1, 12 to 14lb Whole Turkey fresh or thawed
Olive oil
2 teaspoons seasoning salt
1 teaspoon black pepper
1 cup (2 sticks) butter, softened
Build a charcoal and/or wood fire for indirect grilling, where one side of the grill has the charcoal and the other side doesn't.
Place the turkey in a aluminum roasting pan, breast side up (remember to remove the stuff from the cavity), lightly coat with olive oil and then season it both inside and out with seasoning salt and pepper. Mold the softened butter into a ball and press the ball firmly on top of the breast.
Cover the roasting pan and turkey with 2 sheets of aluminum foil and seal it tightly. With a knife cut a small hole in the foil directly over the butter.
When the grill reaches 250 degrees place the turkey in the pan away from the heat/coals so it will get smoked. Cover the grill and cook the turkey for about 6 hours or until the internal temperature of the thickest part of the thigh reaches 165 - 170 degrees. (You're going to have to reload coals of course during the process)
The turkey will get all that good steam, the butter will melt and the smoke will circulate around the turkey giving it great flavor.
Near the end of the cooking process check the browning of the skin, if it's still pale tear open the foil so that it can brown. You may also want to baste it at this time with it's own juices then close the smoker and let it brown. Once brown enough for you check the internal temperature of the meat again.
Never take the meat off the grill and start carving right away! Take the meat off the grill, let the meat rest for a few minutes so that the juices can settle.
This will be some great eating! HAPPY THANKSGIVING!
Check out the archives on the right
Showing posts with label indirect grilling. Show all posts
Showing posts with label indirect grilling. Show all posts
Saturday, November 19, 2011
Friday, October 14, 2011
BBQ - Chicken parts
Grilling up chicken parts are easy, tasty and great!
What's your favorite chicken part, legs, thighs, wings or breast? They're all good to me and if done right they'll be good to you!
Wash the chicken pieces thoroughly and pat dry with paper towels.
You can marinade the parts first or not or you can brine the parts first or not, you decide.
If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.
I prefer indirect grilling, the coals on 1 side of the grill the meat on the other. Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick. Make sure your fire is at about medium heat.
Grill until chicken is browned and crisp and completely cooked through
Grill the wings about 20 minutes
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done
As the chicken finishes cooking, remove to a warm clean plate. Cover with foil and let it rest for 10 minutes before serving.
Enjoy yourself and don't forget to check our the archives on the right!
What's your favorite chicken part, legs, thighs, wings or breast? They're all good to me and if done right they'll be good to you!
Wash the chicken pieces thoroughly and pat dry with paper towels.
You can marinade the parts first or not or you can brine the parts first or not, you decide.
If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.
I prefer indirect grilling, the coals on 1 side of the grill the meat on the other. Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick. Make sure your fire is at about medium heat.
Grill until chicken is browned and crisp and completely cooked through
Grill the wings about 20 minutes
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done
As the chicken finishes cooking, remove to a warm clean plate. Cover with foil and let it rest for 10 minutes before serving.
Enjoy yourself and don't forget to check our the archives on the right!
Sunday, August 28, 2011
BBQ - Spatchcock Chicken
Set up your grill for indirect grilling.
You need a whole chicken, place it on its breast. Starting from the neck, make a long cut down one side of the backbone to the tail. Make another long cut down the other side of the backbone. Remove the backbone and discard or save it for stock.
Fold the chicken open like a book, skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out. The chicken is now spatchcocked.
Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.
Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it. The chicken should reach at least 165 degrees. Use a thermometer to check to see if it's done . Place the thermometer in the thickest part of the chicken being careful not to hit a bone.
You can wrap the wing and leg tips in foil if you like.
This is some good eating!
You need a whole chicken, place it on its breast. Starting from the neck, make a long cut down one side of the backbone to the tail. Make another long cut down the other side of the backbone. Remove the backbone and discard or save it for stock.
Fold the chicken open like a book, skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out. The chicken is now spatchcocked.
Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.
Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it. The chicken should reach at least 165 degrees. Use a thermometer to check to see if it's done . Place the thermometer in the thickest part of the chicken being careful not to hit a bone.
You can wrap the wing and leg tips in foil if you like.
This is some good eating!
Thursday, July 14, 2011
BBQ - Slab Ribs Prep and Grill
Simply taking the ribs out of the package and throwing them on the grill won't produce a lot of flavor.
I rinse them first, take the membrane off the back, trim them up and then season them before putting them on the grill.
I prefer to take the membrane off the back of the rib, its the thin skin on the bone side of the rib. By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.
To remove the membrane from the ribs take a a butter knife or similar and slip it under the membrane along the end of the bone. Move the knife around a little to loosen the membrane so you can get a good grip on it. Then get a paper towel and grab the end of the membrane and pull up and over, you shouldn't have any trouble lifting it right off.
