Grilled Turkey Thighs

Doc_Eggerton

I almost did not post this.  It did not seem special enough, and I'm sort of worn out tonight; and then I realized my calling is to remind everyone you can use your Eggs for everyday cooking.  In fact we have used the Eggs for our daily meals all but maybe 10 times in almost a year.

Turkey thighs, marinated in Dichickos Garlic for  I-don't-know-how-long, pulled from the freezer.  Mixed veggie basket.

Veggies went on raised grid at 350 for 15 minutes before the meat and stayed in the shut down Egg until the meat was ready.  Stirred frequently.  Turkey cooked direct, raised grid for 25 minutes until the internal was an average 180.

Turned out good by all reports, I didn't actually have any.  Just didn't feel like eating tonight.

Pics to follow.

Doc_Eggerton

Pics

Fred19Flintstone

Looks real good as usual, Doc.  I'm curious about what you said about the veggies.  You said your veggies stayed in your shut down Egg until your meat was ready.  I was under the impression (never tried it myself) that leaving food in a shut down Egg will impart an undesireable taste.

Tjcoley

Looks great as usual Doc. Hope you are feeling ok. Don't know I could resist eating this.

Mickey

Nice cook.

Doc_Eggerton

Fred, what you state is the common wisdom here, and something I've never experienced.  I shut the vents down into a holding pattern all the time, and never experienced bad taste.

gdenby

Good looking food.I wish I could find turkey thighs more often. The only shop in my area that has them all the time only sells them as part of the leg quarter.

FWIW, 90% of what I cook on the Egg is just daily food. While I still take quite a few pics of the food, most of the food isn't inspirational at all. Last nite's slices of pork loin sure tasted good, but not anything to look at.

Fred19Flintstone

I would think that any bad effects would be pronounced in something like veggies.  I'll have to do it to, like Thomas the doubting disciple, see for myself.

nolaegghead

Doc, do you regularly add wood for smoke?

Doc_Eggerton

nolaegghead said:

Doc, do you regularly add wood for smoke?

Not on the daily "quick" cooks, only on hot smoking and other slow cooks.

nolaegghead

I would suspect the terrible smoke from starving the fire from oxygen would come from hot unburned/partially burned wood way more than the charcoal.  That makes sense.

Griffin

Nice looking cook, as usual. We can never find turkey parts around here, just the whole turkey.

Impressed and a bit shocked that you went to al that effor to cook and yet you weren't hungry and didn't eat....