also a latest pic of the "Smokeshack and lounge"