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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Comments
Did one on sunday @ 325 indirect over platesetter for 3 hrs. Cooked to 165 internal temp, pulled and let rest for 30 minutes. This bird was 12 lbs. 15 minutes per lb worked for me. Easy on the wood chunks if you dont want a smoked bird. Im thinking i wont use any at all on the next attempt!
Good luck! Craig
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0 · Off Topic Disagree Agree LikeDon't forget to brine!!
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0 · Off Topic Disagree Agree LikeAdd herbs to the brine too.
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0 · Off Topic Disagree Agree LikeThanks for the recommedations.
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0 · Off Topic Disagree Agree Likesee my recipe @ the link below
[ul][li]"honey baked ham" - turkey[/ul]
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0 · Off Topic Disagree Agree LikeI typically brine the bird over-night in the fridge, next morning rinse, pat dry and return to fridge, cover with paper towel for an additional 10-12 hours to "dry". This method will produce a crisp "crust" -skin. Enjoy
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0 · Off Topic Disagree Agree LikeYou do this to a turkey - wow! [p]I have used a brine of 1 gal. water, 1 cup kosher salt, 1.5 oz. pickling spices & honey (soak 24 hours, rinse & pat dry) and smoke indirect at 325* with apple wood until 160* breast temp to get a "ham" flavor. Done this with both turkey drumsticks (Disney smoked turkey legs) and whole turkeys. Always get rave reviews.[p]I'm going to try your recipie the next time I do a bird. I like to try new stuff. That's what makes it fun. Thanks! Joe
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0 · Off Topic Disagree Agree LikeYes, brined bird is wonderful! I have used alton recipe once with excellent results. Brine your bird if you have the time. If you dont, your bird will be just fine without. Rest assured it wont be the first unbrined bird cooked on an egg! Best wishes! craig
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0 · Off Topic Disagree Agree LikeI go simple. I put one stick of butter under the skin on top of the breasts and a stick in the cavity. Spray the outside with butter flavored Pam and smoke. Haven't had a bad one yet and come up juicy as.....well, juicy.
All have come out a golden brown with crunchy skin and ..............juicy.
Have done several for friends and they keep asking me to do another one and not to change a thing.
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