Got a turkey for .49 a pound so now I am looking for Oklahoma Joe Bronco specific turkey recipes or cook times. Has anyone done a turkey? (OK I know someone in this group has) I can find lot of turkey cook times and such but nothing specific to OJB.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Are you going to hang, spatchcock, something else? What temp? How big is said turkey?
I don't have an OJB, but those who do will need some details to helpLast edited by ecowper; November 15, 2021, 05:57 PM.
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Here is the obvious, Cooking is about time and temperature, so you can adapt most recipes to your cooker.
As Harry Soo said, "BTU is BTU."
I recommend spatchcocking the bird. And on the free side
Give Thanks For The Ultimate Spatchcock Turkey Recipe (amazingribs.com)
On the Traegers website
https://www.traeger.com/search?term=spatchcock turkey
Happy BBQ to you and PBR too.
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I just talked with someone that had a 20 lb bird overshoot temp to 175 in 2:10, sounds like it came out fine after a long rest but that must have been hot as all get out. Sounds like a full chimney on both sides of a drip pan with a Weber rotisserie setup on a 22" kettle. I think that's about twice what is recommended!
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