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Meat-Up in Memphis

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Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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

maverick PT55 thermometer

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 for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

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

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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To bacon or not to bacon

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  • Mudbeaver
    Former Member
    • May 2018
    • 464
    • Marathon NY

    Top | #1

    To bacon or not to bacon

    So, last year I smoked a turkey breast for Christmas, now family says I’m the man for the job. Last year I did a wet brine and smoked for around 6 hours. This year I have a whole 15 lb turkey. Plan on buttering under the skin. But thought, well by golly, y don’t I just stuff some bacon up in there n butter skin for crisp? Also doing a dry brine. So what do you guys think?? Any advice on smoking a whole bird will be appreciated HAPPY HOLIDAYS!!!!
  • jfmorris
    Club Member
    • Nov 2017
    • 2026
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Weber Genesis Silver A w/ GrillGrates (2002)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    Top | #2
    Mudbeaver, I smoke whole or spatchcocked turkeys most Thanksgiving and Christmas holidays. This year I smoked two 20 pound birds for Thanksgiving, and a 15 pounder the following week (got it for half price on Black Friday).

    Nothing wrong with that butter under the skin, but bacon under the turkey skin will never crisp up in my opinion. While it might impart some flavor to the breast meat, I also think it will interfere with crisping of the skin on the turkey, or that is what I think will happen.

    My advice is to skip the bacon - just eat it or use in another recipe, and dry brine and season your turkey. I would dry brine with kosher salt the day before the cook and leave it on a pan in the fridge, and then season generously both over and under the skin right before putting it on the smoker. Include the butter if you like. Leave off the bacon under the skin part. Smoke at 325 to 350 for crispy skin.

    I don't know what temp you smoked at to take 6 hours to smoke a turkey breast or turkey. Unless you are putting it on the smoker still partially frozen, a 15 pound bird should take 2.5 to 3 hours whole, and 2 hours or close to it if spatchcocked. I leave a probe in the deepest part of the breast, and set my alarm for 160F.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I agree with JF... The bacon will mess up the skin... if you want that bacon flavor, render some bacon fat and inject with it, though I think the smokiness and porkiness will overwhelm the turkey flavor.

      Making stuffing with bacon lardons in it, on the other hand... that's where to put the bacon.

    • EdF
      EdF commented
      Editing a comment
      Yeah, that stuffing idea could work, but then I tend to go for the traditional sagey sausage!
  • jfmorris
    Club Member
    • Nov 2017
    • 2026
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Weber Genesis Silver A w/ GrillGrates (2002)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    Top | #3
    A good time guide is in this article:

    https://amazingribs.com/tested-recip...dapted-cooking

    Comment

    • BriggsBBQ
      Club Member
      • Feb 2016
      • 358
      • Dallas

      Top | #4
      My biggest things about Turkey is high heat. I would do 375-425 F. Also the smaller the better you are good with 15lb. The 20+ one's are hard to get up to temp without them drying out.

      Out of all the stuff I have done to turkeys the easiest was deep frying. If you can get it tied up right rotisserie is pretty easy too.

      Comment


      • BriggsBBQ
        BriggsBBQ commented
        Editing a comment
        Also I wet brine. To me it is just easier to dump it in the cooler with some salt. 1 cup per gallon.
    • Mudbeaver
      Former Member
      • May 2018
      • 464
      • Marathon NY

      Top | #5
      Man I’m not sure I can run much over 300 with the ol okie. I cannot remember exactly how long it took or what temp. I almost feel like I did 275 250

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        I had the same problem with my old offset on Thanksgiving. I just had to throw tons of charcoal and wood chunks into the firebox to keep it over 325. Thankfully, especially if you spatchcock, you only gotta keep it hot for 2 hours.
    • Mudbeaver
      Former Member
      • May 2018
      • 464
      • Marathon NY

      Top | #6
      Any recommendations on seasoning? I think I used kickin chicken last year

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        If I don't use Simon & Garfunkel I like Lawry's Chicken & Poultry Rub. It's salted, so I just use it as my brine and push it up under the skin too.

      • Bumby
        Bumby commented
        Editing a comment
        Agree with jfmorris re Simon & Garfunkel. I like that as a base and will frequently add a little Spanish paprika, chili powder, chipotle powder and/or cumin to add a little kick and character.
    • Murdy
      Club Member
      • May 2018
      • 372
      • North-Central Illinois

      Top | #7
      Another thought on bacon: while virtually everybody loves bacon, it is a very strong taste and will materially change the turkey, which is fine, as long as that's what you want and think everyone will be happy with -- holiday meals are, to a certain extent, about tradition.

      Comment

    • Mudbeaver
      Former Member
      • May 2018
      • 464
      • Marathon NY

      Top | #8
      EdF I totally read that recipie, and love it.

      Comment

      • fracmeister
        Founding Member
        • Jul 2014
        • 1029
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        Top | #9
        Crisping skin... my secrets.

        Dry brine like you mean it. Spathcock. Poke holes in the skin. Seperate the skin from the bird putting your gloved hand all up there to make sure some salt get on the flesh. Put whole herbs under the skin...not for flavor per se but to seperate the skin from the meat. Cook at 375F will breast meat at 160 (never had a problem with dark meat being at 170 when I do this). When removing the bird slice the skin between the leg and body (releasing steam which could sog things up.)

        I use to add some baking powder in the dry brine (NOT SODA) but I don't need it with this.

        Ultimate crispy skin... remove it all, cut the bird up and sous vide to perfection (about 140F for 2 hours depending on size), searing on removal and deep frying the skin in cut up pieces... crispier than potato chips.

        Comment

        Announcement

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        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
        See more
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        About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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