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TurkeyFest 2010 Picture album and video now up.

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 7:35PM in EggHead Forum
Thanks to all who came and participated in TurkeyFest 2010 at our store. We had over 100 people from 6 different states, cooked 6 turkeys, a Turducken, a pile of turkey jerky, about 40 turkey legs and some holiday turkey pizza's complete with Mad Max gravy and turkey bits, and craisins... and of course, a special thanks to Mad Max, Steve Schmidt, Walter Carrol, Jerry Yetzer, my staff and Mrs. SGP for helping put on a great event. The video / picture album is up on our homepage, the video page on the store's site,our forum and on youtube if you care to see yourself or those who attended as well as some short clips from the demonstrations check it out at one of those 4 places. Hope to see more of you next time!
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 


  • Fred,

    Great video. I think I would buy you out if I showed up at your store. Two words for marketing Be er!



    Caledon, ON


  • Very interesting video! I Spatch and halve chickens all the time, but have been wondering what it would take to do a Spatch turkey. Are the recipes listed anywhere, specifically looking for the apple-cider brined bird? Googled it and it looks like an outstanding way to go. This one is rated five stars with an additional "outstanding"!

    BTW, GREAT service on the last order!
    B) B) B)
  • Yes,'s on the website in the "recipes and cooking" section. We put it on last year after everyone flipped over that turkey.

    Glad you enjoyed the pictures etc.

    I have so much video footage, I have no idea if I willever get it edited and posted. I'm still working on the Eggfest video from this past MAY!

    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • kew, the spatch bird was excellent (as were all the birds and turduckhen). ... .the spatch bird is really easy-peasy. . ..and while steve splits his right down the center of the backbone, if you don't have a heavy cleaver like he does, you can do it a little simpler by taking a chefs knife down through the ribs just to the right and left of the main backbone. ...less resistance that way. .. then just dispose of the backbone, or save it for stock. .. .

    but its a damn quick way to roast a turkey with great results. ..i think that one was around 14 Lbs, and it took only 2 hours at around 375 degrees, no flipping, turning, etc. ...
  • great video and pics fred. ..this was my third year in a row up there with you and it was the best turkey day yet!! already can't till next year!!!
  • jeffinsgfjeffinsgf Posts: 1,259
    I've got a 13 or 14 pounder to do this weekend. I think I'm going to give that a go.
  • jeffinsgfjeffinsgf Posts: 1,259
    That wood-fired oven looks like an interesting device.
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