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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2012, 11:17 AM   #166
Baboontyme
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When do you rub the bird? If I am going to let it rest in the fridge overnight after taking it out of brine, should I apply the rub just before putting on the pit, or before going in the fridge tonight? I don't remember.
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Unread 11-21-2012, 12:37 PM   #167
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Default Scottie's Creole Butter

Haven't seen it posted lately.

Scottie's Creole Butter
- ˝ can of beer
- ˝ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)
- 2 tsp. Paprika
- 1 ˝ tsp. White Pepper
- 1 ˝ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ˝ tsp. Onion Powder
- 1 tsp. Coleman's Mustard
- 1 tsp. Ground Black Pepper
- ˝ tsp. Cayenne Pepper
- ˝ tsp. Tabasco
Warm mixture on stove until ingredients are fully dissolved. Let mixture cool a bit (but not too cold) and then inject. Or rub on or under the skin.
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Unread 11-21-2012, 01:16 PM   #168
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I will be doing my first turkey on my Green Mountain Grill. Smoking it on saturday and it weighs 18 lbs. Thinking a slow cook, any ideas or hints would be great
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Unread 11-21-2012, 01:20 PM   #169
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Quote:
Originally Posted by Ekim Neems View Post
Has anyone ever wrapped their turkey in bacon? Last year I used a cheese cloth soaked in butter to drape over the turkey so the skin wouldn't get too dark, but I found the cheese cloth would start to actually burn up. Was thinking bacon would do the trick.

It's only a 14 lb bird, so my thought was either smoke the turkey at a low temp (250 or so) and leave the bacon weave on the whole time. OR, smoke with bacon on until the bacon gets crispy, and then remove and give the skin time to get more brown.

Any warnings/advice? Thanks
I would use foil.. the skin will never crisp up with the bacon and will be inedible, unless you like rubbery skin
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Unread 11-21-2012, 01:33 PM   #170
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Hi Everyone!

First post to the site!

I've been brining and than injecting mine for years with stellar results. I was at first worried about salt overload or flavor from injection not coming through but haven't ran into this. Have my bird brining right now and doing the cajun injector tonight after I get home from work.

Happy Thanksgiving all!

Jim
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Unread 11-21-2012, 05:44 PM   #171
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Default Skin

Any poultry I do the skin sucks, just plain sucks. I've tried just about everything and get nothing but tough old rubbery skin. Any thoughts as to how I can break this trend? Unrelated - I always just smoke open on the grill, should I try bird in a pan, I see a lot of pics that way. Thanks!
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Unread 11-21-2012, 06:49 PM   #172
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Quote:
Originally Posted by carpboy View Post
Any poultry I do the skin sucks, just plain sucks. I've tried just about everything and get nothing but tough old rubbery skin. Any thoughts as to how I can break this trend? Unrelated - I always just smoke open on the grill, should I try bird in a pan, I see a lot of pics that way. Thanks!
Hot and fast is the key to non-rubbery skin. Also be careful when resting it after it is done before serving. Cover loosely with foil and I wouldn't let it sit longer than 20-30 minutes. If you really want to get crazy I suppose you could do a quick reverse sear of the bird when you get within a few degrees of your desired temps. You'd almost have to hold it in place on each side while over the coals I would think due to it's shape, unless you have it butterflied or spatchcocked. I don't think a pan is going to do much for crispy skin. Good luck.
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Unread 11-21-2012, 06:52 PM   #173
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Quote:
Originally Posted by jbenien View Post
I will be doing my first turkey on my Green Mountain Grill. Smoking it on saturday and it weighs 18 lbs. Thinking a slow cook, any ideas or hints would be great
I would follow the recipe and method in the first post in this thread. It's damn thorough and it will be hard to screw up your bird if you follow it closely.
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Unread 11-21-2012, 07:44 PM   #174
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Quote:
Originally Posted by Baboontyme View Post
Hot and fast is the key to non-rubbery skin. ....
Any thoughts to the opposite - that soft buttery chicken skin? I ran into a shack in S Georgia a couple years ago and spent an hour talking with the owner. He said his secret to the chicken skin was very low temp, all night long, something like 180. He would put the birds in the night before and when he came back in the next day they were perfect. I wonder if that would translate to a turkey?
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Unread 11-21-2012, 09:18 PM   #175
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Time restraints!!! Anyone ever use Tony Chachere's Creole butter marinade?

Or constraints? Whichever is the correct word to use.
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Last edited by juslearning; 11-21-2012 at 09:46 PM..
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Unread 11-21-2012, 10:09 PM   #176
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Quote:
Originally Posted by Baboontyme View Post
When do you rub the bird? If I am going to let it rest in the fridge overnight after taking it out of brine, should I apply the rub just before putting on the pit, or before going in the fridge tonight? I don't remember.
buuuuuuuuuuump. Curious about the same thing.
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Unread 11-21-2012, 10:22 PM   #177
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buuuuuuuuuuump. Curious about the same thing.
TJ, I've done some more research. I knew that I knew this answer, I just have killed too many brain cells since I smoked my last bird.

Rub it when you pull it out of the fridge in the morning, about 30 min - 1 hr before you put it on the heat.

God speed my friend.
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Unread 11-21-2012, 10:24 PM   #178
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Quote:
Originally Posted by carpboy View Post
Any thoughts to the opposite - that soft buttery chicken skin? I ran into a shack in S Georgia a couple years ago and spent an hour talking with the owner. He said his secret to the chicken skin was very low temp, all night long, something like 180. He would put the birds in the night before and when he came back in the next day they were perfect. I wonder if that would translate to a turkey?
No clue from me, dude. Never tried that. Doesn't smoking chicken at 180 seem like it might be dangerous? Don't know. Give it a run. Just feed it to some friends you don't really like and see if they get sick before you try any.
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Unread 11-22-2012, 01:00 PM   #179
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Brined my 13# Butterball in the Williams Sanoma brine for 24 hours, rinsed it off and it is now nestled in the fridge. I'm gonna stuff with apples, rosemary and thyme. I'm off to the Depot for some apple wood! Good thread folks!
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Unread 11-22-2012, 01:56 PM   #180
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Here's my two birds. Dry brined, one with Trader Joe's 21 Spice Salute and salt, the other with Bragg's Organic Sprinkle and salt.

The one with Bragg's got cut into pieces for a braised turkey recipe, the other was left whole for smoking.

ImageUploadedByTapatalk1353613892.750240.jpg

Pulled them out of the bags after 30-ish hours, and into the fridge overnight to dry the skin.

ImageUploadedByTapatalk1353613940.082472.jpg

The whole bird 2 hours in, WSM purring along at 280-290. Burning briquettes with pecan chunks.

ImageUploadedByTapatalk1353614097.033029.jpg

No pics of the braised bird yet, just put it on the gasser for a 2 hour sauna.
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