From what I've read in other posts and in the book, cooking the turkey indoors I will only lose the smoke as an oven is an oven inside or out. But in the oven I won't put a big pan under the turkey and let it drip, sounds very messy. So I'm thinking, can I just make Meathhead's gravy (no flour) in a big sauce pan, let it simmer like the whole time? Any advices?
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Likely rain on my xmas turkey, moving it indoors. Meathead's gravy on the stove works?
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Likely rain on my xmas turkey, moving it indoors. Meathead's gravy on the stove works?
My plan for Christmas is (was š¢) a smoked turkey on my Weber Kettle, I read the new book on turkey on the grill and I was really excited to cook the turkey following The Ultimate Turkey recipe but rain decided to fall in California (finally š) so I'm planning a backup cook indoors.
From what I've read in other posts and in the book, cooking the turkey indoors I will only lose the smoke as an oven is an oven inside or out. But in the oven I won't put a big pan under the turkey and let it drip, sounds very messy. So I'm thinking, can I just make Meathhead's gravy (no flour) in a big sauce pan, let it simmer like the whole time? Any advices?Tags: None
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Club Member
- Jan 2016
- 673
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Are we talking tropical storm-like rain?If you had your heart set on smoking the turkey I say get that Weber kettle under some cover and press on young man
. Perhaps a pop up canopy or something similar barring any big wind, but alas, if inside it must be, so be it. Yes, you will lose the smoke flavor, but it will still be wonderful. I suggest sticking with the drip pan if you have the room in your oven. All those delicious rub infused juices will amp up the flavor of the gravy. But that can be skipped and the gravy will still be good. Whatever you do I wish you all the best and a very Merry Christmas
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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
Eric
What efincoop says is right ā¦.. put up a pop-up over the Weber and go to town. I live near Seattle and get about 70ā of rain per year where I am. If I didnāt cook outside in the rain, Iād never be able to grill or smoke.
Heck, even if you donāt have a pop-up of some sort, itās okay. The rain will probably cool the Weber down 25-30 degrees, so be prepared for that if you canāt shield it from the rain. Otherwise, no issue.
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I'm holding on to the rope I'll have enough of a break to cook outdoors, basically I'll plan for both cases. What I'm thinking will be worse than the rain is the wind that usually comes with it. Long term I might think about building some sort of weather fortress for the weber š¤ āĀ it is windy even without rain.
- 1 like
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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
Eric
All that said, I would say that you can cook that gravy on the stove just fine. Add some drippings from your roasting pan as you go along.
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Meatheadās ultimate turkey recipe has been my guide since my wife and I took over Thanksgiving duties for our family 6 years ago. In that time Iāve made smoked turkeys per the recipe, and indoor oven turkeys (for the family members who have strong anchors to ātraditionā).
Rest assured the recipe works perfect in the oven. Spatchcock that bird, throw it on the top rack of your oven, and put the roasting pan with all the gravy mixings under it on the bottom rack. Itās really not that messy, and the gravy is outstanding.
The gravy from those oven birds has even won over the traditionalists in my family!
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That is great news! I was planning on spatchcocking it, but it didn't even cross my mind to put in directly on top rack with the roasting pan below it. I think I'm worried of any fat dripping past the roasting pan to the bottom of the oven, or even worse past it to the flames below. I'll give it a try if I have enough space to make it safe.
I'm excited for it! š¤¤
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Line the bottom shelf with aluminum foil and put the roasting pan on it. That way even if some drips past the pan it wonāt burn.
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Club Member
- Jul 2016
- 2875
- Elizabethtown, KY
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Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.
Rain? That ain't no hill for a stepper, just put up a pop-up canopy and keep on truckin'. š Wind... now that's another story.Last edited by Steve R.; December 19, 2021, 02:08 AM.
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