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Found 16 results

  1. We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing. (Recipe can be found here: Here are most of the ingredients. Melted the butter and sautéed the onions and celery. Combined the cranberries, apple and walnuts. After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish. I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results. Here are some pics of the rest of the dinner entrée’s that we enjoyed. Mashed potatoes. Miscellaneous sides. White meat plate. Dark meat plate. My plate. We had a great time of food and fellowship. Hope you all had a great day as well. Thanks for looking.
  2. I did a practice run for thanksgiving over the weekend with a 13lb bird. I did it in much the same manner as I roast a chicken, which I do pretty much weekly with astounding results. Dry brined, spatchcocked, seasoned with herb butter under the skin, and cooked over indirect heat (although I did the turkey at 350, where I normally roast chickens around 400-450). Once the thickest part of the breast hit 145 I opened up the dampers and let the temp soar to about 500 to crisp up the skin until I hit a breast temp of 150 for a minute or two, at which point I pulled the bird. The resulting turkey was a mixed bag. I oversmoked it, but that's easily remedied. The breasts were cooked to perfection, very tender and moist. The dark meat was overdone, which is a shame because that is the best part of the bird! Obviously the difficulty with poultry is the difference in temp between white and dark meat, and the fact that they both cook differently. The size of a turkey only exacerbates this. Would breaking down the bird before it goes on the grill be a viable solution to making sure it doesn't dry out? I figured if I monitor the temp of both dark and white meat I can pull each right when their temp is perfect, and that would also grant me a little more surface area for seasoning. I know it's not quite the typical presentation for a turkey but I'm going to be carving it before it gets to the table anyway, and I'd like as few variables as possible on the big day so I don't ruin dinner!
  3. 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!
  4. I have not been active on here in a while because i haven't been cooking for a while too busy. yeah i know you should never be too busy to cook. I opted for something non traditional for t-day this year. we are going to families on friday and i was told that they would cook the turkey..... not sure if they doubt my skills or just dont like smoked anything?? I decided to cook for the home team this thanksgiving and do some rib therapy. ran around 250 for about 4 and 1/2 hours, rub with mustard night before and sprayed with some apple juice, cider vinegar, jim beam, and brown sugar, every 40min or so during the cook. turned in some good ribs!!!! (had some baked beans, yam patties candied, slaw, shells and cheese, and rolls to go with it) Great thanksgiving!!
  5. If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe! Ingredients: 1 1/2 pounds bread, cubed 1/2 cup unsalted butter 2 cups chopped yellow onion 2 cups chopped celery 3 1/4 cups low-sodium chicken broth 3 large eggs, lightly beaten 1/2 cup chopped fresh parsley 1/4 cup chopped fresh sage 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1 teaspoon sea salt 1 teaspoon ground black pepper Preheat your grill to 250°F and set up for indirect cooking. Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside. Increase the temperature of your grill to 350°F. In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened. In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet. Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned. Enjoy!
  6. I said in my Christmas cook thread that I’ve been away from cooking since the last week in October but I did manage to get the Thanksgiving turkey cooked on the kamado. As there was just going to be the 3 of us we ended up having dinner over at our next door neighbor house. (They were very kind to invite us) They were making everything else but wanted me to cook the turkey in the kamado. I was already going to do one so how could I refuse. I used my stand-by recipe I’ve used for the last 4 years. (Recipe: https://www.kamadoguru.com/topic/7524-smoked-turkey/) Here are the pics I managed to take. On Wednesday I made up the brine. Ingredients: Cooking. That evening I placed the turkey in my food safe 4 gallon bucket with the brine. I placed that inside an ice chest and placed some ice around the bucket. and covered with ice and let it sit overnight. Here it is the next morning. Took it out and patted it dry. Made up the seasoned butter rub. (For under the skin and on the skin) and got the aromatics ready to go in the interior cavity. Placed it on the preheated kamado. We also brought over some Cranberry Apple & Walnut Dressing that we love. (Recipe: https://www.kamadoguru.com/topic/8441-cranberry-apple-walnut-dressing/) Here’s a pic of the finished turkey with the dressing in the background. This is when Husker gives me his plea for some of the wonderful smelling food that’s driving him crazy. After this there wasn’t many opportunities to take any pics but here is the one pic I managed to take with my cell phone. As you can see there was quite a feast on the table and everyone enjoyed the turkey. Thanks for looking.
