All kettles burning today!

[Thundermtn]

Today I'll be cooking on both of my kettles at the same time, because man did I find the BBQ supply mecca yesterday! An Ace Hardware. It was incredible, more variety of accoutrements and in stock Weber's than all four of my big box stores put together.

I got a little carried away on charcoal I've never tried before. Up until now it's been KBB finished with RO lump. Now I have a variety of lump and briquettes I can't find anywhere else for the most part.

Yesterday's score.


So today I'm making Hawaiian kabobs for lunch and smoking a turkey for dinner.

Hawaiian kabobs' pork have been soaking in Lowry Hawaiian marinade overnight. They look like this when they hit the grill. Pineapple, sweet peppers, red onion and boneless rib cubes.

different color betta fish

I've never smoked a turkey on a Weber before. Now that I have the 26" Glen Blue I'm going to give this combo a go and see how it plays out. I know what the Applewood smoke will do, not so sure about the South America hardwood lump.



I'm off to get it all rolling right now, wish me luck!

[getjeffrey]

Sounds great. Can't wait for the pics.

[bamakettles]

Best of luck!  B&B orange bag is my go to for briquettes.  I also like their lump.  Also a little smoke goes a long way for poultry IME....


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[Thundermtn]

Thanks guys! Yeah I only runs a handful of soaked chips the first hour and that's all. The B&B comp. oak is great! The RO Classic is a hair better smelling to me but the briquettes crack and go to nothing if they are moved. B&B for the win there.

Kabobs are on now, turkey is a hour in. Eating good today for sure!

[bbqking01]

Looks great!


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[Thundermtn]

Oh my goodness, I wish you could have smelled it!

gael name meaning

Leftover peppers and onions stir fried with turmeric, garlic, soy sauce, black pepper, seasame seed oil, and some of the Lawrys Hawaiian marinade.

[FatBottomGrills]

Duuude, nice cook

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[Thundermtn]

Turns out if you cook the turkey downstairs it takes an hour or so longer than it's supposed to. The natives are getting restless so I got my other basket of coals going and moved it upstairs. It's sitting at 147° now so I'll be good to go in a half hour or so. The B&B comp. oak is really good stuff, will be stocking up on that stuff for sure. It really lasts and stays together.

[Thundermtn]

Yeah baby!



Turkey was pretty good, solid A-. It wasn't dry and had a beautiful but somewhat thin smoke ring.

The favor was good, the apple wood and J. Devil put in a mild, sweet, pleasant smoke flavor that I could definitely tell wasn't a smoke profile I had tasted before. Worth trying again with other meats for sure.

Trouble is that I'm pretty sure my brain is hardwired to prefer Mesquite for turkeys. Next go around it will be better.

[AZ2FL]

Food looks delicious.

I like to use B&B lump and briquettes when I can find it.

Thanks for sharing!
Cheers

[Andyinlz]

You will find that you acheive a greater consistency for kebabs if each kebab is all the same item.

[bbqking01]

You will find that you acheive a greater consistency for kebabs if each kebab is all the same item.

I have done this, all meat on one skewer, all onion on another, all pepper on another. Only thing is, it just doesn't look as pretty. But it works well...


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[Zippo Guy]

Is that ham wrapped around the asparagus?  Maybe cream cheese in there to?

Rick