Thanks Captain Ron. I'm so glad you did this on a Large Big Green Eggs. I will try this out tomorrow night as a test run for Thanksgiving. You are my BGE go-to channel!
Had to explain to a friend what Frog Chicken was. He kept thinking it was like Turducken and we stuffed a frog in the chicken. I think I will cook up Frog Turkey and get a toy frog and put it in after the cook and then ask him to carve it. Or maybe even a live one. LOL. Great video as usual Captain.
I’ve tried pretty much every method, smoking, grilling, baking, frying,.... and honestly sous vide is the best, however it’s a lengthy process. First I piece it out and brine it for 24. Then sous vide it for 24 (W-131f & D-150f). Last but not least I finish in the smoker and since it’s fully cooked it’s all about the colors but it’s should be hot and fast. However if no smoker a flash fry, grill or broiler would work but my secondary method is by torch and depending on the meat & time it might b my primary way to finish when I sous vide.
I commented about how great the spatchcocked turkey you did last week looked so good and you said you thought I'd like this Sunday's method even more. You were right. No brining mess and still getting a flavorful moist turkey. Thank you and Happy Thanksgiving!
Capt. Ron, Excellent video, we will be preparing our turkey with this method this Thanksgiving. Also like the dry Chimichurri twist!!! Can't log off without asking, when are you going to sell that Blue Egg to me, I promise it will have a great home and be well taken care of 😁
Gobble till you wobble Captain. The frog 🐸 turkey 🦃 looks pretty interesting. What was the approximate of total cook time? Another quality Captain Ron and Fogo production.
I have not. Unless cooking at a pretty high temp, the beer can actually doesn't do much. The fire has to be hot enough to make the beer evaporate at a much more accelerated rate. I may give a high temp beer can turkey a try though. Thanks for the idea!
Sounds like the legs are not done enough? Dark meat is best around 185 I find. You could always put a couple bags of ice on the breasts before cooking for 15 minutes. They'll cook slower and it'll all be ready at the same time.
Why not spatchcock and only cut on one side of the backbone thus keeping the backbone in for flavor. I would think this is same concept as frog Turkey. Maybe do a head to head frog Turkey vs spatchcock with backbone.
Just got my BGE last week and I’m going to smoke a Turkey. Planning on cooking it normal (not spatchcocking or frogging it) for my first time. Will use duck fat and a seasoning. Should I spritz throughout the cook or will that mess with the skin?
No sir, with this method, I don't see the need for brining. Honestly, I have never found brining to make a noticeable difference in any method of cooking turkey.
If you had one turkey on hand -- Which method, do you recommend: The Frog Turkey or the FOGO "How to Cook a Perfect Turkey in a Big Green Egg | Thanksgiving Dinner in the Big Green Egg"?
Oh man, that is tough. Before you make your decision, watch the video we have coming out this Sunday. I used a Turbo Trusser and I think it is seriously the juiciest bird I ever made. I'd prob go with the Frog method next
I die sucked my bird and do different things with it I smoke the breast I make teriyaki drumsticks out of the drumsticks bourbon glazed wings out of the Wings and honey roast the thighs over stuffing
Definitely going to try this. My turkeys are dryer than cardboard hope this ups my game 🔥👍
My friend, if this doesn't fix it, there is something very wrong.....
I did it! Perfection! I also brined it.
That’s one purdy birdy captain
Hey James, thanks bud, juicy too!!!
Thanks Captain Ron. I'm so glad you did this on a Large Big Green Eggs. I will try this out tomorrow night as a test run for Thanksgiving. You are my BGE go-to channel!
Hey, that really means a lot to me. I am always glad to hear when someone is enjoying the videos! Let me know what you think after you make it.
Such a creative method and a bit hilarious looking! I still need to try this method.
Give it a try, you will be impressed!
That’s one beautiful bird! That frog chicken is one fantastic method for sure.
Hi TJ, thanks my friend. It really does make a superior bird.
Had to explain to a friend what Frog Chicken was. He kept thinking it was like Turducken and we stuffed a frog in the chicken. I think I will cook up Frog Turkey and get a toy frog and put it in after the cook and then ask him to carve it. Or maybe even a live one. LOL. Great video as usual Captain.
First, thanks so much. Second, that plan just made us best friends forever. LMAO!!!
Awesome video! Definitely incorporating this!
You will not be sorry, I promise!!!!
I will be cooking a 14lb turkey this year on my BGE and I will be frogging it! Thanks for this video Captain!
Nice! I hope you'll send me a picture!
I will! Also about how long did that 12.5 lb turkey cook for?
@@FOGOcharcoal how do I send you a picture? I do not have social media, do you have a email?
@@stephanwalter1692 Yes sir, cptnron302@gmail.com
Thanks for this, Captain Ron! I think I requested you to show us the frog style on a recent video where you spatchcocked.
Hi Illume I believe that you may be right!
Cool method! I would imagine that will give you the most even cook possible!
It is absolutely amazing. It cooks incredibly even
Good tip with the rib rack. I'm doing this on Thanksgiving. Love your videos!
Hey Ryan thanks man. That also works great if your brisket is too large!
What was the tip? I missed it.
@@Tony5150RN prop up the middle of the bird with a rib holder if it's bigger than your grate.
I’ve tried pretty much every method, smoking, grilling, baking, frying,.... and honestly sous vide is the best, however it’s a lengthy process.
First I piece it out and brine it for 24.
Then sous vide it for 24 (W-131f & D-150f).
