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Comments
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Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
@RockyTopDW thanks. My MIL thinks her turkey is the best but man it’s so dry. I don’t complain cause she cooks every thing and it’s all delicious.
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@dmourati - there's the set-up. Legs to the back and wings locked underneath the carcass. You will be justly rewarded. Happy Thanksgiving.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks @lousubcap ! I have this forum to thank for steering me in the right direction. Happy Thanksgiving to you and yours.
Mountain View, CA -
Brined stuffed and rubbed.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Spatched finished 20 mins earlier than the deboned. It was hot turkey the whole meal. I am thinking next year they will both be deboned.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
@Sea2Ski - I get my a$$ kicked with just running thru the Jacques Pepin chicken process. I know you can scale it up but the level of effort to get there with a turkey seems to be too much. Congrats on pulling it off. Happy Thanksgiving.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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lousubcap said:@Sea2Ski - I get my a$$ kicked with just running thru the Jacques Pepin chicken process. I know you can scale it up but the level of effort to get there with a turkey seems to be too much. Congrats on pulling it off. Happy Thanksgiving.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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Tried mad mad method for the first time and it was great! Gravy was a wonderful thing!
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_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Bout 40 degrees to go on the Breasts ... this is cooking quick
may be 90 mins total time , Fresh free range bird ... saw some say these cook quick.
Seattle, WA -
0600, hello darkness my old friend...
Bird went on first, Mad Max rub, stuffed with steeped garlic, ernyin, apple, orange, 2 cinnamon sticks, and then rosemary and thyme. Sprayed with EVOO hourly.
Berkshire ham got a sprinkle of Pineapplehead, and spritzed with OJ/AJ hourly.
App of La Quercia Picante wrapped around frozen gouda sticks and tossed in the magic box for the prosciutto to firm up.....really good.
My prosciutto buddy gives approval.
Martha Stewert taters with roasted garlic, bacon, chive, added, and Ina Gartens gravy with a little Eagle Rare instead of cognac, and the turkey drippings dumped in.
Perfect weather for me, T-shirt while putzin, and beer stays cold with the ambients.
Eggs at 400 indirect with my brother's green bean casserole and scalloped corn.
Ham got a double dose of Malcolm's bourbon praline glaze.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
NPHuskerFL said:As I scroll through the lineup of eggcellent cooks I can't help but to notice breast and thigh orientation in the egg.
What's your preference? Breast toward the front or toward the rear/hinge?
Quite a conundrum ehLarge, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
kl8ton said:NPHuskerFL said:As I scroll through the lineup of eggcellent cooks I can't help but to notice breast and thigh orientation in the egg.
What's your preference? Breast toward the front or toward the rear/hinge?
Quite a conundrum eh
Yep I’m running into this ... damn... but it will be ok.Seattle, WA -
You can’t get to Loganville, Ga from anywhere. You have to start somewhere else -
22lb will fit on a large.You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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Not a very good pic but it tasted great. I injected for the first time. Was pleased. Will do again.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Cajun seasoning, some Apple wood and 5 hours later at 330ish.Northern VA - LBGE
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Here is the finished product...crowd loved it
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New to the BGE so this my first year on the egg. I've been deep frying for the last several years which everyone loved so the were all a little apprehensive. The whole family said this was the best they ever had. Thank you to all on this forum who have helped me so much with all their advice. How could I go wrong?
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Verndog,
I think you made your Lab drool. -
______________________________________________I love lamp..
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nolaegghead said:"I've made a note never to piss you two off." - Stike
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Meant to post the photos not attach a file. New to this to
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