One reason I selected the WSK was the versatility of setups. I tried the Simon & Garfunkel rub on a bone in turkey breast, cooked indirect with the deflector and did not like the results at all. Neither did my wife. It could have been the turkey (Shady Brook) or my ability to create the rub or me, the cook. On the good side, my cornbread dressing was superb.
My next version (Butterball) will be just rubbed with butter and salt/pepper. I'm guided by Chef Jean Pierre techniques.
I'm wondering how others cook their turkeys. Do you put charcoal on bottom grate with deflector or split charcoal on top level? I'm thinking for a bone in breast I want to run the charcoal (Jealous Devil lump) on the top grate, pushed to the sides with drip pan between and try to hold temp at 325-350.
Any techniques or experiences appreciated in advance.
My next version (Butterball) will be just rubbed with butter and salt/pepper. I'm guided by Chef Jean Pierre techniques.
I'm wondering how others cook their turkeys. Do you put charcoal on bottom grate with deflector or split charcoal on top level? I'm thinking for a bone in breast I want to run the charcoal (Jealous Devil lump) on the top grate, pushed to the sides with drip pan between and try to hold temp at 325-350.
Any techniques or experiences appreciated in advance.
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