Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

[Brentr]

27.85 lb bird in the oven and 13 lb bird in the infra red fryer

 

[Brentr]

Turkey onions and cheese omlette

 

[Newdude]

27.85 lb bird in the oven

I've never seen or heard of a bagged turkey before, but it makes perfect sense in hindsight and will be trying it on the next one.

 

[jimim]

27.85 lb bird in the oven and 13 lb bird in the infra red fryer
View attachment 541911View attachment 541912View attachment 541913View attachment 541914View attachment 541915View attachment 541916

Did u big easy that bad boy?! That’s how I have been rolling past 10 years. It’s unbelievable how good of a job it does. U would never believe it looking at it.

 

[jark87]

We went to my sister’s house for Thanksgiving, so I didn’t smoke a turkey (or anything else). Got my fix this morning, smoking a small breast for me and my wife. Dry brined it for 2 days and coated it with compound butter before the cook, both under the skin and on top. Seasoned it up and cooked at 265°. It was ready in 2 hours!

 

[jimim]

OK lets talk crispy skin for chicken and then onto duck skin.

We know that you can not get crispy skin on chicken without rendering fat and you CAN NOT render fat at 250. You have to be above 300 and personally I feel 350 is the magic number. I have tried 250 and 275. it's not crispy no matter what trick you try. I don't care how much you dry the skin out before. You need that higher temp.

But what about Duck skin. I want to smoke a duck. Nothing crazy. Dry brine it with salt to dry skin out a bit. Shove some oranges and limes in the body. Dry rub it with something. and call it a day. Throw it on and smoke it till 160.

For those who buy into my crispy chicken skin at 300 plus do you think the same for duck?

Or am I buying a duck this weekend and experimenting before xmas? I prob should experiment vs experimenting on my family? lol. ahhhh it's my family who really cares. you don't like it go to McDonalds afterwards.

 

[Newdude]

Or am I buying a duck this weekend and experimenting before xmas?

On one hand, I wouldn't experiment with the main course on a holiday.

On the other hand, it's only the skin and the meal part of the meal is fine either way.

On the other other hand, it would probably bother me way too much to have to wait 3 weeks to find out how the holiday meal was going to turn out.

For those who buy into my crispy chicken skin at 300 plus do you think the same for duck?

I'd guess they behaved very similar.

Ironically I live in the place that at one time supplied 2/3 of the country with them, but never cooked one.

 

[Homebrewale]

Looks like someone is three handed.

 

[jark87]

OK lets talk crispy skin for chicken and then onto duck skin.

We know that you can not get crispy skin on chicken without rendering fat and you CAN NOT render fat at 250. You have to be above 300 and personally I feel 350 is the magic number. I have tried 250 and 275. it's not crispy no matter what trick you try. I don't care how much you dry the skin out before. You need that higher temp.

But what about Duck skin. I want to smoke a duck. Nothing crazy. Dry brine it with salt to dry skin out a bit. Shove some oranges and limes in the body. Dry rub it with something. and call it a day. Throw it on and smoke it till 160.

For those who buy into my crispy chicken skin at 300 plus do you think the same for duck?

Or am I buying a duck this weekend and experimenting before xmas? I prob should experiment vs experimenting on my family? lol. ahhhh it's my family who really cares. you don't like it go to McDonalds afterwards.

Duck skin is thicker than chicken skin. You probably need to score it to help it render. You can put the duck in the freezer for several minutes to let it firm up and then score it pretty heavily with cross hatch marks spaced at something like 1/2”. Even at 300°, I don’t think it will be crispy. In order to get crispy chicken skin, I usually have to cook at 350ish. You can smoke at a low temp and crank up the heat for the last 15-20 minutes or even go to direct heat for 5 minutes or so.

But an experimental cook is always fun! We’re hosting a party next week and I’m trying to get a smoked salmon just right. I’m doing my second cook with a new brine recipe today.

 

[jimim]

On one hand, I wouldn't experiment with the main course on a holiday.

On the other hand, it's only the skin and the meal part of the meal is fine either way.

On the other other hand, it would probably bother me way too much to have to wait 3 weeks to find out how the holiday meal was going to turn out.

I'd guess they behaved very similar.

