This Brined Roasted Turkey recipe is courtesy of BGE TeamGreen member Maciek Zurawski aka Grillin_with_dad

Brine Ingredients (24 hours)
2.5 cups kosher salt
2.5 cups brown sugar
2.5 tbsp Big Green Egg Dill and Herb seasoning

Turkey Ingredients
1 14-16 lb. turkey, defrosted
3 sticks butter, unsalted
1 bunch rosemary
1 bunch sage
1 bunch thyme
1 yellow onion, cut into large chunks
2 celery stalks, cut into large chunks
2 carrots, cut into large chunks
1 lemon, cut
1 cup white wine

Gravy Ingredients
1 cup all-purpose flour
1 stick butter
1 tsp salt
1 tsp pepper
1 onion, halved
2 celery stalks, chopped
2 carrots, chopped
1 bunch rosemary
1 bunch thyme
1 bunch sage

Brining Method
Combine the brine ingredients and 2 quarts of water in a small pot and bring to a boil. Mix
until the salt and sugar are dissolved. Chill the liquid and pour into a 5-gallon brining bucket.
Fill the bucket halfway with cold water and ice. Add the turkey. Brine the turkey for 24
hours, ensuring the water temperature is below 40ºF. According to “Grillin with Dad, this is when science will work its magic.

Turkey Time
Use a roasting rack and a drip pan. This method of cooking gives the best final presentation and will also catch all those tasty drippings in the pan. Remove the turkey from the brine and rinse it thouroghly. Pat it dry inside and out, and put in into the roasting rack in the pan. Leave it at room temperature for an hour or so.

Prepare the butter mixture. Finely chop up about 1 tsp each of rosemary, thyme and sage. Take 2 sticks of UNSALTED butter (this is very important. The turkey doesn’t need anymore salt) and melt in the microwave. Add the chopped herbs, 1 tbsp. of seasoning. The butter mixture is ready.

Before you pour the butter mixture on the turkey, take a few pieces of cold butter and stuff it under the skin over the breast. Then take the butter mixture and pour it all over the bird. Be sure to cover it thouroghly. You’ll notice that the butter will solidify as soon as it hits the turkey. This is what we want. The butter will stick and then melt as the turkey is cooking.

After the turkey is nicely buttered up it’s time to stuff the turkey. Keep it simple. Fill it with 1-2 chopped onions, chopped celery, 1 or 2 carrots, 1 quartered lemon and more fresh herbs. And don’t overstuff it. Just fill it in nicely.

Turkey Cooking Time
There are a lot of methods out there when it comes to cooking a turkey. The goal is the same, ensure the turkey comes out tender and moist. It’s easier said than done for 1 simple reason. The breast meat cooks faster than the dark meat and what happens is the breast will be overcooked by the time the rest of the turkey is finished. But there is a trick.

Take a large ziplock bag and fill it with ice. Put the bag over the breast of the turkey and leave it there for 30 minutes. The ice will bring down the temperature of the breast meat so it can finish cooking at the same time as the dark meat. It’s an easy trick and one that works really well.

After 30 minutes remove the ice pack. The turkey is ready to grill. For this cook use an XL Big Green Egg. Setup for indirect grilling with the temperature set at 160° celcius. Because of the shape of the grill and the heat flow inside, the time estimate is about 25 minutes per kg (12 minutes per pound) at this temperature. This is only a guideline and it is important to still monitor the internal temperature of the turkey.

Insert a meat thermometer into the thickest part of the breast and set the alarm for 72° degrees to start checking the internal temperature in other parts of the turkey. Some confusion is inevitable about the recommended cooking temperature. 74° for the breast meat and 82° for the thighs. It is recommended to remove the bird when the temperature reaches 74° because it will continue to cook.

Don’t peak while the turkey is cooking! Let the grill do the work. There’s no need to baste either.

When the alarm goes off, take your instant read meat thermometer and check the internal temperature in a few other spots in the breast and thigh. You’re looking for anything between 71-72° . That’s a few degrees shy of 74° but that won’t be a problem. As the turkey rests off the grill, it will still come up in temperature a few degrees. Pulling it a few degrees shy of 74° will ensure it won’t overcook.

After the turkey is done, pull it from the grill and cover it loosely with foil. It needs time to rest! Now’s the perfect time to make the gravy.

Gravy Time
Time to make that delicious turkey gravy. Start by taking the drip pan and pouring all the liquid out into a jar. Wait a few minutes and you should see the fat settle to the top. Remove and discard the fat.

Take your drip pan with all those burnt brown bits stuck to the bottom and put in on the stove. Turn the heat up and scrape the bottom of that pan. Thrown in a lump of butter and whisk it in the pan. Wait until the butter starts to brown and then add 1 cup of flour. Keep whisking until it’s all nicely combined. Add the pan drippings from the jar and keep whisking. If you need more liquid, you can use the turkey stock that’s been cooking all day. Keep the heat up on the pan until the gravy is your desired consistency. Add salt and pepper to taste.

Here’s the secret ingredient. Remove all the meat from the turkey neck that was in the stock and chop it up with the rest of the giblets. Toss this into the gravy and mix it in. And just like that, our gravy is done!

Dinner Time
By now the turkey is ready to be carved. The breast should be tender and juicy. Carve the turkey and serve with the gravy. Enjoy!

The post Brine Roasted Turkey appeared first on Big Green Egg Africa.

• 2 tablespoons canola oil
• 1 small onion, coarsely chopped
• 4 pieces of fresh ginger (each about the size and thickness of a 25 cent coin; no need to peel the skin), coarsely chopped
• 2 teaspoons of Raghavan’s Blend (page 39 of Indian Cooking Unfolded) or store-bought Madras curry powder
• ½ cup canned diced tomatoes with their juices
• ½ cup half-and-half
• 1 ½ pounds skinless, boneless chicken breasts, cut into 2-inch cubes
• 1 teaspoon coarse kosher or sea salt
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Instructions

Set the EGG for direct cooking at 400ºF/204ºC.

Heat the oil in a Big Green Egg Stir-fry and Paella Pan; once the oil appears to simmer, add the onion, garlic and ginger and stir-fry until the onion is light caramel brown around the edges (4 to 5 minutes).

Sprinkle the spice blend into the pan and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change (10 seconds). Pour in the tomatoes and stir once or twice. By adjusting the upper and lower air vents, begin to lower the heat to 300ºF/149ºC and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce (5 to 7 minutes).

Pour the half-and-half into the pan and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the pan and releasing those flavors back into the sauce. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

Return the sauce to the pan and stir in the chicken and salt. Simmer the curry with the dome closed, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear (12 to 15 minutes).

Sprinkle the cilantro on top of the chicken curry and serve.

Delightfully serves a party of 4

The post Ultimate Chicken Curry appeared first on Big Green Egg Africa.

Ingredients: 

• 1kg white bread dough (home made or store brought)
• 200g kalamata olives, pitted & halved
• 250g plain feta, crumbled
• 125ml basil pesto
• 500ml good quality olive oil
• Flaked sea salt
• Ground black pepper

Method:

Preheat the Big Green Egg to 220 degrees Celsius with the ceramic convEGGtor and Baking Stone in place.

Divide dough into two equal parts.

Put the one piece of dough aside, covered with oiled cling wrap.

Place the other piece of dough on the Big Green Egg Aluminium Pizza Peel, making sure the peel is well oiled. Drizzle the dough with some olive oil to allow easy shaping.

Flatten the piece of dough into a flat uneven disc, about 1cm in thickness (it doesn’t have to be a perfect round, the more natural the better).

Repeat with the second piece of dough, place this dough on an oiled metal baking tray.

Then begin to place the olives, feta and small dollops of basil pesto onto the dough. Use as much or little as you prefer, seasoning with salt & pepper.

Don’t allow the dough to continue to rise, as you want a flat bread, and it will rise during baking too.

Check that the EGG has come to temperature and then slide the focaccia off the oiled pizza peel onto the hot ceramic stone. Close the lid of the Big Green Egg.

Allow to bake for 10 minutes, before checking the bread. Once the bottom of the focaccia is crispy and golden brown, and there is some colour to the top of the bread, remove and drizzle with olive oil, then roughly cut up and ENJOY!

Repeat the same baking process with the second focaccia.

Insider’s tip: Serve with smoked chicken cooked to perfection on the Big Green Egg. 

Recipe courtesy of chef Megan Kate Swan. Photo credit to Tim Bowles.

The post Baked Focaccia and Smoked Chicken appeared first on Big Green Egg Africa.

Serves: 4-6
Prep Time: 18 hours (including brining)
Cook Time: 2 hours

Accessories: convEGGtor, Premium Silicone Basting Brush and Drip Pan Round (23cm).

