Birds are out

[willkat98]

Gotta quick question.

I got an 18# whole turkey, a 16# whole turkey, and two 7# turkey boobs in the fridge. Frozen like a rock.

Is this enough for 16 adults and 11 kids, including leftovers? I think it is.

Question #2.
While I have the things going, gonna throw on 2 beer can chickens to have as a snack. How long do you smoke a BCC (beer Can Chicken)

Comment #1.
I need oven space. Gonna use the heat shield mod to my advantage. Temp about the shied was 75 to 100 degrees lower than below shield. Got 4 - 5 casseroles I'm gonna put in there above the shield as a warming spot. (after they are cooked up to temp in regualr oven) Am I farking glad I bought 6 extra grates.

Coordionating everything done at same time for 27-29 people is the key!

[Oldtimer]

You going to be a busy som bitch. Will I smell the smoke in the southren part of the state or will the stinch from upsate **** drown it out ?

[parrothead]

Sounds like enough for plenty of left overs.

And Brian, I think we are gonna have to worry about the stench that drifts north that day.

[willkat98]

When we paint the Mississippi brown, we will think of you Brian, and the St. Louis Mods.

Farking sludge mod by the time it gets to MS.

[egkor]

Bill,

Over the last few months, I've made 10 or so BCCs in twos and threes on my Weber Genesis gas grill.

On the Genesis, with the front and back burners on "medium" (middle burner off) which results in an "oven" temp of 350, it takes 1:15 to 1:20 to cook the chickens. I think its helpful to use room temp beer so it can start steaming more quickly.

Hope this helps.

-egkor (Gary K)

[BBQchef33]

with sides and the chicken. thats gonna be plenty... besides its one less adult because Uncle Farker is getting a Hungry man dinner.

[tommykendall]

I think you got it down right. And fark unc farker. Let him eat raw filberts, celery and clementines.

[willkat98]

Thanks all.
And Gary, My "Ken" is only a 2 burner side by side.

I was thinking BCC in the Bandit, but now I am thinking more along the line of in the kettle

[rbinms33]

Bill,

First of all you did good by getting those turkeys in the fridge when you did. I took a 20# bird out of the freezer last year the Sat before Thanksgiving and it was still half frozen on Wed night when I went to rub it down and inject it.

You should have no problem feeding the masses with that much bird. I do my BCC's at 225 for 5-6 hours. I'm sure if you cranked up the heat a bit it'll get done quicker.

[bamasmoker]

My nephew at Auburn U did some beer can chix Fri night. Got the recipe from his old uncle John. They added maple syrup to the can and said it was great. Gotta try it.

[Mark]

Bill:

Consider using the Lorenz dishwasher mod for heating stuff up

[Oldtimer]

ROTFLMAO

[Mark]

Don't laff your ass all the way off; you might need it again some day. Apparently, this works just fine by putting the dishwasher in the heat dry cycle as I recall. I might just use it myself this Thursday.

[Mark]

Below is Max's original post from Sep 2/03. I can see this working.

I know a few of you have Tilia Foodsavers.
I did the pulled pork and Mikey's smoked beans for a Labor Day party my wife
and her friend catered. Due to limited smoking space (Bandera) I had to do
two batches of pork, pulling, vacuum sealing with my Tilia Foodsaver and
freezing the pork for later reheating.
I had about 8.5 lbs in each bag, and wanted to come up with a good method
for gently getting it all back up to temperature at the same time.
Yesterday morning, after thawing the pork in the fridge, I stood the vacuum
sealed bags on the long edges in the bottom rack of the dishwasher, turned
off heated dry, and ran a heavy-duty wash with water heat option on. About
an hour later, I pulled the bags out of the dishwasher to find that they
were perfectly reheated to serving temperature.
Sounds bizarre, but it worked like a charm.
Just thought I'd share.

[bamasmoker]

Don't laugh! My mother used to cook fish wrapped in foil in the dishwasher. It was damned good.

[Oldtimer]

Are you serious ?

[willkat98]

Mark
I will send you a note in the morning.
Too, not sober, to write you now.

I'll call it "Max, and the reason this group got started in the first place."

[Mark]

Do you remember how she set the dishwasher? Mines got 2 drying modes. 1 is just air and the other is heat supplied by an electric resistance element in the bottom of the dishwasher that looks just like a heating element in a electric oven. So I'm thinking just set it in the heat dry mode.

[tommykendall]

I think my frigging head is gonna explode. :shock:

[bamasmoker]

She put some butter and lemon on it. I think she put it in the top rack and set it to pots and pans. We did bass, king mackeral, red fish...all kinds. I'll ask her next time I talk to her.

[Mark]

Apparently, Bamasmoker is serious. I did an Internet search on dishwasher cooking and some of the results are provided below.

