One Man, One Pan: (One Man, One smoker?) Turkey Making for the Experts
22 November 2006If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
My buddy Marc’s dad is a BBQ expert; a real one that has a portable smoker and travels the BBQ circuit. (he’s also a medical doctor) At my merciless prodding Marc wrested Pop’s top secret bird prep technique. He swore me to secrecy but I’m passing it along to you folks anyway…I’m going to run with it myself this year and we’ll see how it turns out. The only thing off-putting to me is the cheese cloth…Happy Turkey day!
Tags:Hey Coach,
In case you’re interested, I got some turkey cooking tips for you from an expert. (my dad) First (and don’t laugh): get a turkey that will fit. 18- 20 pounds may be too big. Second: Sandra needs to give you advice on how to prep the turkey. She does a great job, and is presently at work. We will be on the road to Blue Ridge probably about 4PM or so, so call me around 6 or 7PM on my cell and she can give you that information. Basting with a chicken broth/wine/herb solution is helpful probably about every hour or so. Again, gently–don’t drown the bird. Third: Wrap the bird in a double layer of cheese cloth (spread the cheese cloth out to a single, thin layer then wrap it twice). Keep the cheesecloth on throughout the cooking process. Fourth: Get a disposable metal baking pan (? 12x 16 inches or so) that will sit directly under the turkey. Fill it with water, and it will likely last the whole time and keep the turkey moist. Fifth: Use indirect heating. You don’t want to fry the bird with too much heat. About 350 or at most 400 would be ok. Too low and you will be smoking the bird–all day long. If you can get one, get a grill thermometer at Walmart or Lowe’s or wherever they may have one and put it in one of the vent hole on the top of the grill. That way you have some idea of the heat in the cooker. Refresh the charcoal probably once an hour. As to stacking the charcoal, the water pan in the bottom should probably fill up about 2/3 of the grill space, with about 6 inches on each side. What I do is heat the coals in the metal container, put in the grill pan and fill it with water, then put half the coals on each long side of the pan. some fall in the water, but I pull those outwith tongs, so no harm done. Sixth: We don’t use any flavoring woods like I used to (mesquite, hickory). Sandra doesn’t like the taste, and the way she
seasons it, it comes out fine and everyone we give one to seems to enjoy it.
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