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#41
Charcoal Grilling & BBQ / Turkey ‘Dry’ Run
Last post by Gringo - November 10, 2024, 04:10:19 AMIt was a great 60 degree weather day yesterday so decided to do a dry run on an old Turkey recipe I hadn't followed in years.
- After spatchcocking the 13lb bird it was dry brined for 24 hours with butter and salt. (First pic is after dry brine).
- About an hour before bird was to go on grill the wet rub of herbs was added. This is the recipe "Simon Garfunkel" recipe @ AmazingRibs.com - https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/
Rub ingredients
▢1 tablespoon dried crushed parsley
▢2 tablespoons dried crushed sage
▢1 tablespoon dried crushed rosemary
▢1 tablespoon dried crushed thyme
▢1 tablespoon dried crushed oregano
▢1 tablespoon dried crushed basil
▢10 bay leaves
▢1 tablespoon ground black pepper
▢1 tablespoon sugar
Note, I had used this rub about 12 years ago on my first smoked turkey. It was a HUGE hit, I did 4 turkeys that season. Now for years I haven't gone back to it but so glad I did yesterday. This wet rub and the clear "gravy" of drippings will raise eyebrows for sure.
- Started the Glen Blue for 225 and dropped in the dripping pan in with tea pot hot chicken broth.
- Grill reached the 225 temp and I through on 2 medium chunks of Pecan for the smoke.
- Cooked for 90 mins at the 225 and then bumped to 325-340 to finish out the bird.
- Cooked another ~90 mins at the higher temp when the leg/thighs hit 170.
- I may not have turned enough because the breast seemed to cook slower than normal and at 2.5 hours in they were still at 135.
- Turned lid so air flow was coming right through the breast for the last 30 mins and breast caught up without over cooking the leg/thighs.
- Total cook time was right at 3 hours.
Overall, great cook. Wonderful wonderful flavor on the bird!
Thoughts to change:
- I may cover the bird with foil for 1/2 the cook next time. Skin was crisp and great but appearance wise it looked a bit dark but just a mental thing
- When serving to others must do better platting
- After spatchcocking the 13lb bird it was dry brined for 24 hours with butter and salt. (First pic is after dry brine).
- About an hour before bird was to go on grill the wet rub of herbs was added. This is the recipe "Simon Garfunkel" recipe @ AmazingRibs.com - https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/
Rub ingredients
▢1 tablespoon dried crushed parsley
▢2 tablespoons dried crushed sage
▢1 tablespoon dried crushed rosemary
▢1 tablespoon dried crushed thyme
▢1 tablespoon dried crushed oregano
▢1 tablespoon dried crushed basil
▢10 bay leaves
▢1 tablespoon ground black pepper
▢1 tablespoon sugar
Note, I had used this rub about 12 years ago on my first smoked turkey. It was a HUGE hit, I did 4 turkeys that season. Now for years I haven't gone back to it but so glad I did yesterday. This wet rub and the clear "gravy" of drippings will raise eyebrows for sure.
- Started the Glen Blue for 225 and dropped in the dripping pan in with tea pot hot chicken broth.
- Grill reached the 225 temp and I through on 2 medium chunks of Pecan for the smoke.
- Cooked for 90 mins at the 225 and then bumped to 325-340 to finish out the bird.
- Cooked another ~90 mins at the higher temp when the leg/thighs hit 170.
- I may not have turned enough because the breast seemed to cook slower than normal and at 2.5 hours in they were still at 135.
- Turned lid so air flow was coming right through the breast for the last 30 mins and breast caught up without over cooking the leg/thighs.
- Total cook time was right at 3 hours.
Overall, great cook. Wonderful wonderful flavor on the bird!
Thoughts to change:
- I may cover the bird with foil for 1/2 the cook next time. Skin was crisp and great but appearance wise it looked a bit dark but just a mental thing
- When serving to others must do better platting
#42
Weber Grill Forum (Grills, Accessories) / Re: 2000 (DD, no serial) model...
Last post by John Hilton - November 09, 2024, 10:55:42 PMThanks Gringo, that previous thread was helpful, I had in mind to purchase an entire replace and then retrofit it to the bowl of my Master-Touch:
https://www.grillparts.com/weber/charcoal/kettle.aspx?productID=65143#Dampers
I have started to put healthy amounts of WD40 on the retaining nut and will see if I can shift it, failing that, yup, going to surgically remove it with an angle grinder :-)
Got a 6lb sirloin rib going on there today... bottom vents fully open, and then its surgery time.
Best,
John
https://www.grillparts.com/weber/charcoal/kettle.aspx?productID=65143#Dampers
I have started to put healthy amounts of WD40 on the retaining nut and will see if I can shift it, failing that, yup, going to surgically remove it with an angle grinder :-)
Got a 6lb sirloin rib going on there today... bottom vents fully open, and then its surgery time.
