The Spatching of the Cock. Part V.
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Poll: Whole, spatchcocked, split or parted out on T-Day?
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Whole and stuffed. I know, I know, but my family insists. But with the methodology I have learned here, I can make a pretty damn good turkey, even a stuffed one. No one has ever complained, and I get rave reviews every time.
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I'm on Turkey duty and I really wanted to spatchcock one and smoke it on my schmancy smoker... but we go to a friends house and they want what I've turned out in the past on the charbroil big easy SRG... plus I can't figure out the logistics of smoking at my house and then transporting without losing the crispy skin so the MAK will idle this turkey day.... Well not really 'cause it'll be cranking out the appetizers in the form of deviled eggs and maybe I might bake some bread if I can find the time.
Anyway, the 20lber will be cooked whole "fake fried" with a kiss of smoke on site at their house.
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
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Founding Member
- Aug 2014
- 2086
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
While I know this is a BBQ site we are deep frying the bird again this year. Everyone’s favorite way to prepare turkey. That said spatchcocking and on the smoker was in clear second place over roasting whole.
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Cool - I’ve had fried turkey that was really good, and with my brewing stuff and all the 7.5 to 15.5 gallon pots I have plus the burners, frying is something I ought to do, but I can’t get past all the peanut oil I would end up tossing afterwards.
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What jfmorris said, not to mention the one time I did it, it scared the hell out of me. But it was good. Damn, it was good.
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I usually get several months out of the peanut oil. Gets better the more it is used.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
We go to my brothers about 100 miles away where my nephew hosts the entire extended family. He deep fries the turkey, so whole.
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Moderator
- Nov 2014
- 13626
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Hi Pit! We are hosting our 4th annual island "Orphan Thanksgiving" for our friends who don't have family on the island and can't travel to see theirs. I've spatchcocked and used Meathead's drip pan on a MAK with amazing results four years in a row. Here's OUR catch. We are expecting heavy rain for two days - Wednesday and Thursday. So MY debate is whether to try getting the MAK under an awning or an umbrella or something, or whether to try separating the bird, sous vide, and then sear on the gasser with grill grates and a few pellets (I KNOW I can get the Weber fired up under the awning for 15 minutes). So, to answer your question, if you don't have weather issues I'd stick to plan A - spatchcock and smoke. I'm anxious to hear other thoughts from the Pit with our weather issues. Happy Thanksgiving, everyone!
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Well, was leaning towards spatchcocking - planning on prepping the birds tomorrow morning, but just got informed that dinner at my sister in laws is moved up from 1pm to 12pm. So. 1 hour less to get things done, so I am seriously thinking of parting the turkeys out now, or at least fully splitting them into halves. Split chickens are my favorite way to cook birds over direct charcoal with Grillgrates.
I picked up some B&B lump today, as well as the B&B char logs, thinking of using the char-logs in the offset firebox rather than regular briquettes.
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