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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mad max turkey - trial run

2»

Comments

  • lousubcap
    lousubcap Posts: 34,393
    Now that looks killer regardless of the rocky road to get there. Looks like a real banquet awaits.  Enjoy the rest of the journey.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    I don't know what the end product will be like, but it sure smells good. At what point would the meat spoil having been at 75 for a few hours?
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,833
    fusionhq said:
    I don't know what the end product will be like, but it sure smells good. At what point would the meat spoil having been at 75 for a few hours?
    You are fine. If your turkey sat in questionable temps for awhile I might be worried. But for beef, don't worry, be happy.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    Thanks @dmw
    · Share on FacebookShare on Twitter
  • jcaspary
    jcaspary Posts: 1,479
    Enjoy the feast. Looks excellent.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    ..
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    looks fantastic
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    I can't seem to get it right. Flat was tough and dry. Point was OK, tougher than expected.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,393
    Did the thickest part of the flat probe "smooth"?  That's the best finish-line indicator.  And the point will just ride along due to the higher fat content.  Sounds like  you may have declared victory too soon but I wasn't there...FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    @Lousubcap most of the flat probed pretty smoothy, which is why I took it off (around 193)  Maybe it was too early...The last one I did was overcooked and was hardly slice-able, and it came off around 200.  I know each and everyone is different, but I thought I had nailed this one!  Thanks for the tips and help as always.
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    Well, after a week of contemplation, I have a confession. I must apologize to myself as well as Mr. Max.

    While making the gravy, I mistaked the powdered sugar for flour. Added and added until i realized it was not thickening at all. At which point SWMBO in formed me I was using the powdered sugar. Blame the beer, blame me, blame her. Doesn't matter. I didn't have the gravy, but the tirkey was a huge hit.

    On another note, even though the pictures of brisky looked good, it was disappointing.

    Rant over.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,891
    @fusionhq‌
    Sorry to hear that your brisket wasn't to your liking brother fusion. Also, do not apologize for ranting. I like a good rant myself every now and then. Keep cooking brother fusion.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

Categories