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Beer can turkey question

Ok Ladies and Gents- I got the bird. I got the seasoning. I got the time and temp. But what i don't got is whether or not tho have the plate setter in place or not.

Any help from the field is greatly appreciated

You don't win friends with salad...

Comments

  • Mattman3969Mattman3969 Posts: 8,017
    For doing the bird whole and not spatched I would have the PS in place. I usually do all my birds spatched raised direct at about 375-400*

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 3sheets3sheets Posts: 81
    yes to the plate setter for beer can chicken. It needs to be indirect heat. I would use a drip pan too just because it makes it easier to clean.

    Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)

  • SkiddymarkerSkiddymarker Posts: 8,314
    edited October 2013
    I usually spatch a turkey, but do it indirect with the setter in place. A raised drip pan with some root veggies works as well as a gravy base collector. Chickens are fine raised direct, but turkey tends to get a tad overdone unless the legs are wrapped in foil. Could be just me at the controls, assumed it was due to the larger mass of the bird. 
    The last two have been parted turkey on a bed of veggies done indirect. Not as visually exciting as a spatched bird, but certainly tastes better. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Not as visually exciting...

    :-?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Little StevenLittle Steven Posts: 28,817
    Not as visually exciting...

    :-?

    He's from the "Left" coast.

    Steve 

    Caledon, ON

     

  • Beer can turkey?  Are you using a 40 oz can of Colt 45?
    Flint, Michigan
  • CookinbobCookinbob Posts: 1,690
    I usually spatch a turkey, but do it indirect with the setter in place. A raised drip pan with some root veggies works as well as a gravy base collector. Chickens are fine raised direct, but turkey tends to get a tad overdone unless the legs are wrapped in foil. Could be just me at the controls, assumed it was due to the larger mass of the bird. 
    The last two have been parted turkey on a bed of veggies done indirect. Not as visually exciting as a spatched bird, but certainly tastes better. 
    Do you have a pic of the split turkey on the bed of veggies?  I am starting to think about how I want to cook the Thanksgiveing bird, this will be my first on the egg
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • GriffinGriffin Posts: 7,672

    Haven't done a beer can turkey in ages. Definitely use the plate setter and I would fashion a drip pan ouit of foil to collect those juices. Fosters works great for the can.

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • henapplehenapple Posts: 15,984

    Beer can turkey?  Are you using a 40 oz can of Colt 45?

    Fred, you missed an unbelievable chance at some solid street cred points. It's not a 40 oz can of Colt... It's simply a "fawty".
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • image
    Flint, Michigan
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