The Grill and BBQ thread

[jp1]

That's a turkey...

Wrong recipe....Bourbon ham at the top of this page.

 

[jps2194]

I smoked my 4th turkey on my Yoder pellet grill and it was the best one yet. I totally screwed up my math (got a much larger turkey this year) and started it way too early and realized this at 10:30 in the morning when it was 20 degrees from being finished with a 5:00 dinner time (duh). The last 3 years I've cooked at 275 and it has always been exceptional - very juicy. So I lowered the temp to 175 to maintain internal temp, then went back to 275 a couple of hours before meal time and then let rest for 30 minutes. This 17lb bird was the best one yet, so flavorful and juicy. From now on, I'll cook at 225. I brine 2 days prior, then do a 24 hour chill, then do a poultry rub and inject with a mix of butter and maple syrup. The pic is misleading - that is a huge platter. You can see some of the juices oozing out in the top left and right corner of the platter.

 

[YankeeVol]

Got the hopper emptied and changed over. Pretty sure I burned enough to get the cherry pellets through the auger.

Can't wait to smoke the ham tomorrow.

 

[YankeeVol]

Did my Thanksgiving Monday…I work tomorrow. Smoked two 4 lb turkey breast (bone) in, and removed the skin from one. Smoked a bone in Fricks ham and finished it wth a cherry bourbon glaze. The both turkey breast were good…the one with skin intact was excellent. Not a big holiday ham fan, but my wife is…and she says this is the best ham she’s had in her life! Whole family enjoyed it. Been using Dijon mustard as a binder for my smokes and it worked again. Killer Hogs rub and I forget the poultry rub for the turkeys. Had already sliced the skin intact turkey for the pics so this the remaining breast and the ham pre-slice. Had to Sanford & Son my Pitboss pellet smoker to get it cooking and it was taking time beforehand so no prep documentation.

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I use good ole yellow mustard

 

[butchna]

I use good ole yellow mustard

Always have before. Better with Dijon…in my opinion, of course.

 

[GTBATV]

Christmas present to myself.

 

[YankeeVol]

Always have before. Better with Dijon…in my opinion, of course.

Can you really tell the difference at all in taste?

I just don't like horseradish

 

[butchna]

Can you really tell the difference at all in taste?

I just don't like horseradish

Maybe negligible as far as taste, but it doesn’t take as much because it’s a different texture. Used it on my prime rib last night.

 

[YankeeVol]

Maybe negligible as far as taste, but it doesn’t take as much because it’s a different texture. Used it on my prime rib last night.

Makes sense. It's not like I'm tasting mustard at all lol

 

[kiddiedoc]

Got myself a little Christmas present. It is custom and handmade by a patient's brother in Florida who took up knife-forging as a COVID hobby. He makes incredible pieces.

 

[kiddiedoc]

I know it's a grill thread, but I used it to slice my tenderloins. I forgot to snap a Pic -- they were perfect.

 

[JCHateSteve]

Love a salt crust on a Prime Rib

 

[Orange.]

Can you really tell the difference at all in taste?

I just don't like horseradish

Dijon has brown mustard seeds, white wine, vinegar, water, and salt. It is a little “hotter” than our mustard, but that’s mustard. Not horseradish, although there is horseradish mustard. The whole grain is sweeter.

Note: If you cut up tomatoes over a bowl to catch the juice and add Dijon, you will get something only very vaguely like what the orange American bottled “French” dressing claims to imitate. Great salad dressing. Add a lil olive oil.

 

[Orange.]

I’m still hooked on @butchna’s habanero-mango sauce.

 

[YankeeVol]

Dijon has brown mustard seeds, white wine, vinegar, water, and salt. It is a little “hotter” than our mustard, but that’s mustard. Not horseradish, although there is horseradish mustard. The whole grain is sweeter.

Note: If you cut up tomatoes over a bowl and add Dijon, you will get something very vaguely and find out what “French” dressing claims to imitate. Great salad dressing. Add a lil olive oil.

Grey Poupon* is what I think of when I hear Dijon mustard.

*which has horseradish

 

[Orange.]

Grey Poupon* is what I think of when I hear Dijon mustard.

*which has horseradish

I didn’t know that. Try Maille Originale or Edmond Fallot. There are some others. Temeraire. Pommery. Or just stick with your mustard fave... or any good throwing mustard.

 

[YankeeVol]

I didn’t know that. Try Maille Originale. Or just stick with your mustard fave or any good throwing mustard.
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I'm all about some French's

 

[butchna]

I’m still hooked on @butchna’s habanero-mango sauce.

Technically wasn’t MINE, but always happy to share the info.

 

[butchna]

Grey Poupon* is what I think of when I hear Dijon mustard.

*which has horseradish

I use the brand at Aldi’s. Maybe cuts on the white wine?

 

[butchna]

I'm all about some French's

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Wife got me an ornament…and the original for my pantry.

 

[butchna]

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Love a salt crust on a Prime Rib

Got a little with dry brining mine overnight. But the Hard Core Carnivore Black Rub was the coup de grace and everybody (including myself) doubted it.

 

[Orange.]

I'm all about some French's

View attachment 709318

Absolutely an American classic. And I think that orange bottle is a Vols tribute.

 

[Orange.]

Technically wasn’t MINE, but always happy to share the info.

I kinda winged it from memory based on your post. I've never made it the same way twice.

 

[butchna]

I kinda winged it from memory based on your post. I've never made it the same way twice.

It’s the essence that matters. Did the same with the au jus on the prime rib. Throw a bunch of crap in the pan underneath and strain it…hoping it works.

 

[JCHateSteve]

After the carve.