The BBQ and grilling thread including Big Green Eggs and everything else too

It's almost smoking turkey time! Does anyone have any favorite tips or tricks? I do it in Weber kettle in a foil pan around 325. Baste with white wine every 30 min. It's roughly based on this Weber recipe my better half's dad does every year except he uses this ancient method where you start with match light charcoal then minion method but he adds coals every 30 min. I just do a snake. GF also wants to use Old Bay this year when I usually just do a regular BBQ rub or more traditional poultry seasoning. Not sure how I feel about the Old Bay...
 
I get my bird from the Amish market the Tuesday before thanksgiving. Spatchcock it. Wet brine that night.

Take out of brine on Wednesday, lay out on sheet pan in fridge to dry out skin. Maybe pop some BBQ rub on it. Let sit in fridge overnight uncovered.

Thursday I’ll pop some herb butter under the skin on them legs and titties. I cook over lump at like 400 indirect to get the skin crispy. Pull the bird as soon as the breast hits 150-153ish.

Been back and forth with wet and dry brines for like 13 years, but finally settled on this as my favorite.
 
mooselang said:
I get my bird from the Amish market the Tuesday before thanksgiving. Spatchcock it. Wet brine that night.

Take out of brine on Wednesday, lay out on sheet pan in fridge to dry out skin. Maybe pop some BBQ rub on it. Let sit in fridge overnight uncovered.

Thursday I’ll pop some herb butter under the skin on them legs and titties. I cook over lump at like 400 indirect to get the skin crispy. Pull the bird as soon as the breast hits 150-153ish.

Been back and forth with wet and dry brines for like 13 years, but finally settled on this as my favorite.
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Sounds like a dry brine with extra steps 🤷‍♂️

IMHO dry brine all day every day plus spatchcock. Finish in the oven for dat crispy skin.
 
I've been doing Chef steps sous vide turkey method the last few years and it's amazing. You cut the bird into four primals (2 breast, 2 full legs), and I put a scoop of duck fat into each of the four bags with a few leaves of sage on the non-skin size. Juicy, flavorful meat with huge benefits in cooking logistics.
 
I'm going to part with my Vertical Webber Bullet and my crappy propane grill. Looking for a good two-in-one smoker/grill, preferably not electric. Recs?
 
Nate said:
I've been doing Chef steps sous vide turkey method the last few years and it's amazing. You cut the bird into four primals (2 breast, 2 full legs), and I put a scoop of duck fat into each of the four bags with a few leaves of sage on the non-skin size. Juicy, flavorful meat with huge benefits in cooking logistics.
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I did the Chef Steps sous vide in 2017 (sans duck fat) and it was the best turkey I've ever had. The duck fat boost is brilliant.
 
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boogercrack said:
The answer is in the title of the thread, my dude
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Yeah, I know that's been wildly popular for years, I just don't know that I need all that. I grill year-round and fire up the smoker pretty infrequently. Wondering if something like this would satisfy, but I'm not familiar with the brand or have the experience to know why its design might not be optimal.

Background: I grew up grilling on charcoal as a teenager, went onto to grilling mostly on wood (Santa Maria BBQ) in my 20s and early 30s, and caved into the convenience of gas grilling about a dozen years ago, which was also about when I got the Bullet and smoked a few things year. These days I grill on propane weekly or thereabouts, and fire up the smoker and/or SM pit maybe once a year. I almost never grill on charcoal anymore, but when I do, it's by way of the bottom portion of the Bullet.
 
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MrDave said:
Yeah, I know that's been wildly popular for years, I just don't know that I need all that. I grill year-round and fire up the smoker pretty infrequently. Wondering if something like this would satisfy, but I'm not familiar with the brand or have the experience to know why its design might not be optimal.

Background: I grew up grilling on charcoal as a teenager, went onto to grilling mostly on wood (Santa Maria BBQ) in my 20s and early 30s, and caved into the convenience of gas grilling about a dozen years ago, which was also about when I got the Bullet and smoked a few things year. These days I grill on propane weekly or thereabouts, and fire up the smoker and/or SM pit maybe once a year. I almost never grill on charcoal anymore, but when I do, it's by way of the bottom portion of the Bullet.
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This is a good resource for reviews. I can’t have charcoal or propane on my terrace so I’m limited to a traeger. I love it but I wish I had something that I could do high heat grilling with.
 
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