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A little something different. Did the Meathead/ChefSteps turkey breast and a leg confit sous vide. Made a cornbread stuffing with chorizo, cherries and pecans. Made a cranberry sauce with Aleppo chilies and lime. Made a sautéed green bean dish with cippolini onions and mushrooms. Everything came out great and I really like the close proximity smoke technique for finishing sous vide tender meats.
And my wife made this insane pie with a crust made of mini cinnamon rolls.
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KBQ Turkey
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Ooh! Aah!
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Bird has been pulled from the smoker, rested, sliced, and henceforth devoured. As promised, here are the final pics while she rested. Unfortunately, I didn't get shots of the sliced up meat before my son got a hold of his plate and fork. LOL
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I have been doing the Thanksgiving turkey on the grill for years. Everyone sez it's the best turkey they have had. I use a rotisserie to cook the bird and this year I used the SnS for the first time.
I used some foil to shield the drippings from falling on the hot coals to prevent flareups.
Normally I would let her rip with the vents wide open, but when the temp went past 450* F, I closed the upper vent a tad and the temp steadied around 455*. The 10 lb bird cooked in about 1.75 hrs.
For seasoning I used a S&G rub after rubbing the bird with peanut oil. I don't mix it up - I just sprinkle some of each ingredient on starting with the most course herb and moving down to the finest powder.
The bird had been injected before purchase. so I did not brine. I used pepper, parsley, sage, rosemary, thyme, onion powder, garlic powder, and a little paprika for color. I did not truss the bird because that holds the legs and wings too close to body and slows cooking.
It came out moist and tender with a crisp skin. The wings were wonderfully crisp. I'm gonna have to do this again - next year.
Edit to add: I don't know what color space this site uses, but everything I post seems to have an off color cast.
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Well, this will have to do this year. First time in over 15 years doing it inside.
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Our Turkey dry brined 24hr, with PBC all Purpose rub, cooked in PBC 2 and 1/2 hrs. Moist delicious, best I have done to date any cook method.
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Finished product - Started at 06:00am - cooked at 250 until 2:00pm with a cheese cloth wrapping the turkey. Cheese cloth taken off at 2:00 and turkey cavity filled with pieces of lemon, lime, orange, onion and garlic. Temp taken to 300. Rub was under the skin - a cajun rub with grated lemon, lime and orange peel. BBQ was the Intensive Cooking Unit from California Custom Smokers. Turkey was 17 lbs from Costco. Outside temp when cook started - 30. Wood used - almond and cherry.Last edited by tbob4; November 24, 2016, 08:13 PM.Comment
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18 lber, dry brined 24 hrs, S&G wet rub. Cooked with some pecan wood on my 26 inch kettle with the SnS. Held temps like a boss.
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This fine avian came out of the oven this afternoon. 22 pound stuffed turkey 🦃 done in 3.75 hours. I have to stuff the turkey in my house, otherwise I would be lynched by my family.
That's just the way it is in our house. I am ok with that though. With the MH method of suspending the bird above the water pan, the bird comes out really well! And though I may get tossed out of the Pit for this, the stuffing in the bird comes out mighty fine, and my family devours it! This may be the one place where I disagree with MH.
Attached FilesLast edited by Thunder77; November 24, 2016, 10:10 PM.Comment
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This year we had a 17lb turkey that I spatchcocked then wet brined for just under 24 hours. After pulling from the brine, I rinsed it and patted dry. I dusted it with a McCormick Rotisserie Chicken seasoning...just because I had it in a cabinet and it smelled pretty good. Cooked it on the Weber 26" with the Slow n Sear XL. Started a small chimney with 40 briqs and once lit added them on top of ~ 60 unlit briqs in the Slow n Sear. Top & bottom vents were at 1/2 and 1/2 for most of the cook and wide open towards the end. I had to add a few handfuls of unlit briqs along the way. Outdoor temps were in the mid-50's. I didn't pull the turkey until 5:15pm, or so, and since it was dark outside & I had a house full of hungry people, I didn't get a shot of it on the grill at the end! These aren't the best photos, but I didn't want to hold up Thanksgiving dinner while I looked for the right angle!
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We were going to do the turkey indoors to match up with my Dad's schedule, but he cancelled early in the morning. While the boys were at his place for a half of football, I finished the pies and fired up the KBQ.
My Chimney of Insanity and BBQ Dragon had just arrived the day before, so I put the Dragon to work after sparking the coals with the Looftlighter. White oak and maple for wood, with a little post oak at the end (maple and post oak from Fruita Wood). S&G on the bird, sausage stuffing in the bird (a must in our family). Also tried MH's gravy recipe using water and hard cider. Very tasty and the leftover gravy will turn into sauce for pot pie later in the week.
I also found out that the rectangular turkey pan fits into the grooves of the KBQ (with a few minor adjustments at the door end).
The boys returned from football watching and hubby and I chilled around the fire pit with way too much wine to watch the KBQ. I don't have a pic of the finished product, as we got right to the business of dinner.
I've had a convection oven for the past 30 years or so, and the KBQ behaves in a very similar manner. I'm liking this pit more and more with each use.
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31.17 pounds out of the bag. Brined 36 hours and injected with unsalted butter. Olive oil, black pepper, and paprika on the skin. Smoked for 36 hours running between 300-350 for 6 hours, 45 minuted with a pecan/cherry mix.Comment
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I brined it for 36 hours. Cook time came in under 7 hours RanchoStarvo
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