Then I like to trim the slab down to what is called St. Louis style ribs because they cook more evenly. I cut off the flap and tips and cook them separately. You'll see the difference in the tips when you cook them separate from the slab they are delicious
Next I lightly coat the ribs with olive oil, then apply seasoning/rub. If you don't know what type of seasoning you'd like to use, start with seasoning salt and pepper; you can experiment with other seasonings the next time.
Sprinkle the rub over the entire surface of the ribs, back and front, as well as the edges around the rib.
Alllll right now you're ready to throw the meat on the grill to get it smokin' and you should use the indirect grilling method
Depending on the size of the ribs they should grill 4 or more hours and another way to check for doneness is you'll see the meat start to pull up on the bones or you can lift the ribs in the middle and if the ends droop loosely down from the middle the ribs are done.
You'll get the hang of it and be able to tell when ribs are done easily as time goes on, after you've done a few more slabs.
When the ribs are nearly done it is time to add the barbecue sauce. Put a layer of sauce on the ribs, both sides, close the lid on your grill for about five minutes and repeat, it just depends how much sauce you like.
Tomato and/or sugar based sauces (barbecue sauces, for example) should be applied only during the last minutes of cooking, or else they will burn
Once you take the ribs off the grill let them rest for 5 - 10 minutes then dig in.
I rinse them first, take the membrane off the back, trim them up and then season them before putting them on the grill.
I prefer to take the membrane off the back of the rib, its the thin skin on the bone side of the rib. By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.
To remove the membrane from the ribs take a a butter knife or similar and slip it under the membrane along the end of the bone. Move the knife around a little to loosen the membrane so you can get a good grip on it. Then get a paper towel and grab the end of the membrane and pull up and over, you shouldn't have any trouble lifting it right off.
Then I like to trim the slab down to what is called St. Louis style ribs because they cook more evenly. I cut off the flap and tips and cook them separately. You'll see the difference in the tips when you cook them separate from the slab they are delicious
Next I lightly coat the ribs with olive oil, then apply seasoning/rub. If you don't know what type of seasoning you'd like to use, start with seasoning salt and pepper; you can experiment with other seasonings the next time.
Sprinkle the rub over the entire surface of the ribs, back and front, as well as the edges around the rib.
Alllll right now you're ready to throw the meat on the grill to get it smokin' and you should use the indirect grilling method
Depending on the size of the ribs they should grill 4 or more hours and another way to check for doneness is you'll see the meat start to pull up on the bones or you can lift the ribs in the middle and if the ends droop loosely down from the middle the ribs are done.
You'll get the hang of it and be able to tell when ribs are done easily as time goes on, after you've done a few more slabs.
When the ribs are nearly done it is time to add the barbecue sauce. Put a layer of sauce on the ribs, both sides, close the lid on your grill for about five minutes and repeat, it just depends how much sauce you like.
Tomato and/or sugar based sauces (barbecue sauces, for example) should be applied only during the last minutes of cooking, or else they will burn
Once you take the ribs off the grill let them rest for 5 - 10 minutes then dig in.
Wednesday, June 22, 2011
BBQ - INDIRECT GRILLING
Indirect grilling is designed to cook larger or tougher foods that would burn if direct grilled but I do the majority of my grilling indirect. I just like putting it on the grill and not having to watch it.
Indirect grilling is used to cook large pieces of meat, like pork shoulders and whole chickens. It's also used to cook tough cuts of meat, like brisket and ribs, that require long, slow cooking at a low or moderate temp.
To indirect grill on a charcoal grill, the charcoal is on 1 side of the grill and the meat is on the other. I always include a foil drip pan in my grill with water (and apple juice) to help put some moisture out there
I like my smoker to be like an outdoor oven so I keep the lid closed to hold in the heat as much as possible accept for mopping the meat, adding charcoal or whatever is necessary and then when I open the grill I will try to do everything at that time (mopping, adding charcoal etc.) so I don't have to keep opening the lid because that brings your temperature down.
You decide if you want to do direct or indirect grilling
There's a picture below of me firing up my little smokey joe to do a few pieces :)
Indirect grilling is used to cook large pieces of meat, like pork shoulders and whole chickens. It's also used to cook tough cuts of meat, like brisket and ribs, that require long, slow cooking at a low or moderate temp.
To indirect grill on a charcoal grill, the charcoal is on 1 side of the grill and the meat is on the other. I always include a foil drip pan in my grill with water (and apple juice) to help put some moisture out there
I like my smoker to be like an outdoor oven so I keep the lid closed to hold in the heat as much as possible accept for mopping the meat, adding charcoal or whatever is necessary and then when I open the grill I will try to do everything at that time (mopping, adding charcoal etc.) so I don't have to keep opening the lid because that brings your temperature down.
You decide if you want to do direct or indirect grilling
There's a picture below of me firing up my little smokey joe to do a few pieces :)
Subscribe to:
Posts (Atom)