Spatchcocked 16 pounder smoked with just B&B oak lump on the SNS Kamado. Had issues with the thighs and legs being way over temp before the breast approached 160. Skin was extra good and crispy though and no one complained. Thankfully they can take the heat, but now it has me thinking I may break down the 20 pounder for Saturday.
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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Club Member
- Oct 2016
- 1361
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
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Did our turkey with Malcom Reed’s recent butter and herb turkey recipe (as requested by the master of planning for the Thanksgiving, my wife). 14 lb bird that was wet brined for 48 hours, dried out in the fridge for 24, seasoned with salt, pepper, and poultry seasoning; and then smoked at 300 on the Grilla OG.
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Club Member
- Nov 2021
- 3748
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
My wife did a fabulous job with our turkey dinner yesterday - my contributions were minimal and confined wholly to manual labor. Got the bird from Crowd Cow, 13.5 lbs and everything was pretty much perfect. She's not called Queen of the Kitchen for nothing!
The celery sticks are in honor of my Mom. She would always insist on there being some celery sticks on the table to ensure there was something green (her TxG meal featured corn & carrots). We always teased her about it in good fun, so it's a way for Rita to be there at the table with us.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
One more batch of hot sauce put up today. This one is from a Serious Eats recipe, should be nice and smokey, fruity, and fairly mild. I'm going to process all my first hot sauces once the fermentation stops (should be ~ a week to two weeks). My following attempts I'll allow to age longer since I'll have some homemade hot sauces to keep me going.
Last edited by pkadare; November 26, 2021, 09:27 AM.
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Will be closely followin yer Hot Sauce adventure trail, Amigo!
I have me beaucoup dried peppers, ready to experiment me, some...
Keep on a servin me up some ideals, please...Last edited by Mr. Bones; December 2, 2021, 05:18 AM.
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Club Member
- Dec 2020
- 178
- Grand Rapids, MI
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Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
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Prior to Turkey day I smoked a bourbon, bacon, pecan pie in a Bronco. I will do this again!
With the left over coals, I hung a large chicken kabob to smoke. It was finished it under the broiler for char- One onion, one sweet pepper, and two breast of chicken sliced lengthwise and marinated in chilies, spices, beer, and olive oil. It made fajitas for four. Served it with with a broccoli slaw and black beans and a quick (cheat) chipotle adobe aioli.Last edited by DTro; November 26, 2021, 02:26 PM.
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Founding Member
- Jul 2014
- 5572
- 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
Thanksgiving dinner for 12. Father-in-Law is 87 and wanted as much of his family together as possible. Only missing the two nephews that live in Georgia, everyone else was present. Which was awesome.
Appetizers: Spiced shrimp, mixed olives, vegetables and dip
Smoked Turkey (on WSM 22)
Mashed potatoes, Stuffing, Gravy
Cranberry Sauce
Mac n Cheese
Greeen Salad, Fruit Salad, Green Beans with Bacon
Black olives, Cornichons, Dinner Rolls
5 bottles of wine
2 bottles of sparkling cider (the old man loves it on a holiday)
Dessert: Apple Pie and Chocolate Cream Pie
And an awesome evening - no fights broke out and holiday cheer was everywhere
Our daughter introduced her new boyfriend and even that went well
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Smoked Meathead's Ultimate Smoked Turkey this year on a Yoder YS480 smoker. My wife wanted a traditional bird so we bought the vertical stand. I was too close to the gravy trimmings the space being what it was. Since I didn't spatchcock this was a 6 hour cook. 30 minutes at 210, 4.5 hours at 325, then a 360 hour to bring the breast to 160! It was delicious!
- Likes 20
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Club Member
- Jun 2018
- 4885
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
2-7# Willy Bird turkey breasts brined overnight with a garlic herb mix. Thanksgiving morning sprayed with duct fat and rubbed with Meatheads Poultry rub with some cherry smoke salt sprinkled on.
Into the LSG at 6:30am with Kingsford briquets, cherry and hickory chunks set at 225°F for 2 hours raised to 250°F. Basted with butt every hour. Wrapped at 150°F. Pulled at 9:45 at 160°F IT. Into the Cambro and off to the daughters house about 40 miles away.
1 breast carved up
Today. 2nd breast carved up for sandwiches and turkey Hatch Chile Tortilla soup.
But first, got to make the stock used the carouse of the 16# turkey my daughter roasted in the oven. LOTS of stock, that’s a 12qt stock pot! The pot was filled to the brim after I threw the breast bone in.
- Likes 16
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