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

[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!

[Walery Smirnoff]

@Heavy_blue Thanks buddy! This year the winter is especially snowy and cold. But we grill all the time, despite the constant damp wood)

[A Former User]

@Walery-Smirnoff i think i need to fire up my bbq again..

[Walery Smirnoff]

My wife is German. But she was born in Central Asia and lived there for a long time. We love Central Asian and Caucasian cuisine.

[Alex]

Ras el hanout & harissa butter beer can chicken will be going on later today

[scarfmace]

can't go wrong with beercan chicken! Did you drink the beer or is the canister full?

PS: take your time and let the chick rest when you are done, like 15-20min easy

[Alex]

I poured out about 1/4 of the can, then added some spices and a squeeze of lemon to the remaining beer so theres flavour coming in from there as well as the butter on the skin.

Yeah, i always rest a chicken for a good 30mins!

[scarfmace]

nice! Next time, try butter under the skill for super crispy result

Or make a beercan chicka and put the lime under the skin as well

[endo]

that's how I'd imagine a horror-porn movie