Spatchcock the turkey after brining and cook it hot and fast. Low and slow makes for an over-smoked bird and tough skin.

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I haven't cranked up the smoker for a month or more. So for this weeks game I am. I'm going to smoke some ribs, salmon and pork butt tomorrow. Ribs for me and my brother in law to eat tomorrow along with some yard work. The salmon is for the wife and then the butt is going to be pulled and then cooked into a pulled pork pizza for me and my buddies for the game on Sunday. I feel good about it.

Ribs next weekend )

Smoking the turkey is the shit. I spatchcock the bird first. It's thinner and smokes quicker that way, so it's super moist. I also brine it first. Brine for 12 hours then spatchcock, then smoke with cherry or apple wood to internal temp of 165 degrees. Be the best turkey you've ever had.

You are just anti Turkey. Thats got to be the case.

I'm going to smoke some jerky cut from bottom round tomorrow, and then doing a 15lb spatchcock turkey for Thanksgiving. Going to start the thaw for it tomorrow and then brine it sometime starting on Wednesday next week.

First time smokes for both of these, but have high hopes for both.

Is you bird prebrined or self basting? Just gotta watch out for that.

It is all natural.

I am smoking my first turkey right now in my Rec Tec. I was going to do it this weekend but it thawed out faster than I was anticipating so this is kind of rush deal. Injected it with Tony Chachere's Cajun Butter Marinade so hope it is good.

Not sure what implications there are for letting the bird wait a couple of more days?

I thought that as well but the woman said it had already been thawed for 2 days so didn't want to take the chance of me sitting on or by the toilet afterwards. Been there done that. :D

I recently got something that changed my searing life: https://www.grillgrate.com/sets-of-1...0aAgE5EALw_wcB

You get a few of these, and you use them upside down--flat side up in other words. Then you get a sear on the whole thing, not just lines, and the thing prevents flare ups because there are only little holes. And it also gets ridiculously hot.

This has brought my sear up to basically steakhouse level. It does better than my infrared burner.

Well good luck!

Not sure, but that may have been my trial run on my Grill Grates. :thumb:

That stuff is great. Tried it the first time I think three years ago. Maybe four. Second time I injected the bird then deep fried it. Muy delicioso.

I have to live vicariously through all of you as my apartment allows no one to have grills on the patios cause someone almost burnt a complex down....and no my neighbor was not inmen58

I got a garage when I last lived in an apartment for grilling purposes

Thatd be cool but this place is just awful...cramped to the max..bout to move and grilling is in the pros list

Yeah I don't miss the stupid apartment living. The last time I lived in one, I got a noise complaint from the office for having sex too loud LMAO

Damn :LMAO , But gotta be a nice boost to the ol confidence

That part was nice, but working nights and coming home and making food after work and having another neighbor call the cops because I was closing cabinets was dumb as hell.

The walls were that thin and yeah the neighbor was that big of a douche who got blacklisted from the local 911 and kicked out of the complex LMAO

I wish I had a cool complaint story like having teh sex too loud but my last complaint was about noise caused when Goldberg squashed Lesnar in like a minute LMAO

Maybe he was screaming because the vaginal warts were rubbing him raw??

Doesnt matter, had sex

4 different types of sausage (Italian, Brats, Andoullie, and Chirizo), Ribs and chicken wings

Chargrilling some oysters tonight.

alone.....

Correct.

its a weird holiday. Regardless of race, religion,social/economic status, the same basic meal is served by 99.5% of the families. Maybe a specific unique side dish to that individual family but, that’s about it.

I guess the idea was to try to eat the same offerings the Pilgrims ate in a strange new world.

They are great I will do chicken on the grates for presentation, pretty much everything else they get flipped over.

Sent from my Pixel 3 using Tapatalk

Delish. https://uploads.tapatalk-cdn.com/201...28ca3141d1.jpghttps://uploads.tapatalk-cdn.com/201...3206365428.jpghttps://uploads.tapatalk-cdn.com/201...e061b3056a.jpghttps://uploads.tapatalk-cdn.com/201...df7507579e.jpg

Just imagine them plowing a big ol' box of StoveTop and some candied yams.

I think if the Indians would have just offered up a nice pumpkin pie that first Thanksgiving we could have squashed that whole genocide thing from the get-go.

Holy shit that's a winner FMB.

maybe at the start but now.....

this is the normal. Who even eats Yams the rest of the year?

Why do people even eat Stovetop? Real dressing/stuffing is so easy.

$1 boxes at Wal-Mart?

Who eats real cranberries. Not that gelatin stuff in a can I mean I dont really like them so damn bitter. I like dried a lot better. I love candied yams but hell with cooking all that sweet stuff all the time in skillet or oven. I'd be a blimp if I ate that regular. The bread pudding I love and could eat all time to the pilgrims didnt have preservatives so stale beginning to mold bread was edible this way just cut out that green stuff.

We go the pepperidge farm route. :D

So do we. A little celery, onion, amd mushroom, some poultry seasoning, chicken or turkey stock... tastes like it came from inside the bird.

Real cranberries cooked down with a little orange juice are the shit. I love those things.

:thumb:

Ginger ale is nice too.

Oh I bet that would be nice.

