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Cook Journal - My First Turkey

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  • TBoneJack
    Club Member
    • Aug 2016
    • 267
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    Cook Journal - My First Turkey

    I've been smoking meat for a couple years now, and I recently decided to try my first whole turkey. This is actually a "practice" turkey, in preparation for Thanksgiving, at which time I plan to smoke one and serve it to family and friends.

    I've actually already started the process, and made notes along the way. What follows is my day 1 activities. I'll make subsequent posts as I proceed:

    First Turkey - Day 1 (Tuesday, October 31st, 11:00AM)

    I bought a 12-lb frozen turkey from Whole Foods. It was one of those minimally processed natural birds, with no injected salt (or anything else), described on Whole Foods' web site as follows:
    • No antibiotics — ever
    • No animal byproducts in feed
    • No supplemental growth hormones
    • Appropriate litter provided for comfort and to satisfy natural foraging instincts

    I brought it home and placed it in the refrigerator to thaw. As I found from reading on the internet, the expected thaw time for a frozen turkey is about 24 hours for every 5 lbs of bird weight. So I expect thawing of my 12-lb'er to take about 2.5 days.
    Last edited by TBoneJack; November 3, 2017, 12:49 PM.
  • TBoneJack
    Club Member
    • Aug 2016
    • 267
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    #2
    First Turkey - Day 4 (Friday, November 3rd, 10:00AM)

    I removed the turkey from the refrigerator, unwrapped it, unpacked the "parts" (neck, giblets, etc.), rinsed the bird, and spatchcocked it.

    This was the first time I had ever spatchcocked any bird, chicken or otherwise, and it was more difficult than it looked on the Youtube video I watched.

    First of all, the turkey wasn't completely thawed, and I think it's because my refigerator is too cold inside, which I've suspected for a while now. So I adjusted the thermostat.

    The bird was thawed enough to be spatchcocked and salted (dry brined), so I proceeded. I used poultry sheers to begin cutting out the backbone, and they bogged down pretty quickly under the heavy load. So I picked up a serrated chef's knife, and it was much easier to cut through the bird. I completed removal of the backbone, but not without some effort.

    My wife took possession of the back bone, neck, and giblets, and froze them for making gravy on Thanksgiving.

    Then I salted the turkey. I used Morton Kosher salt, 1/2 teasopoon per lb, which was a total of 2 tablespoons for my 12-lb bird. All the instructions I read on the internet stressed to get salt under the skin as well as on the skin, but I found this to be very difficult. I tried to pry the skin loose so I could have direct access to the flesh, and I had some success, but eventually skin began to tear, and I decided to back off before I ruined it. I'll have to watch more Youtube videos to learn how to gracefully address getting under the turkey skin.

    I then salted the exposed interior and skin, making sure to apply the most salt to the thick breast area. Then I placed the turkey in a 2-gallon brine bag, and put it in the refrigerator.

    Tonight I'll make the rub, apply it tomorrow morning, and re-refrigerate until Sunday morning, at which time I'll smoke it.

    There were two pieces of advice I read on the internet that now seem sage:

    1. Before trying to smoke a whole turkey, learn to smoke bone-in turkey breasts. That is, learn to cook the meat perfectly before trying to deal with a whole bird at once.

    2. The best way to cook a whole bird is to spatchcock it, cut it into individual pieces (legs, thighs, breasts), and smoke them together. That way, each piece can be removed when its internal temperature is perfect.

    I will definitely try both of these at some point in the future, depending upon how this cook turns out.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      I have found that a good pair of pruning shears works really well for spatchcocking a bird. I also have a really good serrated slicer that I use. It goes through the bones like butter.
  • TBoneJack
    Club Member
    • Aug 2016
    • 267
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    #3
    I have pictures, and will post them when I have time to upload them. I live way out in the sticks, and have to deal with the slowest wired internet service provider there is: AT&T. Some of my picture uploads can seemingly take forever.

    Comment

    • TBoneJack
      Club Member
      • Aug 2016
      • 267
      • WSM, 18.5"
        Thermoworks ThermaQ
        Thermoworks Smoke
        Therma Pen MK4 - orange
        Easy Bake Oven
        Favorite beer: Coors
        Favorite wine/liquor: Gave both up last year
        Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

      #4
      I made the rub tonight. I was very torn on which rub recipe to use. I've tried the Simon & Garfunkel rub on chicken, and wanted to try something different for my first turkey. I settled on the following, because of its base ingredients and recommendations I trusted:

      No salt since I dry-brined with 1/2 teaspoon Morton Kosher salt per lb.
      2 Tablespoons ground sage
      5 teaspoons granulated garlic
      2 teaspoons onion powder
      4 teaspoons paprika
      1 Tablespoon dried thyme
      1 Tablespoon freshly ground black pepper
      1 Tablespoon dried oregano
      1/2 teaspoon cayenne pepper

      The above measurements of black pepper and cayenne pepper are only half the amounts called for in the original recipe.

