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Thread: Grilling

  1. #1
    Champ ITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond reputeITdrummer has a reputation beyond repute ITdrummer's Avatar
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    Grilling/Smoking/BBQ

    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?
    Last edited by ITdrummer; 02-12-2013 at 10:56 AM.



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    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
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    Re: Grilling

    Quote Originally Posted by ITdrummer View Post
    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.

  3. #3
    2011 NFL Survivor Champion nadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond repute nadB's Avatar
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    Re: Grilling

    Brine? Nope.
    We are the 32-Crew.

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  4. #4
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    Re: Grilling

    Thanks for the input... Lol

  5. #5
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    Re: Grilling

    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.

    Turkey on the grill.jpgTurkey done.jpgGrab a slice.jpg
    Last edited by nadB; 06-09-2012 at 12:57 AM.
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    Re: Grilling

    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/

  7. #7
    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
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    Re: Grilling

    A brine doesn't do much for smoked meat, but rarely cook pork or turkey without a brine unless I'm smoking it.
    Time is your friend. Impulse is your enemy. -John Bogle

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    Re: Grilling

    i've never grilled a turkey breast, but turkey does love some smoke.

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    Re: Grilling

    Hope everyone has a Happy Grilling Fourth !!

    20120630_25.jpg
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  10. #10
    2011 NFL Survivor Champion nadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond reputenadB has a reputation beyond repute nadB's Avatar
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    Re: Grilling

    YES WE CAN !!! do low and slow on a kettle grill with a "fuse burn".Initial Setup.jpgLighting it off.jpgAfter 3 hr..jpgLeftovers.jpg
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  11. #11
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    Re: Grilling

    That is pretty cool. Did you have to do anything to maintain the fire?

  12. #12
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    Re: Grilling

    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.
    We are the 32-Crew.

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  13. #13
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    Re: Grilling

    Quote Originally Posted by Guisslapp View Post
    That is pretty cool.
    Here's a pretty good detailed description:
    http://www.thesmokering.com/forum/viewtopic.php?t=36757
    We are the 32-Crew.

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  14. #14
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    Re: Grilling

    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.

  15. #15
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    Re: Grilling

    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.
    “Towie Barclay of the Glen, Happy to the maids, But never to the men.”

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