  7. Hi all - I'm going to be cooking my first turkey for Thanksgiving next week. I'm relatively new to all this and haven't smoked a bird yet. I've done quite a bit of research on brines, rubs, heat, etc. I'm cooking on a Vision Classic B. I think I'll be cooking a bird that's around 15 lbs or so. I'll probably shoot for an internal grill temp of 375. Coupla questions I couldn't find yet: I'm trying to figure out when to do this and how long the cook should take. The bird needs to be ready by lunch (noon). Additionally, I have to transport the bird an hour. Is there some sort of rough equation on how long it should take a bird to cook? X number of minutes per pound at 375? We'd like to be there by mid-morning so I'm trying to determine how early I need to get up to get this thing going. - OR - Follow up question - what happens if I cook the bird the day before? If it's going to take me 5 or more hours to cook, I may just do it on Wednesday evening so that I have enough time to do it and I don't have to get up crazy early on Thursday. If so, should I just foil and refrigerate, and then reheat it in the oven the next day? I have no idea how to keep it from drying out, getting rubbery, etc. As a reference point, I'm mostly working off of John Setzler's video on it: Thanks for any input folks!
  8. Good Morning! So I've seen the few posts about spinning a turkey. I have my recipe ready, and I've spun chickens before, but nothing so big as a turkey. I've got my brine and recipe all set. It's not traditional, because we don't like it that way, but I'd love to hear some advice on spinning a turkey. I plan to truss the wings and legs, with foil covering the wing tips so they don't burn. Any advice on how to properly get the bird mounted on the spit, ideally for even weight distribution? I've not had anything so large on my Joetisserie as of yet, so any advice is welcome. Thank you, and have a great day!
  9. Autumn is here...and some big holidays are ahead of us. Holidays that often involve lots of cooking and eating...This Thanksgiving and Christmas season will be my first with the Kamado Joe...and I will surely cook some traditional stuff (e.g. turkeys and roast beef) on the Big Joe for the family during those times...I'm hoping to get some input and perspective from some of the Gurus on this site for getting the most out of the Kamado during the holidays (on turkey and beef, yes...but beyond those items too)....If you're so inclined, please share your tips, techniques, unique holiday cooks, etc. related to how you've successfully employed your kamado during the holidays... Thanks in advance for sharing.
  10. I made the best Thanksgiving turkey ever on my Akorn,I am biased of course but when you have several family members at a Thanksgiving dinner say " This is damn good turkey ,how did you do it?" ,"This turkey is out of this world" or "This is the best tasting turkey I have ever had" that is all I needed to validate my bias. It was the best tasting turkey of my 53 years of life.I will explain in great detail in case anyone else wants to try my method. I started my thaw process 6 days before the cook on my 22.58 lb bird.On Thanksgiving eve I filled my Akorn up to the tabs with a 50/50 mixture of lump charcoal and Kingsford competition briquettes(made for ceramic smokers) I put my charcoal in the "ring of fire" set up. lit my coals and after letting the grill heat up for 1 hour and 30 minutes and adjusting my vents and my grill stabilized at 250 degrees.I put my turkey on the grates and put my wireless thermometer in the bird's deepest part of the breast(I also used a foil drip pan under my bird) on top of my stone that I use a s diffuser . After 4 hours of cooking at 250 degrees I chocked the heat down by closing my vents slightly more and dropped my temps to 200 then after 4 hours at 200 I closed off the vents and let the bird sit in there for 1 hour . My turkey prep is very simple and very tasty ,I take one stick of real butter ,1/8 of a cup of olive oil and 1 tsp of applewood rub mix up and heat up after mixed I put my solution into an injector and inject thoroughly all over the bird including the legs and then take the last little bit and rub onto the bird and used a heavy dose of pink Himalayan salt on the outside of bird.The turkey was not dry at all and the flavor was out of this world and it was seriously the best tasting turkey I have ever ate.
