Christmas Cookin'

[StPeteBBQ]

What's everyone cookin' for the Holiday?

I've got 2 butts and a 7 lb brisket flat thawing out now in the fridge. The brisket might be a problem since it hasn't got much of a fat cap. I'm gonna lay it in on a layer or two of bacon and put the butts on the upper grate so the pork drippin's will baste it from the top. I think I'll be using some oak and apple wood for smoke.

Merry Christmas & Happy New Year to all!

[SeanB]

I have a ham that I will be cooking on the Egg.

[sharky]

My wife wants to hanlde the cooking this year, however I am wanting to try some smoked turkey breast that StPeteBBQ was talking about before. I'm thinking I can do that right on the Weber.

[StPeteBBQ]

My wife wants to hanlde the cooking this year, however I am wanting to try some smoked turkey breast that StPeteBBQ was talking about before. I'm thinking I can do that right on the Weber.


Sure can... just do it indirect :)

Hey, you gettin' that WSM for Christmas?? :D

[sharky]

I don't think I'll be getting the WSM this Christmas. We spent all of our $$ on my daughter and her presents! I sure hope she appreciates it! lol

[Deuce]

Not sure when but sometime this weeknd a brisket, turkey breast, and kielbasa. I can't wait.

[StPeteBBQ]

I got a way to get you a WSM...

Here's the deal.

I still have the Weber Silver One Touch that I won from Tony's show... The folks I was gonna give it to never showed up.

I also have a RARE Weber 22" kettle grate with the Cast Iron grate insert. They don't make that anymore. Nada... Zilch. Brand new.

Offer the Weber Kettle and the add-on cast iron grate. Trade it even for a WSM.

Can't be simpler...

[sharky]

I got a way to get you a WSM...

Here's the deal.

I still have the Weber Silver One Touch that I won from Tony's show... The folks I was gonna give it to never showed up.

I also have a RARE Weber 22" kettle grate with the Cast Iron grate insert. They don't make that anymore. Nada... Zilch. Brand new.

Offer the Weber Kettle and the add-on cast iron grate. Trade it even for a WSM.

Can't be simpler...

You are the man! Lets chat about this off the board!
:-)

[Deuce]

Hi StPeteBBQ,

This is your long lost son who has nothing. Please feel free to send me your unwanted bbq items or cash..... :)

[sharky]

StPeteBBQ,

I haven't brined before, and I'm getting a late start. Do you have any suggestion on cooking a Turkey Breast without a brine?

[sharky]

I did find this recipe which looked rather easy, what are your thoughts?

http://thanksgiving.allrecipes.com/az/TheGreatestTurkeyEverGrill.asp

INGREDIENTS:
12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Prepare an outdoor grill for indirect medium-high heat.
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

[sharky]

here is a step by step video on how to grill a turkey over direct heat on the grill

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=158

[StPeteBBQ]

That recipe sounds good... but that's for a whole bird. Are you cookin' just the breast?

Just the breast you'll have to be sure not to dry it out. If it's a butterball or other enhanced breast you'll have better luck. That's sorta brined.

How about injecting it? Cajun Creole Butter? At Publix it comes with the injector.

[sharky]

I picked up a whole 12lb butterball turkey yesterday. I figured what the hell, It's the holidays, I can't screw it up that bad!

I'll be sure to post pics as I go along.

[Owain]

Think I will be smoking 2 whole chickens, a 7.5 lb picnic shoulder and some sausage. Gonna fire up the smoker around 11pm tonight and probally be up all night tending it just to make sure everything is done and comes out right for Christmas dinner tommorrow. Used some Texas BBQ rub on the shoulder and created a brine of apple cider, brown sugar, salt, honey and oranges for the chicken, which is cooling down now so i can dump the chickens in it. The sausage is just some of the fresh chorizo that publix sells that I wanted th throw on and try for breakfast in the morning. If I get a chance I will take some pics and post them.

Merry Christmas!

[sharky]

I threw the Turkey on the grill about 45 minutes ago. I've got some pics to post of my process.. I'll put it together tonight, with a step by step and a good or bad rating!

:-)

Merry Christmas everyone!

[sharky]

Well, The Turkey turned out pretty good! I cooked her a tad bit too long, maybe 20-30 minutes. The very top of the breast was dry, while the bottom half and all the dark meat were melt in your mouth amazing! I, and my wife, are pretty proud of the good turkey!

With that said, here is what I did.

a 12lb Butterball turkey. I rinsed with cold water and patted dry. Once dry, I rubbed it with some "herbes de napa" seasoning I had (pictured) under the skin. Then I rubbed the skin with vegetable oil and then jcoated the skin with the same seasoning. I set up the grill for indirect cooking by placing an aluminum pan in the center and lump charcoal on either side. For smoke, I threw on a piece of Oak that my good frient TonyFatso delivered on Christmas Eve! I checked the turkey 3 times total, once every 45 minutes, with taking it off on the final check ( breast temp was 178 and thigh temp was 185 -- I know, a little too much!). I let the turkey sit for about 15 minutes before carving. It wasn't as bad as I thought it would be, and I am certain to try it again!

[Owain]

Nice looking bird ya got there. Unfortunately I didn't get any pics even though I stayed up all night tending the pit because I wanted everything perfect. I did fall asleep for about 45 minutes and let the temp fall too low though. Everything came out great though. I did have to put the chickens and the pork in the oven to finish it off because it started raining and I ran out of hickory logs to keep the temp up but by then the pork had been on for about 10 hours and the chicken for 5. Everything was perfect though.. The pork fell apart when i tried to place it on a platter and the chicken was nice and juicy from the brining (I encourage everyone to try brining a bird at least once) and the sausage was a great breakfast snack before the opening of presents.

Planning on smoking some ribs next time and maybe some more chickens or a boston butt and will try for some pics then. Will probally grill some fish and scallops before then though.

[StPeteBBQ]

Excellent lookin' bird! Good job.

[sharky]

Thanks Bud! How did yours all turn out?

[StPeteBBQ]

The brisket was to die for... I've gotta check my birth certificate. I musta been born in Texas, I like brisket so much.

I cooked it until it was 160°, then removed it from the smoker, double wrapped it in foil along with some "Better than Bouillon" broth, and stuck it in a 225° oven until the internal temp was 190°. One more layer of foil, then into a dry cooler to rest for a couple of hours.

Had it for lunch Christmas day. Dang it was good. Not too much smoke, just a little cherry, apple and pecan. I don't care for the harsher smoke, like mesquite.

The butts took 20 hours to get up to 190° internal. 20 hours! geez... I wrapped them in foil and held them in the cooler for about 2 hours. Then I shredded them and foodsavered it all. Some went to the freezer and some in the fridge, some to my business partner. Last night it was pulled pork & cole slaw sammiches... :mouthwate

All in all, it turned out good.

[Deuce]

No grilling/bbq'ing/smoking for me last weekend however I am going to do some on New Year's Eve/Day. On the menu:
brisket
hind quarter of venison
venison loin wrapped in bacon (recipe from this site)
pork butt

I am hoping to get some texasbbq rub and texas pepper jelly in time to try out.
The forecast is calling for rain but I have a few days to figure out the best location for the smoker.

[sharky]

I just moved the ole weber under my porch and it worked like a champ!

This turkey has given me the fever again, I am ready for the WSM, and with the help of StPeteBBQ, I might have one sooner than later!