Thinking about grilling turkey breasts on the Weber this weekend. I've never cooked a turkey breast on the grill before and was wondering if anyone had suggestions.
Brine?
Indirect/direct heat?
Good seasonings?
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Thinking about grilling turkey breasts on the Weber this weekend. I've never cooked a turkey breast on the grill before and was wondering if anyone had suggestions.
Brine?
Indirect/direct heat?
Good seasonings?
Brine? Yep.Quote:
Originally Posted by ITdrummer
Brine? Nope.
Thanks for the input... Lol
I did one a while back on a Weber grill; nothing fancy, just used Greek seasoning for "rub" and tossed it on. You def. want to use indirect heat. I set a pan on top of my charcoal holders to provide indirect heat and catch the drippings. Turned out really juicy and good.
Oh, and put a little water in the drip pan to start out so as to help hold down the temp. and help keep the bird from drying out.
Phone pics attached.
Attachment 9469Attachment 9470Attachment 9471
Indirect with a water pan is essential. The Smokenator 1000 helps a lot too. I don't think the rub or brine really does much, but I use a crap load of smoke! Stay between 225 - 250 and cook to temperature . . . not time. I smoked a 12 lb turkey last Thanksgiving and pulled the skin back to get more smoke into the meat. It kicked ass.
This is my favorite resource on the web for BBQ/Smoking: http://amazingribs.com/
A brine doesn't do much for smoked meat, but rarely cook pork or turkey without a brine unless I'm smoking it.
i've never grilled a turkey breast, but turkey does love some smoke.
Hope everyone has a Happy Grilling Fourth !!
Attachment 9527
YES WE CAN !!! do low and slow on a kettle grill with a "fuse burn".Attachment 9602Attachment 9604Attachment 9603Attachment 9605
That is pretty cool. Did you have to do anything to maintain the fire?
No; I didn't even open the lid for the first three hours and with the bottom vent open about 1/4-1/3 and the top vent wide open, it just chugged along at a dome temp. generally between 235 and 245 deg.
Should be able to go at least 8 hours without fooling with the fire with this type setup.
Ran it for a while with the vents wide open at the end and the dome temp. sat at a steady 325 deg. until the fuel started running out.
Here's a pretty good detailed description:Quote:
Originally Posted by Guisslapp
http://www.thesmokering.com/forum/viewtopic.php?t=36757
I am in the process of building a new home and will have an outdoor kitchen. I have ordered a Saber 4 burner grill (infrared); does anyone have any input on how these perform?
Didn't mean to hijack the thread, BTW.
I absolutely hate infared. Just my personal opinion. If you're going to have grill- have a grill. Otherwise just put an oven and stovetop outside and call it an outside oven and stovetop.
I tend to agree; not that there's anything wrong with being a gasser if you do a lot of entertaining and have a whole lot of guests, or are just generally lazy, o.c. :icon_wink:Quote:
Originally Posted by marketdawg
One day I will have to post a picture the favorite grill that I own...
Here's my idea of an "outdoor kitchen".Attachment 9622Attachment 9623Attachment 9624
Similar idea...
https://sphotos-a.xx.fbcdn.net/hphot...5_624346_n.jpg
This was on our annual camping trip on the Buffalo River.
Me too!Quote:
Originally Posted by nadB
http://www.flickr.com/photos/biglews...7627971626860/
Back to important stuff . . .
Any advice for grilling deer tenderloin for Christmas?
i advise you to do it at my house.Quote:
Originally Posted by RougeDawg
Wow !!! This ain't the way they used to build 'em.
Grills, I mean (or smokers, either).
http://www.youtube.com/watch?feature...v=SB7XhHIRAPQ#!
http://www.youtube.com/watch?v=c-YCSnzOzok
Hey..can we get this thread renamed to Grilling/Smoking?
I have a question for you home chefs/cooks: Is it just me or do you guys plan a meal throughout the day? I'll send a nice gift box from my shop to the person that can unwrap this riddle (fill in the blanks that I have made with ?-marks-that are the proper character length) as to how I got to the end-means in this one...
I decided to cook some ?????? ???? ???? that I grew this past summer. I guess I need to get the smoker going so that this meal can be can be "all it can be". I'm also gonna have to cook a pan of ????????? to go with it.
Today's picture clue is of the smoker product that is one ingredient. Attachment 10437 I'm not kidding about the nice gift box..it's gonna be a good one!
You made it too easy with the ham pic...Quote:
Originally Posted by marketdawg
You are gonna cook some purple hull peas with a pan of cornbread.
Dangit! Allright..PM me your address and expect a goody package. If you're lucky I'll include a 32 oz Miller High Life as well! Next ones gonna be more difficult. I almost put harder but the TWSS police would hyave been all over me.
Attachment 10439
That is one good looking meal marketdawg!
Holy Moly that looks good!Quote:
Originally Posted by marketdawg
From what I heard he ate this or something similar before the ballgame last week. Sounded like he might have had some onions to go with it.Quote:
Originally Posted by ITdrummer
Don't remember seeing a Miller High Life Light. Miller Lite of course and MGD.
It's the Natty Light of the Miller family. Good stuff.Quote:
Originally Posted by Houston Techsan
Man I'd just like to have some andouille sausage with red beans and rice.
Got the smoker going with ribs and pork loin. It's a beautiful day to sit in the courtyard and enjoy the smell of sweet pecan and brown sugar rubbed pork on the smoker! A few High Life's and a good book. What a Sunday indeed. Did this months contestant receive his winnings yet?
BTW: I'm on a mission in the next month or so to procure a large catfish from beautiful Lake Claiborne and learn how to properly smoke fish. When this test run is complete I know a few "lake locals" that will receive a message and we will do the same on the lake:) Have a great Sunday y'all!
Yes, he did. Nice! Now I don't know which one to try first. We had too much going on this weekend to grill, but maybe this week...Quote:
Originally Posted by marketdawg
Thanks!
I will pray for your success!Quote:
Originally Posted by marketdawg
I'm awaiting the news.Quote:
Originally Posted by marketdawg
marketdawg: let us know when you get some more Tamahawk steaks in.
For a while now, I have become a purist when it comes to my steak. Olive Oil, Salt, and Pepper is all I would allow.
I'm looking to try a rub on my next one.
Anyone have some suggestions for a good rub that won't overpower the natural flavor of the meat?
Cavender's Greek Seasoning is my "go-to" on steak. I've tried a bunch of others but it's hard to beat.
dammit 967! I can't read anything anymore...
Well, you know what they say causes blindness. :laugh:Quote:
Originally Posted by maddawg
Who owns a kamado style grill (green egg)? I'm thinking of getting one of these:
http://primogrill.com/primo-grills/primo-grills-ovalxl/
NadB I believeQuote:
Originally Posted by DogtorEvil
nadB owns a Grill Dome. :)Quote:
Originally Posted by maddawg
O.K., Dogtor, since nobody else will comment .............
I love my kamado; amazing how moist and juicy it keeps the food. You like tailgate food; I did some tailgate type food Saturday. Just cubed some chicken breasts and wrapped a little bacon around them and brushed on some bbq sauce. It does great chicken.
Had plenty of time on Saturday, so I threw on a meatloaf for sandwiches this week. Not much to look at, but very tasty with some Blue Plate mayo and Mama Mia's olive salad mix on white bread.
My cooker consistently does the best ribs I've ever turned out. Did these this past Sunday afternoon. Lighter sauce is Carolina; darker is Sweet Baby Ray's.
Pizza, steaks, sausage, burgers, butts, brisket, you name it -- all good. Only thing I haven't figured out how to do on it yet is fry catfish.
How do you prep your ribs? Do you parboil them? I put sweet baby rays on everything.Quote:
Originally Posted by nadB
OMG, parboil is a dirty word around ribs. For starters, I pull off the membrane and rub them with some plain yellow mustard or olive oil and pat on a little rub. Not much prep at all.Quote:
Originally Posted by KSDAWG
Hey, Matt, this is my Grill Dome.
I use an electric smoker for everything. Just curious but how long do you grill your ribs and at what temperature do you take them off?
My wife-to-be wants to get me a new grill for a wedding present. I was looking at this Master Forge dual-chamber charcoal grill.
http://images.lowes.com/product/conv...76013921lg.jpg
A buddy of mine has the model with only a single adjustable charcoal grate and no bottom doors. He loves his.
Anyone have experience with this one?
The only negatives I have read in reviews are that the seal between the lid and base are pretty open, allowing a lot of heat/smoke to escape. Many have suggested usine a high-temp silicone and some fire rope to create a better seal.
I have the same model your buddy has...I guess making that two of your buddies who have one :) ...and I have no problems with anything escaping. Love mine.Quote:
Originally Posted by ITdrummer
There should be a law against electrocuting pigs; same goes for gassing them, too. :icon_wink:Quote:
Originally Posted by KSDAWG
I have a thermapen http://www.thermoworks.com/products/thermapen/ but almost never bother to check the internal temps of ribs. Just use the sight and bend test method.
For baby backs: a couple of hours or so heavy mesquite smoke, then foiled for a couple hours or so -- sometimes with butter, sometimes with a garlic herb marinade if I'm not too lazy--, then maybe an hour out of the foil. If I use sauce, I'll maybe brush some on the last 20 min. or so.
I'm guessing the internal temp of the ribs is about 165 or so when I foil them, and maybe 190-195 when I take them off ?? Hard to get a good uniform reading since the meat thickness varies so much and there is a lot of bone ??
I prefer propane, but haven't gotten my new house in order enough to justify one. The electric smoker was a gift and I have worn if out cooking. It's my hope that this summer I get a decent propane grill.
REAL Men cook with wood ! ! ! ! :DQuote:
Originally Posted by KSDAWG
I own two and they're great!Quote:
Originally Posted by DogtorEvil
Same here. Not really a good way to get an accurate temp on ribs and they are pretty easy to judge when they are done by sight. However, an old BBQ champ showed me the best way to check if they are done . . . cut out a rib in the middle and eat it!Quote:
Originally Posted by nadB
I really believe you get a better smoke ring if you DO NOT put a base (mustard/oil/vinegar) and rub on the ribs for the first couple of hours. I think they just block the smoke from getting into the meat.Quote:
Originally Posted by nadB
I also started leaving the membrane on. Some say it keeps the ribs from losing extra moisture and you can always take it off after you cook it (if you want).
I've been amazed at how ceramic cookers keep meat moist, and question whether that is even worth considering for a kamado rig ??Quote:
Originally Posted by RougeDawg
nadB, you are the Grillmeister! Saturday I did your fuse-burn in my Weber Kettle and it worked just as you said it would with perfect babyback ribs in 4 hours. Since I had measured the length of Saturday's bricket fuse, I was able to adjust and get 5 hours on Sunday for more ribs and the addition of several chicken leg quarters. Thanks for sharing your grilling wisdom!Quote:
Originally Posted by nadB
So happy the fuse-burn worked well for you, ChipDog, and not surprised. It's a really neat way to low-and-slow with a kettle. :)
Wish I could claim "grilling wisdom", but I actually learned how to do it surfing the net.
not gonna do it ...Quote:
Originally Posted by nadB
Go ahead. Just do it!Quote:
Originally Posted by Champ967
Here's my new grill:
http://i1162.photobucket.com/albums/...g?t=1369968918
http://i1162.photobucket.com/albums/...g?t=1369968912
http://i1162.photobucket.com/albums/...psa68393e6.jpg
II christened it this past weekend. Cooked up 2 slabs of pork ribs, about 6-7 lbs of sausage, a whole chicken, and some King Mackerel. I was able to keep a constant 200-300 degree fire for about 4 hours, only adding a few coals every 30 minutes or so. So far, I am very pleased.
I think I might still look into a wood stove gasket and putting it around the lid to keep in the smoke and also keep excess heat from escaping. Saw it online and that is what someone did to fix the issue.
I want to do Fish, but my wife is pregnant and can only have it like once a month. I got three medium sized flounder perfect for the grill!
Love Sweet Baby Ray's sauce. Use that as a base sauce for other types of BBQ sauce. My favorite variation is to add pickled jalapeņos, tequila, and lime juice to SBR's, hit it with an immersion blender, and then put that over pulled pork shoulder or pulled rib meat in a flour tortilla. Top it with some Fuji apple coleslaw, and you have a delicious barbeque pork taco.
Sounds like a good deal. More fish for you! She can have some chicken.Quote:
Originally Posted by KSDAWG
I grilled up some snapping turtle on Sunday. We were just messing around but it turned out great. I'll do it again when I get another.