  11. thanksgiving in canada is coming up upon us this weekend and we're thinking of smoking it in our vision M series (medium size) grill. Can anyone comment on how big of a turkey they were able to cook with it? specifically the M series. google has told me 12-15 lbs on a BGE medium but im not exactly sure if that is the same size as the vision. In some pics ive noticed the BGE plate setter is much lower than the lip of the bowl so they seem to be able to put a bigger bird.
  12. I have a 16 lbs turkey that I'm planning on cooking on my Akorn. Based on how I have cooked chicken I looked into doing vertical cooking (ie beer can style) but it appears the turkey is too tall. It appears the Akorn has got about 11.5" clearance before your seriously blocking airflow. So I was thinking spatchcocking but I am concerned that once I cut the bird it will not fit in the 18.5" grate of the Akorn. It is sort of hard to tell if it will fit but I did do a worse case scenario of wrapping a string around the bird to see its circumference which is unfortunately like 25". Although all turkeys are different in shape I'm curious how big of a bird in pounds people have spatchcocked on the Akorn? As a side note I'm planning on dry brining + injecting.
  13. Like most, we have leftover turkey. I get tired of eating plain old turkey for days on end. I like to try to re purpose some of these leftovers. I took the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweated them in a hot pan. Once translucent, I added a qt of home made stock, brought to a boil, then simmered for 20 minutes. In a separate small skillet, I created a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it. I greased a 10" Lodge Cast Iron skillet with butter flavored crisco. I cheated and used a premade pie crust. Cooked at 450 for approx 20 minutes. You should make some type of slices in the top crust. The"BGC" was just a little fun.
  14. We went to my mom & dad's for Thanksgiving this year. I was asked to bring the turkey. At the last minute, my mom told me that she was making a "back-up" turkey. "You know, just in case the Egg'd turkey doesn't turn out..." Since there was going to be a traditional bird anyways, I decided to go non-traditional. I halved a 13# bird. One half is BBQ and the other half is buffalo. I made a compound butter for each using the rubs for each. The BBQ bird was injected with a butter mixture, discs of the compound butter under the skin and rubbed with a BBQ rub. The Buffalo bird was injected with a buffalo/butter mixture, discs of compound butter under the skin, rubbed with a spicy rub and basted with buffalo sauce towards the end of the cook. The poor back-up bird was never touched...
  15. From my Thanksgiving Turkey thread. Ingredients: 2 6 oz. Packages of Mrs. Cubbinson’s Seasoned Dressing mix 2 sticks of butter 1 cup of dried Cranberries 1 cup of finely chopped Walnuts 1 cup of minced Onion 1 cup of diced Celery 2 cups of diced Apple 1 ½ cups of Chicken stock ½ cup of Apple Cider Combine the Dressing, Cranberries, Apple & Walnuts in a large bowl. Melt the Butter in a large skillet and then add the Celery & Onion. Once this has wilted add the Chicken stock & Apple Cider and then turn the heat to low and let simmer of 10 minutes. Now add this wet mixture to the bowl and stir. Scoop this out into a dish and cover with aluminum foil. Bake for 45 minutes @ 350 degrees removing foil for the last 25 minutes. Results: Enjoy!
  16. Since I purchased my Akorn,I have given my family plenty of samples of what it is capable of doing, So naturally, I have been nominated to cook the Turkey for Thanksgiving dinner. I have made plenty of whole chickens and turkey roasts but haven't attempted a full Turkey. So on Saturday I decided to do a small test cook. I got the Turkey for 89 cents a lb so I got a 15 lb turkey for right about 15 dollars with tax. This helped with the decision to test out the turkey. I thawed the turkey in the refrigerator per the instructions. On Saturday, I made a paste of butter and diced herbs (Sage, Rosemary, and Thyme) and coated the skin and under the skin with the paste. I then quartered 1 small onion, 1 apple, and 1 lemon. I put them in the bird cavity with the remainder of the herbs. I heated my grill up to 325 indirect and put the turkey on the grill. I only snapped 1 picture of it and it was right about the 3 hour mark. I took the bird off at breast temp of 168 and let rest for 20 minutes before carving. Great bird. Everyone thought it was delicious.
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