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Bertram31.com General Bulletin Board
Since wer'e cookin...
Posted By: Greg A.
Date: Monday, 6 December 2004, at 6:10 p.m.
Bought a side-firebox smoker this summer, and have used the HELL out of it. Ribs to DIE for. Here is the whole 15lb turkey I did for Thanksgiving, and another one on the way for Xma I think.
Clean up the bird as usual, tying the legs together around the back. Dry it well, then mix up a dry rub (I have been using garlic powder, onion powder, salt, pepper, and Old Bay). Brush some olive oil over the outside, then put on the rub, and toss some inside as well. Put the whole thing in a disposable roasting pan, chucking in about two onions sliced up, along with some carrots.
A regular grill would be fine, as I didn't use the side firebox. Get two rows of coals going, on each end of the grill, bringing the tempt up to about 200. Then put the pan/bird on the rack between the two rows/piles of coals so it's indirect heat. Throw some hickory chunks on the coals, close'er up and drink 2 beers. At the end of 2 beers (1/2hr-45min) check the temp, adding more charcoal and hickory as needed to keep up the temp. When the skin turns that golden brown (bout an hour in) cover the bird with foil. Drink at least 2 more beers, then check the temp again. After cooking/smoking about 4 hours, pull off the foil. The meat will be falling off the bone.
Last year we fried a turkey, and all thought it was the greatest. This year I fried 2 and smoked one as above...the smoked one was gone in 10 minutes, and the dog ended up enjoying a ot of the fried. Low/Slow is the way to go, and the smoked flavor was to DIE FOR!
Greg
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