Details. We need way more details!Quote:
Originally Posted by louisiana_dog
What will you be doing with that big Red Fish you caught? And will it involve SBR's (which I also love)?Quote:
Originally Posted by Guisslapp
Blackened with lemon-butter-cream-garlic-caper sauce.Quote:
Originally Posted by ChipDog
Yesterday as I was driving along I notice something offthe side of the road that looked as if it could be a good quality item. So as I hit the brakes and steered for the shoulder my brain assembled theimage of, what was left of, a kettle-type grill. Now I havebeen in command of my own Silver Series 22.5 Weber Kettle for manyyears, so try to imagine how excited I was to find this carcass of a GoldSeries 22.5" with much of it still intact. As I walked along the shoulder of the road, I first came to the dome whichwas laid to rest approximately 10 yards farther down the road from the torso,as it had taken what appeared to be a brutal direct hit – it was almostunrecognizable – I quickly looked away. Then I approached the torso. Thelegs were all mangled, one had been blown completely off two were just barelyhanging on with the undercarriage almost completely destroyed. But it seems that all of the premium partsthat make up the lower unit (which is the difference between a Silver and aGold) are in good shape. After one morecup of coffee I’ll mosey on out to the shop and attempt some surgery. Any leftover parts will be up for grabs, first-come-first-serve.
It is just SO GREAT to start the day off reading such about such a thrilling adventure, ChipDog. :icon_roll: I eagerly await your account of the next episode and hope for some pictures to be posted to enhance my mental images.Quote:
Originally Posted by ChipDog
TIA !!!
Sure, we were boiling crawfish and already having a good time. I had the guy in the ice chest with water for a couple of days to clean him out. After getting the meat out I "marinaded" it for 30 minutes in the fridge with some Worcester sauce, garlic powder, Tony's, cayenne, salt. I just threw it together so I'm not too sure. The grill we used didn't have big gaps, so if you you're using a regular grill surface I'd recommend using foil to keep the meat from falling through. It was good with and without sauce....kinda like grilling chicken. It wasn't anything you can fill up on, just something I wanted to try. It'll add a story to your BBQ for sure, plus it tasted great!Quote:
Originally Posted by ChipDog
***before cleaning it, I dunked it in boiling water for 5 seconds to help get the skin off.
Thanks. This sounds like something I will try to, as you said, add a story. I'm going to have to Google to find out about cleaning one since Phil Robertson has not yet traumatized his grandkids with that operation. I assume it will involve a hack-saw.Quote:
Originally Posted by louisiana_dog
The difference between the Silver Series and the Gold is a removable ash-pot mounted below the kettle on the Gold. This assembly was completely unharmed in the accident that clamed the first life of the grill I found on the shoulder of the road. Now my own grill has been converted to a Gold Series with an ash-pot transplant from the donor grill killed on the road. And the remaining parts from the two grills have been straightened and combined (except for a lid) into a Silver Series with some scratches on the bottom half of the kettle. If someone would provide a narrative of how to post picture from a cell-phone I will light up this thread with a step-by-step of the "nadBurn" (what we call the fuse burn) from last weekend along with the two grill in this episode.Quote:
Originally Posted by nadB
A little Gold Bond should clear that right up for ya.Quote:
Originally Posted by ChipDog
I have the Gold, the removable ash tray is a nice feature that I think should be a standard on all Webers.Quote:
Originally Posted by ChipDog
My next upgrade would be this cast iron grate (it's for a Stok grill, but will fit a Weber)
http://www.amazon.com/SIS9000-Grill-...1566749&sr=1-5
I Googled and YouTubed and you are right - that will also be my next addition. Did you see the Wok that fits in the circle? Maybe next fall we can dedicate one Tailgating Day to all food cooked on Weber Kettles and let Dr. Guice be the judge of which is the best dish entered. I can see DogtorEvil (in a kilt) cooking up his magic on a Weber!Quote:
Originally Posted by qng001
Stereotype much? :laugh: It's bad enough Germdawg gives him hell, but now...:icon_razz: j/kQuote:
Originally Posted by ChipDog
I know, right?! :DQuote:
Originally Posted by Dirtydawg
ChipDog probably doesn't know that I'm (a drunk'n) Asian. Yes, the wok insert looks cool. Here's all the insert system for Stok (owned by Ridgid).
twssQuote:
Originally Posted by qng001
Sausage marinade, ala DFM, for nadB.
Combine one can of cranberry sauce with about that much brown sugar and about that much red pepper flakes.
Attachment 10651
Wisk it all together with cheap bourbon until it's the consistency of a thick gravy. (If it starts getting too thin, add brown sugar. Too thick = add bourbon.)