Ingredients:

Brine:

• 1,5 litre water
• 1 cup kosher salt
• ½ cup brown sugar

Duck:

• 1 x whole duck, appr 1.5kg
• Salt to season
• 3 tablespoons olive oil

Cherry glaze:

• 180 gr fresh cherries
• 3 ml ground cinnamon
• 4 tablespoons sugar
• ¼ cup water

Sweet potato, ginger and brown sugar parcels:

• 4 x medium sized sweet potatoes
• 2 teaspoons freshly grated ginger
• 4 teaspoons brown sugar
• 4 tablespoons butter

Summer salad:

• 3 large oranges
• 80 gr baby herb leaves
• 300 gr vine tomatoes
• 35 gr mixed nuts and seeds

Method: 

1. Prepare the duck by combining all the ingredients for the brine in a large, deep saucepan. Bring to a boil until sugar and salt have dissolved.  Leave to cool and submerge the duck in the brine.  Cover the pot with a lid and leave overnight or 12 – 18 hours.
2. Before roasting, carefully prick the skin of the duck with a sharp knife to only puncture the skin and cover with boiling water. Set aside while the EGG comes to temperature.
3. Set the Egg to indirect cooking with the convEGGtor (legs up) in place. Place the round drip tray in place and lastly the grid on top and heat the egg to  200°C.
4. Pat the duck dry and score the skin. Season with salt. Rub the duck with olive oil and place the duck breast side up on the grid.  Close the egg and leave for 1 hour.
5. In the meantime, prepare the cherry glaze. Remove the stalks and pips of the cherries and combine it with the sugar, spice and water. Use a hand blender to blend and heat up in small saucepan until sugar has dissolved.
6. While the duck is roasting, prepare the sweet potato parcels by adding the chopped sweet potato in four foil parcels. Add ½ teaspoon of ginger, 1 teaspoon of sugar and 1 tablespoon of butter to each parcel and close tight. Set aside.
7. After an hour of roasting time, open the egg and prick the skin of the duck once again with a sharp knife to render the fat. If you choose to glaze the duck, gently brush the whole bird with cherry glaze. Place the sweet potato parcels on the grid. Close the egg and leave to roast for a further 45 minutes.
8. After 45 minutes, give the duck one more prick all over the skin. Give it another baste with the cherry glaze if you choose. Leave the duck and parcels for a further 15 min.
9. Prepare the salad by slicing one orange in slices and adding it to the grill to caramelize.  Segment the other oranges and combine all the salad ingredients in a salad bowl.
10. For the last 15 minutes, the skin of the duck will crisp up if you haven’t used the glaze. After roasting time, carefully remove the parcels, orange slices and transfer the roasted duck to a serving platter.
11. Serve duck with fresh cherries, caramelized orange, sweet potato parcels and summer salad.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

The post Roast Duck with Sweet Potato Parcels appeared first on Big Green Egg Africa.

Ingredients:

• 1 large chicken spatchcocked, or
• 2kgs chicken thighs
• 1 tbsp smoked Spanish paprika
• 4 garlic cloves crushed
• ½ cup parsley chopped finely
• ½ mint chopped finely
• 2tsp grated lemon zest and juice from 1 lemon
• 2tbsp tomato paste

Method:

1. Place all ingredients in a bowl and mix well.
2. Pat and dry the chicken before rubbing the marinade all over the chicken.
3. Marinade for 4 hours or overnight.
4. Set the Big Green Egg for indirect cooking with the convEGGtor in place and the stainless steel grid on top.
5. Set your temperature to between 180°C and 190°C.
6. Place the chicken on indirect heat with the bone side facing down.
7. Cook for 50 mins or until cooked through.
8. Brush spare marinade over the chicken after 35mins.
9. Remove from heat and let rest for a few minutes before carving.

Serve with a green salad and cous cous.

The post Mediterranean Flavoured Roast Chicken appeared first on Big Green Egg Africa.

Ingredients:

Wet Pickle Ingredients:

• 3 cups water
• 1/4 cup Kosher salt
• 1/4 cup brown sugar
• 2 x Bay leaves
• tablespoon coriander seeds crushed
• teaspoon peppercorns crushed
• tablespoon mustard seeds crushed

Place all in a pot and heat till sugar dissolved. Then using your Stainless Steel Flavour Injector inject into meat. Place brisket in a  deep dish, pour in all the brine and cover dish with clingwrap. Place in the back of your fridge for 3 days. Nurse it by turning every day and making sure the pickle mix covers the meat.After 3 days take out and soak for 8 hours in cold water. Pat dry.

