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Poll: Whole, spatchcocked, split or parted out on T-Day?

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  • Jim White
    Club Member
    • Sep 2019
    • 161
    • Gainesville, FL

    #16
    Just bought a 12 pounder to spatchcock with S&G rub. Will cook Friday (kids with sig other families complicate matters, don't they?) and make Meathead's gravy. Got a neat disposable roaster pan with built in rack to rest on my Baking Steel heat "deflector" in my vintage Kamado to do the gravy thing.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I hear you on the complications. Two of ours got married the past year, and one is getting married in May.
  • RonB
    Club Member
    • Apr 2016
    • 11170
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #17
    There will only be the two of us this year, so my wife is buying a fresh breast. I guess that would be considered parts...

    Comment

    • Stevo
      Club Member
      • Jul 2016
      • 483
      • Georgetown, TX
      • Cookers:
        • RecTec RT-590 Stampede Pellet Grill
        • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
        • Camp Chef PG24 DLX Pellet Grill
        • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
        • Weber Genesis E310 Propane Grill with GrillGrates
        Accessories:
        • A-MAZE-N Smoke Tubes
        • Thermoworks Thermapen Mk4
        • Thermoworks Smoke Cooking Alarm
        • Thermoworks Big & Loud Timer
        • IR surface temp probe

      #18
      spatch'in a 14lber. Also doing a butt end of a Fricks ham, Meathead style.

      Comment

      • smokin fool
        Club Member
        • Apr 2019
        • 911
        • Mississauga, Ont

        #19
        I do them whole as most of you know.
        Only problem with cooking whole is the meat by the wings and knee joints can be/look to be under done depending on the boid.
        I've starting using multiple probes off my iGrill to monitor this.

        Comment

        • RobertC
          Club Member
          • Mar 2017
          • 147

          #20
          Boneless Ballotine.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Wow! Are you boning out a whole turkey? That’s pretty tricky. I love a galantine

          • RobertC
            RobertC commented
            Editing a comment
            HouseHomey Yeah, whole bird. The turkey comes out evenly cooked and moist. It takes a little more prep time but carving is simple enough that either wife or kids can do it which frees me up to do other last minute things, and the last few minutes before serving and sitting down are sometimes a little crazy. Basically, I'm moving some of the complexity earlier so the ending is simpler.

          • HouseHomey
            HouseHomey commented
            Editing a comment
            I totally get that. Nice work there. I’d love to see a pic if you remember. I love that technique, look and overall dish, especially with chicken as I love chicken.
        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 4562
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #21
          The wife will only go for spatchcock if I can make it look like a whole turkey after it is cooked. LOL it will be a Orange Cranberry Brined Turkey again this year.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            My wife didn’t care when I first spatchcocked a couple of years ago - and it is pretty much a whole bird! I’ve gotten used to the presentation anyway, as has the family. No one here misses the backbone...
        • fzxdoc
          Founding Member
          • Jul 2014
          • 4380
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            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
            Adrenaline BBQ Company's SS Rack for DnG
            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

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum 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 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #22
          5 turkey half-breasts, already PBC-smoked and frozen for emergency backup to the Whole Foods main bird (to be roasted in the oven) at a family gathering. Plan on thawing completely in the fridge, slicing, heating in gravy and serving as needed (with thanks to HouseHomey for his brilliant suggestion) on the day of.
          What's not eaten on Turkey Day will be sliced to make delicious sammies.

          Also bringing 2 trays of cooked then frozen meaty-meaty stuffing (stuffing that has a whole PBC-smoked chicken, shredded, and a pound of browned breakfast sausage crumbles added into the traditional-type stuffing recipe.) Plan on thawing completely in the fridge, re-heating in the oven along with Mr. Main Event Turkey, then serving.


          Kathryn
          Last edited by fzxdoc; November 25th, 2019, 03:38 PM.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            Well, all I can say Kathryn is that I am glad I saw “PBC” in there somewhere - even if it was just in preparation of the stuffing! I figured you to be queen of the PBC thanksgiving turkey...

          • OmegaDog12
            OmegaDog12 commented
            Editing a comment
            Don't mean to hijack this thread, but @fzxdoc..IF you have time, PLEASE pm me (or post) the recipe for the Meaty-Meaty Stuffing. IT.SOUNDS.AWESOME!!
            Thanx!
            The OmegaDog

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Not to worry, jfmorris , not only did the chicken for the stuffing get smoked on the PBC, all 5 turkey half-breasts did as well, along with three racks of andouille sausages to help flavor them as they smoked by dripping sausage fat into the fire.

            OmegaDog12 , I'm not at home for a while yet, but when I get back to my computer, I'll try to remember to send you the recipe for meaty meaty stuffing. It's super easy.
            Last edited by fzxdoc; December 1st, 2019, 05:54 AM.
        • ScottyC13
          Club Member
          • Jul 2019
          • 276
          • Boston Area
          • Name: Scott, Chemical Engineer

            Equipment:
            Weber Genesis
            Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
            Thermoworks Smoke (2)
            Thermoworks Thermapen (2)
            Thermoworks IR (1)
            Maverick IR (1)
            Penzey's Spice rack with loads of spices

            Hobbies:
            Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

            Want to get into BBQ and Smoking.

          #23
          Just a turkey breast this year because it is just three of us, otherwise, spatchcocked.

