BBQ food prOn battle

HappyHighwayman

Warning: Do Not Engage
2 sous vide and one just seared and oven finished. This thing is amazing for getting a serious sear on the beef.







May finish it slightly higher than 135 next time but no complaints
 

kingmoochr

WHARRGARBL
Citrus in a brine denatures proteins as well. Just saying.

As does yogurt, but are you chopping up your whole turkey into bits to get your marinade to all surfaces? Salt can move through the entire meat through osmosis, nothing else does. Citrus and yogurt tenderize, they need to be treated differently than spices for seasoning/rubs.
 

nakedape

Well-known member
As does yogurt, but are you chopping up your whole turkey into bits to get your marinade to all surfaces? Salt can move through the entire meat through osmosis, nothing else does. Citrus and yogurt tenderize, they need to be treated differently than spices for seasoning/rubs.

In my case slashing chicken legs across the big muscle and deep frying. This t day I’m doing the turkey leg confit from Cooks last issue. They are on agreement about salt only fry brine for prep. I’m really looking forward to this one and also no relatives. We are dropping off food at MILs
 

HappyHighwayman

Warning: Do Not Engage
Yesterday I cooked two thick steaks in the toaster oven @ 250 for about 45 minutes to 137 and then seared on the charcoal and it was amazing, maybe better than searing and then oven finishing after.
 

Sharxfan

Well-known member
So I have a question for my fellow Q'ers. I finally did a beer can chicken in the komodo grill and when I pulled it off the can was still full. Not sure if it filled with chicken juice or didn't boil off like it should has anyone else done this and had it happen?

BTW the bird came out awesome so good. I tried to capture the juice bird runoff but the gravy I made with it was too smoky-tasting so not thinking I will do the gravy with drippings again.
 

CocoLoco

FN #5
I only leave about 1/4 fluid in the can and it’s never empty after cooking

The can is more a prop to hold the chicken up anywayz
 

Sharxfan

Well-known member
Hmm, i wonder if an aromatic infused liquid would be better than beer. Maybe like a stock boiled with some rendered celery, carrots and onion and maybe some seasoning..... May try this again and see how that works....
 

CocoLoco

FN #5
I've switched to this because I use the drippings to make gravy while the bird rests:

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CocoLoco

FN #5
I don't really bbq (low and slow w/smoke) beer can chicken. In fact I don't bbq much chicken at all because the family likes crispy chicken skin. So beer can chicken is 350-400 until done. Little to no smoke.

The only things I bbq are ribs, brisket, and spiesbratten. Spiesbratten is not low and slow but is open on top and on the rotisserie. Traditionally it is on a swing over coals developing a good crust without burning while rendering as much fat as possible and yielding a tender meat. I rotisserie on an open Weber using the coal baskets. Cook time for a 5-7 pound shoulder is 4-5 hours and I have to add coals at least once sometimes twice.

P.S. I have bbq fish with mixed results. Still working on it and may have to break down and get a Smokey Mountain.
 

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HappyHighwayman

Warning: Do Not Engage
Got a couple of ducks and inflated them to separate the skin, Peking duck style, and then dunked them in hot water with maltose and vinegar. Now resting in fridge overnight. Will try and BBQ vertically. Not sure all the effort to stuff and sew them up for traditional peking duck is worth it...the real secret is the hanging oven which I do not have.
 
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