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Toronto
11-20-2012, 08:56 AM
BBQ with Franklin: Thanksgiving part 1

http://www.youtube.com/user/BBQwithFranklin

Wont let me embed for some reason, anyway enjoy and discuss.

RW
11-20-2012, 09:17 AM
Thanks. Your post was prompter than my subscription notification.

Toronto
11-20-2012, 09:54 AM
Is it common in Texas to do your Turkey with just salt and pepper?

JS-TX
11-20-2012, 10:30 AM
Is it common in Texas to do your Turkey with just salt and pepper?

Yep, as with a lot of other meats. Q joints especially.

Oldyote
11-20-2012, 11:33 AM
So he is going to pull the turkey and then slather it in butter. And then what?


&^$#^$&()*_)(^%$ Franklin I need to know right now.

PatioDaddio
11-20-2012, 05:58 PM
Thanksgiving Part Two is also up there. I gotta say that that is one gnarly
looking turkey, and not in a good way. He mentions that his fire wasn't
burning as cleanly as he would of liked, but man!

BBQ with Franklin: Thanksgiving part 2 - YouTube

John

JS-TX
11-20-2012, 08:04 PM
Cool, thanks.

---k---
11-20-2012, 08:47 PM
Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3. Who knows... But, I'm not sure about 1# of butter. Wow!

JS-TX
11-20-2012, 11:06 PM
Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3. Who knows... But, I'm not sure about 1# of butter. Wow!

A lb of butter is a lot maybe cause he was using it for gravy and other stuff too. A few months back when I was at his restaurant, I saw his turkey sitting in a bunch of butter. I didn't order any but it looked good.

Limp Brisket
11-21-2012, 04:00 PM
Not impressed at all.

Happy Hapgood
11-21-2012, 04:42 PM
Very Cool! Thanks!

Pitmaster T
11-21-2012, 05:23 PM
My turkey is never dry, i do not consider it a dry meat, those that do, simply cannot cook it properly. This does look like my first turkey disaster though. LOL.

Don't be so hard on the guy though. He is a master brisket cooker. Like myself. Give me a whole pig and see how lost I am. LOL. I make a better chocolate moose or brick of Jack Daniels Fudge than a whole hog.

Pitmaster T
11-21-2012, 05:29 PM
Good gravy technique, except he should half the stock with potato water. Once the thickness is right..... stop and add a whole stick of butter and let it sit and skim..... then whip it into the gravy just before pouring.

I LOVE his gravy style, just like mine.... except I add some bootsy collins that you don't realize that in there.

Good Job Franklin Guy who has no first name.

sweetheatbbq
11-21-2012, 06:21 PM
I like watching his videos. It's always pretty simple. Like others not to sure about the amount of butter but I am gonna stick to the salt and pepper method

FireChief
11-22-2012, 05:39 AM
I agree. These are a great BBQ 101 series. Anything to promote BBQ I'm all for. I don't think the pound of butter is such a big deal, all the butter would have melted out to the bottom in minutes and he uses for other stuff.

Honestly, the most surprising thing to me is that he appears to not be using a charcoal grate in the firebox. I would figure that would not lend itself to a very efficient fire sitting on top of ashes all the time but what do I know...

willbird
11-23-2012, 09:35 AM
I am doing one this way on my UDS, we will see :-). Nothing earth shattering really.

bigsapper
11-23-2012, 12:46 PM
I watched those and pretty much followed it. I did use a heavily seasoned brine, tho.

And I did do 1# of butter. :grin: that is a really good gravy recipe.

Bonewagon
11-23-2012, 04:34 PM
Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3.

Maybe he used a stunt bird. :becky:

willbird
11-24-2012, 09:25 PM
Got er done :-).......first turkey ever on the uds.....snagged a 14 lb fresh turkey from Meijer ......only one they had......said something about retained water but no mention of being injected with any solutions. Took it to 155f breast and thigh naked....then put in a foil pan with the 1 lb of butter. Pulled it at 175 breast and thigh (measured with IGrill). Bird was juicy and delicious.......to be safe I added no wood.....only RO lump. Would not hesitate to run IT a bit higher next time. I iced the breast for 1/2 hour before putting it on the Uds but it did not seem to have any effect. Total time in the uds both naked and in pan was 4 hours at 325f. First bird I ever brined....but it will not be the LAST :-)

willbird
11-25-2012, 07:59 AM
Forgot to mention I had the bird in the brine for 48 hours. Also with just lump no wood added there was still a smoke flavor.....I did not want to OVERDO that part :-).

Bill