Firemonkey Posted March 23, 2008 Report Share Posted March 23, 2008 I am doing a spatchcocked turkey. Pictures will be forthcoming, I need to get in the shower first - Removing the keel bone from a 20# bird proved to be more of a wrestling match than i was prepared for Quote Link to comment Share on other sites More sharing options...
Majestik Posted March 23, 2008 Report Share Posted March 23, 2008 Great Minds I've got a spatchcocked turkey ready to go as well... what a PITA it was, too. Quote Link to comment Share on other sites More sharing options...
Saucier Posted March 23, 2008 Report Share Posted March 23, 2008 Direct? Are ya'll cooking those your birds direct? Or w/deflector ?? I am doing chickens! Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted March 23, 2008 Report Share Posted March 23, 2008 I'd doing a St. Patrick's day chicken, lol. I'm in a wierd mood. I took a green marinade sort of thing for shrimp and I've shoved it between the skin and the meat and then poured some over the top. It looks real purty. I have no idea how this is going to taste, but what the heck.... Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 23, 2008 Author Report Share Posted March 23, 2008 Re: Direct? Are ya'll cooking those your birds direct? Or w/deflector ?? I am doing chickens! Mine is indirect, deflector and big drip pan on the lower grill. The 17# bird covers the entire area of the big kk provided drip pan. Injected, rubbed generously under the skin and on the other side. Just a little dusting and some olive oil on the skin. Quote Link to comment Share on other sites More sharing options...
Saucier Posted March 23, 2008 Report Share Posted March 23, 2008 FM FM, what temp and how long did that fellar take to cook? I haven't yet done a whole turkey, and its looking powerful good! I used to do a 22lb one, split in half, one half on each rack on the water smoker w/kingsford (b4 I saw the light) and it would take 11 hours or so, had to refill the water basin mid cook too. I used to load the water basin up with quartered onions, a split garlic head, some bay leaves and peppercorns. That liquid with the drippins it caught along the way, made for the bestest gravy ever concocted! Can't wait to see your all done pic! Quote Link to comment Share on other sites More sharing options...
Amphoran Posted March 23, 2008 Report Share Posted March 23, 2008 Butterflied leg of lamb, tandoori style. Grill is heating up towards the magic 700 degrees even as I type. I'll try to get pics! Mike Quote Link to comment Share on other sites More sharing options...
Majestik Posted March 24, 2008 Report Share Posted March 24, 2008 My Food There it is... woo hoo! Black Eyed Peas, Garlic-Dill Red Potatoes, Green Beans, and of course, the Turkey. Everything came out delectable. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 24, 2008 Report Share Posted March 24, 2008 Re: My Food There it is... woo hoo! Good looking damper top! Quote Link to comment Share on other sites More sharing options...
Majestik Posted March 24, 2008 Report Share Posted March 24, 2008 Re: My Food Good looking damper top! It is, undeniably, the BEST! Quote Link to comment Share on other sites More sharing options...
Sanny Posted March 24, 2008 Report Share Posted March 24, 2008 Majestic, Firemonkey, how long were cooks for the spatchy turkeys? Regular roasting temps (350 ish), or did you go lower? Quote Link to comment Share on other sites More sharing options...
Majestik Posted March 24, 2008 Report Share Posted March 24, 2008 Mine went 3hrs at 325-350ish. Not sure what is "normal", and I forgot the size of the bird, but it was something around 14lbs. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 24, 2008 Author Report Share Posted March 24, 2008 Mine went for about 3 hours at 375ish on the dome. A few chunks of apple wood for some flavor. It was about 18#, maybe as high as 20#. It came from a foodservice supplier, so there was no weight on it Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 24, 2008 Author Report Share Posted March 24, 2008 I'd doing a St. Patrick's day chicken' date=' lol. I'm in a wierd mood. I took a green marinade sort of thing for shrimp and I've shoved it between the skin and the meat and then poured some over the top. It looks real purty. I have no idea how this is going to taste, but what the heck....[/quote'] You get any pictures of this experiment? Quote Link to comment Share on other sites More sharing options...
Sanny Posted April 11, 2009 Report Share Posted April 11, 2009 Bump for 2009 Anyone cooking anything this weekend? I'm doing pork butts tonight (if the rain stops) for a bridal shower for next weekend. No time to do them right before the event. Might try a leg of lamb - Costco has them on sale for the holiday. Or maybe those bacon asparagus teriyaki thingies someone posted recently... Quote Link to comment Share on other sites More sharing options...
jdbower Posted April 11, 2009 Report Share Posted April 11, 2009 My problem is that I'm the odd man out so I travel for the holidaze. Even when I was in NJ I was the farthest away. However I'd be tempted to try some rabbit if I were home - maybe with a side of eggs! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted April 11, 2009 Author Report Share Posted April 11, 2009 Nothing here this year, we are going to be in Miami Beach this year. ButI did make a few racks of baby backs, 2 butts, and a couple pizzas yesterday for some out of town friends that visited. Quote Link to comment Share on other sites More sharing options...
Sanny Posted April 11, 2009 Report Share Posted April 11, 2009 I've got the fire started. First cook of the year, everything is damp. Lots of smoke. Fireman across the street came over with his radio, about to call in the fire trucks!! OH MY!! I'm soaking wet. Raining here, but cooking must go one! The lamb is smeared with smear, and waiting for the cooker to reach temp. Then I'll put it on for a few hours. When it comes off, the butts will go on. I used a modified "Dennis" lamb preparation. Puree of cilantro, garlic, rosemary, salt, pepper, olive oil. Added a tweak of cardamom and cumin, just for a hint of curry flavor. I finally bought a chimney starter. WOW did that make life easier! My little pile of starter lump was glowing in only a few minutes! I spread it over the dry lump in the bottom of the cooker, and off we go. I won't put a sawdust starter in next time. Overkill. All this cooking is going to be imaginary, of course. Someone's mother came and took the camera. It's opening day at the town gardens, so that has priority. Of course it does... Quote Link to comment Share on other sites More sharing options...
Sanny Posted April 11, 2009 Report Share Posted April 11, 2009 Camera returned! Now it's NOT an imaginary cook! Lamb just came off, pork went on. Lamb was higher temp than I wanted, but it'll be ok. M wanted to stop after church to get pics developed, so I left the roast on the fire longer than I otherwise would. But that's ok. Actually, it was (according to the package) perfectly done. It said pull at 155, and let rest. It was just about there. Some genius put a pop up timer in the roast, and it hadn't popped yet. So, I know it wasn't OVER cooked. Overcooked is when the timer pops! I took some to Dad's (he's a lamb fan) and he said it was delicious. And I had some and do agree. Not at all funky tasting, the way grandma's always were (sorry grandma). Maybe Aussie lamb is different from 'murrican lamb. But I think the dog ate my guru plug. Rats. It was there, sitting on the planter by the cooker. I went inside. Dog didn't. Then the guru plug was gone. Circumstantial, but I'm suspicious... Quote Link to comment Share on other sites More sharing options...
LarryR Posted April 12, 2009 Report Share Posted April 12, 2009 PICTURES JD/Maple Syrup Turkey yesterday, Pollo Asado today. Yesterday's bird was perfection, honestly I don't know how a bird could have been any better. Quote Link to comment Share on other sites More sharing options...
