Big Biscuit Posted November 24, 2017 Share Posted November 24, 2017 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! Brickbat, daninpd, KismetKamado and 9 others 12 Quote Link to comment Share on other sites More sharing options...
bel4_20 Posted November 25, 2017 Share Posted November 25, 2017 What a beauty! Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
Panchango Posted November 25, 2017 Share Posted November 25, 2017 Nice looking bird. Cheers. Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted November 25, 2017 Share Posted November 25, 2017 nice color; looks amazing Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted November 25, 2017 Share Posted November 25, 2017 Very nice looking turkey. Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
saltair Posted November 25, 2017 Share Posted November 25, 2017 Nice looking job! Yup, my next bird will be a Spatchcock. Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
K'man Posted November 26, 2017 Share Posted November 26, 2017 That's a really nice cook. Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
Brickbat Posted December 4, 2017 Share Posted December 4, 2017 Is your rack resting directly on the disposable pan? I have considered doing that, but I was worried about the pan collapsing. Big Biscuit and LargeRedJoe 2 Quote Link to comment Share on other sites More sharing options...
LargeRedJoe Posted December 4, 2017 Share Posted December 4, 2017 5 minutes ago, Brickbat said: Is your rack resting directly on the disposable pan? I have considered doing that, but I was worried about the pan collapsing. Speaking for myself and a Kamado Joe setup, there's enough room for the pan to rest on the deflectors (lowest position) and for the grate to sit on the rack like it normally would. I think @Big Biscuitdid the same. Big Biscuit and Brickbat 1 1 Quote Link to comment Share on other sites More sharing options...
Brickbat Posted December 4, 2017 Share Posted December 4, 2017 8 hours ago, LargeRedJoe said: Speaking for myself and a Kamado Joe setup, there's enough room for the pan to rest on the deflectors (lowest position) and for the grate to sit on the rack like it normally would. I think @Big Biscuitdid the same. My Pit Boss doesn't have a sweet rack system, dammit! Thanks for the response! Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted December 4, 2017 Share Posted December 4, 2017 Truly a beautiful turkey. I did my first spatchcock turkey last year and it will be my go to method from now on. Great results. Fine cook Sir. Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
Big Biscuit Posted December 20, 2017 Author Share Posted December 20, 2017 On 12/4/2017 at 10:06 AM, Brickbat said: Is your rack resting directly on the disposable pan? I have considered doing that, but I was worried about the pan collapsing. Like LargeRedJoe stated it the pan fits under the grate. Thanks all for the the kind words. Brickbat 1 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted December 20, 2017 Share Posted December 20, 2017 Nice bark Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
BBQ Bob Posted December 20, 2017 Share Posted December 20, 2017 She's a Beauty !! Big Biscuit 1 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted December 20, 2017 Share Posted December 20, 2017 On 12/4/2017 at 8:06 AM, Brickbat said: Is your rack resting directly on the disposable pan? I have considered doing that, but I was worried about the pan collapsing. A quick way to take away your fear of the pan colapsing is to support the grill grate with something. I have use everything from fire bricks cut in half, to 1nch copper tubing cut to the proper length to fit under the grill grate. Pretty easy fix. Some times I just set a fire brick that I have wrapped in foil in the middle of my drip pan with the grill grate resting on top of it. Happy Cooking. Brickbat and Big Biscuit 2 Quote Link to comment Share on other sites More sharing options...
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