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Dang!

Unknown
Unknown
edited November -1 in EggHead Forum
Well I put my 9 lb. "practice turkey" in at 2:30. Indirect @ 320 over a plate setter and a drip pan.[p]The good news is that it's gonna be an awesome dinner.[p]The bad news (not really that bad) is that it's now 4:00 and the turkey is done! Or close to it. Several test pokes with the instant read yield roughly 160 internal. I'm gonna let it go for a little bit more but it's gonna be an early dinner tonight![p]Could it be that the BGE has a hidden microwave built in??
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Comments

  • RRP
    RRP Posts: 26,020
    Skwerl X,
    why not just wrap it in foil, then wrap with towels, insert in a cooler and serve the time you intended? Works for me, Once I kept a bird in "just outa the egg condition" for 4 hours that way.
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  • nikkig
    nikkig Posts: 514
    RRP,
    When you wrap it in foil to save for later, does the skin stay crispy, or get rubbery?[p]~nikki
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  • Unknown
    Unknown
    RRP,
    I was gonna try that, but it looked so good we just pressed on with an early dinner.[p]It was truly fantastic![p]So, Thanksgiving will mean a turkey in the BGE and a ham in my NGE (non-Green Egg.)[p]Time for a nap...
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  • Hammer
    Hammer Posts: 1,001
    Skwerl X,
    You are so right! The BGE does have a mind of it's own, and a few surprise. Just when you think you have it mastered, it raises it's head, and let's you know, that it is still the boss, on how it cooks, and that you are only a participant in the process!
    Hammer

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  • RRP
    RRP Posts: 26,020
    nikkig,
    I let it rest in the open air for about 30 minutes and then wrapped it. I assume that kept the skin and appearance fine, but otherwise right out of the egg into the foil would not have arrested the cooking and then being confined may very well have messed up the skin I suppose. That 4 hour time delay was not intended but due to guests delay - long story...
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  • char buddy
    char buddy Posts: 562
    Skwerl X,[p]when you get a chance, post details on your cook - times, temps, set up, spices (if any), etc. [p]CB
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  • Unknown
    Unknown
    char buddy,[p]Nothing special for this one. The guest got a generous coat of olive oil, garlic salt and McCormicks Seasoned Pepper.[p]The set up was the platesetter inverted (on top of the fire ring) with a drip pan underneath. I used only lump (Real Flavor) with no additional wood.[p]Dome temp was 325-350 and I had a consistent internal temp of 165-170 throughout the bird after only 90 minutes.[p]This was only a nine pounder, but I was still a little surprised she cooked as fast as she did.[p]End result was outstanding. Skin was crispy, and even the deepest part of the breast was very moist with an awesome light smokey taste.[p]I'll do a larger one for Thanksgiving along with a ham that will go on the NGE (non-Green Egg.) [p]Skwerl

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  • char buddy
    char buddy Posts: 562
    Skwerl X,[p]thanks for the write up. When are you sending over the directions for Thanksgiving dinner? I'd like to get there early.[p]CB
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