Recipe uses dishwasher for cooking
http://www.bangornews.com/editorialnews/articles/410117_101803recipeusesdishwash_jholyoke.cfm

Dishwasher Salmon with Cilantro Sauce
http://www.salon.com/nov96/salmon961118.html

Cooking salmon in a dishwasher
http://www.geocities.com/Yosemite/9758/esal05.htm

Dishwasher cooking is weird, but it works
http://www.rgj.com/news/stories/html/2003/09/02/50697.php


Having all this info now, I think using a dishwasher to reheat up large amount of sliced turkey, stuffing, etc. is an option that should at least be considered.

[tommykendall]

I ain't knockin' it - just amazed at how bizarre this seems.

[BigAl]

Bizarre? What about the folks that foil their food and cook it on their car engine while driving....heat is heat. Plus if it is an old car, you get a lot of blue smoke!

[Mark]

Good one Al

PS: been there, done that

[BBQchef33]

dishwasher cookings been around for years.. its a novelty that wears off quickly.. In the real world I thing its called "poaching". Tty this, A salmon fillet cut into sections, each section gets a wad of butter, some lemon juice and dill with a touch of white wine, Wrap it tight in foil and drop it inot boiling water, or a steam tray.

Poached salmon.. Very excellent!! same thing can be done in the dishwasher.

[SmokeInDaEye]

Gotta quick question.

I got an 18# whole turkey, a 16# whole turkey, and two 7# turkey boobs in the fridge. Frozen like a rock.

Is this enough for 16 adults and 11 kids, including leftovers? I think it is.

Question #2.
While I have the things going, gonna throw on 2 beer can chickens to have as a snack. How long do you smoke a BCC (beer Can Chicken)

Comment #1.
I need oven space. Gonna use the heat shield mod to my advantage. Temp about the shied was 75 to 100 degrees lower than below shield. Got 4 - 5 casseroles I'm gonna put in there above the shield as a warming spot. (after they are cooked up to temp in regualr oven) Am I farking glad I bought 6 extra grates.

Coordionating everything done at same time for 27-29 people is the key!

Should be fine. Is everything thawed?

[willkat98]

Should be fine. Is everything thawed?

They are now!

MAn did that take longer than I though.

[Papa Hogg]

That seems about right 4 years to thaw a bird :roll:

[Jorge]

That seems about right 4 years to thaw a bird :roll:

what you have to worry about is living 270 miles away, and your 72 yr. old mother not remembering how long she left the birds out when she decided to 'help'8-)

[SmokeInDaEye]

what you have to worry about is living 270 miles away, and your 72 yr. old mother not remembering how long she left the birds out when she decided to 'help'8-)

The fancy stores call those "dry aged" turkeys. Haven't seem to have caught on as well as the steaks, though.:biggrin:

[CajunSmoker]

I've decided to thaw mine in the dishwasher after reading this thread:-D

[SmokeInDaEye]

I've decided to thaw mine in the dishwasher after reading this thread:-D

Make sure you take the fish out first.

[Jorge]

The fancy stores call those "dry aged" turkeys. Haven't seem to have caught on as well as the steaks, though.:biggrin:

I'm a traditional sort of guy...so I tossed two birds and three breasts and went and bought some more. Started the thaw in the bathtub and then got them into the fridge to finish. The whole birds are about to come out of the pit, and then take a shower to get them cooled down enough to go into the fridge. Breasts went on later, and are being basted by the Jalapeno cheese sausage on the rack above.

[SmokeInDaEye]

I'm a traditional sort of guy...so I tossed two birds and three breasts and went and bought some more. Started the thaw in the bathtub and then got them into the fridge to finish. The whole birds are about to come out of the pit, and then take a shower to get them cooled down enough to go into the fridge. Breasts went on later, and are being basted by the Jalapeno cheese sausage on the rack above.

You cooked them today?

[Jorge]

I'm racing the cold front/wind to get it done today and warm them up tomorrow. Leaving shortly to pick up my brother, SIL, their twin boys, and some surprise guest. I'll be too hungover tomorrow for a long cook:lol:

[willkat98]

I'm racing the cold front/wind to get it done today and warm them up tomorrow. Leaving shortly to pick up my brother, SIL, their twin boys, and some surprise guest. I'll be too hungover tomorrow for a long cook:lol:

Wind and snow tomorrow.

WSM will have its UHaul Wardrobe Box mod on.

Fryer will be tough, might do that in the basement :twisted:

Just ran to Ace for propane

[CajunSmoker]

The front Jorge is racing against is moving into this area as we speak. Just had my desktop weather beep and says we have a tornado watch out and T'storms on the way in:roll:. Oh yeah, it's farking 85* welcome to the southern Holiday season.:twisted: Smoke a turkey and fry a turkey under the carport.

[Puppyboy]

Wind and snow tomorrow.

WSM will have its UHaul Wardrobe Box mod on.

Fryer will be tough, might do that in the basement :twisted:

Just ran to Ace for propaneIt's pretty windy here and it just started to snow. Should move along before it's time to fire it up. Man I love my carport. Good luck Bill.

[colt45]

Just ran to Ace for propane

did you get a big bag of charcoal to put in the firebox in case the temps drop a bit :eek: