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Everything posted by SeaBrisket

  1. I might be wrong but this may be similar to what's used to make Seaside Market's famous burgundy pepper tri-tip, aka Cardiff Crack in SoCal. As far as I know the recipe is a secret but there are some guesses online. I had the chance to make it while down there on vacation and it was amazing even off the rusted gasser at our rental house.
  2. This is great. I just ran across the concept of smoking olives the other day and now this. Time to get some olives on my grill!
  3. Looks great. This won't get much traction but I enjoy a little hickory with steelhead.
  4. It crossed my mind and honestly I just didn't want to deal with taking the setup apart but I likely would have been rewarded.
  5. Using this thread to journalize my second attempt at the same method as this post was good to refer back to this year. Hope this helps anyone considering the Meathead recipe. My approach was largely the same, starting with a dry brine of 1/2 tsp/lb of kosher salt on my 15.1 lb bird, beginning Monday evening. I wrapped the bird in cheesecloth and set it on a rack in the fridge. Come turkey day, rather than choose between a drip pan underneath or separating the process, I did both. I bought 2.5 lbs of turkey wings, roasted them in the oven at 450 for 45 minutes with avo oil, salt & pepper, then threw them in the pressure cooker with onion, carrot, celery, maybe a half cup of apple juice, the last of the white cooking wine (maybe a quarter cup), a satchel of the herb stems left over from the herbs I'd dehydrated for the rub, and peppercorns. Once the cycle on the pressure cooker was done, I poured it into a pot on the stove and let it simmer until I was ready to pack everything to my folks house. I estimated 2.5 hours for the cook and wanted the bird done around 2:45 for a 4:00 meal, so at 11:15 I lit my grill with about 3/4 full of KJ lump to preheat and proceeded to prep the turkey. I decided to try it with mayonnaise as my oil, so first thing in the morning I mixed 3 tablespoons Simon & Garfunkel rub with three tablespoons avo based mayonnaise. I rubbed olive oil under the breast skin, slipped several sage leaves under the skin, rubbed the turkey all over the skin with the mayonnaise herb mix, and sprinkled more herbs over the top. Next year I'll go back to using olive oil. The mayonnaise did its job, the meat came out nicely cooked and juicy but I missed the flavor of the olive oil. If anybody is curious to use mayonnaise, I suggest a tablespoon or two more than I used for a thicker coating though mine worked out fine. I decided to try the gravy underneath the bird again, just with a smaller drip pan and less liquid. I used a 2" Weber foil pan but still had an issue with the pan being too close to the grate when propped up above the deflectors on 1" ceramic blocks. Next year I should buy a roasting rack for a bit more clearance if it will fit, but this year I took six foil sheets and folded them down to about 1" sq and put those under the foil that I wrapped my deflectors with so they wouldn't move around. This gave me a small but effective air gap that kept my gravy ingredients from burning and I had nearly 3" of clearance from the rim of the pan, which gave at least 3" clearance from the actual liquid. In the drip pan, I added the turkey giblets & trimmings except the liver, the wing tips, carrot, onion, celery, a cup of chicken broth, half a beer, maybe 3/4 cup apple juice and boiling water. I added the pan to the grill setup about a half hour before I wanted to throw the bird on. Everything came to temp at 325, right on time to add the bird at 12:15. The cook was uneventful other than taking less time than I hoped. I first checked on it after 45 minutes to add more water to the pan. After an hour I foiled the wings and leg bones. From there I was checking the liquid level about every fifteen minutes, which was too often but it worked out. The grill temp remained steady up until the very end when the IT was crawling toward 160 and I couldn't get the grill up above 275 or so. Having checked the grill this morning it's clear why. Once again, the gravy pan was enough of a heat sink that the fire in the box was raging. I had burnt through nearly all of my lump in just two hours. On the plus side my fire box and deflectors are gleaming white. The low grill temperature was not a big issue in the finishing stages but it probably kept the skin from crisping up as much as I'd like. For future attempts I would fill the box completely and maybe splurge on a more efficient lump like Jealous Devil. I would also keep the liquid a bit lower as I don't think I needed quite so much to keep things from burning. The turkey probed all around the breast at 160 after just two hours. Once again, I'm my own worst critic but it came out excellent. Perfect temperature, juicy, just a little rubbery skin that could be improved. I combined the drippings with the stove top stock for a nice, flavorful gravy.
