(Topic ID: 292213)
Sana'a
Kellogg, IA
Quoted from vid1900:Pulled @ 152 degrees Fahrenheit.[quoted image]
Why 152 vs the recommended 160-165?
Quoted from Zablon:Why 152 vs the recommended 160-165?
The "carryover cooking" raises it over 160, all by itself.
If you pulled it @ 165, it would rise to 180f, and be overcooked
Dark meat could go to 190 and probably still be fine, but the breast will toughen.
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Or think of it this way :
You need 1 second @ 160f to be safe to eat.
You need 3.7 minutes @ 150f to be safe to eat.
Quoted from mcluvin:How about some pics of the finished product? You can sleep later
At first they just had me standing around, sneaking pictures, doing nothing.
But once another guy, who owns a BBQ truck, showed up, he saw I knew my way around food safety - and we tore it up.
No ribs or briskets, it was an all turkey, very long night
Quoted from Zablon:Why 152 vs the recommended 160-165?
Yeah, was a little apprehensive but pulled at 155. Temp rose to 164-165 after 25 mins of resting. Pulling before target heat is the art of cooking, IMO. Turkey was juicy and moist -even the wings and legs. Thanks vid1900 you made our meal tonight!
Quoted from vid1900:Yeah, I expect SV on steaks, but never guessed for turkey
Have to try it myself
I’ve SV’ed Turkey for a few Thanksgivings (haven’t hosted in a couple years though). I have not done a whole bird. A whole bird has a big cavity that screws up the process. I break it down first and bag white and dark separately as they take different times/temps.
The convenience is great—I can do all this a week in advance and throw in fridge. When I’m ready to prepare, I’ll remove from the bags, season, and throw under the broiler.
It’s nice to remove a level of stress from thanksgiving.
The hard part is explaining to my extended family the science behind SV and food safety, and how their incredibly moist (but slightly pink) Turkey is perfectly safe to eat.
Quoted from Kevlar51:I’ve SV’ed Turkey for a few Thanksgivings (haven’t hosted in a couple years though). I have not done a whole bird. A whole bird has a big cavity that screws up the process. I break it down first and bag white and dark separately as they take different times/temps.
The convenience is great—I can do all this a week in advance and throw in fridge. When I’m ready to prepare, I’ll remove from the bags, season, and throw under the broiler.
It’s nice to remove a level of stress from thanksgiving.
The hard part is explaining to my extended family the science behind SV and food safety, and how their incredibly moist (but slightly pink) Turkey is perfectly safe to eat.
Yeah, I was wondering about the cavity. Makes sense you would break down and then vacuum seal. I have another turkey in the freezer and will try this in a couple weeks.
I’ve noticed a lot of spatchcock Thanksgiving turkeys this year.
I’m sold on this approach.My wife use to make the turkey until I did a spatchcock turkey on the Weber Kettle three years ago.Advantages is no hot kitchen, more room in oven for side and perfectly cooked moist (for days) Butterball turkey!
I made this one at Son’s house with around sixteen adults and the grandkids.I didn’t say a word but the complements were rolling in lol.
I was stressed for a week about it even though Ive done this at my house the last two years but going on the road is a little more difficult.
Two 14lb. Turkeys gone by end of day
Great photos and sharing everyone. I looks like we all had a delicious thanksgiving.
I have no criticism of spatchcock, but it is not required to make a delicious turkey.
I cooked a 20lb and 16lb turkey on my pellet smoker this year with no problems. They were wonderful and juice rolled out of the birds as I broke them down and carved the meat.
I've never actually done a whole turkey (not really tradition around here), but I would like to try "beercan turkey" (brined turkey ofcourse) for my first one. Anyone ever tried?
I have not, but I have used this one brine for about 5 years running and find it to be excellent and super easy. As, opposed to the 24 hours suggested, I usually do it sometime Wednesday afternoon and take it out the following morning to cook. It works fine.
https://www.virtualweberbullet.com/whole-turkey-apple-brine/
Quoted from mtn-:I've never actually done a whole turkey (not really tradition around here), but I would like to try "beercan turkey" (brined turkey ofcourse) for my first one. Anyone ever tried?
Beer can chicken or turkey is sort of a “hick gimmick”. Unless you’re using the most headiest of beers, you’re going to impact the flavor maybe 2% at most, and in the process, shove an aluminum can inside your food also which has ink on the outside and potentially a plastic lining on the inside. Hard pass for me.
