The Grill and BBQ thread

#2,276
#2,276
Here's my Mad Max turkey just before I pulled it. Made gravy with the stuff in the bottom of the pan. It was a hit!

Thanksgiving 2016.jpg
 
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#2,278
#2,278
Wow all these birds look amazing... Great job everyone and I hope ya'll had a great Thanksgiving...
 
#2,281
#2,281
Happy Thanksgiving everyone
 

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#2,284
#2,284
Boca Vol said:
So explain what's going on in the cast iron, please.....nice color on the turkey! :good!:
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Grilled beer stuffing. Adapted from Weber's recipe here. Grilled Stout Stuffing | Weber.com

I made it last year but TBH I thought the Stout was overpowering so I made a few changes. First I used a wheat beer, second I made beer bread instead just using "dried bread", and finally I substituted cayenne peppers for the cranberries. To be honest I prefer hot to sweet, but that's just me.

This was pretty awesome, especially since I got more thing to cook outside. :)
 
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#2,285
#2,285
cali_vol said:
Grilled beer stuffing. Adapted from Weber's recipe here. Grilled Stout Stuffing | Weber.com

I made it last year but TBH I thought the Stout was overpowering so I made a few changes. First I used a wheat beer, second I made beer bread instead just using "dried bread", and finally I substituted cayenne peppers for the cranberries. To be honest I prefer hot to sweet, but that's just me.

This was pretty awesome, especially since I got more thing to cook outside. :)
Click to expand...

I'm in! That is up my alley....agree with the peppers over the cranberry.
 
#2,286
#2,286
Here's mine. Looked better than it tasted. Used a different brine that was highly touted on smoking meat forum. Wasn't bad, but mine is way better.
 

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#2,288
#2,288
Boca Vol said:
You nailed the color! Sorry the taste wasn't what you were looking for.
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Thanks, Boca. The skin was delicious. Other than that, I felt that the brining, injecting, herb butter rubbing, and smoking/mopping were just a means to make good gravy.

I threw the giblets and the neck in some chicken stock in the pan below the turkey. Then I put the neck meat, the giblets and most of the drippings in the food processor (so nobody (mainly my wife) realizes what they're eating) and add that to the roux. My brother-in-law called it smoked foie gras gravy. I'll admit it's sinfully good!
 
#2,290
#2,290
VolMax said:
Thanks, Boca. The skin was delicious. Other than that, I felt that the brining, injecting, herb butter rubbing, and smoking/mopping were just a means to make good gravy.

I threw the giblets and the neck in some chicken stock in the pan below the turkey. Then I put the neck meat, the giblets and most of the drippings in the food processor (so nobody (mainly my wife) realizes what they're eating) and add that to the roux. My brother-in-law called it smoked foie gras gravy. I'll admit it's sinfully good!
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That sounds similar to the gravy I made. I had 2 sticks of butter on the bird and 1/2 a bottle of white wine under the bird. The butter mixed with the wine along with the turkey juices. Pulled the turkey, poured that stuff in a big bowl and let it separate. Skimmed the fat off. Meanwhile made a roux in the same pan used for the turkey to scrape up the fond. Added more white wine, added the crud back in with the chopped "parts", seasoned, and gravy!
 
#2,291
#2,291
Boca Vol said:
That sounds similar to the gravy I made. I had 2 sticks of butter on the bird and 1/2 a bottle of white wine under the bird. The butter mixed with the wine along with the turkey juices. Pulled the turkey, poured that stuff in a big bowl and let it separate. Skimmed the fat off. Meanwhile made a roux in the same pan used for the turkey to scrape up the fond. Added more white wine, added the crud back in with the chopped "parts", seasoned, and gravy!
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Sounds great. By parts, you mean giblets, right? May go with white wine for Christmas!
 
#2,292
#2,292
VolMax said:
Sounds great. By parts, you mean giblets, right? May go with white wine for Christmas!
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Yes.

For a really good turkey recipe check out the Mad Max recipe. Mad Max Turkey Method --Naked Whiz Ceramic Charcoal Cooking

It is really good. I do mine pretty much by the book. I did brine my turkey. Water, salt, brown sugar, an orange, lemon, herbs, etc. Any poultry/turkey rub will work as his Dizzy Pig rub is hard to find.

Kiddiedoc said he did a variation. Not sure what he changed. Maybe he'll see this and share.
 
#2,295
#2,295
Boca Vol said:
Yes.

For a really good turkey recipe check out the Mad Max recipe. Mad Max Turkey Method --Naked Whiz Ceramic Charcoal Cooking

It is really good. I do mine pretty much by the book. I did brine my turkey. Water, salt, brown sugar, an orange, lemon, herbs, etc. Any poultry/turkey rub will work as his Dizzy Pig rub is hard to find.

Kiddiedoc said he did a variation. Not sure what he changed. Maybe he'll see this and share.
Click to expand...

I usually brine in water, salt, brown sugar, and tons of Italian seasoning.

This year, I read a ton of good things about the following on smokingmeatforums.com, so I tried it. Mistake.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
 
#2,296
#2,296
Boca Vol said:
Yes.

For a really good turkey recipe check out the Mad Max recipe. Mad Max Turkey Method --Naked Whiz Ceramic Charcoal Cooking

It is really good. I do mine pretty much by the book. I did brine my turkey. Water, salt, brown sugar, an orange, lemon, herbs, etc. Any poultry/turkey rub will work as his Dizzy Pig rub is hard to find.

Kiddiedoc said he did a variation. Not sure what he changed. Maybe he'll see this and share.
Click to expand...

I used a turkey brine from a spice bottle that my wife picked up and added a few random favorite seasonings, made my own butter-herb rub and really worked it under the skin. I can't bring myself to cook the neck and innards, but my mom stewed some turkey thighs the day before, and I used that broth and meat for the gravy. Oh, and I used a gluten-free flour blend and butter to start the roux for the gravy.

Other than that, I cooked it basically the same method. I did forget to rest the bird upside down, which I'll try next time to see if it keeps the breasts juicier.
 
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#2,297
#2,297
kiddiedoc said:
I used a turkey brine from a spice bottle that my wife picked up and added a few random favorite seasonings, made my own butter-herb rub and really worked it under the skin. I can't bring myself to cook the neck and innards, but my mom stewed some turkey thighs the day before, and I used that broth and meat for the gravy. Oh, and I used a gluten-free flour blend and butter to start the roux for the gravy.

Other than that, I cooked it basically the same method. I did forget to rest the bird upside down, which I'll try next time to see if it keeps the breasts juicier.
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Nice!

I think that's the beauty of a recipe. You can then take it and make it your own with a few mods. :thumbsup:
 
#2,298
#2,298
VolMax said:
How the hell do you remove the whole breast like that? That's beautiful.

My wife just said that's how I need to cut our Christmas turkey. Help me out, bro!
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Sorry Volmax, just saw this. I found a YouTube video showing how to do it. I'll post a link later when I get to my desktop.
 
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#2,299
#2,299
VolMax said:
How the hell do you remove the whole breast like that? That's beautiful.

My wife just said that's how I need to cut our Christmas turkey. Help me out, bro!
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Here you go Max. I sort of treated it like filleting a fish. It was easier than I thought it would be.

[youtube]https://www.youtube.com/watch?v=939uGzs484M[/youtube]
 
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