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"
I normally do a spatchcocked turkey. Cooks great, easier to carve than a whole turkey, takes less time, dark meat and white meat all get to a finished temp about same time. But then I watched Chef Jean-Pierre do a turkey in parts (legs/thighs, wings, breasts, which he deboned) ..... it looks like it comes out amazing!
I haven't started prep yet, so maybe I'll do it this way. Thoughts?
Also, watch the video just cause it's Chef Jean-Pierre!
Been spatchcocking for years, and more recently I’ve started separating the legs from the breasts. I don’t break it down to thighs and drums, but simply a hunk of dark and a hunk of light. I love the ability to pull each piece as it hits optimal temp.
One of my Wife's favorite recipes calls for airline breasts. First time I read "airline breasts" I had to look it up. It seems that when breasts are served in flight, they are deboned for less mess and easier cleanup. Anyway, I always debone the breasts for this recipe.
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"
smokenoob The Rapala knives work fine for breaking down poultry. For tougher stuff I have a Victorianox semi-flexible boning knife, it's a bit more sturdy and the Rapala is more flexible. The nice thing is both will only set you back $40 or so.
May I ask why does one want a flexible blade? Just curious because I am in the market for a boning knife as well, mostly for chicken. I used my big chef's knife to cut up the turkey this morning.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A buddy of mine did this a few years back. His family turkey day is usually 40-50 people, so he broke down a number of turkeys this way and said they came out better than cooking a bird the traditional way.
Looking forward to hearing how this turns out for you!
Lots of good reasons to do this. If you have a small household, like just you and a mate, you can have fresh cooked four times and leftovers a few times, instead of fresh cooked once and leftovers for a few weeks. Also, you can prep multiple ways to please more people. As in smoke half and oven roast half . Or spicy rub and mild rub. Or basted with different sauces.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm waiting for your writeup, Eric, but it looks like you're on the way to a delicious rendition of CJP's method. I may try this with my next turkey, if you and Stacey like the results.
I sure enjoyed watching the video. No cooking for me today--going to the neighbor's instead. The wife there is a very "controlled" cook--she never wants anyone to bring any of the food for fear it will not mesh well with her menu. Not even apps or desserts can be brought in. So I'm enjoying the laziest Thanksgiving ever! (Well, last year was pretty "lazy" if lounging around with a neck/back brace counts as lazy.)
Speaking of which, I hope your Stacey is doing well. Happy Thanksgiving to you both!
Been separating for a few years now after spatchcocking for a few prior. It allows me to put the breasts in one smoker and the legs/thighs in the other (WSM 22" and 18") since the target temps are different and space is a factor. 2 smoked turkeys and 1 fried (for the BIL).
This year there are a lot less people since many of the adult children are not here this year so my wife just bought 3 BBall Turkey Breasts and I'll still fry a whole one.
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