Q-Dat
Babbling Farker
Here's the Christmas Turkey. 14# Honeysuckle White
Spent the night in a brine of
1 gallon cold water
1 cup cane syrup
2/3 cup Kosher salt
1/3 cup Zatarains Seafood boil mix
2 tbs black pepper
4 heaping tsp instant coffee
Took it out rinsed well and removed the back. Then proceeded to rub a Jalapeno schmear under and on top of the skin.
The Schmear
1/2 cup salted butter softened
1/2 cup mayo
3 tbs Jalapeno powder
1 tbs Konriko Jalapeno seasoning blend
1 tbs black pepper
1 tbs instant coffee
1 tbs yellow mustard
1 tbs Worcestershire sauce
1 tsp thyme
Then onto the cooker.
I've been doing something with my drum that I like so far. I call it ramping. Im sure others do this too, I just havent seen it mentioned. Its a version of the minion method. I start two or three coals in the middle with a torch, and then just leave the intakes wide open. The temp will slowly work its way up to the 300+ range. I get a good 45 minutes to an hour of slow smoking before the temp climbs into a roasting heat.
About 3-1/2 hours later.
The thigh temp
The breast temp
Thats why Im such a fan of spatchcocking.
Time to eat!
Merry Christmas Everyone!!!
Sent from my PC36100 using Tapatalk
Spent the night in a brine of
1 gallon cold water
1 cup cane syrup
2/3 cup Kosher salt
1/3 cup Zatarains Seafood boil mix
2 tbs black pepper
4 heaping tsp instant coffee
Took it out rinsed well and removed the back. Then proceeded to rub a Jalapeno schmear under and on top of the skin.
The Schmear
1/2 cup salted butter softened
1/2 cup mayo
3 tbs Jalapeno powder
1 tbs Konriko Jalapeno seasoning blend
1 tbs black pepper
1 tbs instant coffee
1 tbs yellow mustard
1 tbs Worcestershire sauce
1 tsp thyme
Then onto the cooker.
I've been doing something with my drum that I like so far. I call it ramping. Im sure others do this too, I just havent seen it mentioned. Its a version of the minion method. I start two or three coals in the middle with a torch, and then just leave the intakes wide open. The temp will slowly work its way up to the 300+ range. I get a good 45 minutes to an hour of slow smoking before the temp climbs into a roasting heat.
About 3-1/2 hours later.
The thigh temp
The breast temp
Thats why Im such a fan of spatchcocking.
Time to eat!
Merry Christmas Everyone!!!
Sent from my PC36100 using Tapatalk