Just go to the section on marinades, injections. It's listed under the menu section.
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Turkey on the PBC
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Club Member
- Nov 2014
- 5142
- Summerfield FL
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Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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So from that first pic it looked like the turkey was cooked on the grill grate .... is that a viable option here ? Really don't want to hang the turkey but everyone says that's the way to do it ... also what did you guys use rub wise ? I made some of that simon and garfunkal rub.. would anyone recommend that ?
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Hopefully I get to ask a real novice question, but doesn't anyone baste the Turkey during the cook? My step son cooked a turkey on his smoker on a grate and moped it every hour or so ...it was the best Turkey ever...I want to do the recipe but is it advisable? After my first first cook on the PBC, I am impressed!
Henry
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