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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-26-2012, 10:28 AM | #1 |
Got Wood.
Join Date: 04-25-12
Location: Manteca, CA
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Ok here's my Rotisserie Turkey on my SMG
Hello All,
First off a HUGE shout out to everyone that helped me figure out how I was going to Rotisserie this Turkey on my santa maria. After speaking with some of you at the Brethren Bash and obtaining excellent info, I'm happy to post my results. I did a dry brine on this turkey. Never tried a wet brine or dry but I decided to try dry this year and see how it turned out. Well I was able to sustain a excellent 350 degrees in my pit as you can see I have thermometers all over the place lol. The turkey took 3hrs. 15min. to cook and everyone raved so much they continously asked me to send them the recipe throughout the entire night lol. It was all gone in about 30 minutes. Thought it was a small 13.5 lb bird. There was about 15 adults & 5 children I was very please how evenly it cooked and how moist it was throughout every part of the bird including the breast. The brine gave it flavor from beginning to end no matter what part you took. Probably the 2nd most moist bird behind my mom's turkey :) I followed this recipe: http://www.foodgizmo.com/foodgizmore...t=turkey%brine I did use a little less salt as I don't like my food to salty, but after hearing some people say it could have used a little more salt but still fantastic, maybe I will follow the recipe more closely lol. I don't care what people say brines do add flavor including SALT : ) I went beyond this recipe and after washing the bird off the night before of the brine, and sticking it in the fridge overnight, the day of the cook I removed it about 2 hours before cooking it and I went back to my moms original basting sauce which is something real simple like Butter, red pepper flakes(in a jar and wet) not very hot, garlic, little salt and something else she puts in similar to chicken boullian (Thanks mom for making it :) I brushed that all inside and outside the turkey, then inside we cut up some apples, yellow onions, and carrots and stuck it in there and sewed her loosely. So without further delay here she is.......... Mike
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Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill! |
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Thanks from: ---> |
11-26-2012, 10:36 AM | #2 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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And she looks beautiful. Glad it worked out for you.
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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11-26-2012, 10:47 AM | #3 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Nice job. That's a cool setup that you have. Both the Santa Maria grill, and the rotisserie mod.
Matt |
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11-26-2012, 12:01 PM | #4 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Wayyyyyy cool setup! Quite the visual appeal for everyone watching and waiting in anticipation to sink their teeth into it! Good looking bird too!!
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Kettleheads Anonymous Charter Member |
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11-26-2012, 12:48 PM | #5 |
Got Wood.
Join Date: 04-25-12
Location: Manteca, CA
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Thanks all! Ya I was really nervous on how it would turn out and hold long to cook it etc...but I found that by keeping my temps at a steady 350 it was almost like cooking it in the oven but BETTER!
This is not to forget mentioning that I had to fight a few family members away from the turkey as it was cooking because they were watering at the mouth and almost looked as if they were in a trance lol. -Mike
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Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill! |
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11-26-2012, 01:01 PM | #6 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Very nice, I like how you decided to mount the Rotisserie.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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11-26-2012, 03:07 PM | #7 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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wow ! thats a great setup and looks like its working out well.
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george spam, can't live without it |
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11-26-2012, 04:02 PM | #8 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice! I dig the setup.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-26-2012, 10:38 PM | #9 |
is one Smokin' Farker
Join Date: 12-14-10
Location: Orangevale California
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Fanfarkingtastic Mike,
Sorry me and the family missed that one. I guess that just means you will have to do another
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[CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER] |
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11-26-2012, 10:50 PM | #10 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Nice set up. Bird looks good
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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11-26-2012, 11:28 PM | #11 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Looks fantastic! Do follow the recipe closely for your next one. I dry-brined mine, and cooked it on the rotisserie, too. They don't come out tasting salty at all. Just well seasoned all the way through. Great job!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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11-27-2012, 12:40 AM | #12 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Looks great Mike!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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11-27-2012, 04:32 AM | #13 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Beautiful!
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