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Two Questions!

WarDamnRumrill
WarDamnRumrill Posts: 14
in EggHead Forum
Glass in the egg?!  Wondering if a glass baking dish is ok as a drip pan

which oil for turkey rub...olive, vegetable, or peanut?  I'm planning on oil under skin and on skin with salt and pepper. 
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Comments

  • WarDamnRumrill
    WarDamnRumrill Posts: 14
    I guess I could also melt a stick of butter and use it for the rub. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited November 2015
    I've used pyrex in my egg before with no issue.  I use Mayo as a slather instead of oil. It has oil and egg in it and seems to bind better and give me a better color on the bird. You won't tase mayo at all after cooking.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • WarDamnRumrill
    WarDamnRumrill Posts: 14
    Thanks!  Great idea on the mayo. Should have thought about that. I use it for my ribs at times. Thanks again! 
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  • Foghorn
    Foghorn Posts: 10,322
    1) I have no experience with glass in the egg. However, recognize that it might not be EXACTLY the same as using it in an oven on a temp for temp basis. The fire as the heat source could put the glass in harm's way of some much higher temperatures than what you are reading on your dome thermometer if you don't have some good heat blockage between the glass and the fire. If you have a platesetter (ConvEGGtor) and an air gap beneath the glass you are PROBABLY OK. Hopefully someone with experience on this will chime in. 

    2) With regard to the oil or butter, at the temp you will cook s turkey any of the options you mentioned should work. Make your choice based on flavor. I prefer olive oil or butter.  YMMV. 

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    @Foghorn brings up a good point. When I have used pyrex it's been with air gaps and indirect.  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Hotch
    Hotch Posts: 3,564
    Be careful with Pyrex . What is available today is not as good as what was sold 15-20 years ago. It has a different type of glass. Some say will not take temp change. 
    I would use a metal pan if possible
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • WarDamnRumrill
    WarDamnRumrill Posts: 14
    Thanks to all!  Went with butter and found an aluminum disposable drip pan that is working great!  Last question....my bird is almost done and it's barely been two hours!  What is the best way to keep it warm for a while before I plan to serve?  I dropped the temp a bit on the egg to try and slow the cooking.  Thoughts?  
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  • Foghorn
    Foghorn Posts: 10,322
    FTC.  Foil, towel, cooler.  I've done it with a turkey up to 4 hours.  The skin will soften some in the process, but that comes with the territory.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Pyrex now is just tempered glass

    used to be borosilicate ceramic 

    can still use use it indirect , but avoid thermal shock like adding wine to a dry pan.  The ceramic could handle it, bit not the glass

    pyrex is only a brand name now. They no longer make the old school stuff
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  • schafe98
    schafe98 Posts: 46
    I've used glass indirect with no issues.  Wrap the whole thing in foil for easy clean up.  
    Vacaville, CA

    LBGE, Weber Summit, UDS, Weber Classic, Weber Smokey Joe, La Caja China
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