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Peach smoked turkey

StormbringerStormbringer Posts: 1,453
edited March 10 in Poultry
It had been hanging around the freezer since December, a turkey purchased for 1/3rd price from Waitrose. I cooked one at Christmas smoked over cherry, it was good however the smoke was a little overwhelming. So this time I tried peach wood, courtesy of @YukonRon. Well, knock me down, this was a great choice. SWMBO said it was the best turkey she'd ever had. Rubbed with a simple salt and pepper combo and cooked until the breat was IT 160, then wrapped for 30 mins.

No plated shots, too busy eating, this is the bird in the Egg.

Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • YukonRonYukonRon Posts: 14,150
    Absolutely beautiful cook. I do love a slow roasted turkey on the BGE.

    We have gone to peach exclusively for poultry and pork. It just enhances the flavor significantly and does not overwhelm the cook.

    I absolutely recommend trying peach on your next poultry or pork cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • StormbringerStormbringer Posts: 1,453
    YukonRon said:
    Absolutely beautiful cook. I do love a slow roasted turkey on the BGE.

    We have gone to peach exclusively for poultry and pork. It just enhances the flavor significantly and does not overwhelm the cook.

    I absolutely recommend trying peach on your next poultry or pork cook.
    Thanks. Since posting this on a UK BGE Facebook group, a couple of people over here are now on a mission to get peach wood smoking chunks. :D 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • bgebrentbgebrent Posts: 19,726
    I know that was amazing.
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 14,150
    YukonRon said:
    Absolutely beautiful cook. I do love a slow roasted turkey on the BGE.

    We have gone to peach exclusively for poultry and pork. It just enhances the flavor significantly and does not overwhelm the cook.

    I absolutely recommend trying peach on your next poultry or pork cook.
    Thanks. Since posting this on a UK BGE Facebook group, a couple of people over here are now on a mission to get peach wood smoking chunks. :D 
    Tell them to Google "Frutia smoking wood".
    They will spend some a few pounds, but worth it. That is where I get mine.
    It is not kiln dried...like most others, and be sure to get their reaction when they open the box for the first time.....it is like taking a bite out of a perfectly ripened peach. The aroma is awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • StormbringerStormbringer Posts: 1,453
    YukonRon said:
    YukonRon said:
    Absolutely beautiful cook. I do love a slow roasted turkey on the BGE.

    We have gone to peach exclusively for poultry and pork. It just enhances the flavor significantly and does not overwhelm the cook.

    I absolutely recommend trying peach on your next poultry or pork cook.
    Thanks. Since posting this on a UK BGE Facebook group, a couple of people over here are now on a mission to get peach wood smoking chunks. :D 
    Tell them to Google "Frutia smoking wood".
    They will spend some a few pounds, but worth it. That is where I get mine.
    It is not kiln dried...like most others, and be sure to get their reaction when they open the box for the first time.....it is like taking a bite out of a perfectly ripened peach. The aroma is awesome.
    I've sent them off looking. One of the people owns a company that distributes smoking chunks, so I'd hope he can source it. He sells pretty much every other wood that I've heard of.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • EoinEoin Posts: 2,565
    I've never managed to find peach chunks over here, looked everywhere.
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