Attachment 10652
Butterfly smoked sausage or kielbasa in 1-2 inch sections. The sauce should cover 2-3 lbs of sausage in a gallon size ziploc. Let em sit in that juice overnight.
Grill until the sauce starts to caramelize. Serve immediately.
Thanks, Boyd; I'll try that cranberry jelly on my spiral cut Down Home. Been using cranberry juice and find it a little lacking in flavor.Quote:
Originally Posted by Champ967
I've also used it on ribs & pokechops, as well as various pieces of chicken.Quote:
Originally Posted by nadB
If it tastes the same each time, you're doing it wrong.
I got a new Webber 26.75" kettle charcoal grill. This thing is awesome! 5 full-bone tomahawks (Maxwell's Mkt) on indirect at the same time - it's huge!
I'll drink to that!Quote:
Originally Posted by qng001
Wow; bet you can do a LONG fuse burn with that baby.Quote:
Originally Posted by ChipDog
I am looking into getting a new smoker. I want to continue to use charcoal, but I don't know if I want a vertical stack or an offset. What do you guys use?
FWIW, I have been seriously contemplating getting a Backwoods Smoker.
I want a new one too. I'll continue with the inexpensive vertical, but I want a combination gas, charcoal, offset smoker too. Sorry NadB. Gas is just too quick and easy when it is 90 outside.Quote:
Originally Posted by jellidawg
Propane has its place.Quote:
Originally Posted by maddawg
When you want something flame-kissed and want it quick, that's what a gas grill is for. Like when you get home from church and everyone wants burgers / dogs for lunch -- gas.
(To be sure, propane should still only be used in combination with hickory or mesquite chips.)
I started grilling fish/veggies in the banana leaves from my banana trees in my backyard recently. Just cut a big leaf and peel the two sides off of the rib. WASH WELL! Place your fish on top of a couple basil/mint/dill or whatever herb leaves you desire in the center of one of the leaves. Top the fish with a little salt (I used coarse sea salt, a grind of pepper, a couple more herb leaves and a couple thin slices of lime or lemon. You can add a shot of white wine but I just drizzle a little olive oil. Carefully fold the leaf around the package and tie with butcher twine or use toothpicks. I couldn't ever get the hang of the damn toothpicks so I just basically wrapped it fairly snugly and tied it up like an old-timey x-mas package. Place the whole thing above the coals, drop the lid, and grill over medium-hot coals for about 20-25 mins or so. The leaves add their own flavor and it will be the most moist fish you've ever had! It is my favorite way to cook fish so far.
I've done some larger chunks (8-10 oz or so) of the following fish so far and all have come-out perfect: catfish, wahoo, seabass, tuna, salmon, opah, and Mahimahi. With the veggies just put whatever coarse-cut veggies you want, or asparagus, and lightly olive oil, salt, pepper. I've also wrapped whole green onions and grilled them this way and they come out awesome and sweet.
I finally found a use for those damn banana trees in my courtyard! If you don't have any your local asian market should carry them either dried or refrigerated. If you don't have an asian market or other purveyor nearby you can order them online. I highly recommend it and it's a great, healthy way to cook fish.
If this wasn't enough description for you just google a few videos and you'll get the hang of it.
I've never grilled on them personally, but I will say that the beauty of eating on banana leaves is the dish washing afterwards. Just toss them in the trash.
Amen. I learned how to fold the boat shaped plates and it's a very cool way to serve this dish.Quote:
Originally Posted by inudesu
Just get a George Foreman and a crockpot, maddawg, and you can sit under that a.c. all summer long and almost never have to venture out. :laugh:Quote:
Originally Posted by maddawg
I had a half of a beautiful pork butt and my wife put it in a crock pot Tuesday morning and then had the audacity to wonder why I was mad!Quote:
Originally Posted by nadB
LOL..my wife made "crock pot pulled pork" a while back and wondered why it wasn't as good as when it comes off of the smoker.Quote:
Originally Posted by Dwayne From Minden
Pineterest is da debil
Quote:
Originally Posted by Dwayne From Minden
Joy did the same with a perfect brisket the other day. I had gone to bed the night before preparing it in my head only to wake up to the smell of it in the crockpot. I just smiled and said thank you. She's sort of got the trump card on me, afterall you know with the taking care of me when I get sick and all. Although, it was almost enough to make me want to risk it next time.Quote:
Originally Posted by marketdawg