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Cornholio said:
My wife decided to only deal with getting a honey baked ham this year for Thanksgiving (aka TURKEYday) so I am taking it upon myself to do a turkey on my smoker (Big green egg). Haven’t done one in a few years but it’s pretty easy.

Here’s what the last one looked like back in 2013:
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Temps, times, charcoal, wood, results... enquirering(& hungry) minds wanna know?:thumbsup:
 
I am responsible for making vegetables all the carnivorous in my family will eat. Otherwise aside from potatoes their will be none.

Casserole has a sufficient amount of cheese and sour cream to camouflage the green beans, carrots, and mushrooms. Now onto the tricking people with veggie red beans and rice.

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Cornholio said:
The big green egg is a ceramic kamodo style cooker/oven/smoker/grill that can cook super low and slow (with an indirect heat plate installed) or super hot for things like searing and pizzas (direct heat without the ceramic “plate setter”). It is very efficient and what makes it so good for low and slow is it traps in moisture and for something like a turkey I actually have minimal/less basting to worry about. The heat is controlled using a vent at the base of the cooker and a daisy wheel on the top. I’ve done things like beef jerky on it and even baked a pot pie on it once, you can make desserts too.

http://biggreenegg.com/

Ribs I did the other day (you can see the white ceramic plate below them that makes it indirect heat):
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Thank you! While riding is on the sidelines for now since I can’t pedal to Oaks from home and don’t have time to drive and ride it’s been exciting with another little one around. She is already higher maintenance than my son was though. :sleep:



I’ll be using all natural lump charcoal which is basically charred oak and hickory (cannot use regular chemical type charcoals, only natural woods in the egg). Normally I’d add a little bit of pecan chips but turkey absorbs a lot of smoke and the lump charcoal will be enough without risking it being too smokey for the guests. For my ribs I use apple wood chunks and pecan chips, you can get creative with that part for sure with different woods.

It should take about 12 mins per pound at 325* but I’ll have my temp probes in the bird to make sure it reaches 165* internally, it’s all about the temp not the time. Last time I did a pretty big bird that probably took over 4 hours but only got a 14lb this time so probably looking at ~3 hours. It turns out great, plus I get to man the cooker with beverages in hand! I’ll post pics later.

Forgot to mention, I’ll ice the breasts for a half hour before I lather it in a butter herb spread then on she goes. This prevents them from cooking too fast and seems to be the best method.
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Nice grill/smoker. I’ve been using a Weber Smokey Mountain. Seems to work pretty well and is fairly easy to control the termperature. Glazed and smoked a ham last Christmas and it came out great.
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My wallet did the cooking. Luxor Buffet. No dishes, no cleanup. Just a quick nap and off to a show tonight. Then a quick ride in the AM. Life is amazing with the resources we have in this wonderful country. Be thankful for all of it. Our negatives are better than alot of places bests. Happy Thanksgiving All.
 
Oh yeah, the menu. A slice of pepperoni spinach pizza, 2 bite size pigs in a blanket, a asada taco, a pollo taco, a salad, some fruit, dinner role, a slice of molten chocolate cake, a slice of BlackBerry pie and a pitcher of Ice Cold Pepsi. F yah I am a slob. I will work it of next week when I am back at work.
 
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