      The onion powder amount is just a guess, because the original recipe called for twice that amount of onion flakes, but I substituted onion powder.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 9279
        • Kansas Territory
        • Grills / Smokers
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          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
          Multiple steels, from all over the planet
          Crock sticks
          Diamond stones, various
          Lansky Sharpening System

          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #5
        Sounds really tasty, Thanks!!!
        Enjoy, Amigo!

        Comment

        • kmhfive
          Club Member
          • Mar 2017
          • 2988
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
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            Pit Boss 820 (Retired)
            GMG Jim Bowie WiFi (In-Service Date April 2017)
            Maverick ET-733
            Fireboard
            Home-brewer

          #6
          Thanks for posting this adventure! I’ve done one small turkey and it was just ok. I think with this practice run, you’ll be a star on the day!

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Maybe this video might help you out some

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5074
              • My toys:
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                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
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                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
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
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              #8
              TBoneJack You can get under the turkey skin, but you just have to wiggle your fingers under there patiently to work it loose. Be sure, once the rub is under the skin, to smooth the skin down completely. I didn't do this with my first turkey, and when done Mr. Turkey looked like his pants were too short. It was a funny presentation at the table.

              Also, I've thawed a lot of turkeys in the fridge, and they always take almost twice as long as predicted. I like keeping my fridge temp as low as I can get it without having stuff freeze. I think it stores food more safely that way what with opening/shutting the door all the time.

              Kathryn
              Last edited by fzxdoc; November 4, 2017, 07:01 AM.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                It did indeed, DWCowles. I was almost embarrassed to present it to our guests. Fortunately it wasn't Thanksgiving. By then I knew better.

              • JCGrill
                JCGrill commented
                Editing a comment
                +1 on length of time. 2.5 days isn't nearly enough for most birds.

              • Buck Flicks
                Buck Flicks commented
                Editing a comment
                Haha... I'd love to see a picture of that.
            • JCGrill
              Club Member
              • Mar 2017
              • 1728
              • Minneapolis / St Paul burbs
              • Charcoal - 22" Weber Kettle
                Gas - Saber
                Smoker - Green Mountain Daniel Boone
                Portable - Charbroil Tabletop Propane Grill

              #9
              It's been a while since I have done a turkey, but I usually just put blue bag Kingsford on the Weber 22 with a drip pan full of water and throw on the whole bird. No spatchcock, no stuffing. Almost always comes out great.

              Comment

              • TBoneJack
                Club Member
                • Aug 2016
                • 267
                • WSM, 18.5"
                  Thermoworks ThermaQ
                  Thermoworks Smoke
                  Therma Pen MK4 - orange
                  Easy Bake Oven
                  Favorite beer: Coors
                  Favorite wine/liquor: Gave both up last year
                  Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

                #10
                I apologize for the lack of updates. I watched football all day yesterday...

                I applied the rub to the turkey last night. While I was doing that, I decided to cut it into parts so I could cook each piece to the perfect temperature. This was the first time I had ever cut up a whole turkey, and when I broke a thigh bone, it splattered bone blood/marrow all over me. I had just taken a shower, and had to take another and change clothes when I finished cutting up the turkey. Live and learn. I should have had my wife take pics. I looked like a Michael Myers victim on Halloween. But I digress.

                I put some "extra hot" rub on the wings, for myself and my son. We like a lot of spice.

                I then injected the breast and legs-thighs with butter. I used two sticks overall.

                I got the smoker going (22.5" WSM), with a mixture of pecan and apple wood chunks. My target temperature was 325, but the WSM never cracked 300 after I put the cold meat inside (the turkey temp was 36.5 when I put it on the smoker). The WSM was in the shade on a bit of a windy day, and it held 275-295 like clockwork with all vents wide open.

                I put the breast on the top rack and the legs-thighs on the bottom rack at the same time. I put the wings on the top rack an hour later, but that proved to be a mistake, because their IT was 185 (too high) when the breast hit 160. I'll watch the wings closer next time. The legs-thighs were a perfect 170 when the breast hit 160.

                I put the turkey on the smoker at 11:01AM, and all was done at 2:00PM.

                The results were surprisingly good for my first turkey. It was juicy, delicious, with a nice smoke flavor, and nice flavor/spice from the rub. The skin was bite-thru. And the natural flavor of the turkey was not masked. And the wings were good as well, with a strong spicy flavor.

                I plan to repeat this at Thanksgiving, with the exception of the wings. I'll monitor their IT a bit more closely.

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                Comment


                • Mastro
                  Mastro commented
                  Editing a comment
                  Looks very good! What type of wood chucks did you use, if any?
              • TBoneJack
                Club Member
                • Aug 2016
                • 267
                • WSM, 18.5"
                  Thermoworks ThermaQ
                  Thermoworks Smoke
                  Therma Pen MK4 - orange
                  Easy Bake Oven
                  Favorite beer: Coors
                  Favorite wine/liquor: Gave both up last year
                  Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

                #11
                The dark color is from the rub. The recipe called for paprika, and I like a lot of rub on my chicken/turkey.

                I also forgot to mention that I don't use a water pan. In its place, I use a pizza tin for a heat deflector.

                Comment

                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9709
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #12
                  Looks good!

