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***Official 2011 Grilling and BBQ thread*** (1 Viewer)

Tried Fanatic's Blueberry Muffin Fatty recipe. Everythign was going fine but 45 minutes in, the top has split open and it looks like blueberry muffin in a Jimmy Dean dugout canoe.

 
I couldn't close the gaping seam but I think I saved it by basting it in apple cider. Kept the blueberry muffin moist and added a little more sugar to the "Canoe". Took it off the grill another 20 minutes later. Letting it cool and I'm reheating tomorrow with breakfast.

 
'SofaKings said:
'JaxBill said:
Tried Fanatic's Blueberry Muffin Fatty recipe. Everythign was going fine but 45 minutes in, the top has split open and it looks like blueberry muffin in a Jimmy Dean dugout canoe.
Click to expand...
:X
Click to expand...
You have no idea. I hate blue berries, and this thing is phenomenal. Think of the McGriddles at McDonalds. Same thing. Mix of sweet and savory. This is the only thing I will eat that's got blueberries in it...
 
'E-Z Glider said:
'Guster said:
i'm contemplating trying to smoke a turkey on my weber kettle for thanksgiving. i've never smoked anything in my life.am i being overly ambitious? insane? any tips?
Click to expand...
I did turkeys in my kettle for years before getting a WSM. Its much more "hands-on" than using a smoker and you need to do a fairly small bird or it wont cook evenly. The end result is just as tasty, but probably wont look as nice as one done in a smoker. The method I used was to start with 5 brickets in a pile on each side (you can use matchlight for your started piles, but you need to use no-fluid brickets from here on out). Once they are covered with ash, drop some wood chips on top of each pile and put the bird on. Every hour add 2-3 more brickets to each side and more wood chips as needed. Think it took like 6-8 hours?
Click to expand...
'sho nuff said:
Did 2 7 lb turkey breasts Sunday. Had one for dinner/leftovers this week.The other was pulled...vacuum packed and will be made into a smoked turkey chili in the next week or two.First time I fired up the grill for a long cook in a while.Felt great...nice day watching the redzone, enjoying some nice weather, and a few :banned: while checking the temps.
Click to expand...
I'm thinking about switching my plan a little and just smoking a breast instead of a whole bird. Any tips/secrets?? How long should i expect it to take?
 
'PatriotJohn said:
I have brined and smoked my past 2 turkeys and will be doing it again this year. I can fit a 22-24lb turkey on my 18" WSM. Ice pack the breast meat before putting on the turkey. Both came out fantastic!

I have done mine on high heat @300-325 and catch the drippings for gravy. I actually had a a 22lb'er cook for only 4 1/2 hours....a lot quicker than I thought. Let it rest for about 30 minutes before slicing.
Click to expand...
Good call. I do that with all my whole turkeys and sometimes when I do whole chickens.The white breast meat reaches temperature a lot sooner than the dark meat, so by laying the breast on a bag of ice for an hour or so it sort of equals out the finishing times of the various meats and helps avoid overcooking/drying out the breast.

*** Got a 20 pounder brining in a 100% cranberry juice brine right now... :excited:

 
'NewlyRetired said:
'Guster said:
um, so where does one find wood chips and chunks for smoking?
Click to expand...
If you don't have a local store there are a million places online to buy pretty much any type of wood you can imagine. Just google.
Click to expand...
i'm assuming i have a local store - was just wondering which stores would typically sell it?
 
'Guster said:
'NewlyRetired said:
'Guster said:
um, so where does one find wood chips and chunks for smoking?
Click to expand...
If you don't have a local store there are a million places online to buy pretty much any type of wood you can imagine. Just google.
Click to expand...
i'm assuming i have a local store - was just wondering which stores would typically sell it?
Click to expand...
Do you have a grill store or fireplace store? There are two fireplace stores here in St. Louis and both sell some high end grills as well. They both have a nice selection of wood chunks and chips. If you can't find one of those, try the local hardware store. Home Depot and Lowe's usually carry chunks of hickory and mesquite as well as apple and cherry chips. Also, check your grocery store. Mine carries some chunks and chips. Now, if none of that works, try calling any orchards in the area. Also, you can try Craig's list, but I would make sure to check the tree the wood came from. Some guy could be chunking up wood pallets or something and try to sell it to you...But the best thing you can do is start a grilling website and then people you barely know, or don't know at all, will bring you smoke wood!!
 
'Guster said:
um, so where does one find wood chips and chunks for smoking?
Click to expand...
I typically get mine at Ace Hardware or Academy Sports, but I've gotten it at the grocery store, Home Depot and Lowes at various times as well.
 