Quoted from Yoko2una:Beer can chicken or turkey is sort of a “hick gimmick”. Unless you’re using the most headiest of beers, you’re going to impact the flavor maybe 2% at most, and in the process, shove an aluminum can inside your food also which has ink on the outside and potentially a plastic lining on the inside. Hard pass for me.
Nah, I have a special stand for chicken, built for this purpose. All stainless steel. Its not big enough for a turkey though.
I can agree with that the flavor doesnt get very impacted, but I've had great success with apple cider vinegaer and lots of fresh garlic inside the "liquid container".
The more the merrier. For me its the technique, not necessarily the beer involved. (Except all the ones I drink.)
I think it makes it very simple to get a really juicy whole chicken without having to brine it first.
Quoted from mtn-:Nah, I have a special stand for chicken, built for this purpose. All stainless steel. Its not big enough for a turkey though.
I can agree with that the flavor doesnt get very impacted, but I've had great success with apple cider vinegaer and lots of fresh garlic inside the "liquid container".
The more the merrier. For me its the technique, not necessarily the beer involved. (Except all the ones I drink.)
I think it makes it very simple to get a really juicy whole chicken without having to brine it first.
I was gifted a stainless beer can stand as well. When I read up on it, I decided it wasn’t for me. Cons outweighed any Pros. Knock yourself out if you can get a clean steel can, but an actual aluminum beer can with the printing outside and lining inside was not worth any “Budweiser” flavor I’d barely taste.
Quoted from Yoko2una:I was gifted a stainless beer can stand as well. When I read up on it, I decided it wasn’t for me. Cons outweighed any Pros. Knock yourself out if you can get a clean steel can, but an actual aluminum beer can with the printing outside and lining inside was not worth any “Budweiser” flavor I’d barely taste.
Try it with half beer half apple cider vinegar chock full of garlic.
Quoted from mtn-:I've never actually done a whole turkey (not really tradition around here), but I would like to try "beercan turkey" (brined turkey ofcourse) for my first one. Anyone ever tried?
Not turkey, but chickens. It does help keep the inside moist. I sorta stopped doing whole chickens with $5 Sam's Club roasted birds being available and exclusively regulate chicken to grilling.
Little late... Just saw this on slickdeals...
https://www.thermoworks.com/signals/
Cyber Monday Deal: 30% off!!!
I bit the bullet and bought this finally!!! Glad I waited over the weekend as it went from 20 to 30%. Nice Savings.
Quoted from zermeno68:Little late... Just saw this on slickdeals...
https://www.thermoworks.com/signals/
Cyber Monday Deal: 30% off!!!
I bit the bullet and bought this finally!!! Glad I waited over the weekend as it went from 20 to 30%. Nice Savings.
Great company.I have the Thermoworks Smoke and it’s definitely made things easier and more accurate!
Quoted from zermeno68:Little late... Just saw this on slickdeals...
https://www.thermoworks.com/signals/
Cyber Monday Deal: 30% off!!!
I bit the bullet and bought this finally!!! Glad I waited over the weekend as it went from 20 to 30%. Nice Savings.
I went cheap and will be trying this knockoff. Will be interesting to see how our experiences compare (ordered but don't have it yet)...
https://smile.amazon.com/gp/product/B07XNTJKY4/ref=ppx_yo_dt_b_asin_title_o00_s00
Quoted from zermeno68:Little late... Just saw this on slickdeals...
https://www.thermoworks.com/signals/
Cyber Monday Deal: 30% off!!!
I bit the bullet and bought this finally!!! Glad I waited over the weekend as it went from 20 to 30%. Nice Savings.
I have one, you’ll love it! When sales come around, buy some extra probes to have on hand.
This 10lb no wrap/no sprits pork butt went on this morning around 1a.m… 1st pic-8a.m, 2nd-12pm, 3rd-3pm and finished around 4pm at 199 with time to rest… The took over 3 hours and tested my patience to not wrap. Came out good though.
1FF5403F-AAD3-428A-9264-052AFB97F112 (resized).jpeg2CF57146-E722-4900-8D8E-A86BEB3F913D (resized).jpeg52FD16DB-49D7-41D1-A260-4923BA0BC5D0 (resized).jpegE95CE3FA-53C1-4E91-9D5B-488CE2373C40 (resized).jpegQuoted from Bowlingpin:This 10lb no wrap/no sprits pork butt went on this morning around 1a.m… 1st pic-8a.m, 2nd-12pm, 3rd-3pm and finished around 4pm at 199 with time to rest… The took over 3 hours and tested my patience to not wrap. Came out good though.[quoted image][quoted image][quoted image][quoted image]
Excellent! I find I never have to think about wrapping pork shoulder. There's plenty of fat so drying out is never really a consideration. Now brisket, can be a different story.
