DennisLinkletter Posted November 27, 2008 Report Posted November 27, 2008 Happy Turkey Day.. Thanks to all for your involvement on the forum. We still have lots of people reading but as you know,posting has slowed down a bit.. I know there is a meltdown going on but we all gotta eat.. After I ship a container tomorrow, I'll be building myself a new cooker for Bali and will be getting back to cookin' and posting.. Once again Happy Thanksgiving...
tcoliver Posted November 27, 2008 Report Posted November 27, 2008 Don't worry Oliver, thats what I am doing this Thanksgiving. (See my thread)
Conodo12 Posted November 27, 2008 Report Posted November 27, 2008 Thought I would help out tcoliver and post a link to his thread here: http://www.komodokamado.com/forum/viewtopic.php?t=2813 The posting has slowed down a bit but I promise to contribute more soon! My KK should be showing up in the next several days! Cannot wait to join the ranks of happy KK'ers!!! Happy Thanksgiving!!
smokykensbbq Posted November 27, 2008 Report Posted November 27, 2008 Happy Thanksgiving! I am going to be doing a turkey and a ham for Christmas this year on the KK! I wanted to do a standing rib roast but I was out voted.
primeats Posted November 27, 2008 Report Posted November 27, 2008 Happy Thanksgiving to all-remember ALL things in moderation! After a busy two days and thousands of pounds of turkey later, I can't wait to taste some roasted turkey with all the fixins'. The unfortunate part is we will be at my Mother-in-Law's and won't be having a KK bird. I did save a fresh bird for the weekend though! I think it's too big for the rotisserie, what is the optimal size for the larger EZQUE basket?
Amphoran Posted November 27, 2008 Report Posted November 27, 2008 I got a twelve-pounder in with a bit of squeezing, width-wise. An old-fashioned turkey could go bigger. You MIGHT be able to get two twelve-pounders in lengthwise; there's a lot of space at either end of the bird. Mike
ThreeDJ16 Posted November 28, 2008 Report Posted November 28, 2008 Re: Happy Thanksgiving to all-remember ALL things in moderat The unfortunate part is we will be at my Mother-in-Law's and won't be having a KK bird. So which one is the unfortunate part, being at the Ma-in-law's place or the non KK bird? Or both? hehe I can't say anything about a non KK bird, as I usually deep fry my turkey at Thanksgiving. But I like them either way. -=Jasen=-
Firemonkey Posted November 28, 2008 Report Posted November 28, 2008 I did my turkey on the KK, as I usually do. But I think this is the best turkey ever to come off either of my ceramics, and I have done mad max, a spatchcocked bird, apple cider brined, etc. This year, I simply unwrapped the turkey, rinsed it, ground some pepper and salt over the top, sprinkled it with some thyme, rosemary, and onion powder INto the cavity I tossed some whole pepper corns, juniper berries, and rosemary. Fueling the fire was KKEC, with a few chunks of apple wood and a few chunks of peach. Once the smoke thinned and the grill was up to 375, it hit the grill. Pulled it 3 1/2 -4 hours later and it was perfect. I am quite pleased with the KKEC and its neutral flavor, especially on poultry.
DennisLinkletter Posted November 28, 2008 Author Report Posted November 28, 2008 And these photos are where? I did my turkey on the KK, as I usually do. But I think this is the best turkey ever to come off either of my ceramics, and I have done mad max, a spatchcocked bird, apple cider brined, etc. This year, I simply unwrapped the turkey, rinsed it, ground some pepper and salt over the top, sprinkled it with some thyme, rosemary, and onion powder INto the cavity I tossed some whole pepper corns, juniper berries, and rosemary. Fueling the fire was KKEC, with a few chunks of apple wood and a few chunks of peach. Once the smoke thinned and the grill was up to 375, it hit the grill. Pulled it 3 1/2 -4 hours later and it was perfect. I am quite pleased with the KKEC and its neutral flavor, especially on poultry. And these photos are where?
Sanny Posted November 28, 2008 Report Posted November 28, 2008 Re: And these photos are where? And these photos are where? It was imaginary bird, of course. EVERYONE imagines a perfect "best ever" TG bird. Only a few of us achieve it. (I'm the one on the other side of the camera.)
Firemonkey Posted November 29, 2008 Report Posted November 29, 2008 Re: And these photos are where? And these photos are where? They were on my mom's camera. I had to wait for them to make the email circuit back to me Here it is a couple of hours in...this is the first time the grill was opened since adding the turkey... Here it is with about 30 minutes to go. I am adding the nasty parts for my guests to enjoy. Personally, I think its a toss up between giblets and Mah Dong for "things I would prefer not to have in my grill". ...keeping a watchful eye and being really quiet, not wanting to be the next fowl on the grill. Done!
DennisLinkletter Posted November 29, 2008 Author Report Posted November 29, 2008 Re: And these photos are where? And these photos are where? They were on my mom's camera. I had to wait for them to make the email circuit back to me You da man! That works for me..
primeats Posted November 29, 2008 Report Posted November 29, 2008 A picture is worth a thousand taste buds!
mguerra Posted April 20, 2009 Report Posted April 20, 2009 great turkey info I found a great site full of info on cooking turkeys: http://www.eatturkey.com/foodsrv/manual/prepintro.html It's not too early in the year to start practicing for The Big Day!
