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Hooooooold on there Grasshopper,[p]300° will get you turkey jerky![p]try indirect at 225° or so till you hit 160° on breast and pull er off she will go up 5 to 10° while resting 30min in a cooler.☺
Thanks to for your suggestions and know how!!
Im going to try All purpose and high gluten flour and save the self rising flour for something else!!
I will let you all know how we made out!!!
Hey sounds great
How did it come out?
Do you have any particulars for me.
Was it a warm and eat job?
What did you soak it in?? Sugar? whats The recipe??
How long at what temp?
Im sure you will get a handle on your New Handle!!
Thats sounds like a good recipe you got there!
I will give it a try. Was it bone in and what did she weigh...for how long aprox..
Well for starters I only know how MY egg reacts to drafting changes.The way that works for me is as follows.
Low n slow
I try to arange the lump to a certain extent with large lump on bottom smaller on top.Other methods can be foun…
Try the brine you wont whine!!LOL
I too deep fry my turkeys but this year I bought the BGE and since have brined a 14 pounder and numerous chickens.People have told me it is the best taysting most tender foul that ever passsed their lips.I a…
Hows the weather down there bud??
Anyhoo,When I first started egging I too had meat especally chicken that tasted too smokey!Here's the gig..Now I use only enough lump to get the job done ,then let the coals burn 10-15 min after my de…
I cooked some last week about 6hrs and it was the most disapointing results I have had.They were tender and not too greasy but the taste of the meat was terrible to me and the wife.I used a recipe from here that would be great on another cut …