Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

doublesuited

About

Username
doublesuited
Joined
-
Visits
2
Last Active
Roles
Member
Posts
13

Comments

  • did you still brine it for a day before?
  • thanks.   did you still brine the turkey before you spatchcock it. Also, how long and what temp?   I have an XL egg so i could fit a turkey in it? does spatchcocking still make sense?
  • Eggtucky wrote: Didn't read the other responses but here's how I'd use it.. 1. Legs up 2. Legs down, then 'egg feet' holding pizza stone 3. Legs up Here's the rule I use and it seems to have worked pretty well...if you want the egg to act…
  • how hot do you using bring the egg up to ? 600-700?
  • Kaila wrote: Congrats on your new BGE. You will love it. It took me a few times to get the timing right,so first few meals, don't hurry. Steaks are easy, grilled veggies and baked potatoes are easy took. I have the plate setter,pizza stone and …
Click here for Forum Use Guidelines.