Rub Ingredients:

• 4 tablespoons fresh coarsely ground black pepper
• 2 tablespoons coriander powder
• 1 teaspoon mustard powder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Mix together. Massage a little oil onto your grassfed beef brisket to help the seasoning stick. Rub spice mix generously onto the brisket. Leave to marinade overnight.

Method: 

1. Smoke on Big Green Egg using Jack Daniels wood chips until the internal temperature is 63°C.
2. Serve with loads of grass fed pastrami sandwiched between dark rye bread, sweet and sour crunchy pickles and with lashings of deli mayo (mayo mixed with a little mustard).

The post Caroline McCann’s Pastrami on Rye with Deli Mayo and Pickles appeared first on Big Green Egg Africa.

Ingredients:

Method:

1. Remove the pop-top of the lager and fill can with lime slices, onion and dried ancho peppers, seeds and all. Add black peppercorns and shake can.
2. Pat and dry chicken. Stuff most of the chorizo underneath the skin of the chicken. Take the last bit of chorizo and stuff in the neck area; it will self-baste as the chicken roasts.
3. Mix together cayenne pepper, cumin, garlic, powdered onion, paprika, chili powder, salt and pepper. Press and rub onto the skin of the chicken. Place lager can inside the chicken carcass and stand it up in a drip pan to contain the drippings.
4. Place pan on the cooking grid of the EGG (you can smoke with apple or cherry wood for extra flavor) and cook for 2-1/2 to 2-3/4 hours at temperature of 160°C. Use a thermometer to thoroughly cook chicken. Remove beer can, let chicken rest for about 15 minutes and cut in half. Serve with fresh vegetables or green salad, and enjoy!

The post Smoked Spanish Chicken appeared first on Big Green Egg Africa.

Ingredients:

1 (or 2) fresh, plump chickens

Spice Mix:

• ¼ cup (packed) brown sugar
• 2 tbs sweet paprika
• 2 tbs Atlantic sea salt
• 1 tbs freshly ground pepper
• 1 tbs garlic powder
• 1 tbs onion powder
• 1 tbs chilli powder
• 1 tbs cayenne powder

Add a bit of cooking oil and mix thoroughly to a lovely coppery paste.

Wood Chips:

Soak 4 cups of wood chips in water for about an hour before cooking. When the chicken goes in, add one cup and another cup every half hour thereafter.

Method:

1. Apply spice rub generously all over the chicken and under the skin.
2. Place chicken in a large baking pan – breast side down to start – and fill with water to just below full.
3. When the EGG temperature has stabilised at 140°C, slide the chicken into the EGG and cook for 1 ½ to 2 hours. Turn once.
4. Check the chicken is done by inserting a digital meat thermometer into the meatiest part of the bird (by the breast, between the bones). It should read 70°C.
5. Allow chicken to rest for 15 minutes.

Greg’s Tip: Always use tongs and a heat proof Pit Mitt Glove when smoking your chicken. Never anything that will pierce the chicken and make the juices run out!

The post Greg King’s Smoked Chicken appeared first on Big Green Egg Africa.

• 1 cup brown sugar
• 1 can Coca-Cola®
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• salt and pepper to taste
• 1kg chicken wings

Method: 

1. In a large casserole, combine the brown sugar, Coca-Cola®, onions, garlic, soy sauce, salt and pepper.
2. Stir until mixed. To thicken sauce, mix in a cornstarch mixture.
3. Let the wings marinade in the sauce mix before cooking on the Big Green Egg.

Insider’s Tip: There is no right or wrong when it comes to how you cook your chicken wings. With or without the convEGGtor, they taste great!

The post Coca-Cola Chicken Wings appeared first on Big Green Egg Africa.

• 1 Whole chicken, spatchcock
• 2 Green chillis
• 2 zes and juice of two lemons
• 15g coriander seeds, toasted and crushed
• 15g cumin seeds, toasted and crushed
• 5g paprika
• 6 cloves of garlic, finely chopped
• 50ml sunflower oil

Method:

1. Mix all ingredients together.
2. All mixture to infuse for one hour.
3. Marinade chicken and allow to infuse overnight.
4. Grill chicken at a high heat on aCast Iron Dual Side grid until cooked through.

The post Bertus Basson’s Spicy Spatchcock Chicken appeared first on Big Green Egg Africa.