Recent content by RME
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R
Head spinning like a turkey without a head :) - Brine/Temp suggestions...please!
Nosrat book is great - just seems a whole. turkey would be a lot of buttermilk. Hence injecting breasts with buttermilk - the part that is most likely to get dry and I don't need to buy a gallon of it. And for temperature don't know how they are being measured. I have a Wi-Fi wireless...- RME
- Post #17
- Forum: General Discussion
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R
Fresh Christmas Ham Results
Hi and I have been doing one or two fresh hams a year for about 10 years - typically Christmas or New Year's and Easter. I am OK at it - but not like someone that does multiple hams a year. So thought I would post what I do both to possibly help out people who haven't done it before and to... -
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Head spinning like a turkey without a head :) - Brine/Temp suggestions...please!
Hi and I have been doing rotisserie turkeys for a while - Weber Performer with rotisserie attachment and Slow N Sear insert. If you have time it helps to dry bird after brine, salt it with a little bit of baking powder, let sit in fridge over night or even just a few hours. Helps skin get...- RME
- Post #8
- Forum: General Discussion
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Rotisserie or Smoked Turkey
As it was just my girlfriend and a visiting old Navy friend visiting for Thanksgiving - who would be tolerant of my cooking errors - I did the Aaron Franklin method at 325F with all that butter, and in a Char Griller 980. I cooked a 16 pound bourbon red turkey - more dark meat and even breast... -
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Another duck on the weber rotisserie
First time I rotisseried a duck I went inside for a beer. When I came out the grill had caught fire, presumably from unmanaged duck fat. Put it out with a CO2 extinguisher. As an aside CO2 has a higher reflash possibility than dry chemical, but unlike dry chemical won't ruin anything. Will try... -
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Rotisserie or Smoked Turkey
So rather than usual rotisserie turkey decided to do Aaron Franklin's roast turkey. Which is pretty much 325F on the smoker, and later in cook put turkey in an aluminum tray and dump a bunch of cubed butter on top, then after cook and while turkey is resting use melted turkey infused butter to... -
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Char-Griller 980 After Six Months
Fewer moving parts on gravity grills than a pellet grill. Just fan, intake flap, and two safety switches - and maybe count controller as a moving part since the silicone / metal will deteriorate in the elements. So as you can get parts (all the above except controller available on Amazon) should...- RME
- Post #7
- Forum: Charcoal Smokers
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Char-Griller 980 After Six Months
Yes upstate NY weather. Pushed motorcycle -Triumph 955i - to back of garage and brought snowblower to front. Won't be needing motorcycle until late April and do need to light off snow blower later this afternoon and make sure it runs. Because it will be snowing off and on for next few days...- RME
- Post #5
- Forum: Charcoal Smokers
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R
Heritage high fat content ribs
Well to be honest I don't know personally about fat content - butcher told me and I assumed there was a connection. And yes spritzing and not wrapping worked out better. -
R
Useing Temperature Controlled Smoker As Outdoor Oven
I have a temperature controlled gravity feed smoker/ outdoor oven that I have been using since last winter. It has a temperature range from 200 to 700F. It recently occured to me I could use this to replicate flavor from a wood fired oven. It's worked out well. E.g., just did this Bolognese... -
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Rotisserie or Smoked Turkey
I find injecting the breast is a noticeable improvement - even though I have already wet brined the whole turkey. Generally what has worked well for me is wet brine for 24 hours, dry, salt and pepper and let it sit in refrigerator uncovered for 24 hours, inject breasts with chicken or turkey... -
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Rotisserie or Smoked Turkey
I actually managed to set my house siding on fire trying to rotisserie ducks. They caught fire. Then the grill caught fire. Then the house siding caught fire. All happened faster than one might think. Only fatty waterfowl need to be scored. Turkey or chicken come out well by brining then drying... -
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Rotisserie or Smoked Turkey
Thanks and was just doing a 5 percent brine overnight. Hadn't thought to cure with pink salt and didn't know what equilibrium brine was until I just now asked the Google. Will try the pink salt equilibrium cure. Will do a test bird before Thanksgiving. My girlfriend is a traditionalist and it... -
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Rotisserie or Smoked Turkey
For last few years I have made turkey on a rotisserie - wet brine, inject breast, kettle grill with Slow N Sear and a rotisserie attachment, grill temp about 350F, pull when breast is between 155 and 160 F, rest half hour or more. I toss a few chunks of apple wood into the Slow N Sear. I bake... -
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Sous Vide Double Seared Venison Back Strap with Mushroom & Black Pepper Demi-Glace Sauce, Roasted Brussel Sprouts and Steamed Carrots
Thanks for reply and do like steak rare to medium rare. Take your point. As to how game in is handled. Idaho hunter I know also told me geography matters. E.g., western Washington game eating well year round better than Idaho game which is boarderline starving much 9f the year.