  6. It's been a few years since slathering grilled meats with mayo was at peak hype. I'm thinking about going that way as my rub binder for my traditional bird on the KJ. Any experiences to share, good or bad?
  7. Here's my thread from last year, not spatchcocked but one of the responses was from someone who did successfully. I had decided to swear off using the drip pan for gravy but now that it's three days away I'm tempted to try again with a smaller pan and less liquid.
  8. I'm in a rainy climate. I leave the vents closed, cover on, try to be good about scrubbing the grates over higher direct heat after a cook, and I use a product called Dri-Z-Air that sucks up moisture effectively. However, in the recent winters I've cooked at least once a week on it and that's enough to prevent mold.
  9. Also just following, but I will say I don't see where the drip pan is necessary. Just move the coals out of the center. I'm new with my Joetisserie, but with chicken at 350 I bank the coals to the back, and with al pastor at 500 I banked to the front and back leaving room in the middle for drippings. It did not make a mess of my grill. Seems like a drip pan would just give you a pool of grease that could catch fire. Porchetta is on my list but I don't know the cooking temp.
  10. I did this with the Tasty marinade and the method in the video posted above. The only things I changed with the marinade are I threw in half a bottle of beer and instead of pineapple juice I took the remainder of the pineapple I'd cut rounds from and pulverized it in my Vitamix. The biggest challenge was the trimming. I'd say I got to the first layer about 15 minutes after putting the meat on and every 5-10 minutes after that, but you just get a few bits at a time, shaving off the charred morsels, and the rotisserie tines are in the way of making this easy. I ended up shaving about half off then getting concerned that the rest would dry out so I removed the spindle, chopped up the rest of the meat and put it in a cast iron on the stovetop with a little oil. The only thing I would change is I would add one or two pineapple rounds in the middle next time. I don't have much of a sweet tooth until it comes to dessert, so I was reticent about the pineapple, but I found that the caramelized pineapple was perfect with this dish and I wished I'd placed some in the middle of the spit where it would be easier to trim along with the meat. Five of us polished off five pounds of this in zero time flat. I'd say it was a success.
  11. Still getting my feet wet with my new Joetisserie but I'm ready to take a leap and try out tacos al pastor this weekend. I see lots of mentions of it on here and elsewhere but not a lot of specifics and every recipe varies quite a bit from the others, as well as a lot of variations that don't include a rotisserie. I saw one person on here cook for 4 1/2 hours but then say it came out dry, which sounds about right. I've seen 1 1/2 hours, I've seen people using tenderloin and belly, I'm just not sure what to expect. So, at this point I believe I'll be using the recipe from Tasty for the marinade (https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor) because I have most of those ingredients on hand. I'm going to use pork shoulder. I'm guessing spinning at 350 is the way to go. I may finish it off on cast iron but will probably make that decision in the moment. About how long should I expect as we'll have guests coming over to enjoy it? Any other tips, expertise, grandma's recipes?
  12. Here's my thread on my Thanksgiving turkey from last year. The key takeaway was to separate the gravy making process. I don't recommend trying to save those drippings based on my experience.
  13. Thank you all for the input. I've gone with the Dalstrong.
  14. Thanks. You hit on all the things I consider when debating the purchase. I do lots of chicken, so that would be plus for both whole and wings. I'd love to try it with leg of lamb and porchetta. Never considered fish on it, but we eat a lot of that. Storage space is definitely an issue. Do you leave it outside? I have a grill table and store most things either in my grill or on the lower shelf of the table. Would it be a bad idea to keep it outdoors?
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