The Grill and BBQ thread

#2,176
#2,176
volinbham said:
wings do well. I do the same as posted above - about 1.5 hours in smoker mid 200s.

I finish them on the grill to crisp the skin. Might want to trim some of the skin too.

Some people do whole wings; I cut them and remove the tip. Easy to do with a heavy duty knife. Once you get used to it you can find the joint and just apply pressure to cut.

I smoke with a rub; put on the grill to crisp skin then apply sauce and let it glaze.

I prefer sweet and spicy for wings but all sorts of flavors work.

I've used Apple and Maple for the smoke.
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Same here, I remove the tip, smoke and finish on the grill to crisp the skin. I love playing with recipes, tandoori, parmasian garlic, buffalo etc. Experimenting is half the fun. I'll see if a can find some recipes.
 
#2,177
#2,177
I haven't posted in a while, here's some I've been playing with. Smoked chicken lollies, tri-tip with honey currey carrots, and a game day breakfast of grilled peppers with eggs and all the fixins.

Have a great week everyone...lets win out and hopefully find our way to ATL.
 

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#2,178
#2,178
cali_vol said:
I haven't posted in a while, here's some I've been playing with. Smoked chicken lollies, tri-tip with honey currey carrots, and a game day breakfast of grilled peppers with eggs and all the fixins.

Have a great week everyone...lets win out and hopefully find our way to ATL.
Click to expand...

That looks great
 
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#2,179
#2,179
Cali, do you have a recipe you can share? Like your ideas and try most of them on my family and co-workers. Always enjoy reading your posts.
 
#2,181
#2,181
Rockvegas said:
Cali, do you have a recipe you can share? Like your ideas and try most of them on my family and co-workers. Always enjoy reading your posts.
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Will do. I actually keep a Facebook blog of my grilling misadventures. Some of the recipes are there...you can find it here. https://www.facebook.com/rubme2times/

There's a few grilled chicken wings on the page but I don't think I've posted any of the smoked wings yet.
 
#2,187
#2,187
vol_in_ar said:
what are those clips you have the carrots in and do you cook them in it
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Veggie clips and yes, you just clip them and grill them. It's nice because you can easily flip and cook them evenly. Great for squash, zucchini, carrots, asparagus etc.
 
#2,189
#2,189
Anyone in Memphis that fries turkeys? Or just someplace that will do it? I can look it up,, but thought I might ask here, first.
 
#2,190
#2,190
If it's any help, they sell them at Popeyes, already injected, cooked, then frozen for 37.99. 12-14 lb cooked weight. Just thaw 2 days in advance, cook at 350 for an hour and a half then crisp up the skin. No danger of burning the house down, either.
 
#2,191
#2,191
MphsBlues said:
Anyone in Memphis that fries turkeys? Or just someplace that will do it? I can look it up,, but thought I might ask here, first.
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MphsBlues said:
If it's any help, they sell them at Popeyes, already injected, cooked, then frozen for 37.99. 12-14 lb cooked weight. Just thaw 2 days in advance, cook at 350 for an hour and a half then crisp up the skin. No danger of burning the house down, either.
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They also sell them at Bojangles as well.

If you like fried turkey(which it is pretty darn good) I'd recommend getting your own kit. I broke down a couple years ago and bought the fryer that Walmart sells(~$50). After you buy the kit the oil is the most expensive. Peanut oil is the best but I've heard of people using the oil blend(which is considerably cheaper) and they claim it tastes just fine. It's not as hard to fry turkey as most people might think. The two big fire starters with turkey frying are very easy to avoid: Use a completely thawed turkey, and don't overfill the oil. Outside of those rules do it in the lawn away from the house and wooden decks. You can pre-check how much oil you'll need by putting the turkey in the frying pot and filling it just above the turkey with water and mark the line(you can do it with a sharpie, it comes off easily with rubbing alcohol).
 
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#2,193
#2,193
Coug said:
They also sell them at Bojangles as well.

If you like fried turkey(which it is pretty darn good) I'd recommend getting your own kit. I broke down a couple years ago and bought the fryer that Walmart sells(~$50). After you buy the kit the oil is the most expensive. Peanut oil is the best but I've heard of people using the oil blend(which is considerably cheaper) and they claim it tastes just fine. It's not as hard to fry turkey as most people might think. The two big fire starters with turkey frying are very easy to avoid: Use a completely thawed turkey, and don't overfill the oil. Outside of those rules do it in the lawn away from the house and wooden decks. You can pre-check how much oil you'll need by putting the turkey in the frying pot and filling it just above the turkey with water and mark the line(you can do it with a sharpie, it comes off easily with rubbing alcohol).
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Thanks Coug. I have an electric and a propane setup. I do mine the same way as you do. I even have my own injection recipe, but the wife doesn't want me doing t this year for some reason.. :cray:
 
#2,194
#2,194
Need some turkey advice.

