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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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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Do Any Of You Grind Turkey at Home?

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  • efincoop
    Club Member
    • Jan 2016
    • 101
    • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
    • Webber Performer Premium 22"
      Vision Classic B (Kamodo) Grill
      Lavatools Javelin Digital Instant Read Thermometer
      Maverick ET-732 Remoter Remote BBQ Thermometer
      Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
      Wine: I like big reds - Cabs, Zins, etc.
      Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
      Blended Whiskey: James Oliver American Whiskey

    Top | #1

    Do Any Of You Grind Turkey at Home?

    Hi folks, I purchased a meat grinder last year, I want to get back to using it. I have done beef & pork with it, but now I'm considering grinding turkey.

    I'm just wondering if any of you grind your own turkey at home and if you do, if you feel it is worth it and would you be willing to share you technique? Do you partially freeze the meat before grinding? Do you mix white & dark meat, or keep them separate, do you add any kind of fat to the grind?

    I did a couple of internet searches, but I did not find a lot of information out there on this topic. Any feedback would be greatly appreciated.
  • klflowers
    Club Member
    • Sep 2015
    • 1960
    • Tennessee

    Top | #2
    That is a good question. I have been thinking about grinding some turkey and making breakfast sausage from it. I was thinking partially frozen with white and dark mixed, but I haven't done it yet. Hadn't thought about fat though - I guess you would need to add some.

    Comment

    • Huskee
      Pit Boss/Manager
      • May 2014
      • 13993
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue
        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)


        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • 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)
        • BBQ Dragon
        • 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 Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter


        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: 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, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, 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) for MidMichigan Health, a University of Michigan Health System.

      Top | #3
      Please remember General Discussion is not for food talk, thanks!

      Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1245
        • Bryson City, NC

        Top | #4
        Yes it is easy to do. But you must add fat to make it palatable. My turkey sausage recipe calls for 7.5lbs turkey to 2.5 of fat pork butts. You can then add what ever spices you want. If you don't add the pork the sausage will be very dry. The pork adds very little flavor more like dark meat chicken or turkey. Make sure you get a pork butt that is mainly fat.

        Comment


        • klflowers
          klflowers commented
          Editing a comment
          What about beef fat? I have some from my last brisket trim.

        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Beef fat is pretty strong flavored, I would not use it. Wait till you get some pork fat trimmings.

        • klflowers
          klflowers commented
          Editing a comment
          I’ll do that, thanks
      • efincoop
        Club Member
        • Jan 2016
        • 101
        • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
        • Webber Performer Premium 22"
          Vision Classic B (Kamodo) Grill
          Lavatools Javelin Digital Instant Read Thermometer
          Maverick ET-732 Remoter Remote BBQ Thermometer
          Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
          Wine: I like big reds - Cabs, Zins, etc.
          Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
          Blended Whiskey: James Oliver American Whiskey

        Top | #5
        Originally posted by Huskee View Post
        Please remember General Discussion is not for food talk, thanks!
        Sorry Huskee I actually started to post where you moved it, but all I saw was recipes. I know now for the next time.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Mainly recipes if we have any to share, but as the channel name indicates also a variety of Food & Cooking & Technique discussion, which is really the majority of what we end up talking about here. Thank you!
      • efincoop
        Club Member
        • Jan 2016
        • 101
        • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
        • Webber Performer Premium 22"
          Vision Classic B (Kamodo) Grill
          Lavatools Javelin Digital Instant Read Thermometer
          Maverick ET-732 Remoter Remote BBQ Thermometer
          Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
          Wine: I like big reds - Cabs, Zins, etc.
          Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
          Blended Whiskey: James Oliver American Whiskey

        Top | #6
        Thanks mountainsmoker ! I do want to make turkey sausage, but I was also thinking of also making some patties for turkey burgers. Would you use the same turkey to pork ratio minus the spices, or do you think for the patties, you could just do ground turkey on its own?

        Comment


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          You can get by with a little less but remember your best beef hamburger is 80/20 so your want it some where in that range. Figure turkey legs and thighs have about 2-4 percent fat. So go with that and add an other amount to make up the rest.
      • Murdy
        Club Member
        • May 2018
        • 372
        • North-Central Illinois

        Top | #7
        I've noticed a lot (if not most) of the commercial, turkey and chicken sausage products mix a little cheese in. ( for example https://www.johnsonville.com/product...w-cheddar.html ). I always assumed this was to up the fat content a bit and improve texture. Just thinking out loud here, but does anybody have any knowledge about this as a technique?

        Comment


        • pkadare
          pkadare commented
          Editing a comment
          I don't believe that is the case, in this case, that is simply another flavour of sausage that Johnsonville sells. They carry other flavours of chicken/turkey sausage that are either straight meat, or have other additions for flavour that don't include cheese.
          https://www.johnsonville.com/product...y-sausage.html
      • mountainsmoker
        Club Member
        • Jun 2019
        • 1245
        • Bryson City, NC

        Top | #8
        efincoop I got to thinking which is dangerous for me. You might want to start with a 90/10 mix of turkey to fat mix and see how that holds together fry it and see how that holds together for you and how the mouth feel is. You can always add more fat but you can't take it away.

        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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