Looks fantastic!!!
If you’re in the market and cash to spend, this is clearly a winner!! Glad I waited and invested. Seeing the Calibration accuracy chart of this thing, I can confidently get a reading from my cheap pellet grill.
These two items cost more than my pellet grill! Haha…
Also, I bought their silicon heating pads as my wife does not like putting hot plates on our Quartz countertop we have. Those are well worth it too.
Quoted from Bowlingpin:The stall took forever
Made tacos [quoted image][quoted image]
Oh yeah!! Love the authentic approach. Queso Fresco
Quoted from zermeno68:If you’re in the market and cash to spend, this is clearly a winner!! Glad I waited and invested. Seeing the Calibration accuracy chart of this thing, I can confidently get a reading from my cheap pellet grill.
Nice I’ve got the signals as well. I use it on my charcoal grill with the billows fan and it’s great.
Quoted from RVH:Nice I’ve got the signals as well. I use it on my charcoal grill with the billows fan and it’s great.
Oh, glad you brought that up, the fan. I just saw that on the site just trying to see the other products they offer.
Does it really maintain temp as advertised? Love this concept.
I use a pellet smoker and this fan does not make sense for it, but I see the usefulness for charcoal grills.
Quoted from zermeno68:Does it really maintain temp as advertised? Love this concept.
I use a pellet smoker and this fan does not make sense for it, but I see the usefulness for charcoal grills.
No, it’s not for pellet grills but yes, it works amazing!
Quoted from vid1900:All the stores clear out their fresh turkeys this week.
Aldi has these nice, free-range, no antibiotics, organic turkeys for half off.
Cooking one, freezing two (you can freeze a turkey for up to 3 years)
[quoted image]
The real deal, no added water or flavorings:
[quoted image]
Man, lucky you. My damn small town is too stingy to provide discounts. We only have major chains (Walmart, Albertsons/Vons, and a small chain called Stater Bros).
All want regular price ($2.24 lb, $1.99 lb, and finally $1.49 lb).
I bought 2 more at $1.49 as they are young turkeys.
Of course, nothing could be funnier than a whole month of the news media telling you that there is a turkey shortage this year.
Then all of the politicians saying don't even bother looking for a turkey, they will be 4 or 5 times the price, if you could even find one.
And then the reality was that turkeys were like three bucks more a bird than last year, and there was such an abundance of fresh turkeys, that they had to mark them down half off because they couldn't sell them .
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William S. Burroughs - A Thanksgiving Prayer
I knew it my cheap ass PitBoss pellet smoker was not giving me proper readings!! Had a feeling it was running hotter than I expected.
I’ve only cooked in my new smoker handful of times so I don’t know the unit very well have it behaves.
Using my handy dandy Signals would make it easier to understand what is happening.
FYI, I placed the ambient thermometer at the right center location a few inches away from my Pork Butt.
Nonetheless, it’s great doing a smoke on Football Sunday (oh, sorry. American Football).
EAED8AFA-ECD0-4BB2-B221-9568D85F0404 (resized).jpegQuoted from zermeno68:FYI, I placed the ambient thermometer at the right center location a few inches away from my Pork Butt.
I would put one of the ambient probes right next to the built-in pitboss one
That way you can make sure the PB one is correct before the warranty runs out
Quoted from vid1900:I would put one of the ambient probes right next to the built-in pitboss one
That way you can make sure the PB one is correct before the warranty runs out
That's fair and a good tip. I know different locations within the small smoker has variability. I'll do that after my cook to see what happens.
Quoted from zermeno68:That's fair and a good tip. I know different locations within the small smoker has variability. I'll do that after my cook to see what happens.
In the old days we used to put slices of white bread across the entire grill.
Then we could see hotspots and temperature difference across the grill surface, and upper deck
Quoted from zermeno68:I knew it my cheap ass PitBoss pellet smoker was not giving me proper readings!! Had a feeling it was running hotter than I expected.
I’ve only cooked in my new smoker handful of times so I don’t know the unit very well have it behaves.
Using my handy dandy Signals would make it easier to understand what is happening.
FYI, I placed the ambient thermometer at the right center location a few inches away from my Pork Butt.
Nonetheless, it’s great doing a smoke on Football Sunday (oh, sorry. American Football).
[quoted image]
ThermoWorks is the best!I have the Smoke and a MK4 pin.I can’t cook without them
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