I was just reading on the general BBQ discussion forum at the smoke ring that some home depot's across the country have weber smokey mountain smokers on clearance for $56. A guy provided a receipt, so it appears to be legit. Just an FYI for those in the market.

 
'TheWalkmen said:
I was just reading on the general BBQ discussion forum at the smoke ring that some home depot's across the country have weber smokey mountain smokers on clearance for $56. A guy provided a receipt, so it appears to be legit. Just an FYI for those in the market.
Click to expand...
I'd had to see that to believe it. Even the smallest one (18") is around $250 at the cheapest online sources.Edit: I guess it is legit. Damn. I'm going to check at lunchhttp://www.thesmokering.com/forum/viewtopic.php?t=55159&postdays=0&postorder=asc&start=0
 
Last edited by a moderator:
'TheWalkmen said:
I was just reading on the general BBQ discussion forum at the smoke ring that some home depot's across the country have weber smokey mountain smokers on clearance for $56. A guy provided a receipt, so it appears to be legit. Just an FYI for those in the market.
Click to expand...
:drawdrop:
 
'FatMax said:
'TheWalkmen said:
I was just reading on the general BBQ discussion forum at the smoke ring that some home depot's across the country have weber smokey mountain smokers on clearance for $56. A guy provided a receipt, so it appears to be legit. Just an FYI for those in the market.
Click to expand...
I'd had to see that to believe it. Even the smallest one (18") is around $250 at the cheapest online sources.Edit: I guess it is legit. Damn. I'm going to check at lunchhttp://www.thesmokering.com/forum/viewtopic.php?t=55159&postdays=0&postorder=asc&start=0
Click to expand...
This is CONFIRMED! Just called my local Home Depot and asked... read him the number from teh receipt in the pic (to the left of the product name) and he said "Yep, those went on clearance for 56 bucks... we're sold out" Had him check all the local stores... no luck.
 
Got the bird in the brine... apple juice, water, Brown sugar, salt, oranges, crushed fresh garlic, cloves, and some other tasty stuff. Sitting overnight. Tonight I'll dry it out and it'll hit the smoker around 10am tomorrow. Still deciding on what rub I'll be going with. Going to try the "Ice packs on the breasts" technique for a couple hours leading up to the smoke to slow them down.

 
'[icon] said:
Got the bird in the brine... apple juice, water, Brown sugar, salt, oranges, crushed fresh garlic, cloves, and some other tasty stuff. Sitting overnight. Tonight I'll dry it out and it'll hit the smoker around 10am tomorrow. Still deciding on what rub I'll be going with. Going to try the "Ice packs on the breasts" technique for a couple hours leading up to the smoke to slow them down.
Click to expand...
ditto, though I haven't really had a huge issue with them drying out.How many lbs and how long of a cook do you estimate? Seems like every year my cook gets hotter and faster without losing much moisture/smokiness.

 
'JerseyToughGuys said:
'[icon] said:
Got the bird in the brine... apple juice, water, Brown sugar, salt, oranges, crushed fresh garlic, cloves, and some other tasty stuff. Sitting overnight. Tonight I'll dry it out and it'll hit the smoker around 10am tomorrow. Still deciding on what rub I'll be going with. Going to try the "Ice packs on the breasts" technique for a couple hours leading up to the smoke to slow them down.
Click to expand...
ditto, though I haven't really had a huge issue with them drying out.How many lbs and how long of a cook do you estimate? Seems like every year my cook gets hotter and faster without losing much moisture/smokiness.
Click to expand...
Going small since we're leaving town for 4-5 days right the next morning. 4 adults...3 kids. Went with a 12lber. Anticipating 2.5 hours at 275...give or take 30 mins on either side. Likely on the short side given the small size, hot temp, and the fact that the bird is brined (cooks quicker).
 
Word of caution.

If you brine your bird in a plastic bag overnight, make sure there aren't any sharp objects on the counter when you rest it there to turn on the faucet. SOB exploded and power washed my counter, cupboards and floor with 3 gallons of brine before I could say "oh #$#@."

Needless to say, I was more than just a bit late to work this morning.

