first Thanksgiving with my egg..any suggestions/recipes?

bigegger · November 2017

What are your favorites to cook for Thanksgiving?

Gulfcoastguy · November 2017

This year I'm going to cook SGH's appetizer. Maybe sweet potato brownies if I get ambitious. I've done spatchcocked turkey last year with a vodka citrus marinade. People liked a half biscuit shaped into a muffin tin and stuffed wit jalapeños, bacon, cream cheese, cheddar cheese.

RRP · November 2017

Well...let me start the ball rolling with even a simple kick start. Poultry takes on wood smoke easily and if too much smoke it can make the bird taste bitter. Since our standing guests don't like wood smoke taste I throw a large white or yellow, (but never a sweet) onion in the center of my stabilized fire coals when I place my turkey on. Whether that results in/or on the meat it imparts a wonderful smell or taste. Try it...you don't have much to lose and if nothing else the smell will be wonderful!

northGAcock · November 2017

No Help prob to your question but.... I am going to try a pan of dressing with straight up Rockwood this holiday. I may pergress to some smoke the next time. Curious to see how it will turn out.

littlerascal56 · November 2017

Every Thanksgiving I had to hear the praises of deep fried turkeys. Never had one myself, as I didn't want to burn my shop down! Spatchcocked a 16# Butterball last Thanksgiving on the XL, and they ranted about the moisture and slight smoky flavor. Guess you know who gets to make the turkey this year. It was so easy and quick on the BGE, 2 hours @ 325 indirect.

Woodchunk · November 2017

We just smoked a bone in turkey breast with cherry. Excellent flavor

bigegger · November 2017

RRP said:

Well...let me start the ball rolling with even a simple kick start. Poultry takes on wood smoke easily and if too much smoke it can make the bird taste bitter. Since our standing guests don't like wood smoke taste I throw a large white or yellow, (but never a sweet) onion in the center of my stabilized fire coals when I place my turkey on. Whether that results in/or on the meat it imparts a wonderful smell or taste. Try it...you don't have much to lose and if nothing else the smell will be wonderful!

I myself won't add any smoke when I cook my turkey in the egg for the first time. I definitely will cornbread stuff it for sure. Thanks for the tips.

Boileregger · November 2017

Spatchcocked, raised direct at 400 degrees with legs pointed at the hinge. Simple and delicious.

Mickey · November 2017

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 3.75lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

Cook Chicken to temp breast 160.

Rest both 10 mins.

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Or a ham, I do both on thanksgiving

NAKED HAM / SMOKE ONLY

Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).

Several years ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral ham and turned out fine.

NPHuskerFL · November 2017

K.I.S.S.
Nothing wrong with the basics

BugFreak72 · November 2017

This will be my first year smoking my Turkey because I've always fried them. My favorite item on the smoker has always been a ham and some good mac-n-cheese like

http://howtobbqright.com/2015/06/05/smoked-mac-cheese-recipe/

It's heavy but sure is good.

I'll be doing the Mad Max turkey this year and can't wait.

pgprescott · November 2017

I, like many others, don’t smoke my turkey. I just roast it on the egg.

westernbbq · November 2017

If you're making bird, do it to the letter per bge roasted turkey instrux on bge website. 350F, 12 mins a lb and 170 160 IT for breast and thigh respectively

Can't miss technique

Also 2x taters on bge taste like steak. Crowd pleaser to the nth degree....nge website has great recipe for these as well...

bigegger · November 2017

westernbbq said:

If you're making bird, do it to the letter per bge roasted turkey instrux on bge website. 350F, 12 mins a lb and 170 160 IT for breast and thigh respectively

Can't miss technique

Also 2x taters on bge taste like steak. Crowd pleaser to the nth degree....nge website has great recipe for these as well...

thanks..ill check out the website

bigegger · November 2017

Mickey said:

Spatchcocked Turkey and Chicken on the Big Green Egg
(you cut out the backbone and cook opened)
I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)
Chicken 3 to 3.75lb bird or birds. Under an hour cook.
Or, just add a package of legs extra.
I do not brine the turkey or Chicken.
If time I like to leave uncovered in the fridge overnight (no problem if no time)
I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.
I will use a coffee rub. Use what you like.
NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
I use about a single handfull of mixed chips: Cherry & Pecan.
Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.
Cook Chicken to temp breast 160.
Rest both 10 mins.

Coffee Rub (turkey, chicken, beef & pork)
Equal part: Instant Expresso Ground coffee..
Equal part: Brown Sugar..
½ part: Black Pepper..
½ part: Kosher Salt..
½ part: Garlic Powder..
¾ part: Ancho Chili Powder..
Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Or a ham, I do both on thanksgiving
NAKED HAM / SMOKE ONLY
Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).

Several years ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.
New item: just did spiral ham and turned out fine.

nice set up you got..thanks for the suggestions

first Thanksgiving with my egg..any suggestions/recipes?

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