last WE we prepared a yummy Coq au Vine in the garden…
…that´s our own Interpretation of C.auV. ,not the orig.Recipe
and it was pretty yummy
…that´s our own Interpretation of C.auV. ,not the orig.Recipe
and it was pretty yummy
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Drop them recipes man…
When i get home ill get a pic of my fav recipes from the 12 bones cookbook.
Think ive been inspired to do a short rib smoke this weekend!
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321 never fails
3 hours I covered at 225-250* F
2 hours covered at 225-250F
1 hour uncovered at 325-350 F
Add what ever sauces you like to the meat when you cover with foil paper (3 layers preferably) for the 2 hour period…
And whala your done
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My favorite part of Thanksgiving! Wish I could take credit for this one, but it’s my dad’s handiwork:
I’d love a BGE, but run a 4 burner gas grill instead. I usually have the house to myself and don’t want to invest the time, effort, and resources for charcoal when I’m just feeding myself. For camping I have the ubiquitous Coleman propane stove, as well as a single burner butane which I use with a kettle to boil water for coffee.
I love seeing what you guys are up to. It may give me the upgrade itch…
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2 gallons tomato sauce
2 gallons ketchup
6 1/2 cups vinegar
4 cups lemon juice
3 1/2 cups Worcestershire
4 cups brown sugar
2 tbsp salt,pepper and cumin
For spicey add
2 cups red chili flakes
1/2 cup cayenne pepper
We make and sell this weekly at the restaurant
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Cool! Will try this … now stolen by the NE folk. 
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Imma try it on a much smaller scale lol … Pinch of this, dash of that and some ketchup and tomato sauce
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C’mon, who doesn’t need 5g bbq sauce!!!
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Yeah I didnt want to do the math lol
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I haven’t had luck with turkey for some reason from a Kamado. A bit dry when I tried. Although, I only tried once. Haven’t quite figured it out. Maybe go spatchcocked. The resultant gravy, however, was to die for. Best ever.
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I’ve found that with turkey, low and slow is how to go… I did thanksgiving 18lb at 225f for 7.5-8hrs… started it at 4am to be done by 1ish…
After the first 3 hours, I was basting with chicken broth mixed with melted butter every 45mins to an hour…
Also, I found that a real good overnight brine helps lock in juiciness… I did mine with sea salt, water, halved and squeezed oranges and lemons with some pepper and other odd seasonings…
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Ok, interesting. I can’t quite remember the temps that we ran but I seem to recall running similar to what we would typically do in the oven. Probably around ~300. I’ll give the low and slow a try net time around. Thanks.
We do wet brine turkeys and dry brine for most everything else.
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We go 225 for 20 minutes a pound.
Brine will help it from being dry and bland.
We dont brine at the restaurant but I put a lot of melted butter on them. The butter helps.
We do hundreds for Thanksgiving
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For sure … keeps the skin nice and crispy while keeping all the juices on the inside … now I wanna slow smoke a turkey lol
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So pullin at what temp? I’ll go 160°F in the breast, any more and heded to dryness!!!
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Sorry that’s wrong.
165
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I like that better! Haha! That poor bird!
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A lot of store bought turkeys are already pre-brined folks…check the labels…here’s my smoked over stuffed green peppers topped with cheese…
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That looks nice (also you’ve just reminded me I need to plant some bell pepper seeds).
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