BrewBQ

John - I have a 16 lb bird that I'm dry brining now. Going to be following your process above. Is 425 recommended for the entire cook? Or do you suggest lowering to around 350 or so after the skin has crisped? Also, any idea how long it will take to cook a 16 lb bird at 425? Thank you!

Okay just dug up the 2013 video, perfect! Can anyone recommend any good turkey rubs or do you use just a generic poultry rub..should have a few of those.

Many thanks for the reply John! Just to be clear, I'm injecting the butter solution into the turkey before it goes on the grill correct? Would you also baste it with the butter mix during the cook? If I'm going to truss it I might as well spin it on my Joetisserie as well. What do you think?

Hosting Thanksgiving this year and plan on attempting this recipe for my first turkey cook. Anything you all would add or modify four years later? Should I just substitute another cup of sea salt if I don't have the peppered sea salt? Welcome any suggestions for those that have tried this or done something similar. Thanks!

Looks great! I also smoked a pork shoulder using holy gospel this weekend. Love that rub!

Thanks! Deciding between the Akorn Jr or just rolling with a Weber Kettle.

All, Have a family vacation coming up in a few weeks and looking for some advice. The rental house is right on the river with plenty of land. A sign up sheet for dinners was recently out passed around and man.. I’d love to cook on the Kamado every night! I have the KJ II and as much as I’d love to take it, I think it would be too much of a burden. Especially with two young kids and a car packed full of crap. Anyways, does anyone have any good suggestions for a solid travel size charcoal grill? Is it even worth it? They will have a gas grill at the property but I haven’t touched one in over a year. Plus I’m kind of hooked on charcoal at this point..Welcome any and all suggestions. Thanks!

Steak or chicken breasts. Throw some rub on those bad boys, bring your grill up to temp, throw them on for a few minutes.. boom you’re done.

Simple but so satisfying! Thin sliced marinated chicken breasts grilled a few minutes per side with bell peppers and onions sizzling in a spicy fajita rub. One of our favorite go to cooks.

I’ve tried about 7 or 8 different kinds of lump charcoal and have to say Jealous Devil is my current favorite. Consistent medium size chunks perfect for all my cooks.

Getting around to this a little late but grilled myself a wonderful tomahawk for Father's Day. Have to say I nailed this one and was damn proud of how good it turned out! Cooked indirect at 275 until it hit an internal temp of 120. I then let it rest under foil for 10 minutes while I opened up the vents and let the grill get hot. Threw it back on over open flame for 1 minute per side to sear. Oh and rubbed with Hardcore Carnivore Black... delicious stuff.

That sounds fantastic. I'll have to give this smash burger thing another try!

Looks good but yea those aren’t smash burgers. Smash burgers are when you roll up a ball of ground beef then smash it on a hot grill to get a nicely seared thin patty. That being said, I don’t understand the hype around them. I tried it once on my Joe and have never done it again. I find my regular 1/3 lb burgers far superior to any smash burger but who knows.. maybe I wasn’t doing it right.

Looks amazing! I just ordered the hardcore carnivore black seasoning earlier today. I've heard nothing but good things. I will be attempting this method soon.

I’m on a mission to find these guys now! I’m not sure why that recipe recommends jalapeños instead of habaneros since the habanero is closer in taste (as I understand). If anyone in the Northern Virginia area knows where to find Scotch bonnet peppers please let me know!