The BBQ & Grilling Thread

[lsturbointeg]

Originally Posted by UncleWede

I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!

Thata a big ass Turkey!

[King Rudi]

Originally Posted by lsturbointeg

Taste freakin amazing! With some lettuce, tomato and onions!

Check out Alegro marinade. The stuff is amazing. I've been putting it in my burgers for years. Give a go sometime, you won't be disappointed.

[UncleWede]

Originally Posted by lsturbointeg

Thata a big ass Turkey!

Originally Posted by KenB925

where did you order from?

D'Artangion (spelling?)

Originally Posted by lsturbointeg

Thata a big ass Turkey!

When I was raising them at home we had some 50lbs dressed

[pennsiveguy]

Originally Posted by UncleWede

I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!

How do you cook your turkey? I suppose that could be its own separate thread....

[pennsiveguy]

Last year's Thanksgiving turkey.

[KenB925]

Originally Posted by UncleWede

D'Artangion (spelling?)

I was wondering g if it was them, have you used them before? assuming you were happy if you did, as you are doing it again

[UncleWede]

Originally Posted by KenB925

I was wondering g if it was them, have you used them before? assuming you were happy if you did, as you are doing it again

Several years ago I would go thru localharvest, but they are just a clearing house for all the others, it seemed. The last time I tried I had placed an order from somewhere in Minnesota, but wolves broke into the pen and wiped out the flock. So we started growing our own Heritage.

[upstatedoc]

Originally Posted by pennsiveguy

Last year's Thanksgiving turkey.

is that smoked?

[pennsiveguy]

Originally Posted by upstatedoc

is that smoked?

Yessir. And man, were my lips tired. (badump-tssshhh)

I've been smoking turkeys for 35 years. I brine them first. Then smoke them over apple wood.

[MPOWER5266]

I don't know if this technically counts but I made the bacon, and heated up the cheese grits and french toast casserole on my new little Smokey Joe grill at the tailgate Saturday.

Untitled by Nick Wood, on Flickr

[detroitm2]

I'm fortunate enough to have a turkey farm just outside my neighborhood. Ordered a nice, plump, 27-30lb bird. 100% fresh, will be picked up on Wednesday.

Going to cook it on the Traeger this year. Free's up a lot of space in the oven and gives me a chance to embed some nice smokey flavor. win win situation I think

[UncleWede]

Originally Posted by detroitm2

I'm fortunate enough to have a turkey farm just outside my neighborhood. Ordered a nice, plump, 27-30lb bird. 100% fresh, will be picked up on Wednesday.

Going to cook it on the Traeger this year. Free's up a lot of space in the oven and gives me a chance to embed some nice smokey flavor. win win situation I think

jelly

[detroitm2]

Originally Posted by UncleWede

jelly

Its funny, I live in a middle-class neighborhood outside Detroit. And right smack in the middle of it is a Turkey Farm thats been there for 50+ years. This time of year PETA has a field day picketing them. LOL

https://wwjnewsradio.radio.com/artic...niaturkey-farm

[TXSTYLE]

Looking forward to Smoking my 2nd Turkey soon....

[JasonCSU]

Originally Posted by detroitm2

Its funny, I live in a middle-class neighborhood outside Detroit. And right smack in the middle of it is a Turkey Farm thats been there for 50+ years. This time of year PETA has a field day picketing them. LOL

https://wwjnewsradio.radio.com/artic...niaturkey-farm

Ugh, PETA wants the entire world population to change to a plant based diet. I can't imagine that would be sustainable and wonder if they have attempted the math.

[KenB925]

This fits here.

Brined, basted with herb and butter mix.

[pennsiveguy]

Turkey from a few years back.

[KenB925]

Originally Posted by pennsiveguy

Turkey from a few years back.

What do you smoke on? Temp?

[pennsiveguy]

Originally Posted by KenB925

What do you smoke on? Temp?

That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.

I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.

[Torgus]

Originally Posted by pennsiveguy

That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.

I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.

I did the same for a friends giving. Did 2 20 lb birds. Brining is key and yes it is much more of a bake. You really don't want to slow cook big birds as I am sure you are aware.

[pennsiveguy]

Originally Posted by Torgus

I did the same for a friends giving. Did 2 20 lb birds. Brining is key and yes it is much more of a bake. You really don't want to slow cook big birds as I am sure you are aware.

Hard to do an A-B direct comparison of a bird cooked at 225 versus an identical bird done at 300, but from my experience a bird cooked at a lower temp tends to dry out a bit, likely due to the prolonged exposure and the resulting evaporation losses. You also don't get the lovely color like you do when you cook at the hotter temps. Same goes for big birds. I've done a couple of 20-pounders, but that's pushing it. Anything much bigger, and it's hard to get it done without the outside of the breast getting dry. You can foil the breast for part of the cook, but then you end up with uneven color and/or doneness.

Turkeys are honestly the hardest cut I smoke, and the most stressful cook I do all year. I can do briskets in my sleep and get solid-to-stellar results with zero stress. But having a dozen foodies and very accomplished cooks waiting inside while I cook the main dish of a once-a-year meal is way tougher. I haven't blown one yet, thankfully. By my count this was 29th consecutive smoked Thanksgiving turkey.

[KenB925]

mine was 22lbs, I ran it at 275, i brined it, roasted it over a pan filled with carrots, celery, onion, browned turkey neck and tail, and chicken stock, I basted with melted butter and herbs.

I could not have been happier with the results, super juicy, and the gravy I made from that pan was insane.