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Author Topic: Hola from Mexico  (Read 1882 times)

Larry The BBQ Guy

  • WKC Brave
  • Posts: 162
Re: Hola from Mexico
« Reply #15 on: February 23, 2018, 12:13:32 PM »
Hi @MauroBBQ. I agree with everything @Cellar2ful has already said. One thing I can add is that after I take the turkey out to rest, I turn it upside down so that when the juices redistribute, they get back into the breasts where they have been draining during the entire cook. Also, for crispier and less tough skin, I recommend salting the bird and coating it with an acidic rub or light coat of acidic sauce. This causes the skin to tenderize down during the cooking process and is less like shoe leather. Look forward to seeing your bird. Finally, as mentioned, be sure your bird is at the correct temp before removing it. Finally, I never smoke my turkey with extra wood. I get plenty of smoke taste from the charcoal itself but to each their own.
22" Original Kettle Black, 18" Original Kettle Black, 14" Smokey Joe, Black .. I know, boring right?

jcnaz

  • WKC Performer
  • Posts: 3110
Re: Hola from Mexico
« Reply #16 on: February 23, 2018, 08:38:06 PM »
Hello and welcome.
-JC

mhiszem

  • WKC Performer
  • Posts: 3480
Re: Hola from Mexico
« Reply #17 on: February 24, 2018, 04:11:18 AM »
Hello and welcome from Northeast Ohio!


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MauroBBQ

  • WKC Brave
  • Posts: 158
    • Mauro's BBQ
Re: Hola from Mexico
« Reply #18 on: February 25, 2018, 09:19:45 AM »
Here I go!!!
Greetings from Juarez Mexico


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Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com

SmokeVide

  • WKC Ranger
  • Posts: 593
Re: Hola from Mexico
« Reply #19 on: February 25, 2018, 04:07:28 PM »
Welcome, Mauro! Looking forward to seeing your cooks.
Brian
Seeking: 26 rotisserie

MauroBBQ

  • WKC Brave
  • Posts: 158
    • Mauro's BBQ
Re: Hola from Mexico
« Reply #20 on: February 26, 2018, 08:18:27 AM »
@cellar2ful
@Larry The BBQ Guy
Thank you for your recommendations turkey came out great... for being my first one, my familia loved too!
The only comment I got was from my mom, she said it needed a bit more time because the meat is not falling off the bone.
I will say that it is true for the meat deeper vs the leg/thighs
Still meat was well done, I monitored the temp and reached 165F in deepest part of breast and about 195F in thigh area
The charcoal chart was great help
25pcs lit per side to start gave me about 350F on the lid gauge
Both vents full open
I waited about an hour for the next replenish and the temp dropped just a bit under 300F so it took about 30min to get back to 350F
Briquette brand might affect this and differences in grills
Overall great learning experience


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22" Performer - SJG:N code - GA: P code
Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com

Firemunkee

  • WKC Ranger
  • Posts: 1453
Re: Hola from Mexico
« Reply #21 on: February 26, 2018, 09:48:52 AM »
Looks delicious! Did you replenish with the same number of coals and were they already lit? Also how long did it take to cook? I haven't done turkey yet so I'm trying to learn vicariously through you :)
Together we'll fight the long defeat.

MauroBBQ

  • WKC Brave
  • Posts: 158
    • Mauro's BBQ
Re: Hola from Mexico
« Reply #22 on: February 26, 2018, 01:01:03 PM »
@Firemunkee
Hello There... thanks for your comment
Yes it was very delicious =]
I follow the chart that was provided by @Cellar2ful see above in the thread its a pic "how many briquettes to use"
So started with 25pcs lit on each side
Then added after an hour 8pcs per side as per recommendation "unlit"
The temp did went down from start 350F to less then 300F and it took about 30min to get back to about 325F after I added the unlit pcs.
Now knowing this (remember its my first time doing turkey and on a Weber) since i have chimney next batch of briquettes I pre lit and temp did not go down as the first time.
So I recommend you either come back at about the 45min mark and add unlit or come close to the hour and add lit pcs.
I think this is the fun part of it all...
I enjoyed the cook, my family enjoyed the turkey...
Let me know if this helped or if you have any other questions
22" Performer - SJG:N code - GA: P code
Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com

HoosierKettle

  • WKC Performer
  • Posts: 4734
Re: Hola from Mexico
« Reply #23 on: February 26, 2018, 01:11:48 PM »
Looks great!  Did you toss some jalapeño on the grill or did you cook that inside.


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MauroBBQ

  • WKC Brave
  • Posts: 158
    • Mauro's BBQ
Re: Hola from Mexico
« Reply #24 on: February 26, 2018, 01:46:52 PM »
@HoosierKettle
Hey the jalapenos were tossed inside for cooking
So these were mixed with some apples and celery
Tasted great!!!
22" Performer - SJG:N code - GA: P code
Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com


Cellar2ful

  • WKC Performer
  • Posts: 2345
Re: Hola from Mexico
« Reply #25 on: February 26, 2018, 01:50:24 PM »

Your turkey looks awesome MauroBBQ. Nice job. Glad the family liked it.

In regards to adding briquettes lit or unlit, it comes down to personal preference and can be done either way. I have always just added my briquettes unlit as it is much easier.  Some folks find the smoke emitted from freshly lighted briquettes infuses an offensive flavor into their food.   I have not found that to be the case, but I always add 1/2 cup of apple wood chips to the first load of briquettes.  It gives my turkeys just the right amount of smoke flavor. 
"Chasing Classic Kettles"

Larry The BBQ Guy

  • WKC Brave
  • Posts: 162
Re: Hola from Mexico
« Reply #26 on: February 26, 2018, 07:56:35 PM »
@HoosierKettle

Great to hear you liked the bird. Turkey is one of the hardest things to cook due to it's size. Better too hot than not hot enough. I did a 15 pound bird in my 22 over the weekend and it reached about the same temps due to an error I made with the coals but it turned out jucy and delicious anyway. I don't have any problem with the unlit charcoal either. When you think about it, charcoal is already burned anyway! The way they make charcoal is burning it in the absence of air. Hope you liked the turkey skin too. Not adding wood makes it very edible in my opinion!
22" Original Kettle Black, 18" Original Kettle Black, 14" Smokey Joe, Black .. I know, boring right?

JDD

  • WKC Ranger
  • Posts: 1802
Re: Hola from Mexico
« Reply #27 on: March 07, 2018, 08:14:31 AM »
Nice job, looks great!
May The Smoke Be With You!

DavidEss

  • Smokey Joe
  • Posts: 10
Re: Hola from Mexico
« Reply #28 on: March 14, 2018, 07:58:34 AM »
Hola Mauro que tal... al igual que tu , soy de México, tienes conocimiento si existe WKC oficial en nuestro país? Saludos