***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. billdozer

    billdozer Well-Known Member
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    Serious eats says up to 1-1/2 hours, btw.
     
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  2. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I’m smoking my first turkey on Thursday I plan on brining for 36-48 hours tell me what I need to do.
     
  3. BayouMafia

    BayouMafia Thought Leader in Posting
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    assume you added salt to that recipe to make it a brine?

    I am thinking about that one myself, and adding both salt and baking powder, because Kenji says add baking powder.

    How was the herb flavor? Wondering if that brine plus rubbing some herb butter under the skin before smoking Thursday morning might be overdoing it...
     
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  4. jbr

    jbr Well-Hung Member
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    Yes, I added salt and let it sit uncovered for 2-3 days. The flavor is great with just the rub and I think herb butter may be overkill.
     
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  5. BrickTamland

    BrickTamland You're not Ron...
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    They’ve got a few different turkey recipes on their channel. This is the one I’m following for the most part.
     
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  6. cal

    cal BOATS
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    lean closer to 24-36 hours
     
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  7. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i had the butcher cut them into this size:
    [​IMG]

    then i just seared each side for about 2min and then served. the fat just melts in your mouth like butter
     
  8. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Turkey Breast.

    Brine
    Dry Brine
    Inject
    Just season pre smoke....
     
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  9. One Two

    One Two Hot Dog Vibes
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    Be wary of the salt content, would not wet and dry brine, just one or the other. If wet brine I think you can skip the salt in the subsequent dry seasoning
     
  10. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Sorry those were options, not all of them together... Meant as a question
     
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  11. One Two

    One Two Hot Dog Vibes
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    That makes sense. If I have time I always opt to wet brine poultry.
     
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  12. Biship

    Biship Well-Known Member
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    Google America’s test kitchen turkey

    i believe they have a method for dry and wet
     
  13. Biship

    Biship Well-Known Member
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    If you want better skin make sure it sits in the refrigerator uncovered for at least 12 hours

    if you don’t care about skin then skip it
     
  14. billdozer

    billdozer Well-Known Member
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  15. lfriend

    lfriend Well-Known Member
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    Saw that Academy Sports has Kamado grills for $399 this week. Was tempting until I realized that I'm off till Monday and I don't want to hear my wife bitch about buying another grill for 5 days.
     
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  16. BrickTamland

    BrickTamland You're not Ron...
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  17. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    How often do you make food like this?
     
  18. 941Gator

    941Gator TMB's resident beach bum
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    Did same for friends Tuesday

    upload_2019-11-27_8-0-26.png
     
  19. BrickTamland

    BrickTamland You're not Ron...
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    Those drippings :taxes:
     
  20. colonelrascals

    colonelrascals Mayonnaise-colored Benz, I push miracle whips
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    doing a brisket tomorrow night.

    any tip for the BGE? temp, time, etc?
     
  21. billdozer

    billdozer Well-Known Member
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    I try to smoke something once a week. Sometimes I don't have time or can cook twice.
     
    Toast likes this.
  22. infected donkey

    infected donkey Arkansas Razorbacks
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    Tossing on a butt for work tomorrow. Figured everyone would have turkey so switching it up.
     

    Attached Files:

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  23. bigred77

    bigred77 Well-Known Member
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    You work tomorrow?
     
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  24. infected donkey

    infected donkey Arkansas Razorbacks
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    Yep unfortunately shift work schedule life for the time being.
     
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  25. infected donkey

    infected donkey Arkansas Razorbacks
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    You people need electricity, so some of us have to keep your lights on.
     
  26. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Liked for the beer
     
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  27. infected donkey

    infected donkey Arkansas Razorbacks
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    Picked it up at the store when I grabbed some wine for the wife. I said to myself “I haven’t had one of these in years!”
     
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  28. bigred77

    bigred77 Well-Known Member
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    You a lineman?
     
  29. billdozer

    billdozer Well-Known Member
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    I'm working too, for an outage
     
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  30. infected donkey

    infected donkey Arkansas Razorbacks
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    No I run a plant.
     
  31. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    You do good work.
     
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  32. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Good morning. Only issue do far is I typically have trouble keeping the temp below 300 on my WSM. Closing the vents too. Still running pretty hot.

    DA12A25A-1397-4D75-9126-382A84AC67AE.jpeg
     
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  33. infected donkey

    infected donkey Arkansas Razorbacks
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    Woke up at midnight and foil wrapped. Got up at 330 checked temp, @205, pulled it and got ready for work. Have let it rest for the past few hours and will shred here in a bit.
     
  34. billdozer

    billdozer Well-Known Member
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    Put ice in the water
     
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  35. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Got it down now v before thst but will keep it in mind. 284 and slowly dropping now.
     
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  36. billdozer

    billdozer Well-Known Member
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    Make sure you don't choke it out either.
     
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  37. bigred77

    bigred77 Well-Known Member
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    Ahh, I have a family member who is a lineman so that's where my head always goes
     
    infected donkey likes this.
  38. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Closer look I think my access door was actually letting in way too much air. Just bent it and it's more snug now
     
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  39. WillySaliba

    WillySaliba Well-Known Member
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    12 lbs windy and cold as shit here.
     
  40. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  41. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Hour 5. Wrapping it up.

    96C502D9-DCE5-40C5-A8C9-AC490EFD95D7.jpeg
     
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  42. Captain Caveman

    Captain Caveman Where have you gone TMB?
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  43. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    So it's been 8 hours and probe temp is around 180. Toothpick test slides in ok... I think. Supposed to be eating in an hour or so Hmmm.
     
  44. cutig

    cutig My name is Rod, and I like to party
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    What was the weight?
     
  45. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    8.5 flat. Pretty lean meat.
     
  46. cutig

    cutig My name is Rod, and I like to party
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    8 seems quick but I wouldn't pull it off at 180
     
  47. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Right. Thinking same. Just thinking it would have been a little quicker without much fat but I'm new here
     
  48. infected donkey

    infected donkey Arkansas Razorbacks
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    Quit looking. If you’re looking you ain’t cooking.
     
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  49. infected donkey

    infected donkey Arkansas Razorbacks
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    Check in an hour.