The Grill and BBQ thread

#2,301
#2,301
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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This takes some practice and lots of finesse as you want to get the butter under the skin without tearing it too much.
 
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#2,302
#2,302
Coug said:
This takes some practice and lots of finesse as you want to get the butter under the skin without tearing it too much.
Click to expand...

I've got my technique down

tumblr_m9t9stUorY1qffnzto1_1280.gif
 
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#2,304
#2,304
volinbham said:
Yep - that's how I do it.
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good directions ,thanks for the link :hi:

I have a problem with the skin on mine,it all ways comes out chewy in the smoker,so everybody throws it away lol I read where a guy was saying to cook it hotter

I've been smoking it at around 225 to 250 degrees,they were saying smoke it at around 300 to 350 for a crisper skin,any help would be appreciated :)

and it does taste great the way I'm doing it,brine it,drain it and then season it the night before,I do have to say that the brine is the way to go on one,but the skin is crap lol
 
#2,305
#2,305
and where do ya'll get your ham at ? I want a ham,not the cankel lol

and price is important too,I don't want a cured ham,a "green" one is what I'm looking for,I can get a cankel (ham) at the closets grocery store to me,it is a small IGA in Bean Station, so not much selection at all

the last time I bought a ham at the Wal Mart,it was a salt bomb and not a cured on either,Morristown is where I'll be shopping for one,any help would be appreciated

and this will be a Christmas Ham :) so I need to get something decent instead of a cankel lol or so i think anyway
 
#2,306
#2,306
governmentmule said:
and where do ya'll get your ham at ? I want a ham,not the cankel lol

and price is important too,I don't want a cured ham,a "green" one is what I'm looking for,I can get a cankel (ham) at the closets grocery store to me,it is a small IGA in Bean Station, so not much selection at all

the last time I bought a ham at the Wal Mart,it was a salt bomb and not a cured on either,Morristown is where I'll be shopping for one,any help would be appreciated

and this will be a Christmas Ham :) so I need to get something decent instead of a cankel lol or so i think anyway
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Yoders in bulls gap has some high quality meats. I would call first before making the trip.
 
#2,313
#2,313
Okay, so I'm going to attempt my first overnight shoulder on the egg. 2 questions: can you give me a ballpark vent setting for 225? Fat side up or down?
 
#2,314
#2,314
Cooked some steaks in the cast iron/oven with peppercorn cream sauce and homemade gluten-free lobster orzo mac and cheese tonight. Nice treat that my wife can't usually enjoy when we are out.
 
#2,317
#2,317
kiddiedoc said:
Okay, so I'm going to attempt my first overnight shoulder on the egg. 2 questions: can you give me a ballpark vent setting for 225? Fat side up or down?
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For shoulders I usually do fat cap down because it's so tough and acts as a barrier to keep the meat moist.

As far as vent settings, it depends. I assume for an all-nighter you loaded it up with lump. I'd barely open the top vent, and maybe 1-1.5cm on the bottom should hold it with the cold temps in Knoxville.
 
#2,319
#2,319
Boca Vol said:
For shoulders I usually do fat cap down because it's so tough and acts as a barrier to keep the meat moist.

As far as vent settings, it depends. I assume for an all-nighter you loaded it up with lump. I'd barely open the top vent, and maybe 1-1.5cm on the bottom should hold it with the cold temps in Knoxville.
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That's how I ended up positioning it. Lots of debate online, but it doesn't seem like most people see much difference, and you get a better bark with it down.

Just peeked/basted for the first time, ... Looking good! The temp fell just below 210 in the wee morning hours, but I've got it back in the wheelhouse now. I planned plenty of extra time so no worry.
 
#2,320
#2,320
kiddiedoc said:
That's how I ended up positioning it. Lots of debate online, but it doesn't seem like most people see much difference, and you get a better bark with it down.

Just peeked/basted for the first time, ... Looking good! The temp fell just below 210 in the wee morning hours, but I've got it back in the wheelhouse now. I planned plenty of extra time so no worry.
Click to expand...

Nice!
 
#2,321
#2,321
Finished product... Was pleased!
 

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