Big Green Egg: Hickory Smoked Brisket and Turkey Breast

Posted by johngl

In preparation for Vaca y Vino, a whole-steer Argentine inspired grilling adventure being put on by a few Austin chefs in the picturesque Wimberley, TX area later today, I decided to have my own, yet considerably smaller-scale, meat-laden adventure using my Big Green Egg.

Brisket and Turkey Breast (half)

That’s roughly 10.5 pounds of beef and just over two pounds of turkey breast; nowhere near the 800 pounds of cow that is already on the grill for the Vaca y Vino event.

Vaca y Vino: Entire Steer

Of course, I don’t need a pit half the size of my back yard either!

Continue reading

Big Green Egg: Memorial Day Smoked Turkey

Posted by johngl

It was 23 years ago today, at a time of relative peace, when the first Memorial Day Turkey was christened with an overnight soak in a gallon of Gallo Burgundy, then smoked in a 22.5″ Weber Kettle;  I still have that Weber. I wish we had peace.

This year, it made some sense to give it a whirl in the Big Green Egg.

Smoked!

How’s that for color? It’s somewhere between cedar and mahogany.

The smoking agents were some big chunks of mesquite I had laying around and dried lime leaves leftover from trimming my lime tree. The citrus oils in the leaves made for some very fragrant smoke.

As for labor, this is time-consuming (brining and cooking) but otherwise it’s about as easy as it gets.

Here’s how its done:

Continue reading

Thanksgiving Turkey

Posted by johngl

About a week ago, we got the 2009 edition of the Cook’s Illustrated compendium in the mail. These are indexed volumes of the entire year’s worth of magazines.  I have them going back to 1193.

Uh, wait, let’s try that again: 1993. Even I am not quite that old.

So, there she was, the most glorious spousal unit, thumbing through the thing and said, “You need to do a turkey you turkey!” I flipped her the bird.

That little scene didn’t actually happen, but it does illustrate the kind and loving relationship we share.

What was I talking about?  Oh, yeah.  Turkey.

Fresh out of the oven and a beautiful golden brown!

When was the last time you saw a bird this golden brown without the use of an airbrush?

Continue reading