• Set the EGG® up for indirect cooking with a plate setter at 350°F. A small handful of pecan chips can be added for a mild smoke flavor and to bestow a burnished brown appearance to the turkey.
• If you are using a vertical turkey roaster, load the bird onto the roaster, and place into a drip pan. Add the onion and the celery to the drip pan, then fill the drip pan with the chicken broth, wine or water. Use your favorite rub or salt and pepper for the outside of the bird.
• If you are using a roasting pan you can lay the bird horizontally on a trivet or V-Rack to slightly elevate the turkey off the bottom of the roasting pan and follow the same directions.
• Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Reserve the pan drippings to make gravy.

Thanks to the Big Green Egg website for this recipe!

The team at the Pool and Spa Connection

Dry rubbed Boston Butt

This was my first attempt to slow cook a Boston Butt for our Annual Truckload Hot Tub Sale. I really wanted this to taste special as I knew we were going to have a load of people through Pool and Spa Connection looking at hot tubs and Big Green Eggs.

Delicious Chicken wings slow cooked on a Big Green Egg

We had a store meeting the other night so I decided to cook something easy for the staff to eat without getting too messy and complicated. I decided on Chicken Legs and Wings smoked on our Big Green Egg we keep here at the store.

This recipe was generously shared by Mainegg on the Egg Head Forum for Big Green Egg and their passionate supporters!

Saturday afternoon Tim Love brought the smoky flavor of pork ribs to the “Creative Taste of Spartanburg” event held annually in downtown Spartanburg, SC. Here restaurants from the local area set up booths where festival attendees get to try a myriad of special dishes and taste samples.