When I bought my XL BGE I think I sold my large for $600, but it came with a table and some accessories. $500 sound like a good starting point, you know people will always try to negotiate.Bought an xtra large egg today. Any recommendations on what to list a large egg for? It comes with the nest, plate setter, cast iron grill plate and is in really good condition. I was thinking 500 but not sure if that’s too much.
Bumping my own post to get ready for Wednesday.Turkey was a huge hit. Brined 24 hrs in Kosher salt and brown sugar. Rubbed and stuffed with oranges and let sit uncovered in frig overnight. Smoked at 300 degrees for almost 6 hours, spraying with apple juice about every 30 minutes.
How did you buy the marrow? Was it split bones or already scooped out?I bought a bunch of bone marrow and some steaks the other day. I made bone marrow and spread it on some toasted bread and then I smeared it on the steaks. Oh boy. This is a game changer. It's gonna be hard to go back now.
The bones were sliced in half, marrow inside. They had them at my local grocery store. At least they had some. We bought a bunch from a local BBQ joint as well and just happen to find them at the grocer too. We were not expecting that.How did you buy the marrow? Was it split bones or already scooped out?
lucky dog.
What temp are you looking at for that bird?I have my free range, organic turkey being brined tonight by a local chef and former instructor at L'ecole Culinaire right now. Spiral ham will be picked up today or tomorrow. Both going on the Green Mountain Grill on Thursday. My wife is making mash potatoes and everyone else is bringing the rest. I think we have 26 coming. Basically, I take my bird out of the fridge Thursday morning, and place it on a lipped cookie sheet and put ice bags on the breasts. I let the rest of the bird come up to room temp and the keep the breasts chilled. Then I will be stuffing butter under the skin of the breasts right before I put the turkey on. It should be done well before my guests arrive at which point I wrap in foil and then a towel and drop in a cooler. When everyone arrives, I slice and serve.
What is everyone else doing for Thanksgrilling?
I will cook the bird low at first. Maybe 225 then kick it up to 300 or 350. This is something I'm experimenting with so I'll let you know how it comes out.What temp are you looking at for that bird?
300+?
We're expecting around 15 at my house and I'm changing up a little this year. I'm doing 2 boneless turkey breast, some turkey legs, and some turkey wing all on my WSM. I plan on doing the wing kinda like chicken wings with rub and sauce on them. For the legs I'm going for the state fair style or the Disneyland style and I'm not sure exactly how I'm going to do the breast. I'm not sure if I will brine those since they come in a solution but the Legs and wings will go in a brine tomorrow afternoon.
Also, I'm gonna do a honey ham on the Weber kettle. I got the ham from Costco. Probably add a little bit of apple wood for this cook. For the rest, I'm in charge of the Mac n Cheese and the sweet potato casserole. The wife is doing collard greens, lima beans, mashed potatoes, creamed corn, crescent rolls, and the sweet tea. My MIL is bringing her dressing and giblet gravy as well as a pecan pie and apple pie.
I'm also going to bake a lemon pound cake and make my Hershey's Chocolate Cake w/ Cream Cheese frosting and chopped pecans.
Oh, on Saturday I will do a Prime Brisket and some baby backs for the Carolina/Clemson game.
Will bacon work here? I've got 3 packs in the freezer. The only sausage I have on hand is onion sausage. Hell that might be good.Stuff some andouille or chorizo
My go to is 1/2 tsp kosher salt per pound and estimate 48 tsp per cup. For last year's 24 lb bird I madegents i need a recipe for dry brine for a turkey.
dont have time to buy one so need to make it. I normally just use kosher salt when dry brining but anything else i should add? Also how much should i use and how long should i let it brine? Last time i did 12 hours and it wasn’t enough.
im thinking my plan is to brine for day 30 hours, rinse then add a low salt rub.
any suggestions to this?
If you go that route, I would mince it up real fine. Leaving it whole will make it all rubbery. The other option is to just lay the bacon over the breasts while it cooks and remove it for the last 45-60 minutes to help brown up the skin.In The Zone said:Will bacon work here? I've got 3 packs in the freezer. The only sausage I have on hand is onion sausage. Hell that might be good.
I never brine more than 12 hours. Brining too long becomes curing. You want it to still have the consistency of turkey, not ham.gents i need a recipe for dry brine for a turkey.
dont have time to buy one so need to make it. I normally just use kosher salt when dry brining but anything else i should add? Also how much should i use and how long should i let it brine? Last time i did 12 hours and it wasn’t enough.
im thinking my plan is to brine for day 30 hours, rinse then add a low salt rub.
any suggestions to this?
Hmm, I've always done a 18-24 hour brine followed by about 4-6 hours in the fridge air drying. Never had any issues with the consistency of the turkey.I never brine more than 12 hours. Brining too long becomes curing. You want it to still have the consistency of turkey, not ham.
How much would you recommend for a 23lb turkey? And just brine overnight? Do you recommend air drying in the fridge after the brine?My go to brine is apple cider and salt. That's it. The ratio is 1 gallon of liquid to 1 cup of salt.
I brine overnight and then pat dry. Then later on, season and put on the heat. So yeah let it air dry.How much would you recommend for a 23lb turkey? And just brine overnight? Do you recommend air drying in the fridge after the brine?
I'm looking for a wet brine recipe and instructions for a 23 lb turkey that'll be cooked in the oven. The families involved are pretty traditional Thanksgiving families, so I'm going to have to smoke a turkey on the Camp Chef some other time to convince them for next year.
Pat dry is the right answer and DON'T RINSE! If you add any more spices to it after brining just don't add additional spice and if you use a mix use one that doesn't have salt. My normal brine is 1 cup kosher salt and 1 cup granulated white sugar to 1 gallon distilled water. Make enough to submerge the bird.I brine overnight and then pat dry. Then later on, season and put on the heat. So yeah let it air dry.