It's not quite Thanksgiving but I'm going to smoke a small chicken that I'm going to use in making some chicken & dumplings. Smoked Chicken & Dumplings! I'm going to tweek the family recipe and see how it turns out. And since the smoker will be fired up I'm throwing on a couple of cornish game hens as well. Brine and then rub with some Poultry Magic with little sage, rosemary and thyme. I'm going to smoke it all on a rack over a pan so hopefully I get lots of renderings for the stock needed with the recipe. Smoked Chicken Stock.

MMm Smoked Chicken & Dumplings!

thanksgiving Doing bacon wrapped turkey breast on the smoker for traditional Turkey entree.


smoked cured Sausage stuffed pork loin smoked over cherry and apple wood

Experiment during week to take to pitch in meal. Spaghetti squash lasagna with Italian sausage with ricotta and leftover/clearance mixed varieties of cheddar cheese (Murray's cheese)

snacks between cocktails: bacon wrapped smoked habanaro peppers stuffed with cheddar and shredded leftover rotisserie chicken

When you volunteer to house sit my cat while I'm out of town and just ask for some deli meat to be stocked. House smoked and cut dry rubbed ham for sammies.

https://i.imgur.com/tUJMoKd.jpg?1

https://i.imgur.com/tiYopPr.jpg?1

I would like to house sit your cat.

Dude that looks good

I'll come watch your pussy, dude.

A little slow smoked prime rib. https://uploads.tapatalk-cdn.com/201...46062710ed.jpghttps://uploads.tapatalk-cdn.com/201...f3d46cfa63.jpg

What temp was it when you pulled it?

128. Rested for 25 minutes.

Nice!.:thumb:

That looks awesome. I've cooked some things but my photobucket doesn't work so I can't post the pictures. I have a butt resting right now. We were going to pickup some bbq the other day but my grandson said he didn't want any unless it was Pa's. So we had KFC and now today I'm making him some pulled pork. I tried to go more hot and fast but it still took 7 hours in my offset. I had some apple, cherry and peach wood so that's what I used. I threw on a few hickory chips I had but it wasn't much.

Imgur is a fairly decent free image host.

well done sir!:thumb:

i would hate to eat at your place if you think that is well done ;)

That looks amazing. What temp did you cook that at? Pellet grill?

Rec Tec Stampede, 275 degrees to 128 IT, then rested for 20 minutes.

Next time would probably go 250 to get a little more smoke on it, but cant complain about my results. Turned out as close to perfect as I've ever made.

That looks ****ing amazing!!

My Traeger was being a complete bitch last night. Hottest I could get was 292 which was the same as the last cook I tried. 40 degrees outside with no wind. Not sure what’s wrong with it. Same pellets I’ve always used.

That’s perfectly cooked with no hint of gray meat at the edges.
Do you allow it to warm up before cooking? If so, how long?
What are you using for a rub (asking for Bob Kraft)?

No warm up for the meat. I used a mixture of Ben's Heifer Dust, rosemary, thyme, and sage.

Might have to clean the ashes out of the burner box.

No warm up meaning you just took it out of the fridge and put it on? Dry brine?

I cleaned it before use. Vacuumed everything on the inside. I’ll try it again this week and if it isn’t improved I’m buying something else. I’ve had this Traeger for 5-6 years now.

FMB,
How do you like that Stampede? I’m looking at that or the Yoder 640s.

I’m not sure but it’s a good looking prime! I’ve been told to always sit them out and let them get to room temp or the edges grey and only the middle is pink.

My 2 cents. The 590 Stampede is great! I have one, no problems. But If I did over again I would have went one step up and picked up the RT700 (The Bull) Rec tec’s flagship grill. More room, light inside, can add a cold smoke box and six year warranty instead of four. Rec tec service can’t be beat either! Yoder is a good grill also. I liked that it’s American made but heard the paint fails, cooks uneven and the fire pot on it isn’t centered. I really don’t think you could go wrong with either though.

The 700 has a light inside? That sounds awesome.

How is it on temps? Best I can get on my Traeger is 375 without playing with the settings. I’m liking the Yoder because it looks like you can get temps in the 500’s, upgraded controls, heavy 10g steel. Hating the $1800 price tag before tax though.

The Rec-tec’s can do 500’s also like the yoders. I was at 535 the last time I reversed seared my Ribeye. The Rec tec PID controller is one of the best! I’m talking doing long smokes and having temp swings of only 1 or 2 degrees from your set point. Most of the time it’s dead on what you set it. Only when you leave the Lid open will it go further. If you live in a hot humid climate you may have to turn your auger rate down some to stabilize temps though. The bull is built like a tank also. Not sure how thick the steel part is but the grill has stainless steel in it to last a long time.

Correct.

Everything dannyb said. Except I haven't found a need for the 700. It is a great setup and you do get that extra 2 years warranty.

The guys at Serious Eats debunked the whole premise of letting it sit to room temp.

I have one. It's a good rig.

Not bbq, but I just wanted to share.

This was cooked sous vide, and then broiled to get a crust.

https://i.imgur.com/hNXKDff.jpg

Rub was a mixture of fresh rosemary, thyme, garlic, salt, and coarse ground pepper.

While I'm here...

I made brisket for a company lunch last week. The bosses were so impressed, they want to sponsor me for the American Royal this year.

Well, they want to have a party there and have me cook, but they'll be paying for the spot.

Outstanding