AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: azkitch on November 25, 2010, 01:57:21 pm
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I really didn't get my turkey on til after noon...but at 9#, and spatchcocked, it isn't taking long. The drum took a while to get going...temp coasted down to just under 200 before I got out the turbo unit, (Hair dryer). It carried up to 230+, and it's running strong now. I flipped the turkey--started skin down, dusted liberally with Butcher's Honey Rub that I won at the brisket competition.
I took a pic, but my card readers are of the old type, can't handle the new SDHC cards. I'll pic it up later.
dk
(http://i452.photobucket.com/albums/qq242/azkitch/Thanksgiving11_25_2010002.jpg)
Tastes pretty good, too. It's a shame I'm stuffed...
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Spatchcocked is the only way I will cook a turkey from now on. Can't wait to get my hands on Butcher Honey rub. Looks GoooOOOD!!
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Looks Great so far
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You get an immediate sweetness, followed suddenly by a dash of heat from Butcher Honey Rub. It's pretty good stuff, I must say!
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Looks fantastic. Never thought about doing one Spatchcocked. I like my stuffing too much...
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19# oven bird took care of that. Wimmen folk here don't like smoked vittles. That's the other reason I haven't competed yet! If I practice, not many people to eat it.
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Looks beautiful.....Never heard of spatchcocking before will give it try....
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19# oven bird took care of that. Wimmen folk here don't like smoked vittles. That's the other reason I haven't competed yet! If I practice, not many people to eat it.
Well you know there are a lot of people here that would love to chow down. Heck just let me know when your doing a practice run I do not even need veggies, I might get vegetable poisoning! I will even bring my own beer!
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That turkey looks like it is doing the chicken dance, Kitch! Looks tasty. :P
Now is a good time to check out the stores from leftover birds. Last year at Fresh & Easy, I got a couple of fresh birds at half off right after Thanksgiving. The same with hams.
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Spatchcock Turkey is what Chris Marks taught the last time he was at BBQ Island. It's easy, and is really great with his injection. ;D ;D
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What is Spatchcock :question:
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Cutting the backbone out of the bird, Cracking the chest plate so it lays flat... Some people will put foil wrapped bricks on the bird that had been heated up to temp so everything cooks evenly (Brick Chicken) That method is usually done at a higher temp on the grill or in a pan though...
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Cutting the backbone out of the bird, Cracking the chest plate so it lays flat... Some people will put foil wrapped bricks on the bird that had been heated up to temp so everything cooks evenly (Brick Chicken) That method is usually done at a higher temp on the grill or in a pan though...
Thanks
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Learn something new everyday ! That's a tasty looking bird too! ;)
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looks good kitch!
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Looks fantastic. Never thought about doing one Spatchcocked. I like my stuffing too much...
Believe me Mike, If you eat the whole spatchcocked turkey you will be STUFFED. Just saying.