BBQ

[KUTradition]

I did a test fit...its a tight fit. I had to do a little modifying of the deflection plate and not use the grill so it sits lower

i hope it turns out well, and you all have a happy Thanksgiving

[TDub]

I did a test fit...its a tight fit. I had to do a little modifying of the deflection plate and not use the grill so it sits lower

i hope it turns out well, and you all have a happy Thanksgiving

same to you!

[Shirley]

yea its a fuckin huge bird. It was free though so....ill take it.


the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns


the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.

Can't wait to hear how this turns out.

If someone asked me how large a turkey my mother used to cook every Thanksgiving, I'd say it was always ~ 21#. That was likely for 3 adults and 3 kids, with lots of leftovers.

But the best part of the meal was the dressing. That dry, aromatic dressing, for which there is no written recipe, and by the time we thought to ask her, my mother couldn't remember it*.



*But one thing's for sure, there were no ____ing oysters in it.

[DeletedUser]

Fuck oysters

[TDub]

yea its a fuckin huge bird. It was free though so....ill take it.


the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns


the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.

Can't wait to hear how this turns out.

If someone asked me how large a turkey my mother used to cook every Thanksgiving, I'd say it was always ~ 21#. That was likely for 3 adults and 3 kids, with lots of leftovers.

But the best part of the meal was the dressing. That dry, aromatic dressing, for which there is no written recipe, and by the time we thought to ask her, my mother couldn't remember it*.



*But one thing's for sure, there were no ____ing oysters in it.

well, we shall see. It smells delicious. It cooked way faster than I anticipated. I pulled it off the smoker at like 5:30 this morning. Now letting it rest wrapped up in a cooler. But im gonna have to cut it early and reheat it? I dunno if can't leave it in the cooler until lunch...


I remember why I hate doing turkey overnight finicky bitch...I didnt sleep much


Didn't help much that it was like 20 degrees overnight lots of temp adjustments.


smells delicious...timing was off though. it should've taken 30-40 minutes a lb....it took about 20 min a lb. now we're gonna have cold turkey

[Shirley]

Thanks for the update.

Yeah, 20 degrees would complicate things.

Put hot gravy on the cold turkey?

Hope it turns out better than you expect.

[jhawks99]

yea its a fuckin huge bird. It was free though so....ill take it.


the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns


the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.

Can't wait to hear how this turns out.

If someone asked me how large a turkey my mother used to cook every Thanksgiving, I'd say it was always ~ 21#. That was likely for 3 adults and 3 kids, with lots of leftovers.

But the best part of the meal was the dressing. That dry, aromatic dressing, for which there is no written recipe, and by the time we thought to ask her, my mother couldn't remember it*.



*But one thing's for sure, there were no ____ing oysters in it.

well, we shall see. It smells delicious. It cooked way faster than I anticipated. I pulled it off the smoker at like 5:30 this morning. Now letting it rest wrapped up in a cooler. But im gonna have to cut it early and reheat it? I dunno if can't leave it in the cooler until lunch...


I remember why I hate doing turkey overnight finicky bitch...I didnt sleep much


Didn't help much that it was like 20 degrees overnight lots of temp adjustments.


smells delicious...timing was off though. it should've taken 30-40 minutes a lb....it took about 20 min a lb. now we're gonna have cold turkey

It should keep hot for several hours in the cooler. Smoked turkey always cooks faster than I anticipate. Check it every hour or two but it should stay hot in the cooler.

[jhawks99]

We did our T-day last Sunday at my daughter's house. She didn't want to cook a turkey so she wanted to do a recipe that she found online that looked "awesome".

It was a wild rice, turkey, bechamel casserole topped with stuffing. It was a strange recipe, bake the wild rice with onions, carrots and celery in the casserole for a couple of hours. Cut up a turkey breast, make the bechamel and add that to the top of the rice, then top with stuffing and butter. Return to the oven set to 425 for 45 minutes.