Ironically I live in the place that at one time supplied 2/3 of the country with them, but never cooked one.

Ok I didn’t have time to do one. Xmas eve experiment it is. Xmas eve is the same thing every year with something added here and there. This will be the bonus thing. lol.

 

[jimim]

Duck skin is thicker than chicken skin. You probably need to score it to help it render. You can put the duck in the freezer for several minutes to let it firm up and then score it pretty heavily with cross hatch marks spaced at something like 1/2”. Even at 300°, I don’t think it will be crispy. In order to get crispy chicken skin, I usually have to cook at 350ish. You can smoke at a low temp and crank up the heat for the last 15-20 minutes or even go to direct heat for 5 minutes or so.

But an experimental cook is always fun! We’re hosting a party next week and I’m trying to get a smoked salmon just right. I’m doing my second cook with a new brine recipe today.

What are you doing with the salmon?

I agree 350 for the skin. I have 350 in my notes for my last cook. 300 said “getting there”. Lol

 

[jark87]

What are you doing with the salmon?

My first attempt was pretty basic - overnight dry brine with brown sugar, salt and pepper. Smoked and glazed with a very light coating of maple syrup. It was ok, but needed more flavor. I added a dusting of Cherry Habanero rub on a few bites that helped.



Second attempt was more of a paste brine, based on brown sugar, maple syrup, salt, balsamic vinegar and a beef rub. Made a glaze from Hatch chili-infused mustard and maple syrup. Got the recipe from ATBBQ and substituted what I had on hand for the commercial rub and sauce that the recipe called for. The recipe called for a specific mustard-based BBQ sauce in the glaze, which probably would have been better. Hatch chilies and salmon don’t go well together, at least for me, but my wife loved it and she normally isn’t a big salmon fan. I also went heavier on the glaze, as you can see.



Jury is still out and I doubt that I’ll get another cook in before the party, so I’ll probably find some other recipe and, like you, experiment on our guests. Either way, the salmon will be served on a bed of cream cheese with capers and pickled onions and will have small bagel pieces available, so the overall flavor profile will change significantly.

But I’m also cooking steak bites (reverse seared sliced filets on small toasted baguette slices), with various sauces, as well as a ham, so there will be plenty of options if the salmon is a failure! And if all of that fails, there will be a platter of chicken nuggets from Chik-fil-a!

 

[Newdude]

And if all of that fails, there will be a platter of chicken nuggets from Chik-fil-a!

Christmas eve is a Sunday this year, so you'd have to settle for McNuggs

 

[jimim]

My first attempt was pretty basic - overnight dry brine with brown sugar, salt and pepper. Smoked and glazed with a very light coating of maple syrup. It was ok, but needed more flavor. I added a dusting of Cherry Habanero rub on a few bites that helped.

View attachment 544049

Second attempt was more of a paste brine, based on brown sugar, maple syrup, salt, balsamic vinegar and a beef rub. Made a glaze from Hatch chili-infused mustard and maple syrup. Got the recipe from ATBBQ and substituted what I had on hand for the commercial rub and sauce that the recipe called for. The recipe called for a specific mustard-based BBQ sauce in the glaze, which probably would have been better. Hatch chilies and salmon don’t go well together, at least for me, but my wife loved it and she normally isn’t a big salmon fan. I also went heavier on the glaze, as you can see.

View attachment 544050

Jury is still out and I doubt that I’ll get another cook in before the party, so I’ll probably find some other recipe and, like you, experiment on our guests. Either way, the salmon will be served on a bed of cream cheese with capers and pickled onions and will have small bagel pieces available, so the overall flavor profile will change significantly.

But I’m also cooking steak bites (reverse seared sliced filets on small toasted baguette slices), with various sauces, as well as a ham, so there will be plenty of options if the salmon is a failure! And if all of that fails, there will be a platter of chicken nuggets from Chik-fil-a!

That’s all pretty awesome. I’m very simple with salmon.
1. Must be west coast coho or sockeye. Not a big king fan.
2. Rub from Williams Sonoma. It’s called Williams Sonoma Rub, Potlatch Seasoning | Williams Sonoma

3. Smoke

Been doing this for 20 plus years.

