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Post by MsAli on Nov 21, 2018 17:12:04 GMT -5
Happy Thanksgiving to you all Family dynamics can be fun I did our Turkey today for my daughter and her boyfriend as tomorrow they will be with her dads family Tomorrow is alone time where I'll play with the Amber, read, take naps and celebrate all that I have to be Thankful for. There are so many that have just lost everything, so many without families, many given a terminal diagnosis and wont be here to wish they didnt had family problems. Life is good Here comes the rain-time to go dance in it!
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saxplayer
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Post by saxplayer on Nov 21, 2018 17:21:24 GMT -5
Happy Thanksgiving everyone! Just finished spatchcocking 2 16lb turkeys and they went on the smoker 15 min ago. Results to follow:
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Post by mohs on Nov 21, 2018 17:38:23 GMT -5
I just had to drive to 3 different Circle K’s to get Happy Hour coffee Geez! Luckily they’re all within ½ mile of the house
First stop poured large Hazelnut brew Went to pay and the chump clerk wanted to charge me 1.90 What ?! No happy hour ? O no! Only Monday’s and Fridays
Well then take this cup of brew and shove it
Seconds stop and the old biddy clerk is tending She never let ya get away with a penny So I don’t even try Just keep moving on
Third stop/ I ask Greg the manager Hey Pal is it Happy Hour coffee ?
You Bet
Thanks man!! you made my day
Traffic was snarly But I got my morning Thanksgiving brew
Good Luck Everyone
Always Thankful for whatever little luck Comes my way
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Tommy
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Post by Tommy on Nov 21, 2018 17:41:10 GMT -5
Just finished spatchcocking 2 16lb turkeys and they went on the smoker 15 min ago. Results to follow: "spatchcock" - a new word for me. I could kind of figured it out but I googled it anyway. How long will you smoke it for and at what temperature?
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Tommy
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Post by Tommy on Nov 21, 2018 17:44:56 GMT -5
Not knowing this was here I started another thread (deleted). So instead, I'll join here. Happy Holidays Y'ALL from spiceman , jeannie and myself. Health Happiness and prosperity to everyone! Hey! I know those faces. Happy Thanksgiving! To say that was nice of you to go by and say hi to Dale doesn't even begin to sum it up!
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Post by aDave on Nov 21, 2018 17:55:47 GMT -5
Happy Thanksgiving everyone! Just finished spatchcocking 2 16lb turkeys and they went on the smoker 15 min ago. Results to follow: Like Tommy, I had to look up the term as well. Just watched a quick vid on YouTube about it...very interesting technique. We were going to butterfly the turkey, but we ended up deciding to do it whole. Still on the fence about putting it on the Traeger or in the oven. We are supposed to have rain tomorrow. Looks like I'll have to find my game shears for the other turkey we have in the freezer. And, Grant, I'd also like to see your cooking times and temp. Thanks.
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saxplayer
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Member since March 2018
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Post by saxplayer on Nov 21, 2018 17:59:35 GMT -5
Tommy aDaveFirst of all, any pellet grill that can hold a decent temp can do this, and the results are W.o.n.D.e.r.F.u.l. I spatchcock whole chicks from Costco frequently and it is the best roasted chicken I ever make personally. Takes about 70-90m for my 5 lb chickens. As I type this, my turkeys are at 115 and 110 in 1 hr (starting at 30 from fridge). I cook them high and fast to crisp up the skin. Now, my pellet grill is top notch and I don't know how others perform ( Mak Grills - shameless plug. Love it, grill is amazing). It is looking to be about a 2 hr cook which for a 16lb bird is amazing. I will post finished results and pictures soon. I need to go baste with melted butter
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saxplayer
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Post by saxplayer on Nov 21, 2018 18:08:50 GMT -5
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Post by vegasjames on Nov 21, 2018 18:09:01 GMT -5
Happy Thanksgiving everyone. Thanksgiving joke to set the mood. A couple had been married for years but the husband had a nasty habit of each morning upon waking he would let go a horrendous fart. The wife finally got fed up and said to her husband "you know that is really disgusting and you make me gag". The husband replied " but honey, it's natural, what am I supposed to do about it"? She replied "I don't know, but you better do something or one of these days you are going to fart your guts out". He responds "oh come on, I am not going to fart my guts out". The morning routine continued for a while and one morning the wife gets up early to start Thanksgiving dinner. She gets the turkey out and starts to prepare it. When she pulls the giblets out she gets an idea. So she puts the giblets in a bowl and quietly goes up the stairs and in to the bedroom. She gently pulls the covers down and lifts the band on his undershorts then pours the giblets in to his undershorts. She heads back down stairs and continues preparing the Thanksgiving dinner. A little while later she hears her husband wake up with his normal loud fart. Then hears him walk in to the bathroom. Suddenly she hears a scream. Shortly afterward the husband comes down the stairs, shorts all bloody. She is trying to keep a straight face and asks "honey, what is wrong"? He replies "You were right, after all this time it actually happened. I farted my guts out"!!!!! But thanks to the will of God, these two fingers and a jar of Vaseline I got them all back in!!!!
Enjoy your Thanksgiving dinner.
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saxplayer
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Post by saxplayer on Nov 21, 2018 18:09:59 GMT -5
Tommy aDaveI am at 380 and it is looking to be about 1.75-2 hrs best guess. Shooting for IT of 165 in breast. That usually puts the dark meat around 180.
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Post by TheRock on Nov 21, 2018 18:13:03 GMT -5
Happy Thanksgiving to everyone! We have alot to be thankful for MJ just pulled the Ham out of the Oven and we will start sampling tonight. I guess I will smoke the Turkey on X-mas. I guess I will play with my rocks tomorrow and watch the Bears beat up on my Lions! Everybody be Safe!