Rice was not done, stuffing was black, rice was not done. She was not happy. We took the blackened top of the stuffing off the top, added some broth and returned to the oven. Edible but not very good. Fortunately, it was just family and we were more interested in playing with the girlies than the food. She learned her lesson about experimenting on T-Day though.

[Shirley]

We did our T-day last Sunday at my daughter's house. She didn't want to cook a turkey so she wanted to do a recipe that she found online that looked "awesome".

It was a wild rice, turkey, bechamel casserole topped with stuffing. It was a strange recipe, bake the wild rice with onions, carrots and celery in the casserole for a couple of hours. Cut up a turkey breast, make the bechamel and add that to the top of the rice, then top with stuffing and butter. Return to the oven set to 425 for 45 minutes.

Rice was not done, stuffing was black, rice was not done. She was not happy. We took the blackened top of the stuffing off the top, added some broth and returned to the oven. Edible but not very good. Fortunately, it was just family and we were more interested in playing with the girlies than the food. She learned her lesson about experimenting on T-Day though.

Darn. Being cooking-impaired, I always admire people willing to take chances but, timing...

That begs the question, what are you fixing today?

[jhawks99]

Just me, Mrs. 99 and youngest daughter today.
Beer butt chicken cooked on the Weber kettle.
Sausage stuffing
Gravy
Fresh green beans
Bourbon pecan pie

[TDub]

Turkey was frigging delicious. Just need some better timing. But turned out great.

[Shirley]

Turkey was frigging delicious. Just need some better timing. But turned out great.

Glad to hear it!

[TDub]

Turkey was frigging delicious. Just need some better timing. But turned out great.

Glad to hear it!

one of my in-laws said they didn't want turkey, just ham, because "I'm spoiled, and I only eat turkey the way my husband cooks it, his turkey has ruined every other kind for me"...


after finally trying some...when they left, they asked if they could take home leftovers. I'll take that as a compliment.

[TDub]

doesn't quite make up for the fact that I pretty much didn't sleep....but...its something.

[KUTradition]

Turkey was frigging delicious. Just need some better timing. But turned out great.

nothing like getting rewarded for all the effort, right?

glad it turned out well

wife and i decided this year’s bird was the best i’ve done…brined overnight in a concoction of orange peels, apple juice, bay leaves, peppercorn, brown sugar, salt, fresh rosemary sprigs, and enough water to cover

i did a pumpkin pie from scratch (except the crust) and tried to substitute fresh ginger (had on hand for cookies) for dried and ground…it was too much. edible, but the ginger overpowered the pumpkin

[jhawks99]

The beer butt chicken thing didn't work. The can was too skinny and would not stand up. I had some concerns about the paint on the can as well, so I ditched that idea and just laid the chicken down and cooked it over indirect heat. Came put pretty good.

Enjoying a slice of bourbon pecan pie now.

Glad everyone's food turned out.

[Back2Lawrence]

The beer butt chicken thing didn't work. The can was too skinny and would not stand up. I had some concerns about the paint on the can as well, so I ditched that idea and just laid the chicken down and cooked it over indirect heat. Came put pretty good.

Enjoying a slice of bourbon pecan pie now.

Glad everyone's food turned out.

for next time, one of those medium pineapple juice/hawaiian punch cans for a turkey perhaps? I cook a full roasted chicken about once every two weeks, and eat on it for a 3-4 days after my initial meal. Have about a gallon of stock I made last night from my last bird. Time for fire roasted tomato and pepper soup! My last pound of last year's chile's will be finally put to use! (I kept forgetting about them).

[jhawks99]

I have a bunch of stock made, most in the freezer.
I made stock out of the chicken carcass last night. Came out pretty good with just a slight smoke flavor.

Going in some chicken and andouille gumbo.

[Back2Lawrence]

I have a bunch of stock made, most in the freezer.
I made stock out of the chicken carcass last night. Came out pretty good with just a slight smoke flavor.

Going in some chicken and andouille gumbo.

yum