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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 12-25-2010, 08:17 PM   #1
Q-Dat
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Default Spatchcocked Jalapeno Bird

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!!!






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Unread 12-25-2010, 08:36 PM   #2
JasonBB
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right on that lloks great !!!!
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Unread 12-25-2010, 08:42 PM   #3
Big George's BBQ
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Looks Great
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Unread 12-25-2010, 09:20 PM   #4
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Looks tasty!
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Unread 12-25-2010, 09:25 PM   #5
Mister Bob
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Looks delicious!

Merry Christmas!
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Unread 12-25-2010, 10:20 PM   #6
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Nice!
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Unread 12-25-2010, 10:40 PM   #7
NCsmoker
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I did the spatchcocking for the first time at Thanksgiving. Turned out pretty good but had to use some knives at my in-laws house so I need to work on my tech some more. I did a 14 lb on the grill and a regular turkey in the oven just to be safe and everone love the one on the grill over the traditional one
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Unread 12-25-2010, 11:11 PM   #8
Q-Dat
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Quote:
Originally Posted by NCsmoker View Post
I did the spatchcocking for the first time at Thanksgiving. Turned out pretty good but had to use some knives at my in-laws house so I need to work on my tech some more. I did a 14 lb on the grill and a regular turkey in the oven just to be safe and everone love the one on the grill over the traditional one
Its definitely a tougher job than a chicken. It goes ok until you get about halfway down the spine. Then you start hitting some bigger bones. I went to Big Lots yesterday and bought some cheap utility scissors, which are pretty much just a smaller version of pruning shears. They went right through the bones with no problem.
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