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turkey in the air

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Post Sat Oct 29, 2005 7:52 am
dwfII medium
medium

Posts: 192
Location: High desert of Central Oregon

Time to talk turkey...brined, smoked/cooked at 350º.

My question...breast up or breast down?
In the high desert of Central Oregon
DWFII
Image
CGPro w/sfb
WSM
Weber kettle
wishing for: Vicmarc 200

Post Sat Oct 29, 2005 8:11 am
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
BCC style is the way I'm cooking it. I had great success with it. I cooked at 350 degrees with no water in the chamber. It had a nice and crispy skin and the inside was very moist. I did not inject it, but I did apply a mixture of herbs, butter and garlic under the skin of the breast. It was sooo good, that I can't wait to make it again.
Don't forget to have fun cooking this coming up turkey season. :D
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Post Sat Oct 29, 2005 8:22 am
Longmill well done
well done

Posts: 2667
Location: North Carolina
Does anyone know if a large juice can will work for BCT? Or, do you know if there's another product in the right sized can for this?

TIA!
Longmill
CharGriller Super Pro SFB
Charcoal GOSM
Sunbeam gas grill

Post Sat Oct 29, 2005 8:46 am
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
I used this turkey BC holder with a regular 12-oz size can, but it would also take a bigger size can based on the turkey size.
Image , Image

They also have this new holder that require much less clearance on your grill, the turkey almost sits in a horizontal position instead of vertical.
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Just another option.
Last edited by BBcue-Z on Sat Oct 29, 2005 8:49 am, edited 1 time in total.
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Post Sat Oct 29, 2005 8:49 am
chunk well done
well done

Posts: 694
Location: Bluemont, VA
brined and smoked is the way to go. i smoke my breast up.
bbq galore bar-b-chef, charbroil silver smoker, weber smokey mountain, weber one touch silver, and weber smokey joe.

Post Sat Oct 29, 2005 9:10 am
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

Has anyone done a turkey on a rotisserie? it seems it would be another answer to the breast up or down debate. What are the pros and cons of using one?

Post Sat Oct 29, 2005 12:52 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
I’ve done one on the rotisserie, but in an oven and not on the grill. The skin was very crispy and the meat was moist, but not to the degree of the Beer-Can-Style.
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Post Sat Oct 29, 2005 12:54 pm
biffleg rare
rare

Posts: 46
Location: North Carolina
BBcue-Z wrote:
I used this turkey BC holder with a regular 12-oz size can, but it would also take a bigger size can based on the turkey size.
Image , Image

They also have this new holder that require much less clearance on your grill, the turkey almost sits in a horizontal position instead of vertical.
Image
Just another option.


BBCue-Z -

Where did you find the BC holder? I've seen many different versions for chicken (smaller cans) but never the larger can.

Thanks.

Post Sat Oct 29, 2005 1:09 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
I got it at Northern Tools for $8.00. They don't have it on their web site any more, but I just saw it at their store.
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Post Sat Oct 29, 2005 1:29 pm
biffleg rare
rare

Posts: 46
Location: North Carolina
Thanks Z ... I'll give the local store a call.

Post Sat Oct 29, 2005 2:19 pm
jcharpentier well done
well done

Posts: 642
Location: Torrance CA
I like the idea of the BCT I don't know if it would fit in my kettle with out thte rotisserie ring though? I believe it fits in the ECB but I like using the kettle for indirect :D
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