:bag:

 
'[icon] said:
'JerseyToughGuys said:
'[icon] said:
Got the bird in the brine... apple juice, water, Brown sugar, salt, oranges, crushed fresh garlic, cloves, and some other tasty stuff. Sitting overnight. Tonight I'll dry it out and it'll hit the smoker around 10am tomorrow. Still deciding on what rub I'll be going with. Going to try the "Ice packs on the breasts" technique for a couple hours leading up to the smoke to slow them down.
Click to expand...
ditto, though I haven't really had a huge issue with them drying out.How many lbs and how long of a cook do you estimate? Seems like every year my cook gets hotter and faster without losing much moisture/smokiness.
Click to expand...
Going small since we're leaving town for 4-5 days right the next morning. 4 adults...3 kids. Went with a 12lber. Anticipating 2.5 hours at 275...give or take 30 mins on either side. Likely on the short side given the small size, hot temp, and the fact that the bird is brined (cooks quicker).
Click to expand...
:thumbup: I am right in that range too.

 
'orcinus said:
Word of caution.If you brine your bird in a plastic bag overnight, make sure there aren't any sharp objects on the counter when you rest it there to turn on the faucet. SOB exploded and power washed my counter, cupboards and floor with 3 gallons of brine before I could say "oh #$#@."Needless to say, I was more than just a bit late to work this morning. :bag:
Click to expand...
yum!
 
'orcinus said:
Word of caution.If you brine your bird in a plastic bag overnight, make sure there aren't any sharp objects on the counter when you rest it there to turn on the faucet. SOB exploded and power washed my counter, cupboards and floor with 3 gallons of brine before I could say "oh #$#@."Needless to say, I was more than just a bit late to work this morning. :bag:
Click to expand...
I always double bag my bird :pickle:
 
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.

I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.

Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.

 
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
 
'PatriotJohn said:
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
Click to expand...
Nice... It sounds like a test fit is in order. It just looked too big, but maybe it isn't. The smaller one uses so much less fuel and is so much easier to stabilize the temps I really prefer it over the 22-1/2".Thank you very much for the info.ETA: John, did you use a pan or straight onto the grate? I've always done it on the grate, but I was considering trying a pan this time. I don't know why, just to change it up a little, I guess.
 
Last edited by a moderator:
'[icon] said:
'FatMax said:
'TheWalkmen said:
I was just reading on the general BBQ discussion forum at the smoke ring that some home depot's across the country have weber smokey mountain smokers on clearance for $56. A guy provided a receipt, so it appears to be legit. Just an FYI for those in the market.
Click to expand...
I'd had to see that to believe it. Even the smallest one (18") is around $250 at the cheapest online sources.Edit: I guess it is legit. Damn. I'm going to check at lunchhttp://www.thesmokering.com/forum/viewtopic.php?t=55159&postdays=0&postorder=asc&start=0
Click to expand...
This is CONFIRMED! Just called my local Home Depot and asked... read him the number from teh receipt in the pic (to the left of the product name) and he said "Yep, those went on clearance for 56 bucks... we're sold out" Had him check all the local stores... no luck.
Click to expand...
:cry: none near me either.
 
'SteevieG said:
'PatriotJohn said:
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
Click to expand...
Nice... It sounds like a test fit is in order. It just looked too big, but maybe it isn't. The smaller one uses so much less fuel and is so much easier to stabilize the temps I really prefer it over the 22-1/2".Thank you very much for the info.ETA: John, did you use a pan or straight onto the grate? I've always done it on the grate, but I was considering trying a pan this time. I don't know why, just to change it up a little, I guess.
Click to expand...
I use a 3-sided "carrier" that I put the turkey on so mine does not go right on the grate. If you have the alluminum pans, you can always poke holes in that, but I dont put it right on the grate. I also have another pan to collect the drippings. My wife makes the best gravy, which would be McClure's-worthy.
 
'PatriotJohn said:
'SteevieG said:
'PatriotJohn said:
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
Click to expand...
Nice... It sounds like a test fit is in order. It just looked too big, but maybe it isn't. The smaller one uses so much less fuel and is so much easier to stabilize the temps I really prefer it over the 22-1/2".Thank you very much for the info.ETA: John, did you use a pan or straight onto the grate? I've always done it on the grate, but I was considering trying a pan this time. I don't know why, just to change it up a little, I guess.
Click to expand...
I use a 3-sided "carrier" that I put the turkey on so mine does not go right on the grate. If you have the alluminum pans, you can always poke holes in that, but I dont put it right on the grate. I also have another pan to collect the drippings. My wife makes the best gravy, which would be McClure's-worthy.
Click to expand...
Another first for me this year is catching the drippings. We'll see if my wife can make gravy..... :popcorn:
 
My turkeys are going in Joe Bryant's brine at about 10 tonight, and will go on the smoker, stuffed with sliced apples, at about noon tomorrow.

I'll be doing two fatties at the same time, one with honey crisp apples and sharp cheddar, and the other with both of those plus onions, garlic, and wrapped in bacon.

