[beerocd]

This has really become the "SMOKED" section anyway - so it totally fits in here. More smokin' than grillin' going on here.

[markaberrant]

Substituting brown sugar will work great as well if money is an issue.

I have experimented with various poultry brines, and I have found that a simple salt and brown sugar brine is more than adequate for my tastes.  I don't think the other stuff really does much of anything in my opinion.

[capozzoli]

Im grilling this years turkey on the parrilla. Spatchcocked of coarse. Gonna pull off some dutch oven cookery in the hot coals for some of the trimmings.

Spatchcocked turkey works great. I cut from the breast side not the spine. I find this works better. Cut them like these chickens.



Reduces the cooking time and the breast stays good and juicy under the wings and legs.

Works great in the oven, on the grill or for hot smoking.

Here is some images of a smoked TG dinner we did. The meats were cold smoked and then roasted in a 500 degree oven. All other stuff was done in the same 500 degree oven.













I really love Thanks Giving. It is my favorite holiday. Best part, no commercialism.

[bluesman]

Awsome work Capp...as usual.   

Smoked Turkey is one of my all time favorite meats.  If done right it is phenominal.

[capozzoli]

Thanks, that was from like two or (oh my) three years ago in the old cooking thread.  

You guys coming on the 21st?

[bluesman]

Well just think T-giving is only three months away.  Better start planning for it now. 

Especially since you have that fancy new grill.

[euge]

Suddenly I'm hungry.

And never to early to prepare.

[capozzoli]

My neighbors are calling it a white trash grill. 

They are Philistines. 

[beerocd]

Weld on a Mercedes hood ornament, then they'll want one too.

[euge]

My neighbors are calling it a white trash grill. 

They are Philistines. 

You need to have a very loud grill-fest and not invite them.

[capozzoli]

I told them that I am just trying to blend in.

[bluesman]

Capp...you are the nicest guy I know...blending in is natural for you.  

Rotisserie this weekend.

[bluesman]

This was the order of the day last Sunday.

Rotisserie Chicken!    ......on the grill as promised.   

trussed, seasoned and ready to go



ready to get happy




round and round she goes...



awwww yeahhh!   

[bobburchler]

Looks a little rare. 

[bluesman]

The chicken should be thawed and allowed to come close to room temp prior to applying dry rub and assembling on the spit for grilling.

The next thing to consider is the seasoning. Marinades, dry rubs and bastes will all work well with rotisserie chicken. Traditionally we think of basting meat on the spit, but that can lead to burning and requires more attention. Of course you may still want to baste during cooking to keep the bird moist, but a good marinade will do more towards a juicy bird that applying sauces while cooking.

When applying marinades or rubs to your chicken do your best to get it under the skin and to the meat. Coating the skin will help make the skin tasty but won't do a lot for the meat underneath. 

The key to doneness of poultry is measuring the internal temp of the bird in the thigh but not touching the bone. When the temp reachs 180F it is done.  I then remove the bird from the grill and allow to cool for about thirty minutes or so.

I forgot to mention that balance is important in that when the bird is balanced on the spit it will rotate without spinning and/or creating stress on the motor.