$300 and you pay for shipping to MichiganBought an xtra large egg today. Any recommendations on what to list a large egg for? It comes with the nest, plate setter, cast iron grill plate and is in really good condition. I was thinking 500 but not sure if that’s too much.
I brined 6 years in a row but decided last year to inject and I thought it was way better. Kept it to the breast meat and it came out perfect. Will probably never brine again.@KegsnEggs: Turkeys are won and lost tomorrow. Please, for the sake of all involved, prepare your birds accordingly.
I do the dry brine and the wet Simon and Garfunkel rub. I have tried injecting but was unsure how much it helped. I gave up on injecting and didn't notice a difference.I brined 6 years in a row but decided last year to inject and I thought it was way better. Kept it to the breast meat and it came out perfect. Will probably never brine again.
Love experiments!I feel like a whole lot of people in here need to do some side by side experiments. Without a control group, it is very hard to gauge the impact of these treatments, particularly on a protein that is so mild. I've done dry brine against wet brine and there is no comparison. Injecting vs brining, I haven't done. I need to do that some year. Maybe I'll do it in a week with a couple turkey breasts as they tend to blow those out right after Thanksgiving.
If it's one of those round breast made by Butterball or others then there is no need to brine, some simple basting as you smoke will work.I’ve got a whole 15 lb Turkey and three 6lb whole boneless skin-on breasts. I’m going to wet brine the whole bird for sure, and cook it in the oven. I’ll likely do two of the breasts on the BGE, and the other in the oven.
Question is what to do to prep the boneless breasts...brine same way and for as long as the whole birds?
all fresh, both whole bird and breasts, no additivesIf it's one of those round breast made by Butterball or others then there is no need to brine, some simple basting as you smoke will work.
Why not rinse?Pat dry is the right answer and DON'T RINSE! If you add any more spices to it after brining just don't add additional spice and if you use a mix use one that doesn't have salt. My normal brine is 1 cup kosher salt and 1 cup granulated white sugar to 1 gallon distilled water. Make enough to submerge the bird.
This is just me but I wouldn't brine the breast, there really is no need. You don't have the worry of getting the dark meat (whole bird) to temp so overcooking the breast shouldn't be an issue, get it to where you are comfortable internally (for me that is 150-155), remove and let rest for 30+ minutes before carvingall fresh, both whole bird and breasts, no additives
I assume he referring to a bird post brining, if so you don't want to rinse because that may hinder the skin from browningWhy not rinse?
I think they say don’t rinse as to not contaminate the sink area.I assume he referring to a bird post brining, if so you don't want to rinse because that may hinder the skin from browning
not so much for brined poultryI think they say don’t rinse as to not contaminate the sink area.
I feel like injecting gets more flavor right to the meat as well. Brining just gives the hint of flavor. But I never disliked my brined birds, just liked injected more and substantially less work.I feel like a whole lot of people in here need to do some side by side experiments. Without a control group, it is very hard to gauge the impact of these treatments, particularly on a protein that is so mild. I've done dry brine against wet brine and there is no comparison. Injecting vs brining, I haven't done. I need to do that some year. Maybe I'll do it in a week with a couple turkey breasts as they tend to blow those out right after Thanksgiving.
I'm intrigued. I want to do a side by side. I'm leaning towards you on this one.I feel like injecting gets more flavor right to the meat as well. Brining just gives the hint of flavor. But I never disliked my brined birds, just liked injected more and substantially less work.
Try it! I think you’ll like it. If you do, please report back.I'm intrigued. I want to do a side by side. I'm leaning towards you on this one.
I have 2 boneless skin on turkey breast and I'm not going to brine them since they are in a solution already. I am going to put them on the WSM however. I'm going to hit them with this garlic and herb rub I have and then probably something coarser like Montreal Chicken. I am thinking about going with @TheFanaticsuggestion and lay some bacon over them to prevent them from getting dry. I am thinking about injecting both breast with some garlic butter. Maybe add a little bit of cayenne to it as well.I’ve got a whole 15 lb Turkey and three 6lb whole boneless skin-on breasts. I’m going to wet brine the whole bird for sure, and cook it in the oven. I’ll likely do two of the breasts on the BGE, and the other in the oven.
Question is what to do to prep the boneless breasts...brine same way and for as long as the whole birds?
So I’ve seen a couple different answers in here to the question I have, looking to dial it in. I have a 9.5 bone-in turkey breast. I get that I want to pull it around 160-165 internal temp but approximately, how long am I looking at on a Traeger? Probably smoke at 250 for an hour so then bump to 325 to get skin crispy. 2-3 hours maybe?TheFanatic said:I will cook the bird low at first. Maybe 225 then kick it up to 300 or 350. This is something I'm experimenting with so I'll let you know how it comes out.
Stuff some andouille or chorizo under the skin of the breasts. It's soooooo money. You could also get away with the foil/towel/cooler deal with the breasts. They will stay warm for like 2 hours.
Google a Turkey cooking calculator. You plug in the temp and size and boom. You are set.So I’ve seen a couple different answers in here to the question I have, looking to dial it in. I have a 9.5 bone-in turkey breast. I get that I want to pull it around 160-165 internal temp but approximately, how long am I looking at on a Traeger? Probably smoke at 250 for an hour so then bump to 325 to get skin crispy. 2-3 hours maybe?
Looked at my local Costco last week (chicago)... 3.49 for prime full packer. 5.99 for flat only - can't remember if this was prime or choice, but it doesn't matter as no one should be choosing just the flat.How much are you paying per pound for beef brisket in your area?