Man, do I love Thanksgiving! Oh crap... I'm out of beer. Time to get my butt to the liquor store.

 
'Guster said:
i'm contemplating trying to smoke a turkey on my weber kettle for thanksgiving. i've never smoked anything in my life.am i being overly ambitious? insane? any tips?
Click to expand...
Joe posted his procedure for doing this in great detail a a few years ago. Maybe you could search for that post.
 
My turkey is in the brine as we speak. If you have not used a smoker before, I probably would start with a whole chicken first instead of a large turkey :)

 
Nah, just go for the turkey... There's only family, friends and loved ones who will be the subjects of the experiment. I say go for it. Jump in with both feet kinda thing...

Seriously, I've messed up so much meat when I first started smoking meat (and still do on occasion truth be told) that I could never advocate someone smoking for a gathering on their first smoke. Pulled Pork would probably turn out just fine, but a turkey I wouldn't suggest. However, it may be great. I'd just have a Plan B ready, just in case...

 
anyone ever slather apple butter on a turkey before?

I've got some huge turkey breasts I am doing with the main bird and I am in the mood to experiment.

 
Also, foregoing brining this year. With the Egg, it is largely pointless. It doesn't impart any taste whatsoever (imo) and I don't think it makes it any juicier (it is nearly impossible to dry it out on the BGE).

 
Turking coming along nicely on the smoker.

FYI For those who do a shrimp cocktail appetizer but are tired of the usual cocktail sauce + horseradish dip....

2pts Cocktail sauce + 1pt Sriracha :excited:

 
Fatties should be coming off the smoker within the next 30 minutes! I decided to wrap one of them in BACON! Can't wait to see how it turns out. Turkeys won't be done for a couple more hours.

 
'SteevieG said:
'PatriotJohn said:
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
Click to expand...
Nice... It sounds like a test fit is in order. It just looked too big, but maybe it isn't. The smaller one uses so much less fuel and is so much easier to stabilize the temps I really prefer it over the 22-1/2".Thank you very much for the info.ETA: John, did you use a pan or straight onto the grate? I've always done it on the grate, but I was considering trying a pan this time. I don't know why, just to change it up a little, I guess.
Click to expand...
Do you put yours in a foil pan or directly on the rack? I've always used a foil pan but wondered...
 
'SofaKings said:
'SteevieG said:
'PatriotJohn said:
'SteevieG said:
Brined mine for about 36 hours with cranberry juice, salt, brown sugar and assorted herbs. Took it out of the brine this morning and the thing is so pink... I dried it off and put it back in the refrigerator for a bit.I'm not using a rub this time, I'm going with a compound butter with herbs that go well with poultry. I cheated and bought a container that had them all in there, so I'm not sure what is in there, other than the butter. I'm gonna put that all over the bird tonight and put it back in the fridge overnight.Gonna smoke this 20# beast tomorrow on the big WSM with pecan wood. I'd rather use the smaller one, but I don't think it will fit.
Click to expand...
Steevie.....I just did a 22#er last month on my 18" WSM and it fit no problem.
Click to expand...
Nice... It sounds like a test fit is in order. It just looked too big, but maybe it isn't. The smaller one uses so much less fuel and is so much easier to stabilize the temps I really prefer it over the 22-1/2".Thank you very much for the info.ETA: John, did you use a pan or straight onto the grate? I've always done it on the grate, but I was considering trying a pan this time. I don't know why, just to change it up a little, I guess.
Click to expand...
Do you put yours in a foil pan or directly on the rack? I've always used a foil pan but wondered...
Click to expand...
If it is me you are asking, I put mine directly on the rack. The foil pan is underneath catching the drippings. Turkey is out of the brine and into the smoker. Looks like a 2PM feeding frenzy for my son home from college and all his buds.
 
Mine went directly on the rack. The 20 pounder did fit just fine on the 18-1/2" WSM, but I only found that out after I pretty much burned up my 22-1/2. :hot:

After I got the minion going and the wood chunks in I inadvertently left the lid off for about 20 minutes and apparently some old grease found it's way into the coals. I came out of the house and the cooker was on fire - pretty much engulfed. I put the lid on and closed all the vents and the next thing I knew there were flames at least 15 feet in the air from around the lid and the door. I mean, this was a conflagration... :shock:

After the door got a hole burned into it and the handle/latch melted it fell off I used the hose to douse it out. But the themometer is stuck as far as it can go. The door has a hole in it and so does the water pan.... I only wish I had shot video of it.

But the turkey was he best yet. At least I have that going for me.

Doing some Judge Smails chili today.

 
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