(Topic ID: 217481)

What are we grilling?

By Rascal_H

1 year ago

Topic Stats

  • 333 posts
  • 82 Pinsiders participating
  • Latest reply 2 days ago by JimFNB
  • Topic is favorited by 11 Pinsiders


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There are 333 posts in this topic. You are on page 7 of 7.
#301 7 months ago
Quoted from sadler28:

Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.

Sorry if some of this is obvious, setup the BGE for indirect heat with a water bath below (or fluid of choice). I normally do poultry at 275 (up to 300) then just monitor the temp. Watch the outside to make sure it doesn't get too brown - cover with foil if needed. Place it on the center off the rack with bigger end facing the back. I've found the back of my BGE is hotter, so I always try to place the thicker (fatter) end towards the back. Fuel just use a good lump charcoal and add your choice of wood. I like pecan or apple. Turkey prep. - olive oil and kosher salt and a 16 mesh black pepper (course ground black pepper). This is the family's favorite poultry rub. Good luck.

#302 7 months ago

Cooked a whole turkey on the egg last year. Think I used wet pecan chips. It was really good, didn’t inject.

#303 7 months ago

I'd inject a breast. That's the dryest part already and you don't have the option to stuff it like a whole turkey.

#304 7 months ago
Quoted from mcluvin:

I'd inject a breast. That's the driest part already and you don't have the option to stuff it like a whole turkey.

Agreed, or brine it first.

#305 7 months ago

Last year I followed ABCBBQ instructions on spatchcock turkey on my Weber kettle
with the slow and sear insert.Turned out really good and the kitchen was cooler!

4 weeks later
#306 6 months ago

X2 going in smoker.

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#307 6 months ago

here piggy piggy !

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#308 6 months ago

Finished up my 2nd outing on my lil Traeger.

Pork loin dry rub
Smoked for 3ish hours
After that I Kicked it up to 350 for 45 minutes

May push for 4 hours next time on smoke

Also I didn’t let it rest but a few minutes before I cut into it. ::

Pretty impressed for just my 2nd time

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#309 6 months ago

12 hrs later

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5 months later
#310 23 days ago

Bumping my old thread in hopes of getting some good food porn pics this weekend

#311 23 days ago

The ribs are thawing out. I just picked cabbage and carrots for making slaw. We are getting ready for Memorial day.

#312 23 days ago

I've been doing a lot of kabobs lately. They go perfectly with beer.

#313 22 days ago

Thin sliced top round, Vidalia Onions, Campari Tomatoes, Baby Portabellos, green pepper and pineapple. Marinate in half a cup of Very Very Teriyaki, half a cup of soy, half a cup of honey for at least a couple hours. Grill each side ~5 to 6 minutes. Perfect, light meal when you are having a few beers.

Oh yeah, Sweetwater 420 16 oz. (not 11.2)
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#314 22 days ago

Looks amazing!

#315 22 days ago

So glad this thread is back!

#316 22 days ago

Burgers, sausages, hot dogs, and corn.

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#317 22 days ago

Pork shoulder and ribs. Trying out the Louisiana pellet smoker I just bought

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#318 22 days ago

Brisket.Before and then 15 hours later
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#319 22 days ago

Smoked baby back ribs!
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#321 22 days ago
Quoted from Wolfmarsh:

Burgers, sausages, hot dogs, and corn.[quoted image]

Put some char and grill flavor on that corn...no foil necesssary and waaaaay yummy.

1 week later
#322 11 days ago

My first attempt at fish gyros with a Greek Yogurt based lime sriracha sauce. I grilled cod and am going to use a cedar plank next time. It was a bit messy. Was still very good though.

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#323 10 days ago
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#324 9 days ago


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#325 9 days ago
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1 week later
#326 2 days ago

Ribs. St Louis style, of course. This is about an hour in.

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#327 2 days ago

Pig candy

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#328 2 days ago
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#329 2 days ago
Quoted from scottslash:

[quoted image]

I've got a rule for that. If I'm grilling, I'm drinking. I don't mind grilling.

#330 2 days ago

Piri piri chicken from a milk street recipe. Free download this weekend

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#331 2 days ago

Ribs and Baked beans Smoked low and slow.

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#332 2 days ago

My wife made a blackberry cobbler for dessert.

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#333 2 days ago

Smoking my first brisket ever. Looking and smelling good so far but a ways to go.

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There are 333 posts in this topic. You are on page 7 of 7.

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