MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 10-07-2013, 08:49 PM   #1
wonderbread
Found some matches.
 
wonderbread's Avatar
 
Join Date: 09-28-13
Location: Los Angeles
Default Turkey Drippings?

Sorry to discuss Thanksgiving so early, but it will be my first time doing the bird on the Kamado. I'm thinking about the gravy and wondering what the best way is to collect drippings? Can I put a pan on the deflector plate? Any suggestions are much appreciated...thanks!
__________________
Kamado Joe, Weber Genesis, Rusty Old Barrel, 75 beer ice chest and 8 person hot tub.
wonderbread is offline   Reply With Quote




Old 10-07-2013, 08:57 PM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I use a regular roasting pan and build a rack for the Buzzard out of carrots celery & onion and a cup of white wine sage, leaves and a sprig of thyme it makes a good aus jus for your gravy base.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 10-08-2013, 01:03 AM   #3
MeatCandy
Full Fledged Farker
 
Join Date: 07-09-13
Location: Dog Patch, Ca
Default

Spatchcock in a roasting pan works well when head room is an issue...If you use a drip pan you will need to elevate it off the deflector or the drippings will burn...I've done both..either way is fine...watch the color and you'll have a fine bird...
MeatCandy is offline   Reply With Quote


Thanks from:--->
Old 10-08-2013, 04:19 AM   #4
ebijack
Babbling Farker

 
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
Default

I use an aluminum turkey pan with the edges folder over ( down) so to not block so much of the heat. Cover that with aluminum foil but don't let the foil hit the bottom of the turkey pan. Keep it about 1 inch away. Add about a can of beers worth of water into the pan and put it on your deflector. I used to elevate the turkey pan but found this works just as good. You will burn some of the smokey drippins but you will have plenty to add chicken stock to make your gravy and probably then you'll be hooked. I do the same for chickens, pork, bacon. It all keeps well in the fridge in separate jars. If you look you can see the pan below the bird.
ebijack is offline   Reply With Quote


Thanks from:--->
Old 10-08-2013, 04:35 AM   #5
ANerdThatBBQs
Is lookin for wood to cook with.
 
Join Date: 09-27-13
Location: Huntsville, Alabama
Default

Whenever I smoke a turkey, I usually just put a pan underneath to catch my drippings. Depending on the size of the cook, I'll do it for pork butt too at the end of the cook as well.

__________________
weber 18.5, 22.5 and one touch.
ANerdThatBBQs is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:25 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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