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Nov 24, 2018 12:19:59 GMT -5
Post by bushog on Nov 24, 2018 12:19:59 GMT -5
I really didn't need to see that..... It has all the advantages of the Kettle and the Big Green Egg and none of the weaknesses. Let us know how yours cooks when it comes in  I saw the price and maybe not..... |
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Why?
Nov 24, 2018 12:32:34 GMT -5
Post by potatojudge on Nov 24, 2018 12:32:34 GMT -5
It has all the advantages of the Kettle and the Big Green Egg and none of the weaknesses. Let us know how yours cooks when it comes in I saw the price and maybe not..... It's the same size as the XL BGE ($1200) and doesn't require an extra $400+ in accessories. Comes with an aluminum try-fold diffuser plate, hinged grate, propane starter, charcoal baskets, stand on nice casters, and the inserts for the gourmet system (pizza stone, wok, griddle) are cheap by BGE standards. Enameled bilayer stainless and won't break like so many Eggs have. I only picked mine up because it was on deep clearance at my local ACE Hardware (I already ran three Webers and a BGE, didn't need another!). They said they hadn't sold one in two years, I made an offer below the clearance price for the floor model, manager agreed and pulled a NIB unit out of the back for me. |
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Why?
Nov 24, 2018 20:25:51 GMT -5
Post by hardscrabble1 on Nov 24, 2018 20:25:51 GMT -5
For at least 15 years I have used this recipe to brine the bird in advance of cooking in an oven using traditional instructions. I also use this recipe, reduced, for chicken, and it is the only method I’ve tried that will reliably do venison so that even the picky eaters will brag.
Turkey/20#/Brined
Brine:
2 gallons water
2 cups kosher salt
2 cups brown sugar
5 oranges, quartered
4 lemons, quartered
8 sprigs rosemary
8 sprigs thyme
wash turkey, place in container (garbage bag in cooler) pour in cold brine, seal for 24 hours.
Pre heat to 500. Place celery trimmings, lemon from brine, orange from brine, onion trimmings, etc. in cavity. Tie legs w/ cotton twine (NOT NYLON). Place turkey breast side down in oven. Immediately turn oven down to 350. After one hour, flip T right side up. Baste w/ pan juices or butter on the hour. Roast to 165 degrees thick part of thigh. Juices should run clear. Should be around 3.5 hours total, but check, check, check. Brined turkey can be overcooked, but not as likely to dry out as regular. Let T rest before carving.
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lobo
.327 Meteor
Location: SE Mississippi
Posts: 552
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Post by lobo on Nov 24, 2018 23:02:17 GMT -5
Pellet grill = YUM  |
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