quote:

Originally posted by cslinger:
The difference this year is I did the Turkey on the Kamado. I used my normal herbs and stuffed with onions/carrots/some apple. I sort of Hybrid roasted/smoked. I wanted a more crispy skin so I cooked at a higher temp around 300 instead of a super low and slow. I used some hickory wood with the charcoal.

That's a good temp. 300*-350*. I always do my poultry in that range and it turns out great.

12 hours on the RecTec...

Worked Wednesday night and working tonight. Had dinner with my wife but no family stuff this year. Pretty exciting.

Very quiet at work.

For whatever reason postimage won’t upload the image of the table. Anyways, here are a couple. The salad and the lamb chops and potatoes.

Hard to believe, but the salad was the best part.

My quicky Thanksgiving dinner.

Benny, that looks delicious. What temp were you smoking it at? How much did it weigh when you put it in?

quote:

Originally posted by dsiets:

quote:

Originally posted by cslinger:
The difference this year is I did the Turkey on the Kamado. I used my normal herbs and stuffed with onions/carrots/some apple. I sort of Hybrid roasted/smoked. I wanted a more crispy skin so I cooked at a higher temp around 300 instead of a super low and slow. I used some hickory wood with the charcoal.

That's a good temp. 300*-350*. I always do my poultry in that range and it turns out great.

We have for years done chickens and turkeys on ceramic beer can cookers at 225 on the BGE, figuring 45 minutes of smoker time per pound of bird. You have to watch it close when the temp gets close as it can easily sneak way over on you. It is always fall-off-the bone tender. This week, however, I did a 20# bird at 350, it was done to 165 internal temp at 2.5 hours, and really moist and juicy, with some crispy skin. Perhaps I am an old dog learning new tricks, or maybe I don't have the patience to wait....

Benny6, that brisket looks outstanding!

It was 6.5 pounds when I threw it in. All I did was smother it in Montreal steak seasoning and put it in the pellet pooper.

I worked until midnight and I didn't want to be a zombie on Thanksgiving, so I put it on the grill when I woke up which was around 8am. I wanted to put it on around 5am, but that would have derailed my day. So I ran the RecTeq at 225˚ until the stall broke at around 10 hours. By then, it was 6PM and we were getting hungry and I bumped it up to 235 for an hour then 250 for the 12th hour.

I pulled it once the temp hit 203˚. Since we were starving, it went straight to the cutting board. Ideally, I would have wrapped it in foil and let it rest for another hour.

It was VERY tender and VERY juicy! I gave some to the neighbors and we had just enough left over to fit in a quart size Tupperware. It came out tasting great! I got the cut from a local butcher called "The Meating Place." They carry high quality meat and this brisket was $9 a pound.

Tony.

quote:

Originally posted by HayesGreener:

quote:

Originally posted by dsiets:

quote:

Originally posted by cslinger:
The difference this year is I did the Turkey on the Kamado. I used my normal herbs and stuffed with onions/carrots/some apple. I sort of Hybrid roasted/smoked. I wanted a more crispy skin so I cooked at a higher temp around 300 instead of a super low and slow. I used some hickory wood with the charcoal.

That's a good temp. 300*-350*. I always do my poultry in that range and it turns out great.

We have for years done chickens and turkeys on ceramic beer can cookers at 225 on the BGE, figuring 45 minutes of smoker time per pound of bird. You have to watch it close when the temp gets close as it can easily sneak way over on you. It is always fall-off-the bone tender. This week, however, I did a 20# bird at 350, it was done to 165 internal temp at 2.5 hours, and really moist and juicy, with some crispy skin. Perhaps I am an old dog learning new tricks, or maybe I don't have the patience to wait....

HaysGreener, do you ever spatchcock your birds? Keeping them whole (on a beer can or such) slows down the cook time partly because the inner area does not get the same heat and the bird needs to cook from the outside in. The same reason they advise against stuffing birds now days.

Granted, my BGE can't fit a 20+ lb. turkey in spatchcock form but I still cut out the spine and splay it open a bit.
Once you spatchcock, you never go, bock? Or some such.

90% of the time, I'm a guest at somebody's house on Thursday so on Friday I do my Thanksgiving so I can have leftovers all weekend.

Smoked bone-in turkey breast. Hot smoked at 325 on the BGE with oak lump and cherry wood chunks.

cranberry-jalepeno relish. I find the canned cranberry goup to be disgusting. This recipe is an awesome blend of sweet (oranges and sugar), spicy (jalapenos), and tart (cranberries).

Cranberry Stuffing. If you're not stuffing it in a bird, then add a cup of chicken broth before cooking in oven covered for 30 minutes followed by 15 minutes uncovered.


Part of the reason for doing this is that since the 90s I've made enchiladas with the leftover turkey.

We did the usual, turkey stuffing etc. The only unusual item was cardoons gratinee. I boiled them in lemon water, then drained, and put into a pan w bechamel and garlic breadcrumbs.

I cut-up the Granny Smith apples for this pie, while my wife did the real work on it and most else we feasted on. ‘Twas quite tasty!

quote:

Originally posted by dsiets:

quote:

Originally posted by HayesGreener:

quote:

Originally posted by dsiets:

quote:

Originally posted by cslinger:
The difference this year is I did the Turkey on the Kamado. I used my normal herbs and stuffed with onions/carrots/some apple. I sort of Hybrid roasted/smoked. I wanted a more crispy skin so I cooked at a higher temp around 300 instead of a super low and slow. I used some hickory wood with the charcoal.

That's a good temp. 300*-350*. I always do my poultry in that range and it turns out great.

We have for years done chickens and turkeys on ceramic beer can cookers at 225 on the BGE, figuring 45 minutes of smoker time per pound of bird. You have to watch it close when the temp gets close as it can easily sneak way over on you. It is always fall-off-the bone tender. This week, however, I did a 20# bird at 350, it was done to 165 internal temp at 2.5 hours, and really moist and juicy, with some crispy skin. Perhaps I am an old dog learning new tricks, or maybe I don't have the patience to wait....

HaysGreener, do you ever spatchcock your birds? Keeping them whole (on a beer can or such) slows down the cook time partly because the inner area does not get the same heat and the bird needs to cook from the outside in. The same reason they advise against stuffing birds now days.

Granted, my BGE can't fit a 20+ lb. turkey in spatchcock form but I still cut out the spine and splay it open a bit.
Once you spatchcock, you never go, bock? Or some such.

The ceramic beer can cooker when filled with beer steams the inside of the bird as well and actually shortens the cooking time. We do sometimes spatchcock chickens but I have never tried a turkey that way-I like the presentation of the whole bird. I could get a spatchcocked turkey on my XL BGE, may try it next.