Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: addicted-to-smoke on January 18, 2016, 04:27:48 AM
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Mrs. @chuck s scored a deal on a smaller Butterball to feed the crew. So chuck s got it goin' with a double half-snake so we wouldn't feel compelled to have to rotate the bird.
Bird was brined overnight and the kettle set up at about 300-350, depending on where we were at during the process. No smoke other than from the charcoal was added and it was perfect.
(http://pics.weberkettleclub.com/images/2016/01/18/turkeyanddrink.jpg)
The white meat was easily the best turkey white meat any of us had experienced, tender and juicy and incredible flavor.
(http://pics.weberkettleclub.com/images/2016/01/18/turkeywhitemeat.jpg)
The dark was no slouch, either.
(http://pics.weberkettleclub.com/images/2016/01/18/turkeydarkmeat.jpg)
I think one of us was especially hungry; she snagged her seat early.
(http://pics.weberkettleclub.com/images/2016/01/18/turkeytable.jpg)
All color comes from whatever smoke the charcoal gave; nor was any butter added up top from us. Cooked to about 180 or so.
(http://pics.weberkettleclub.com/images/2016/01/18/turkeyplated.jpg)
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It was great for breakfast this morning too!
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Fantastic looking meal there! That Ace Pear Cider is some wonderful stuff too!
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Well played, Sir!