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Post by beefjello on Nov 21, 2018 18:15:49 GMT -5
Have a safe and Happy Thanksgiving everyone!
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Post by aDave on Nov 21, 2018 18:31:53 GMT -5
Tommy aDave I am at 380 and it is looking to be about 1.75-2 hrs best guess. Shooting for IT of 165 in breast. That usually puts the dark meat around 180. Thanks Grant. What is the cooking temp on your smoker? In cool weather, I think ours can comfortably do 375, but I don't normally cook stuff that high, so I'm not sure. I found my game shears, so we are debating doing the spatchcock thing this time. Just don't know if it would be oven or smoker.
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saxplayer
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Post by saxplayer on Nov 21, 2018 18:40:14 GMT -5
Tommy aDave I am at 380 and it is looking to be about 1.75-2 hrs best guess. Shooting for IT of 165 in breast. That usually puts the dark meat around 180. Thanks Grant. What is the cooking temp on your smoker? In cool weather, I think ours can comfortably do 375, but I don't normally cook stuff that high, so I'm not sure. I found my game shears, so we are debating doing the spatchcock thing this time. Just don't know if it would be oven or smoker. My pellet grill can maintain 550 and can get 700 for grill marks and searing.
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Post by aDave on Nov 21, 2018 20:22:11 GMT -5
Thanks Grant. What is the cooking temp on your smoker? In cool weather, I think ours can comfortably do 375, but I don't normally cook stuff that high, so I'm not sure. I found my game shears, so we are debating doing the spatchcock thing this time. Just don't know if it would be oven or smoker. My pellet grill can maintain 550 and can get 700 for grill marks and searing. Pretty impressive about your pellet grill. After asking, I saw that you mentioned you cook on "high," so I pretty much assumed you might not know the actual cooking temp. No Biggie. After talking with my wife and looking at the weather forecast (rain), we're going to use the smoker. And, I'll end up butterflying the turkey. We'll end up cooking it long enough where time won't be an issue Thanks for posting about that technique. I learned something, and it certainly looks to be useful. Happy Thanksgiving to you and the rest of the folks here on RTH.
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saxplayer
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Post by saxplayer on Nov 21, 2018 20:48:51 GMT -5
Untitled by S@xplayer, on Flickr Ok, so... skin was amazing full of flavor and nice and bite-through crispy. The dark meat was perfect the breast was slightly over done. Still moist but some parts drier than I wanted. I def over cooked these based on what I wanted. My probes stopped working at the wrong time. The breast seemed to be at about 150 or so and then went from 155-170 VERY fast. I got the top bird off around 172 and the bottom around 166. Doing this again, I would pull them off earlier around 162'ish (with the rate of rise in temp I had). I probably would cook these around 300 next time, and see what the difference in time and result is. Maybe my probes won't malfunction at a bad time either lol. 1h45 min @ 380 with Mak Grills 2 star general. Next time: 300 for ?? (maybe 2.5 hrs - 3)? Grant
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saxplayer
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Post by saxplayer on Nov 21, 2018 20:51:01 GMT -5
Also - the darker parts are mostly excess rub that mostly burnt. The skin itself wasn't burnt that I could tell. I put a lot of rub on.
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saxplayer
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Post by saxplayer on Nov 21, 2018 20:55:54 GMT -5
My pellet grill can maintain 550 and can get 700 for grill marks and searing. Pretty impressive about your pellet grill. After asking, I saw that you mentioned you cook on "high," so I pretty much assumed you might not know the actual cooking temp. No Biggie. After talking with my wife and looking at the weather forecast (rain), we're going to use the smoker. And, I'll end up butterflying the turkey. We'll end up cooking it long enough where time won't be an issue Thanks for posting about that technique. I learned something, and it certainly looks to be useful. Happy Thanksgiving to you and the rest of the folks here on RTH. Dave, glad to hear you learned something new! I learn something everytime I cook on my pellet grill. I love it. This is my first time doing a turkey on it, and I learned from it for sure. I have ribs, shredded pork, prime rib roast, tri-tip and wings down. Need to learn fish, thick cut ribeyes/NY or KC strips and shrimp. Good luck with your cook - and enjoy Thanksgiving! Grant
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Post by aDave on Nov 21, 2018 21:07:30 GMT -5
Pretty impressive about your pellet grill. After asking, I saw that you mentioned you cook on "high," so I pretty much assumed you might not know the actual cooking temp. No Biggie. After talking with my wife and looking at the weather forecast (rain), we're going to use the smoker. And, I'll end up butterflying the turkey. We'll end up cooking it long enough where time won't be an issue Thanks for posting about that technique. I learned something, and it certainly looks to be useful. Happy Thanksgiving to you and the rest of the folks here on RTH. Dave, glad to hear you learned something new! I learn something everytime I cook on my pellet grill. I love it. This is my first time doing a turkey on it, and I learned from it for sure. I have ribs, shredded pork, prime rib roast, tri-tip and wings down. Need to learn fish, thick cut ribeyes/NY or KC strips and shrimp. Good luck with your cook - and enjoy Thanksgiving! Grant Grant, we've done a whole turkey before, and it was great. We've also done beer can chicken with great result. Usually, we're doing salmon/steehead, ribs, tri-tip, prime rib roasts, and pork tenderloin and butt. We have not yet conquered brisket...that seems to be our Achilles heel. FWIW, I've never really cared for any white flesh fish on the smoker. At the end of the day, it just tastes like smoke, and there's no flavor from the fish. That's just me. Thanks for sharing, and have a great holiday.
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Post by miket on Nov 22, 2018 9:35:53 GMT -5
Happy Thanksgiving to all. You guys rock!!
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