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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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11-07-2018, 09:27 PM | #1 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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How to make Great Turkeys using Char-Broil's "The Big Easy" Oil-less Fryer V2.0
How to make Great Turkeys using Char-Broil's "The Big Easy" Oil-less Fryer V2.0
Toast has updated his previous thread using a culmination of ideas and changes contained within the original thread. He put them into one single post here to make his tutorial easier to follow rather than having to scan through pages and pages of the original thread. I am not the author, Toast has done all of the work and experimentation. It is through only his efforts that this updated tread is possible. Toast had problems trying to post his tutorial, so I am merely posting it for him. NOTE: If you choose to brine; Avoid using "enhanced" turkeys as they are already pumped with a saltwater solution. Wet Brines: Oakridge Game Changer Brine https://www.oakridgebbq.com/?product=game-changer-brine Patio Daddio's Ultimate Thanksgiving Turkey Brine http://www.bbq-brethren.com/forum/sh...14&postcount=1 Patio Daddio's Big Bird Bath http://www.bbq-brethren.com/forum/sh...12&postcount=1 Dry Brines: Salt-Roasted Turkey with Lemon and Oregano by Bludawg http://www.bbq-brethren.com/forum/sh...75&postcount=3 Naturiffic Harvest Brine https://www.naturiffic.com/gourmet/harvest-brine Injectable Marinades: Tony Chachere https://www.tonychachere.com/Injecta...nades-C18.aspx McCormick-Zatarains https://www.mccormick.com/zatarains/cajun-injectors Dry Seasonings: https://www.tonychachere.com/Seasonings-C15.aspx . |
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11-08-2018, 07:38 AM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Awesome post Thanks for doing this Mike thank you for this excellent tutorial 2 Questions
I thought the lid was put on initially and then taken off when you got the desired color- about 1/2 way through I have read more then once that Trussing the bird- Alton Brown has a Great Tutorial on The Food Network- is a good way to help cook the entire bird evenly Is this also recommended with TBE Looking forward to using mine this T Day My son is having my whole family for the Day 2 birds will be cooked 1 in my Big Easy so I will be taking it to Boston for the day I will also be using Harvest Brine on both birds- This is Great Stuff
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11-08-2018, 01:15 PM | #3 |
Take a breath!
Join Date: 11-18-14
Location: LBNY
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Good Stuff. I have just been firing up my big easy the last 2 months from Chickens to Prime Rib. Awesome Cooker.
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Weber Genesis E-310 Copper GMG Davy Crockett + Pizza Oven Attachment |
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11-08-2018, 02:55 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
George, I worked with Toast and his thread to format this for him. Although his posts did not cover this issue, I added it from my personal experiences. 80% of the time the turkey has been perfectly browned without using the lid. The other 20% when it doesn't, is because the temperatures were below freezing. Here is a quote from the manual: "Use the wire mesh lid only when you are cooking in colder outdoor temperatures, extremely windy days, or towards the end of your cook time if extra browning is desired. The lid will reflect infrared heat back into the cooking chamber and can burn the exterior of your food before it is done if used for the entire cook time." Page 6 http://images.charbroil.com/char-bro...=auto,-296,127 |
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11-08-2018, 07:12 PM | #5 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Let's all just calm down and smoke a fatty |
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11-08-2018, 08:01 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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11-08-2018, 09:04 PM | #7 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Thanks for posting and correlating the original post Bob! It is revised therefore for any folks looking at one of these units as a very inexpensive option should also check out these links to see exactly how they work.
When I bought one many years ago: https://www.youtube.com/watch?v=hWCmhrQapXI Newer Vid: https://www.youtube.com/watch?v=ptSS07cvr-0
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-08-2018, 09:29 PM | #8 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
There is some stuff missing from my personal experience in the original thread George but it's buried within the original thread. As to your 2 questions, I've found it best to put the lid on from the beginning of the cook until desired brownness is met. There have been times when like on a very cold Christmas Morning (around 26*F with wind) that, Yes I will leave the lid on the entire cook. For my Friends up North around this time of year I would guess that's more the norm than the exception. As to question 2, Heck Yeah Truss that bird! Here is the original thread in case anyone wants to check it out: http://www.bbq-brethren.com/forum/sh...d.php?t=200865 Thanks Bob for condensing it! On edit George, I remember one Christmas morning that I got out of bed after a long night of libation, Dropped the turkey in, PUT The Lid On, then went back to bed. Had a black skinned turkey when I checked later. Meat was still just right.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast Last edited by Happy Hapgood; 11-08-2018 at 10:19 PM.. |
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11-09-2018, 08:44 AM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Awesome threads Thanks Mike and Bob Cant wait to use mine at my son's in Boston on T Day
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-10-2018, 07:40 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Needs a BUMP
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-10-2018, 07:52 AM | #11 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Good stuff! I literally just pulled my Big Easy 3 in 1 out of the corner of the garage where it lives all year before Turkey Day cooking duties. It's also portable enough to make the trip for cooking during our family Thanksgiving trip.
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11-10-2018, 09:40 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Do you keep the propane valve turned up all the way or do you turn it back some after starting it and it is up to temp
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-10-2018, 10:36 AM | #13 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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the big east pretty much runs on or off. turn it on and cook
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Let's all just calm down and smoke a fatty |
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11-11-2018, 02:13 PM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Bump
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-12-2018, 11:17 AM | #15 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Bump
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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Tags |
Infrared, oil-less fryer, tbe, Thanksgiving Turkey, The Big Easy, turkey |
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