Best,
John
#43
Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...
Last post by Gringo - November 09, 2024, 04:33:17 PMI get wordy....especially on a full keyboard and pc!
#44
Charcoal Grilling & BBQ / Re: Hybrid posting and grillin...
Last post by bamakettles - November 09, 2024, 04:27:26 PMI'm still trying to get used to the changes and things just don't feel the same. Would love to see a new version of the app come back - not sure that we will. Still can't figure out how to get from forums back to main info pages and messages.
On a positive note, your sous vide method looks very solid! Tasty looking meal right there.
On a positive note, your sous vide method looks very solid! Tasty looking meal right there.
#45
Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...
Last post by bamakettles - November 09, 2024, 04:20:55 PMWow, thanks Bobby! I may just print this one out... awesome details and looks delicious.
#46
Charcoal Grilling & BBQ / Hybrid posting and grilling
Last post by Gringo - November 09, 2024, 09:31:23 AMEasier to upload pics from iPhone to get them on the forum Then I'll use web browser on the desktop to update post when the app on iPhone hits that time to close down. I know the app is being worked and thanks for that!
Picanha - Sous Vide and Kettle - great pair!
Gave this cut a 3 hour water bath at 132 degrees after just seasoning with coarse salt. I prepped the grill with the extra fat I trimmed and got the flames going which helps not to cook the meat further when I just need a sear. Seared for 2 mins each side (1min-flip-1min-flip-1min-flip).
Juice, tender and
Sent from my iPhone using Weber Kettle Club mobile app
Picanha - Sous Vide and Kettle - great pair!
Gave this cut a 3 hour water bath at 132 degrees after just seasoning with coarse salt. I prepped the grill with the extra fat I trimmed and got the flames going which helps not to cook the meat further when I just need a sear. Seared for 2 mins each side (1min-flip-1min-flip-1min-flip).
Juice, tender and
Sent from my iPhone using Weber Kettle Club mobile app
#47
Weber Grill Forum (Grills, Accessories) / Re: 2000 (DD, no serial) model...
Last post by Gringo - November 09, 2024, 09:09:24 AMHey John,
I've had more than a couple of these One-Touch cleaning kits seize on me or purchased them and they wouldn't move!
I don't know where to get a cross bar but there is a thread here and it was discussed. I know @JEBIV, sold me a few kits for old style sweeps without cross-bar and I think that'll work. He participated in that thread as well, awesome WKC member! I'll update this post with that thread once I find it. (getting used to Web Version of WKC these days!)
Here's the thread I mentioned above: https://weberkettleclub.com/forums/index.php/topic,51712.msg502130.html#msg502130
I have found that some of them will "break lose" with a few different methods:
1. Heat the grill and spray some cooking oil or rub animal fat on the edges (use heat safe gloves for sure.
2. WD40 on the bottom side of the grill daily for a couple days
3. Angle Grinder (not easy or fun but will get the job done.
Apologies I couldn't help with the cross bar part!
B
I've had more than a couple of these One-Touch cleaning kits seize on me or purchased them and they wouldn't move!
I don't know where to get a cross bar but there is a thread here and it was discussed. I know @JEBIV, sold me a few kits for old style sweeps without cross-bar and I think that'll work. He participated in that thread as well, awesome WKC member! I'll update this post with that thread once I find it. (getting used to Web Version of WKC these days!)
Here's the thread I mentioned above: https://weberkettleclub.com/forums/index.php/topic,51712.msg502130.html#msg502130
I have found that some of them will "break lose" with a few different methods:
1. Heat the grill and spray some cooking oil or rub animal fat on the edges (use heat safe gloves for sure.
2. WD40 on the bottom side of the grill daily for a couple days
3. Angle Grinder (not easy or fun but will get the job done.
Apologies I couldn't help with the cross bar part!
B
#48
Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...
Last post by Gringo - November 09, 2024, 08:52:31 AMQuote from: bamakettles on October 19, 2024, 04:44:08 AMI'm sure everyone will appreciate the carnitas! I'd be interested in hearing about your method and sauce recipe....
Sent from my iPhone using Weber Kettle Club
Apologies for the long delay in repsonding, @bamakettles, to your note about process/recipe for this cook. Many excuses (some good and some just lazy) but here is some info on my smoked carnitas cook(s). As you know, traditionally carnitas are pork butt chunks fried in lard. Until 3-4 years ago, I did not know Carnitas were just pork butt and cooked a bit differently; came to find this out when I offered to help a friend at his football party and he said, just bring some carnitas. Story begins there but won't bore you any more.
