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Showing results for tags 'spatchcocked'.
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So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven. Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
First let me thank all the forum members who have posted their various turkey cooks here, recent and past, from John's 101 to so many others! With all that helpful info, I think my first spatchcocked turkey turned out pretty good! Put it in to brine Saturday around 6 pm. Took it out at 6 am Sunday morning. Dried and seasoned it. Spatchcocking it wasn't easy, first lesson learned, I need better kitchen shears! On the grill at 9:30am. Indirect using the Akorn grilling stone and had a pan of veggies on the stone under it. It was a pretty cool and blustery day. Temp ran pretty steady at 375 at the grill, dome temp was much cooler. Took it off around noon with internal temp right at 165. We were taking it to my sister-in-laws Christmas Eve lunch so still had a 25 minute drive to deliver it! The pan of carrots, potatoes and onions under the turkey were amazingly good! Aside from prepping the turkey, overall the cook was about as easy as it could be. I peeked once about an hour in, otherwise I just let the Akorn do its thing. The result was delicious!
Here's my yahdbyrd. Dry brined for in the fridge for two days. Then oiled it up put some salt & pepper garlic & onion powder and some of Paul Prudhomme's poultry magic. Cooked it over a full load of lump and 4 pieces of cherry wood with the heat deflectors in place. Filled an aluminum pan with carrots, onions, celery, water, and some chicken stock. Slapped the Byrd on at 350° and let it roll till the breast read 160°. Best Byrd yet!