I'm planning to do a bone in turkey breast on the Masterbuilt. I plan to brine and rub then smoke probably at the higher end of the MB - 275. I was thinking I'd go to about 150 then finish in the oven (350?) to make sure the skin is crisp. The smoker will not go above 275.

Where I need help:

Rub ideas or recipes
How to get the skin crispy
Temp advice
Other tips

Thanks!
 
#2,195
#2,195
volinbham said:
Need some turkey advice.

I'm planning to do a bone in turkey breast on the Masterbuilt. I plan to brine and rub then smoke probably at the higher end of the MB - 275. I was thinking I'd go to about 150 then finish in the oven (350?) to make sure the skin is crisp. The smoker will not go above 275.

Where I need help:

Rub ideas or recipes
How to get the skin crispy
Temp advice
Other tips

Thanks!
Click to expand...

I am interested in this too.
 
#2,196
#2,196
InVOLuntary said:
I am interested in this too.
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Great question and I'm sure you'll get a lot of different opinions on it. I've got a propane smoker but I rarely use it for chicken or turkey as it just doesn't get hot enough (325 degrees for me) to crisp the skin. There are a couple of things you can do to help fix that. 1) use butter with your rub. That's going to heat more quickly and give you that nice "mom just made turkey" color. 2) since you are just doing a breast you could place the turkey in a large cast iron skillet, breast facing down, once it hits 150 degrees. I'd put the skillet in the smoker prior to adding the bird to make sure it's already hot and doesn't slow down the cooking process. However, your idea of finishing in the oven (or grill) is a great solution as well. Just remember, if it starts getting too brown before the internal temp is ready simply cover with foil. It works like a charm.

As for the rub I personally like Cajun style rubs on turkey but have had good results with traditional rubs as well. I've used both of these and they are excellent.

Cajun (From Bon Appetite):

5 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons sweet paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
1 tablespoon onion powder

Traditional (From Martha Stuart):

6 Table Spoons unsalted butter, softened
Grated zest of 1 lemon
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh thyme leaves
3 teaspoons coarse salt, plus more for seasoning
1/4 teaspoons freshly ground pepper

On the later, I tend to loosen the skin and smear about half under the skin and the remainder on the outside. Then shove 3 to 4 lemons, quartered, and 2-3 small onions loosely inside the cavity.

As for using a brine, be sure to look closely at your bird. Most contain some % of a salt solution out of the box (self basting lol). Nothing wrong with that...but if you brine as well you could over do it with the salt. So you can 1) buy one without the solution (which is harder and harder to find) 2) try to remove it by soaking in water over night 3) use an injection to add flavor instead - which is what I've started doing. The key is to try and add the injection as evenly as possible. If not, you'll have areas with high concentrations of flavor and others with little to none.

Injection:

1 cup apple sauce or juice
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Cajun Spice (such as Tony Chachere's Creole Seasoning)
2 teaspoons Powdered Mustard
2 teaspoons Chili Powder

Just my two cents. I'd be interested in hearing what others are doing.
 
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#2,197
#2,197
MphsBlues said:
Thanks Coug. I have an electric and a propane setup. I do mine the same way as you do. I even have my own injection recipe, but the wife doesn't want me doing t this year for some reason.. :cray:
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Check out the butterball oil less fryers. They're awesome. I ate a turkey fried in one tonight and it was amazing. Bass Pro sells them for $75 and you can smoke in them. Beats the heck out of $50 worth of oil to deep fry a bird.
 
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#2,199
#2,199
volinbham said:
Need some turkey advice.

I'm planning to do a bone in turkey breast on the Masterbuilt. I plan to brine and rub then smoke probably at the higher end of the MB - 275. I was thinking I'd go to about 150 then finish in the oven (350?) to make sure the skin is crisp. The smoker will not go above 275.

Where I need help:

Rub ideas or recipes
How to get the skin crispy
Temp advice
Other tips

Thanks!
Click to expand...

I've had fantastic whole-bird results brining, icing the breasts before cooking (20-30 minutes), and roasting indirect on the Kamado at 325 until 160 degrees in the breasts. If the skin starts to brown early, tent with foil. My family typically tosses the skin, but a standard rub should be fine.
 
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