I usually chunk 8-10lb. butt and then use:
Rub (NOT traditional bbq)
1 1/2 tbsp Cumin
1 tbsp Garlic
1 tbsp Oregano
1/4 cup salt
1/4 cup black pepper
1/2 cup smoked paprika
Easy Marinade
2 Oranges (juiced)
1 Lime (juiced)
8 cloves of garlic (peeled)
1 cup of sweeten condensed milk
1 bottle (12-16oz) Mexican coke - should have Cane Sugar - conspiracies on the coke recipe last few years
Onion Bed
2-4 large onions (sliced for rings)
6 Dried Bay Leaves
1 sliced lime
1 sliced orange
1 cup stock (chicken or veggie) can also use some of the marinade, if you don't put 1/2 bottle of the coke in.
1-2 half aluminum pans
Basic method
Rub the butt chunks with your cumin based recipe and allow to sit an hour
Pour marinade in bag or pot/pan and let sit overnight
Remove carnitas from marinate and let air dry couple hours before ready to cook
Get grill going to about 180-225
Setup bed of onion pan (for later)
Smoke with a fruit or nut wood chunks (Apple has been my go to as of late but works great with pecan or cherry)
Smoke for about 2-3 hours (decent browning all around)
Pull carnitas off grill into bed of onion foil pan and cover to return to grill
Crank heat up on grill to 325
Cook an other 2 hours at 325-350 until tender | Rest 30 mins and then use hand safe gloves to finger "pull"/squish the meat.
Serve with condiments (tortillas, pico de gallo, street corn, cojita cheese, cilantro, 1/4 limes, etc)
I'm not organized so thanks for putting up with scatter-brained thoughts on how I smoke/cook them.
I've also done the recipe and just vacuum sealed and put in Sous Vide for 18-30 hours and then on broil to crisp up skin. Amazing results. Hope that helps!
#49
Weber Grill Forum (Grills, Accessories) / 2000 (DD, no serial) model Mas...
Last post by John Hilton - November 09, 2024, 08:10:56 AMHey all,
I have a 2000 master-touch 22.5" (57cm), the damper is debossed with the letters "DD" so I assume its 2000 model. The kettle has been in storage for a year while some renovations were done.
The cleaning kit has seized up, rusted and the damper blades too. I am going to have to drill/grind it out. The ash cather ring is held in place by a metal bar and two retaining tips stick though the ring, which are all then bolted into place... anywhere I can get that retaining bar and the cleaning kit for this particular grill. I can reuse the bar, it is not in too bad shape, if the new H type cleaning kit system will fit?
Any guidance, google searches not yielding anything in the way of parts for the DD.
Best,
John
I have a 2000 master-touch 22.5" (57cm), the damper is debossed with the letters "DD" so I assume its 2000 model. The kettle has been in storage for a year while some renovations were done.
The cleaning kit has seized up, rusted and the damper blades too. I am going to have to drill/grind it out. The ash cather ring is held in place by a metal bar and two retaining tips stick though the ring, which are all then bolted into place... anywhere I can get that retaining bar and the cleaning kit for this particular grill. I can reuse the bar, it is not in too bad shape, if the new H type cleaning kit system will fit?
Any guidance, google searches not yielding anything in the way of parts for the DD.
Best,
John
#50
Weber Grill Forum (Grills, Accessories) / Charcoal Reviews - What factor...
Last post by Gringo - November 09, 2024, 07:54:03 AMI remember a few years back when, it seemed to me, Jealous devil was coming out on the market (4-5yrs ago)? I saw it at a novelty BBQ shop and I bought a bag of briquettes (pricey but was worth a try). I loved it! but it was like $34 for a 17lb bag. I then saw the Jealous devil a few weeks later for $29.99/17lb at Home Depot so I bought two bags. Enjoyed those as well but it was a bit pricey for me and got settled in to B&B Orange bag for the next few years.
I see in the last year JD's prices have come down and they offer XL briquettes and lump on their product line. I also see that they've made their bags 20lbs and are now $18 at least in my area. Much better deal so I purchased a stock for now.
I'll continue to go between JD and B&B orange bag as my main heating sources. Also, I have purchased B&B logs (red 30lb bag) for several smokes and one pizza cook. Love the uniformity and long lasting burn on those as well.
I see in the last year JD's prices have come down and they offer XL briquettes and lump on their product line. I also see that they've made their bags 20lbs and are now $18 at least in my area. Much better deal so I purchased a stock for now.
I'll continue to go between JD and B&B orange bag as my main heating sources. Also, I have purchased B&B logs (red 30lb bag) for several smokes and one pizza cook. Love the uniformity and long lasting burn on those as well.