The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-23-2012, 04:06 PM   #1
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default Thanksgiving turkey, temp and tri-tip.

I did not brine my turkey, although I was thinking of the dry brine being talked about but ran out of time to do it right and the 14 lb birds had an 12% solution. I slathered it down with a butter, olive oil, rosemary, thyme and basil concoction, after letting it sit unwrapped in the fridge overnight. Lightly salted and peppered inside and out, added aromatics with orange and apple inside and roasted in the oven at 320. I lowered the temp by 5 degrees less than was recommended because I suspected my oven runs hot, meant to check it the day before but time got away from me. The bird was 1 and 1/2 hour done early and had a very crispy skin but I caught it just right and it was very good.

Today I did a test on my oven with my maverick that I tested in boiling water first, at 320 it is running 364 average. Now I know what I suspected all along. Does anyone know if an oven can be calibrated?

Also had time to toss a tri-tip on the grill and it was a big hit it may well be a new tradition, my wannabe brother-in-law was fascinated with it.

A couple days before Thanksgiving I cleaned out my cabinets and went through all my seasoning and spices. Combined all rubs on hand including some homemade ones to get back some counter space and that is what I used on the tri-tip, will use it on some pork steaks tonight. I do this once or twice a year.

All in all the dinner was very good and I did not go over board but still had all the usual sides. One thing I did just for kicks and will do again was adding spiced rum to my candied sweet-potatoes, it was a subtle difference but a noticeable one.

Thanks for looking, mainly wanted to make people aware, they may need to check the oven in the house as well as their gauges.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 11-23-2012, 06:02 PM   #2
tpope
Full Fledged Farker
 
Join Date: 04-13-12
Location: North West, GA
Downloads: 0
Uploads: 0
Default

A good thermometer is useful any where ya cooking. Calibration should be mandatory.
tpope is offline   Reply With Quote


Unread 11-23-2012, 09:34 PM   #3
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tpope View Post
A good thermometer is useful any where ya cooking. Calibration should be mandatory.
I was using a thermoworks thermapen, throughout the cook.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 11-24-2012, 04:33 PM   #4
Texas Turtle
Take a breath!

 
Join Date: 05-26-09
Location: Fulshear, Texas
Downloads: 0
Uploads: 0
Default

Most ovens can be adjusted, check the user's manual. Our relatively new electric has a digital calibration routine.
__________________
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
Texas Turtle is offline   Reply With Quote


Unread 11-24-2012, 07:20 PM   #5
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Texas Turtle View Post
Most ovens can be adjusted, check the user's manual. Our relatively new electric has a digital calibration routine.
Thanks, much to my amazement I found the manual, this oven is 11 years old now and I was surprised I still had it. The instructions show how to adjust it and now it is set about one to two degree high and low so I am happy with that.

Can't wait to bake some biscuits they would get dark on top but still not done inside, if I took them out before they were really burnt on top.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:07 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts