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Ain't She Purdy? 2014
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
- Likes 5
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Administrator
- May 2014
- 19038
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Beautiful, nice job milobeto! Be sure to enter that top pic into the Pretty Bird photo contest at the main site, the link is on the turkey recipe page.
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OK, had a few libations with family...didn't finish posting my final pics. This turkey was EASLY the best I've ever made...and I owe a sincere "THANK YOU" to the folks at amazingribs.com! I took it to 160F, and the carry-over cooking made the most juicy, delicious bird I've ever done. Rubbed both sides with herb mix (sage, rosemary, thyme, black peppercorn, salt, paprika) and cooked on the pellet smoker. Took about 2 1/2 hours to reach 160F internally. NO LEFTOVERS!! (OK, so brother and nephew took a bunch of Tupperware containers home).
Hoping you all had a wonderful day with family and friends!
And a little shout out to the BEST BREWER in the NORTHWEST...JOSH KING of Sockeye Brewery! Had a couple of Sockeye beers before the wine and spirits flowed...
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Smoked 3 turkeys on my EOS per meatheads instruction and they were a hit.Trimmed them up,oiled them down and S&G under skin.Prepped the night before and was able to maintain 325 for the 2 1/2 hours these 15 pounders required.Butterball so no injection.I rotated the birds once at 1 1/2 hrs. and wrapped the drum and wing ends.Even though my carving knife was razor sharp,not professionally honed prevented me from getting a good cut on the skin.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7214
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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 GriddleGrill Grate for SnSGrill 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 PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
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 had a great cook on the PBC yesterday with a 13.5 lb spatchcocked turkey, PBC All Purpose Rub, injected with melted butter. Left one rebar out the whole time and cracked the lid a couple of times. Ave PBC Temp: 331 deg F. Turkey temp: 160 breast 180 thigh when taken off the cooker. Cook time: 1.5 hours (!) Results: meat so juicy that the juice was practically dripping off our elbows and chins. Huuuuuge hit with family and friends. They liked it much better than the traditional turkey I made in the oven at the same time.
The only photo was just before turkey was taken off the pit. After that I was too busy to take any photos. That turkey (and a conventional one --15.5 lbs spatchcocked; 2 hours cook time--made in the oven) were descended upon by the hungry horde too quickly!
KathrynLast edited by fzxdoc; November 28, 2014, 02:31 PM.
- Likes 3
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They turned out amazing, cdd! All of my concerns about not having enough fat in them or tasting gamey went away with the first bite. Oven roasting was delicious and if we had not had the PBC bird for comparison, we may never have known what we were missing. Both birds were great in their own right.
Kathryn
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I really like that pic. Every time I look I see a new nuance.
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Charter Member
- Sep 2014
- 222
- Central IN
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​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
My contribution to our family Thanksgiving day feast. Just did a 7.5lb breast, injected, seasoned and smoked using apple wood chips. Took about 2 1/2 hours at 275F. Got many compliments... it was very tender and juicy! Many thanks to the contributors on this website.
- Likes 3
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Administrator
- May 2014
- 19038
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I went downstate to spend a day/night with some family to hang out and for the kids to play, etc. They decided they were going to cook a turkey yesterday (Fri) for dinner. We provided the turkey, they were doing the sides. It was going to be a standard oven turkey, no smoker and mine is not portable. My wife went down a day before I did, and they began prep on the turkey without me there. I texted her the Simon & Garfunkel rub recipe, and she and I corresponded as to the amount of sodium listed on the wrapper, etc, so I could decide if it needed dry brining or not. I decided not. So...she gave it the S&G rub treatment with a slight dusting of salt.
As I arrived at their home, with my Maverick and ThermoPop in tow, I discovered the turkey was covered in a roasting pan with the lid on. And it was intact (non-spatchcocked). Thankfully it had JUST been put in the oven when I got there.
I promptly removed it (still cold thankfully), used shears to spatchcock it, raise the grate up off the bottom of the roasting pan a few more inches, and put some S&G rub on the inside of the cavity, which still had ice chunks in it. Put my Mav probes in it, and placed it back in the oven uncovered.
The family was quite curious as to what I was doing and why, and my wife told me I needed to chill, they just wanted to do a normal turkey without me going all "pro" on them. I just said "trust me, guys". We pulled it when the one breast was 163 and the other 167, ThermoPop confirmed.
The pics I got were not the best, considering the mass influx of hungry family, both adults and kids alike--we all know that "food's ready" rush-- but I managed to snap a shot. They remarked how nice the brown crispy skin was and said "good job" to me. I think one more family is sold on the spatchcocked, uncovered turkey method.
Next time I do one it will smoked on my stickburner and I promise I will get better pics. This is all I managed to get and that was only after they attacked it with knives and forks.
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Why thank you guys! No one complained when they ate, in fact they said things like "nice job on the turkey" ...and "so tell me again what you did, I'll have to try that next time". I just kept thinking how good it would've been smoked with a little apple & ash instead of just oven roasted. Juicy & delicious nonetheless.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Excellent story Huskee. I'm guessing afterwards they were quite happy you went "all pro" on them.
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