I might have to try a glaze this weekend though. You have me thinking now. I love salmon but like I said only west coast stuff.

 

[jark87]

That’s all pretty awesome. I’m very simple with salmon.
1. Must be west coast coho or sockeye. Not a big king fan.
2. Rub from Williams Sonoma. It’s called Williams Sonoma Rub, Potlatch Seasoning | Williams Sonoma

3. Smoke

Been doing this for 20 plus years.

I might have to try a glaze this weekend though. You have me thinking now. I love salmon but like I said only west coast stuff.

I’m going with sockeye, but I really don’t know enough about salmon to know the differences. So you just put the rub on and smoke it? No brine? Or is your method for grilling? Would love to learn from a salmon expert!

 

[jark87]

Christmas eve is a Sunday this year, so you'd have to settle for McNuggs

No way baby! Party is this weekend, so Chik-fl-a it is! McNuggs would never be served to our guests, but CFA - proudly featured!

 

[jimim]

Christmas eve is a Sunday this year, so you'd have to settle for McNuggs

Oooooh yah that’s right. lol listen I stopped for a quick bite the other day cause I was jones’in for it. Horrible. Just horrible. Very upsetting.

I’m going with sockeye, but I really don’t know enough about salmon to know the differences. So you just put the rub on and smoke it? No brine? Or is your method for grilling? Would love to learn from a salmon expert!

literally wash it off. Little oil. Rub. Not heavy just a little. Smoke. That’s it. I don’t like to cover the taste of the salmon. You are paying so much for west coast stuff so might as well enjoy it. Nice and simple. No brine.

So sockeye and coho has very little fat and feed heavily in the silt rich rivers iout west so you have that dark dark red to them. Very lean. Not a lot of fat. So it cools quick and can dry out but just pull it at 145. King is fattier. It’s a preference. I just like the lean river west coast salmon.

I go upstate New York to fish salmon in the larger lakes and have done some river fishing for them. I don’t harvest when I go. I just go to catch. The people I go with usually keep.

U can’t beat west coast salmon. Hand down best out there.

 

[jark87]

literally wash it off. Little oil. Rub. Not heavy just a little. Smoke.

Thanks for the tips! And the rub recommendation. FYI, I found a recipe for a potlatch seasoning, which I had never heard of before your suggestion. The recipe ingredients match the ingredients of the Williams and Sonoma stuff, but will probably cost about $0.50 to make compared to $15 for the W&S rub. It’ll take all of 2 minutes. I do this with most commercial rubs that I like - look at the ingredients and start mixing until I get the same flavor profile. Saves money, space in the pantry, and I enjoy it! You can also control the salt content this way, so if you have something that you brine (which I do with just about everything), you don’t have to worry about over-salting.

Ingredients​

• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon cumin

 

[jimim]

Thanks for the tips! And the rub recommendation. FYI, I found a recipe for a potlatch seasoning, which I had never heard of before your suggestion. The recipe ingredients match the ingredients of the Williams and Sonoma stuff, but will probably cost about $0.50 to make compared to $15 for the W&S rub. It’ll take all of 2 minutes. I do this with most commercial rubs that I like - look at the ingredients and start mixing until I get the same flavor profile. Saves money, space in the pantry, and I enjoy it! You can also control the salt content this way, so if you have something that you brine (which I do with just about everything), you don’t have to worry about over-salting.

Ingredients​

• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon cumin

It’s perfect for fish. I use it in fish I catch also around here. It’s really good on crappie and perch.

 

[jimim]

Ok I’m experimenting. My buddy got a buck last day and didn’t want any of the meat so he gave me 10 lbs so I didn’t have to go into my stash. I’m going to try and make jerky on my pellet smoker. I don’t know if I’m going to be able to get low enough. My buddy does his at 135-145 in his cinder block building. Best jerky I have ever had. So he has me brining for 5 days. Then 1-2 days of drying out then to smoked on low as possible. I think I’m stuck at 180 for low. I’m only doing 5 lbs for now. If it’s good I’ll do other 5 after holiday and then during flint lock we will grab a doe and make a ton of it for fishing season.

Brine is his recipe from his uncle who is 90 plus now. He has been doing it with him since he was a kid.