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Sneak Peek: NEW Spatchcocked Turkey w/ Citrus-Herb Salt Sage Butter Recipe!

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  • BBQDisaster
    replied
    Tried this recipe for Thanksgiving. It was excellent. I'm not a Turkey fan but it made me look forward to Thanksgiving next year. I dry brined it the night before and adjusted the salt on the rub to keep it from being over salty. I also injected it with some Canola oil before putting it on the smoker. I had to hold it in a faux cambro for a couple of hours so I lost the crispy skin, but otherwise, everyone loved it!

    Leave a comment:


  • Smokey-Dave
    commented on 's reply
    I've been wet brining for many years and never had mushy breast meat. I just recently tried dry brining and that works well, too. I think wet brining allows you to introduce more spices that penetrate better, but don't really know because I haven't really experimented enough with dry brining yet.

  • TimmyR
    replied
    Happy Thanksgiving. My 14 pdr took up all of 14"x16" on my Traeger grate. Fourteen pounds is my cutoff weight. If I need more, I cook two. And, I have no experience with an Adjustable Rig. Enjoy.
    Thanks...I do not have any experience on a Traeger...I just need a decent guess for a Large BGE. I'll keep lookin'. Lots of time still. Hell, I probably have notes from a year or two ago.

    Leave a comment:


  • IowaGirl
    commented on 's reply
    Little late to the party, but ... The dry brine is in step 4: "...Rub the outside of the turkey with the canola oil and season with the herb and citrus salt...." If you wanted, you could refrigerate at that point for a longer dry brine. I don't think you're going to be able to keep the skin crisp. I'd focus on keeping the bird moist and safely warm enough during transport.
    Last edited by IowaGirl; November 28th, 2019, 02:22 PM.

  • Smokin' Hole
    commented on 's reply
    Happy Thanksgiving. My 14 pdr took up all of 14"x16" on my Traeger grate. Fourteen pounds is my cutoff weight. If I need more, I cook two. And, I have no experience with an Adjustable Rig. Enjoy.

  • Smokin' Hole
    replied
    I was able to produce outstanding results on my pellet smoker via this recipe. The trial run last week was a 10 pdr and was amazing. Since our company failed to travel due to the weather, we choose to celebrate Thanksgiving yesterday and enjoy an extra day of tasty leftovers. Yesterday's 14 pdr Hutterite turkey was wet-brined and the results were amazing. Skin was crispy on both runs and the meat was cooked to moist perfection. The snow and wind did make maintaining the smoker temperature a challenge. Kudos for the recipe.

    Leave a comment:


  • tamidw
    commented on 's reply
    I decided to wet brine since I know that and will experiment in the future. I have 5 more turkeys in the freezer to play with!

  • BBQDisaster
    commented on 's reply
    Thanks for the advice!

  • Potkettleblack
    commented on 's reply
    Alton Brown says that dry brine makes the better Turkey for the Thanskgiving dinner, wet brining makes for better sandwich and leftovers. Makes sense to me, as dry brine produces superior skin.

  • TimmyR
    replied
    I am not on the hook cooking tomorrow (working thru some rehab). I am cooking at least one turkey in the near future and was curious about how big of a bird do you think will fit on a Large BGE once spatchcocked? What about cooking two birds using an Adjustable Rig?

    I probably ask this question every year.

    Cheers and Happy Thanksgiving!

    Leave a comment:


  • JEFFTC
    commented on 's reply
    Follow the FauxCambro instructions found on this site. It works really well. I've had to do it numerous times, mostly when all the others bringing food to the dinner are late and my turkey is all done!!!

  • BBQDisaster
    replied
    I'm thinking of making this recipe for Thanksgiving this year. It looks very good!

    Regarding the brine, the recipe doesn't refer to doing a dry brine (or a wet brine for that matter) I was wondering whether a 24hr dry brine was still recommended even thought the sage butter is also being put under the skin before putting it on the smoker.

    Any suggestions on wood to use? I like Mesquite or Hickory on chicken sometimes, but it may be a bit too strong for a Turkey.

    Finally, I unfortunately have to transport the Turkey to my parent's house who are elderly and can't handle the Turkey. I"m figuring it will be about 90-120minutes between when I take it out of the smoker and when it gets served which means I may need to reheat it. I know this isn't ideal, but does anyone have any suggestions on how to keep the Turkey from drying out and the skin from losing its crisp? Or is it just a lost cause?

    Leave a comment:


  • FireMan
    commented on 's reply
    Ditto on the wet vs. dry.

  • Murdy
    commented on 's reply
    That 1/2 tsp per pound is Kosher salt I think?

  • IowaGirl
    replied
    tamidw -- I've done both and prefer to dry brine because it's less messy and less wasteful, and I think I get just as good or better results.

    I dimly recall info (a study by Doc Blonder maybe?) that suggest wet brining might work a little better for poultry. But to offset that, I think there's an article by the Serious Eats folks that talks about the texture of breast meat becoming mushy when wet brining. Mind you, I'm speaking from memory here, so take it for what it's worth.

    But back to your question -- there's something to be said for not changing horses in mid-stream. Maybe it would be best to do what works with this T'giving bird. Experiment with a dry brine on poultry when there's less riding on the outcome?

    Leave a comment:

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

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Bring The Heat With Broil King Signet's Dual Tube Burners

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The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

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The Good-One Is A Superb Grill And A Superb Smoker All In One

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The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

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Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

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The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

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GrillGrates Take Gas Grills To The Infrared Zone

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GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

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kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

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Professional Steakhouse Knife Set

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Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

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PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

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Fireboard: The Ultimate Top Of The Line BBQ Thermometer

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With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

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Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

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