          Comment

          • Pequod
            Club Member
            • Apr 2016
            • 436
            • Crozet, VA
            • Gear
              • Komodo Kamado 23" Ultimate
              • Komodo Kamado 32" Big Bad
              • Medium Konro

            #24
            Spatching

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 6585
              • Republic of Texallence

              • OUTDOOR COOKERS
                22" Weber Kettle - Red Premium Limited Edition
                6 Burner Weber Summit Gasser
                22" and 18" Weber WSM Smoker
                18” Jumbo Joe
                36" double door Lyfe Tyme offset stick burner (SOLD !)
                Pitts & Spitts Pellet Pro 2436
                BBQ ACCESSORIES
                Classic Thermopen
                Thermoworks SMOKE
                Fireboard Pro with Pit Viper fan
                Grill Grates
                SNS for the 22" Weber kettle
                A-MAZE-N Smoker 12" Tube & Tray
                Weber stainless veggie basket
                Weber stainless fish basket
                Weber stainless rib rack
                Phat Mat cooking mats
                Barbestar BBQ Cooking Gloves
                WOOD & PELLET PREFERENCES
                For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                For Chicken & other fowl = competition blend, cherry/oak/hickory
                For Turkey = 100% hickory or competition blend
                For Pork Shoulder = mesquite, oak or hickory
                For Pork Chops or Ribs = 100% applewood
                SOUS VIDE
                Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                INDOOR COOKWARE
                Generic Calphalon non-stick cookware set of pots and pans
                12" & 14" All-Clad Stainless skillets
                Cast Iron 12" skillet by Victoria
                La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                Old Revere Wear Copper & Stainless Pots (handed down)

                JA Henckels 15 piece Stainless Knife Set
                Victorinox 12" Fibrox Pro Slicing Knive
                Victorinox 6" Curved Boning Knife
                Set of Dalstrong Japanese Steak Knives

              #25
              Just three of us this year as well so I'm doing a whole duckling hung PBC style in my WSM. If it were a turkey I would spatch over charcoal or in a pellet cooker.

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1824
                • Chicago, IL
                • Grill: Grilla Original / Weber Genesis EP-330
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi
                  Disqus: Le Chef - (something something something)

                #26
                Vertical roast.

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Alright, beer can turkey !!!

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Spanek vertical roaster. Can-free turkey.
              • painter
                Club Member
                • Dec 2016
                • 164
                • Denver
                • Primo LG300
                  Weber Performer Deluxe
                  Maverick 732
                  Smobot
                  Vortex

                #27
                Spatched on the Primo.

                Comment

                • Nate
                  Charter Member
                  • Apr 2015
                  • 3706
                  • Pawnee, Indiana
                  • INFO
                    ~Known as: Nate
                    ~Location: Cornfield in Southwestern Indiana
                    ~Credit Manager for an Agriculture Coop.


                    SMOKERS & GRILLS
                    ~Grilla Original Grilla
                    ~Char-Broil Commercial Tru-Infrared Gas Grill
                    ~Pit Barrel Cooker
                    ~Brinkmann Trailmaster Vertical Offset Smoker
                    ~Weber Kettle 22.5" Original
                    ~Weber Q1000


                    THERMOMETERS
                    ~Thermoworks Thermapen MX4
                    ~Thermoworks Thermapen
                    ~Thermoworks ThermoPop
                    ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
                    ~Thermoworks DOT TX-1200-XX (Black)
                    ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
                    ~Maverick ET-733
                    ~Maverick XR-50


                    ACCESSORIES
                    ~Stanley T-Stak mobile tool box for BBQ Supplies
                    ~Slow 'n' Sear
                    ~Drip 'n' Griddle
                    ~Weber Rapid Fire Chimney Starter
                    ~Pro-Series Probes for Thermoworks
                    ~Humphrey's Rib Spatula


                    DRINKS
                    ~Sweet Tea
                    ~Bourbon
                    ~Craft Beers or whatever is in your fridge

                  #28
                  Beer Keg Turkey...

                  got one of those mini beer kegs... figured the cans would be too small for the turkey

                  Comment


                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    A tall boy or a can of Fosters or 22oz Sapporo will work for a turkey. I did one many moons ago on a large Sapporo.

                  • Nate
                    Nate commented
                    Editing a comment
                    Potkettleblack , OUTSTANDING.... glad to know that... I haven't yet found anything for Cornish game hens though... incidentally we are doing those for thanksgiving since it will be just my wife and I and then we are doing the family thanksgiving thing on Saturday.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Maybe one of those skinny coke cans. Or one of the short ones.
                • Murdy
                  Club Member
                  • May 2018
                  • 425
                  • North-Central Illinois

                  #29
                  I believe we are doing a 15 pound on the rotisserie on a Kamado and a 22 pound in the oven, both whole . . . . for 6 adults and 2 young kids

                  Comment


                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    Haha that is a COPIOUS amount of turkey for 8 folk - a veritable plethora of turkey in point of fact....

                  • jumbo7676
                    jumbo7676 commented
                    Editing a comment
                    Nothing wrong with lots of leftovers for the freezer. I'd say that is something to be thankful for.
                • mountainsmoker
                  Club Member
                  • Jun 2019
                  • 1466
                  • Bryson City, NC

                  #30
                  My preferred is always the whole bird. I have done parts, breasts, splatchcocked and fryed. There is just something about a 16lb. bird smoking with cherry wood that in our minds means Thanksgiving.

                  Comment

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