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**BradNorthGA** · December 17, 2020, 12:50 PM

Big Green Egg is warming up for my very first attempt at spatchcocked smoked turkey. I got a turkey on clearance after Thanksgiving and in the new member introduction thread there was strong recommendation to do with the spatchcock way so I'm going to give it a shot and start learning!

I can already tell I made two mistakes so far, but neither seems game breaking and I'm optimistic that the turkey's going to turn out delicious. One is that I didn't do a great job getting the spine out, I think this was largely due to using cheap kitchen shears and as a result I ended up cutting out some meat that didn't need to be removed by the time I got the spine out. Not a huge deal though

Secondly when I went to rub the sage butter underneath the skin I noticed I couldn't get my fingers very far up underneath the skin in hardly any direction without fear of breaking it. I'm not certain because I'm a beginner, but I think it might have to do with the fact that I put the herb salt on the skin the night before and let it sit in the refrigerator? is it possible that that caused the skin to adhere to the turkey a little bit more making it harder to get the butter up underneath it?

Anyways, it's my first time trying anything like this and these are the kind of learning experiences you have to develop I reckon. Like I said I'm optimistic that it's going to turn out tasty

Here are some pictures along the way of preparation. There is one of the turkey right after it was spatchcocked, one of the sage butter before my not-so-great attempt to rub it underneath the skin, and I've also included a picture of the drip pan that's going to become gravy later

I will definitely post pictures of the final bird after it is smoked as well! Thanks for the recommendation everybody & for all the advice as well

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**jfmorris** · December 17, 2020, 02:58 PM

Well, for like the SECOND time, I proudly present a pot of Troutman 's world famous Texas Red, which I will admit I did NOT have time to smoke. Made it on my lunch hour yesterday, and it sat on the simmer burner at the back of the stove until we ate at 6pm, along with some cornbread, and pintos made in a pot on the side. The family wiped it out, leaving barely enough for me to have a bowl for lunch today. I was out of IPA, and poured a can of Yvonne's Bud Light into the pot, as all the other beer in the fridge or on tap were sours, RIS or funky things like the Shiner Holiday Cheer (peach-pecan), which I didn't think would taste good in the chili!

**Ahumadora** · December 17, 2020, 04:34 PM

Fat ass pork chops 3 " thick. that's whats for dinner. Cooked over live fire. Will dust with some Hanks rub later in the cook.

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**BradNorthGA** · December 17, 2020, 05:27 PM

Okay so I finished up my first ever spatchcock smoked turkey on the Big Green Egg. I was hoping to include a lot more pictures of this, these two pictures here are the best ones from the series I took as it was nearing the end of being ready. I was planning to take more of the final product and it being carved after this, and I feel kinda dumb about this especially after being told the importance of pictures around here, but my phone ran out of storage after the turkey got off the grill

At that point I kind of had to make a decision whether I wanted to clear up space on my phone, or work on carving the turkey and straining the gravy and that kind of thing so I just opted the concentrate on finishing the food, I cleared out my phone space later. Should have thought about that ahead of time!

Photography issues aside the turkey was mind-blowing. Not to insult my mama or grandmother, both of whom I love very much, but I was always raised up on rather dry turkey and I never really looked forward to it on Thanksgiving. The "family recipe" was always just to prep a turkey in whatever way then stick it in the oven until the pre-inserted plastic thing popped up. Following the recipe on this website for spatchcock turkey, obviously that plastic thing was long gone before the cook began

Man, it was so juicy and delicious. My wife said it was perhaps the best turkey she ever had as well, which is the ultimate seal of approval for me at least. The smoke flavor really came through and for the gravy I basically just drained everything in the drip pan and then scooped the fat off the top with a spoon and it was fantastic as well. Really well pleased with the final result, and we've got a ton of it left over we're going to be eating turkey for days and in fact I'm probably just going to end up freezing a good bit of it. Also, between the turkey and a few beers we both napped for a few hours after supper haha

Apologies that wasn't able to get the pictures for carving it up, I will make sure to avoid that mistake again and check my phone space ahead of time next time I cook. Here are two of the best pictures from the series I took right as it was nearing the end of getting ready though

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**Richard Chrz** · December 17, 2020, 05:37 PM

Venison steaks over some hickory and a bed of Weber coals.

Not shown is a Gorgonzola butter with thyme, rosemary, & ground coriander. That we used as a board sauce.

**BradNorthGA** · December 17, 2020, 05:57 PM

Originally posted by Richard Chrz View Post

Venison steaks over some hickory and a bed of Weber coals.

Mmmm...

Did you hunt some deer and are enjoying the spoils, or did you buy the meat somewhere?

**ItsAllGoneToTheDogs** · December 17, 2020, 06:24 PM

What is this? Smoked cucumber and ranch? Nah... sometimes for "dinner" I like to just slice up a cucumber with some ranch and call it a night. This however is a 30+ hour meal... Assuming you count prep time

A bunch of various peppers, but I tried to keep it 50/50 bells and hots

about 10hrs smoke each batch, some needed a little extra time in the convection oven...

Grinded them all up with the coffee grinder and cut 4:1 with some smoked salt I made.

**Jim White** · December 17, 2020, 06:49 PM

It was "Eat Your Veggies" night at our house. I was following a recipe for turnip fritters, but didn't have enough turnips on hand, so I went with an equal part of carrots. Not bad at all, served up as burgers on toasted buns with chipotle "crema" (yogurt, cream, chipotle in adobo and lime) with lettuce and tomato.

Fried them up in my cast iron. I'm trying to figure out if I can cook something similar on the grill next time.

**SheilaAnn** · December 17, 2020, 07:15 PM

Before

After

**HouseHomey** · December 17, 2020, 07:38 PM

Homeys Thursday game.

**Old Glory** · December 17, 2020, 08:02 PM

Continuing the Blizzard Theme...pork loin steaks on the WSCG. Had to clear 2 feet of snow to get to my precious.

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**ecowper** · December 17, 2020, 10:10 PM

Not BBQ .... but I’m learning this new, ridiculously fancy, gas stove ..... and did my first roast chicken and pot of rice. I like to think I know how to roast a chicken and cook a pot of rice.

It turns out that maybe I do even on a brand new cooking machine. My wife says yes. I say I got lucky.

Look at that damn fancy rack that just slides right out and back in!

Mmmmmmmm, some nice looking yardbird right there. Stacy says it was cooked right, too.

**JoeSousa** · December 17, 2020, 11:55 PM

In honor of Mr. Bones and his great Secret Santa haul I decided to cook that SRF American Wagyu Picanha that had been sitting in my freezer for a couple months:

Cut it up and skewered it (not the best skewering job ever). Awesome marbling in this one!

Cooked it on my PK Grill over some lump charcoal. No reverse sear here, just a lot of flipping over direct heat. The melting fat cap led to quite a few flare ups but I just moved it to the cool side for a bit to let that die down before throwing it back over the heat:

And the finished product. Got them all about where I wanted them. Some pieces were a bit closer to medium for the kids and some were more on the rare side of things:

This was a great piece of meat! Super tender and juicy. I am thinking of doing this again for Christmas dinner instead of a prime rib since it was so good.