Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[flannel slut]

@Karol Look at that crust! brisket does not look like that up in New England

[Karol]

I was lucky today as they were starting the whole fresh piece and I got the burnt ends 🥳

@flannel-slut

[Jett129]

@Karol Where did you have the pleasure of eating that?

[Karol]

@Jett129 In one of the most unlikely places. It just opened before vacation close to my office. It is an area where lunches are dominated by mostly mediocre restaurants or company canteens. Their main location is however on the other side of town https://goo.gl/maps/J3tP3SyWuSE9aiMC7

[Jett129]

@Karol Thought it might have been Franklin’s,but looks real good. Someday I hope to get out there.

[goosehd]

Happy Canadian Thanksgiving 🦃

[goosehd]

[Jett129]

@goosehd That turkey looks amazing. When you get the chance,I need to know(please) everything you did,as in Brine or not,and if yes,wet or dry. Any spice rubs,wood smoking chips/chunks. Happy Thanksgiving!

[goosehd]

@Jett129 Cook temperature on the Green egg was 300-325 and pulled the turkey off at 162f using a probe thermometer to monitor the temp in the breast.

I cut two apples in half and stuffed them into the cavity of the bird for a slow moisture release during the entire cook time. The rub I used (pictured below) was on a rinsed and dried bird used liberally to coat the entire surface. The turkey sat on a counter for about 1.5 - 2 hours to warm to room temperature before placing on the grill.

Just before placing the turkey on the grill, I added 6-7 large chunks of applewood to the charcoal.

The turkey was 15.55 pounds cooked for about 4 hours total with a rest time of 30-40 minutes. Couldn’t wait any longer

Edit: I did not brine this bird…and it may have been the juiciest turkey I’ve ever had. I really think adding the apples to the cavity helps in adding moisture throughout the cook and really adds to the flavour overall.

[goosehd]

…forgot to add: The Green Egg was set up for indirect heat by placing ceramic stones between the charcoal and turkey.

[Jett129]

@goosehd So,no brining. The last 2 times I wet brined,and the meat was really moist and tender,but SALTY,and the next day you couldn’t drink enough water. I’d like not o brine this year. Dry brining didn’t work for me either.

[goosehd]

@Jett129 I wet brined a bird about 10 years ago with the same result as you are describing. Super tender and moist, but so salty that I couldn’t drink enough water.

The dry rub pictured is full of different chiles and spices with a low to moderate amount of salt. I try to avoid excess salt where I can as I don’t like the feeling of waking up in the middle of the night feeling like I have been hiking through the Mojave Desert.

[scarfmace]

Something a little different I like to do when the days get colder and shorter is make beef jerkey.
Made a great batch with Coca Cola - Korean BBQ saus - standard bbq rub and chilli flakes

[denim-dawg]

@scarfmace Right on!! Well done, Pitmaster!

[scarfmace]

@denim-dawg thanks man
I wanna try venison with bourbon next I think

[denim-dawg]

@scarfmace With you pit-setup you must do it! Enjoy

[scarfmace]

lol I don't actualy use that metal box besides the one time I cooked the hog (although I maby should give it another go)

This is my actual bbq setup I use

[flannel slut]

outstanding

[Walery Smirnoff]

Hi guys! On Saturday I made Uzbek pilaf in a cauldron. With red wine it turned out to be just a song!)

[A Former User]

@Walery-Smirnoff that’s some tasty stuff! Also really like the photo’s!