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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

sdbelt ·

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  • bigmikej,[p]Like BlueSmoke and Marvin, I've done a couple of those very same Butterballs. I use Alton Browns brine recipe from the Food Channel, and brine the breast overnight. Then I cook it with apple wood, indirect, at a temp of 325. It comes …
  • Joel Ferman,[p]If you push it into August, I can probably be in. Before then, my vacation is all booked up, I happen to have the entire month of August off this year, and no significant plan other than to RV around for a while.[p]Good luck pulling …
  • Jeff J,[p]Welcome. I do the forum updates, and the next batch is coming soon. In the meantime, keep enjoying your BGE.[p]--sdb
  • Brenda,[p]Around here (Phoenix, AZ) they have Pork Picnics and Pork Butts at the local markets. A Picnic is actually more common to find, but less desirable to cook. [p]I usually have to talk to the person behind the counter to request a Pork Butt…
  • kim,[p]My 20 pound, brined turkey cooked in 2 hours 15 minutes, with a dome temp of ~350. I can't imagine any turkey needing 5 hours in a BGE, unless the dome temp was well under 300. I actually pulled it with a white meat temp of 169, and worried…
  • Gandolf,[p]I've found that if the Egg is stabilized, it means that the vents are starving the fuel of air. When you open up the Egg, then you provide a fresh rush of air in, and the fire actually flares up. Sure the food will give the impression o…
  • Greg,[p]I feel bad I wasn't able to reply yesterday, but for next time, you might try this, it's the cheapest way to go indirect. [p]Go to your BBQ store and get one more grill grate. Remove the fire ring from the BGE that the grate normally sits o…
  • Ned Nixon,[p]If you just do what Tim says, you'll get a nice turkey. Cook it at 325 dome. Use a meat thermometer to measure the temp. Consider using apple wood, but don't go too heavy. Also, if you can, drop that breast into a brine right now. …
  • Prof Dan,[p]I lightly rinse my brined turkey afterward. My brine has a lot of other spices in it, that honestly are not that tastey alone, but really help the brine. I wouldn't want any of those spices left on the outside of the bird, as they'd be…
  • BlueSmoke,[p]I've used a 3 gallon bucket for a whole turkey, and I've used an 8-pack cooler chest for turkey breasts. In both cases, I now have a second fridge which does the keeping color honors, but originally I just kept that 3 gallon bucket top…
  • TRex,[p]As I understand it, a brine should eventually come to equilibrium between the meat and the brine, so after a certain amount of time, it really would matter if you went longer. 24 hours should be long enough, but for a really big bird, or on…
  • Uncle Milt,[p]All of your questions are answered here:[p]http://www.foodtv.com/recipes/re-c1/0,6255,8865,00.html[p]Just substitute Egg for Oven throughout the destructions and you'll be good to go. I've followed this recipe several times, and if my…
  • Zip,[p]This is an interesting idea. I may have to twist my fire box slightly and give it a shot. Just past center, is always the hottest spot on my grill, but it's not that much hotter than the rest of the grill to cause me any grief. It would be…
  • Dean,[p]This is what I use for a recipe:[p]http://www.foodtv.com/recipes/re-c1/0,6255,8865,00.html[p]Just substitute using a BGE over an oven, but otherwise, do everything the same. It'll cook a tad faster in the BGE, but that's what the Polder's f…
  • avalanche,[p]I too usually use an electric starter, because I don't like the notion of running out of cubes and then being stuck. I do have cubes, but they are more of a backup.[p]The electric start is significantly slower than cubes. Just think a…
  • CR,[p]There are a few reasons I use my plate setter inverted:[p] o creates a space for a drip pan beneath the grate and above the fire. o creates a good pocket of air between the food and the thermal buffer o leaves some room in the dome for the …
  • Gandolf,[p]I only have one peel as well. I stabilize my temp at 650 and pizzas are cooked in 6-7 minutes. My dough recipe is similar to Spin's. [p]The only thing that I worry about with one peel is not leaving a hot pizza on the peel for any leng…
    in Pizza Comment by sdbelt September 2002
  • Gloria,[p]I'm with NB. 163-165 is all you need. 170 is a good temp for the dark meat.[p]--sdb
  • Joel Ferman,[p]I used to remove the fire ring to do indirect cooks, but it's really not necessary. As nikkig points out, you can easily do indirect cooks higher in the dome of the Egg. The only thing you need to consider is that your dome thermome…
  • Chef Arnoldi,[p]And third. You should be using both at once. The final advantage of both at once, is it gets the pizza cooking at a height above the lower lip of the Egg, making it easy to use a peel to get the pizza in and out.[p]--sdb
  • Chris,[p]Ash can collect if there isn't an easy way for it to fall down. There's two causes of that. The first cause is packing the lump in there too tight. The second cause is that the ceramic grate, with the air holes, doesn't always allow the …
  • Franco,[p]Yes, you should brine your turkey breasts. All of my best tasting turkeys have been brined.[p]I use the recipe from Alton Brown on the food channel. Here's a link to his.[p]--sdb [ul][li]Brined Turkey[/ul]
  • The Naked Whiz,[p]I've found that brining turkeys is definitely worth it, but I agree, it isn't for chicken. Chicken just cooks too quickly to worry about losin the juiciness.[p]Enjoy![p]--sdb
  • Joel Ferman,[p]That really looks good...[p]--sbd
  • Chris,[p]Don't worry too much about the all night cook. I wouldn't cook a butt at 300-325, it won't render nearly as much fat, and it won't be nearly as tender.[p]I like to start my cooks in the 9-10pm range. Basically a couple hours before I plan…
  • enok,[p]I follow Alton Brown's advice from the Food Channel. He brines his turkey's the night before, then cooks them up the next day. Cooked indirect in the BGE, this is my absolute favorite method of turkey. Works just as well when only doing a…
  • Elder Ward,[p]I suppose you mean something like this. It's only 2 racks, but you can see there's a ton of room left in the cooker, plus it's an indirect cook...with tons of room left.[p]--sdb
  • Mop,[p]Didn't that cake have a strong smoke flavor to it? Knowing your aversion to smoked breads, I can't imagine you liking this...[p]Sounds very good to me, however.[p]--sdb
  • Gene,[p]I think some have tried to avoid the plate setter, and they seem to have mixed results. One of the important things that make a pizza cook so successful in the BGE is the ability to get the large, hot thermal mass right there under the doug…
  • djm5x9,[p]MMMmmmmm. Olive oiled, direct baked potatoes on the Egg. MMMMmmmm. Cooked at about 350. MMMmmmm.[p]--sdb[p](Best read outloud with Homer Simpon impersonation.)