Last but not least I finish in the smoker and since it’s fully cooked it’s all about the colors but it’s should be hot and fast. However if no smoker a flash fry, grill or broiler would work but my secondary method is by torch and depending on the meat & time it might b my primary way to finish when I sous vide.
Sounds great!!!
I commented about how great the spatchcocked turkey you did last week looked so good and you said you thought I'd like this Sunday's method even more. You were right. No brining mess and still getting a flavorful moist turkey. Thank you and Happy Thanksgiving!
Aha! See, I knew you would like it! Wait until you try it, you'll be amazed!!!
Well done. I like this better than spatchcock, I've got to give it a try.
It is so easy and SOOO good!!!
Looking forward to trying this! Did you brine the turkey beforehand?
You're going to love it! The answer is no. I literally took it out of the package and went right to work. No brine, no air drying, nothing...
@@FOGOcharcoalthanks! I tried your frog chicken method a few months ago and it came out great, so I’m really excited! ❤
Capt. Ron, Excellent video, we will be preparing our turkey with this method this Thanksgiving. Also like the dry Chimichurri twist!!! Can't log off without asking, when are you going to sell that Blue Egg to me, I promise it will have a great home and be well taken care of 😁
LOL, the list of people that want that Egg is long my friend.....
Gobble Ribit Gobble Ribit
I get it, frog turkey......lol
If you are tired of the same old turkey, this is your solution!! You will have the easiest, moistest turkey ever! Happy Thanksgiving!
Gobble till you wobble Captain. The frog 🐸 turkey 🦃 looks pretty interesting. What was the approximate of total cook time? Another quality Captain Ron and Fogo production.
Hey Russ, I believe that it was right about 2 hours.
This great and great tip on the seasoning under the skin! I’ve been putting seasoning under there for years and it’s been a hit!
It's so good! You are ahead of your time Dave!
@@FOGOcharcoal now if I can convince my wife that I need a big green egg….
@@davegladys9820 My ex told me that she'd leave if I bought another Egg. I really don't miss her that much... LMAO, I am kidding of course....
@@FOGOcharcoal 🤣🤣🤣
About how long was the cook? I have a 15 LB turkey that I want to try this method on.
It actually cooks pretty quickly. This was not even 2 hours if memory serves me correctly
You know a guy has more money than he should when he has 4-5 Big Green Eggs.
OH, I wish that were true Mark. It is one of the perks of cooking for Big Green Egg's Ambassador Team.
Wowwww 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻😳😋😋😋😋
It works great with chicken too Luis!
Capt. Love the videos.. what is the pan under the grate looks like garbage can lid. I don't see it on the Fogo site. Thank you
It is a foil drip pan and it is made by Big Green Egg
Looks great!
It was! Thanks Bruce! Have a Happy Thanksgiving
Have you done a beer can turkey yet?
I have not. Unless cooking at a pretty high temp, the beer can actually doesn't do much. The fire has to be hot enough to make the beer evaporate at a much more accelerated rate. I may give a high temp beer can turkey a try though. Thanks for the idea!
I want to try a turkey on the Egg this year instead of deep frying. But what temp did you smoke it at?
There’s a full recipe in the description. I usually do 375-400
@@FOGOcharcoal thank you so much
I do mine the same way on my Recteq. But if I pull it at 160-165 the legs are tough. How can I fix this?
Sounds like the legs are not done enough? Dark meat is best around 185 I find. You could always put a couple bags of ice on the breasts before cooking for 15 minutes. They'll cook slower and it'll all be ready at the same time.
Why not spatchcock and only cut on one side of the backbone thus keeping the backbone in for flavor. I would think this is same concept as frog Turkey. Maybe do a head to head frog Turkey vs spatchcock with backbone.
I like that idea of a side by side comparison.. I think they actually produce a fairly similar product. The frig method is just quite a bit easier....
Gobble Gobble
....from one turkey to another.... lol. 💚
How long did that turkey take to cook at 375 F?
I do believe that it was about 2 hours total.
@@FOGOcharcoal thanks. Sounds about the same as spatchcock
Just got my BGE last week and I’m going to smoke a Turkey. Planning on cooking it normal (not spatchcocking or frogging it) for my first time. Will use duck fat and a seasoning. Should I spritz throughout the cook or will that mess with the skin?
I would not spritz it. You want that skin as dry as possible
Thank you!
Really intrigued with this method but even after watching the video a few times I am unclear as to the cuts I need to make.
There is a recipe link in the description that explains it further
@@FOGOcharcoal Thank you. I will check it out.
Did you brine it?
No sir, with this method, I don't see the need for brining. Honestly, I have never found brining to make a noticeable difference in any method of cooking turkey.
@@FOGOcharcoal how long did it take?
💎💎💎💎💎💎💎💎💎💎
Thank you!
If you had one turkey on hand -- Which method, do you recommend: The Frog Turkey or the FOGO "How to Cook a Perfect Turkey in a Big Green Egg | Thanksgiving Dinner in the Big Green Egg"?
Oh man, that is tough. Before you make your decision, watch the video we have coming out this Sunday. I used a Turbo Trusser and I think it is seriously the juiciest bird I ever made. I'd prob go with the Frog method next
@@FOGOcharcoal Capt'n Ron, thanks for the super-fast response and I'll certainly wait until Sunday.
I die sucked my bird and do different things with it I smoke the breast I make teriyaki drumsticks out of the drumsticks bourbon glazed wings out of the Wings and honey roast the thighs over stuffing
Well Laura, now I will be needing an invite. That all sounds great to me!
Couldn’t edit that sneeze out? 😷
LOL, just keeping it real....
Ribit
Feeling a little froggy Scott? LOL