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AV8Rguy

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About AV8Rguy

  • Birthday 03/25/1980

Profile Information

  • Gender
    Male
  • Location:
    Milton, ON Canada
  • Interests
    Aviation, music, grilling
  • Grill
    Kamado Joe

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  1. Here is my first post: I made this lastnight according to all steps except the brining process. When buying a fresh turkey from the store, I learned it is an important step to see how it has been packaged. In my case, already it was in a brining solution as evident from the ingredient list. I think if I had gone further to brine, it would have turned out too salty. The cook went great on my Classic 2 Joe. 13lb bird @350 was finished in just under three hours - breast side up. (took off grill at 160degrees breast temp and tented for 20mins) I combined both the herb package as well as a chunk of apple wood for smoking. (I admit a bit too much wood smoke absorbed in the dark meat - I’d use half of the amount of wood next time) The turkey breast was FANTASTIC. Moist. Delicious flavour. Nice seasoning/rub. Although I would use 1tbsp salt vs 2 next time. I used sea-salt - maybe that was a difference maker too. My Family was very happy with the outcome. Thanks for the great videos and guidence John. Happy Thanksgiving from Canada!
  2. Hi everyone, I’m a Noobie to the charcoal grilling world, but have become a recent owner of a KAMADO Joe Classic 2. (Named Jessie - cause it’s always time to cook) Not wanting premium tools to go to waste, I’m motivated to learn about different cooking methods and recipes while I continue to sample platters during my career travels, and hopefully create and re-create some wonderful dishes at home for the Family. Shout out to John Setzler for helping to kick things off with some sound advice and guidance via his YouTube channel. Thanks John!
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