Christmas Day .. Turkey on an Egg

[m4tti]

Have I lost the plot. I’m planning on doing the Christmas Day turkey on my big green egg.

Has anyone else done this before. I’ve had two practice runs and am semi confident. The flavour and the moistness of the meat is enhanced.

What’s the verdict. I’ll need to not get on thevodka red bull early hours like normal in case I forget the thing

Edited by m4tti on Saturday 16th December 20:44

[soad]

What's a big green egg? A BBQ of sorts?

[m4tti]

soad said:

What's a big green egg? A BBQ of sorts?

Yeah it’s a ceramic kamado bbq. Think I spelt that right.

https://www.biggreenegg.co.uk

[bigmowley]

At best part of a grand for a bloody barbecue It damm well ought to.

[m4tti]

bigmowley said:

At best part of a grand for a bloody barbecue It damm well ought to.

Yeah and they don’t supply you a stand either so you end up buying their table to drop it in.

A bit like buying a car where the wheels and tyres re an option

Edited by m4tti on Saturday 16th December 22:11

[uncinqsix]

I'm planning on doing the Xmas turkey on our Kamado Joe. Have done it successfully on the Weber in the past, so I expect the Joe to do an even better job.

[Eversleigh]

A few good recipes on youtube. Have roasted several cuts of meat in mine and all come out really well. Good luck and please post it up afterwards if you get time.

[Sway]

Have done Christmas dinner on the bbq for the last three years. It's exactly the same as doing it any other time of the year, except I'll wear a santa hat...

If you haven't already got one, a wireless thermometer showing grill and internal meat temp removes all the stress and hassle.

[uncinqsix]

Slight change of plan - we've decided to do a duck instead, which I'm sure will work fine.

[m4tti]

Just to update.. did the appledore turkey that I usually cook indoors, on the egg and it turned out superb. Incredibly juicy!

Was a slight struggle initially as the egg was facing the wind so the temp kept moving. Luckily the table it’s sat in, is on wheels so could move it 90 degrees. Job done!

[uncinqsix]

Despite being the middle of summer, the weather on Xmas day was rubbish, so the duck ended up in the oven. Did a lovely chicken in the Joe last night though - dry brined and cooked upright with some cherry wood to slightly smoke it. There's a chunk of pork leg going into it shortly for tonight's tea (just roasted a high-ish temp).

[m4tti]

The only thing I’ve noticed using the egg is that even using lumpwood I’m not getting any real smokey ness to the meat.

The place I bought it from reckons it’s got to be seasoned a bit.

[JDiz]

m4tti said:

The only thing I’ve noticed using the egg is that even using lumpwood I’m not getting any real smokey ness to the meat.

The place I bought it from reckons it’s got to be seasoned a bit.

are you adding wood chunks to your charcoal?

[m4tti]

Nope, just using Big K restaurant lumpwood, which is like mini charcoal logs. Always thought that would be enough to give it some smokeyness.

[JDiz]

m4tti said:

Nope, just using Big K restaurant lumpwood, which is like mini charcoal logs. Always thought that would be enough to give it some smokeyness.

Nah, get some wood chunks from ebay or smokewood shack

[Eversleigh]

JDiz said:

m4tti said:

Nope, just using Big K restaurant lumpwood, which is like mini charcoal logs. Always thought that would be enough to give it some smokeyness.

Nah, get some wood chunks from ebay or smokewood shack

This I've used these in the egg w/ charcoal 4-5 bits and gives a nice smokey texture: https://www.amazon.co.uk/gp/product/B01BSREPQS/ref...

[Jambo85]

JDiz said:

Nah, get some wood chunks from ebay or smokewood shack

Or a tree...