                  Comment

                  • Danjohnston949
                    Former Member
                    • Dec 2014
                    • 4419
                    • 1410 9th. St. N, Fargo ND

                    #13
                    TBoneJack, Your Turkey Looks Fit to Eat‼️ I Usually do Turkey Stuffed Whole on the Weber Kettle or on the OK a Joe Highland COS Offsett❗️
                    Pit Seems They Always Get Eaten❓ I think a Fair Statement is Turkey is Best when Smoked‼️
                    Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

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                    Comment


                    • EdF
                      EdF commented
                      Editing a comment
                      I don't think there are many of us left who stuff it for outdoor cooking. Danjohnston949!
                  • Mr. Bones
                    Birthday Hat Master
                    • Sep 2016
                    • 9279
                    • Kansas Territory
                    • Grills / Smokers
                      *********************************************

                      Kingsford 24" grill (Free) 'Billy'
                      Brinkmann Smoke n Grill
                      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                      Weber 18" Kettle ($30 CL) 'Lil' Feller'
                      Weber Smokey Joe ($25 CL) 'Lil' Brother'
                      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                      Weber 22.5 OTS DO Code Black ($15 CL)
                      Weber 22.5 OTS E Code Black ($20 CL
                      Weber 22.5 OTS EE Code Black ($20 CL

                      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                      Weber "H" Code 18.5" WSM '86 ($75 CL)
                      Weber " " Code 18.5" WSM

                      Weber 26.75, $199 NFM clearance !!!
                      Weber SJS AH 'Lil' Brother'
                      Weber SJS AT 'Lil' Sister'
                      Weber SJS DE Code (FREE) 'Lil' Helper'
                      Weber SJG M Code 'Lil Traveller'
                      Weber SJS AH Code 'Kermit'
                      (Lime Green)
                      Horizon 20" Classic, w/baffle/tuning plate (FREE)
                      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                      Thermometers:
                      *********************************************
                      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                      Maverick ET-732, (Black)
                      Thermopops, (Red, Yellow, Green)
                      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                      Blue ThermaPen Mk4
                      Orange Thermapen Mk4
                      Pink Thermapen Mk4
                      ThermoWorks IR-GUN-S
                      ThermoWorks Smoke
                      ThermoWorks Open Box Smoke
                      4 Pro Series cable extensions
                      Smoke Gateway

                      Accessories:
                      *********************************************
                      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                      BBQ Vortex, 2 Hovergrills, Top Deck
                      Warming shelf
                      MyWeigh KD-8000Kitchen Scale
                      Backyard Grill marinade injector
                      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                      Bear Paws
                      Meat Rakes
                      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                      Cookware:
                      Probably a ton of cast iron, mostly very old...still cookin'
                      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                      '60's Revere Ware (Mom's), + others found elsewhere
                      60's CorningWare 10-cup percolator (Mom's) Daily driver
                      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                      Tramontina 6.5 qt Dutch Oven

                      Cutlery, etc.:
                      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                      Dexter 12" slicing knife, 6" Sani-Safe boning knife
                      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                      Multiple steels, from all over the planet
                      Crock sticks
                      Diamond stones, various
                      Lansky Sharpening System

                      Tableware
                      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                      Dinner: Guests: Washington Forge, Town and Country
                      Fancy / Formal: Family silverware

                    #14
                    Yummy Lookin' Turkey!

                    Comment

                    • kmhfive
                      Club Member
                      • Mar 2017
                      • 2988
                      • Northern Illinois
                      • Weber Kettle -- 22.5" (In-Service Date June 2015)
                        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                        Pit Boss 820 (Retired)
                        GMG Jim Bowie WiFi (In-Service Date April 2017)
                        Maverick ET-733
                        Fireboard
                        Home-brewer

                      #15
                      Good looking Turkeys!

                      Comment

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                      Click here to read our detailed review and the raves from people who own them


                      The Undisputed Champion!

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                      The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                      Click here to read our comprehensive Platinum Medal review


                      Grilla Pellet Smoker proves good things come in small packages

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                      We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                      Click here for our review on this unique smoker


                      Delta by Nuke,
                      Stylish and Affordable
                      Gaucho Grill

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                      Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                      Click here to read our complete review


                      Genesis II E-335 
                      A Versatile Gasser That Does It All!

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                      Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                      Click here to read our complete review


                      GrillGrates Take Gas Grills To The Infrared Zone

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                      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                      Click here for more about what makes these grates so special


                      Is This Superb Charcoal Grill A Kamado Killer?

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                      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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                      Click here to read our detailed review of the PK 360

                      Click here to order directly and get an exclusive AmazingRibs.com deal


                      Our Favorite Backyard Smoker

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                      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

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                      This is the first propane smoker with a thermostat, making 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'.

                      Click here to read our detailed review


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

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                      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 to read our complete review


                      Track Up To Six Temperatures At Once

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                      FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                      Click here for our review of this unique device


                      The Cool Kettle With The Hinged Hood We Always Wanted

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                      Napoleon's 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.

                      Click here for more about what makes this grill special


                      Finally, A Great Portable Pellet Smoker

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                      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.

                      Click here to read our detailed review and to order