How to cook a turkey on a Big Green Egg

Smoking a turkey on the Big Green Egg is surprisingly easy, and unsurprisingly delicious! First, get your charcoal nice and hot in your Egg. Place several wood chunks on top of the coals; you should soak the chunks in water for a couple hours before using. Make sure your turkey is fully defrosted, and season it as desired. Use an injectible marinade or brine to flavor the meat of the turkey, while using a rub on the skin for a tasty, crispy texture. Place your turkey, uncovered, onto a roasting rack or vertical turkey stand, set into a aluminum roasting pan to hold the juices, and place onto your Egg grates. Fill the pan with about an inch of water, juice, wine or other liquid to keep the turkey moist. Close your Egg and maintain a temperature of 325-350 degrees throughout the cooking process. Add additional charcoal as needed.

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How to fry a turkey (safely)

Deep frying a turkey is an easy, fast and delicious way to prepare poultry for Thanksgiving or any occasion. Caution needs to be taken, however, to properly prepare and cook your turkey safely.

The first step is to choose the right type of fryer. There are many on the market; Barbeques Galore carries both a propane gas as well as an electric fryer (which will be used in this video). Each has its advantages, however electric is best for the novice as it's safe and mostly foolproof.

Start off the process by deciding how big of a turkey you can use. Each fryer will specify the size limit, make sure you do not try to place a turkey larger than the recommended size. Once you have your turkey, it needs to be fully defrosted. Expect about 1 day for every 4 lbs of turkey if you are defrosting in the refrigerator. Once your turkey is ready, start by placing your turkey into your fryer basket and in the fryer. Fill the fryer with water until it covers the turkey with about 1-2 inches of extra water on top. Remove the turkey and the basket, and mark the water level. This is the amount of oil you need to add. Empty the water and thoroughly dry your fryer and all components. Fill the fryer with oil (peanut or a peanut blend is recommended for its high smoke point) and set the temperature to 350˚.

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How to keep your grill clean and prevent flare-ups with Oil-Dri

Keeping your grill's drip tray clean from food residue and grease is hugely important to preventing fires and flare-ups. All of the grease and oil that drips down from your cooking grates can cause a fire that not only could ruin your food, but also ruin your bbq. Regular cleaning and emptying of your drip tray, as well as using a product like Oil-Dri, will help to prevent these problems. Oil-Dri is available at Barbeques Galore.

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