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Turkey on Grill Too Smoky--What to change?
All good points. I think I'll try 1/4 C chips soaked for longer. All I'm looking for is a kiss of smoke--1/2 C was more of a grope-fest.
Being new to charcoal, I was first worried about sharpening my technique and tweaking the flavor second. Everything turned out great--crisp skin and dark and white meat both were cooked through but juicy. If I like the results of the redo, I'll feel pretty confident about scaling it up to the big bird (well, medium bird--12-16lb). The only difference will be that I'll have to add a half a chimney of coals at the one hour mark. Depending on the results of the redo, I might skip a second smoke packet or even pull the first one out. Is there a difference between smoking for the first half of cook time vs. the second half?
If it's not smoky enough, then, at worst, I'll have a well-cooked turkey with the added benefits of the charcoal-grilled flavor and a free oven for sides.
All of this and then it will be a windy, rainy, and/or snowy mess on Thanksgiving and I'll have it in the oven anyway...
Cook the Book: 'New Classic Family Dinners'
Roasted chicken with potatoes that the chicken sat on while roasting.
Cook the Book: 'The Pioneer Woman Cooks'
Gluten-Free Girl - Google brought me right to Shauna as soon as I came home from the doctor's office. My disappointment regarding my gluten issues lasted all of that one short car ride. Thanks, Shauna (and Chef, and Bean)!
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Recent Comments | Response to Comments
Turkey on Grill Too Smoky--What to change?
I just noticed that my original question was unclear. When I asked about 1/4 C chips, I was referring to another 5lb chicken trial. I would scale the smoke up to the trukey as well once I found a smokiness that I think would work for everyone.
Another trial next week with 1/4 C chips, soaked overnight.
Turkey on Grill Too Smoky--What to change?
All good points. I think I'll try 1/4 C chips soaked for longer. All I'm looking for is a kiss of smoke--1/2 C was more of a grope-fest.
Being new to charcoal, I was first worried about sharpening my technique and tweaking the flavor second. Everything turned out great--crisp skin and dark and white meat both were cooked through but juicy. If I like the results of the redo, I'll feel pretty confident about scaling it up to the big bird (well, medium bird--12-16lb). The only difference will be that I'll have to add a half a chimney of coals at the one hour mark. Depending on the results of the redo, I might skip a second smoke packet or even pull the first one out. Is there a difference between smoking for the first half of cook time vs. the second half?
If it's not smoky enough, then, at worst, I'll have a well-cooked turkey with the added benefits of the charcoal-grilled flavor and a free oven for sides.
All of this and then it will be a windy, rainy, and/or snowy mess on Thanksgiving and I'll have it in the oven anyway...
Cook the Book: 'New Classic Family Dinners'
Roasted chicken with potatoes that the chicken sat on while roasting.
Cook the Book: 'The Pioneer Woman Cooks'
Gluten-Free Girl - Google brought me right to Shauna as soon as I came home from the doctor's office. My disappointment regarding my gluten issues lasted all of that one short car ride. Thanks, Shauna (and Chef, and Bean)!
Cook the Book: 'Zingerman's Guide to Better Bacon'
My brain froze up as I went to answer the question because a thousand or so reasons all came up at the same time. So I got up and went to cook some bacon that I just picked up at the farmers' market this weekend. I love bacon because just mentioning bacon doesn't just remind me of something or cause me to ponder any how or why, it makes me get up and cook bacon. It was the answer to its own question and a damned tasty one at that.
God bless you, and Praise the Lard.
Cook the Book: 'What We Eat When We Eat Alone'
potatoes, bacon,
or maybe some chorizo,
kale and eggs sound right.
Cook the Book: Easy Gluten-Free Baking
been gf for a year now, and i still miss good bread. torn and dipped in olive oil, grilled with roasted garlic spread across it, holding together a BLT...
but it absolutely would not be worth the consequences, so you search out good gf recipes--looking forward to what you find in this book.
Cook the Book: '100 Best Vegetarian Recipes'
Vichyssoise. Hot or cold, it never disappoints.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
One of my favorites is a pork burger with bacon, garlic, oregano, and smoked paprika mixed in the patty with arugula, grilled peppers, and garlic aoli.
Best food shopping in Washington DC?
Simon
A few places to start, both easy to access via public transportation:
Eastern Market - http://www.easternmarketdc.com/
Dupont Circle - http://www.dcfoodies.com/2009/02/dupont-circle-farmers-market.html (this overview gives a few others, too)
Have fun!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Seasonal, simple, meals. Be mindful of meat. His work has been a constant reminder that eating and feeling well doesn't mean re-inventing the wheel.
Cook the Book: 'Almost Meatless'
Potato and leek soup with bacon has been my go-to at least once a week this winter.
V-Day Giveaway: Praise the Lard Box from Zingerman's
Heavenly pork products should be
Eaten at every meal.
A doctor or
Rabbi might
Tell you differently, but I'm not
Asking them. For something
To eat it at every sitting--I can
Think of nothing more fitting than
A box of porcine treasures.
Cholesterol be damned. If I
Keep this up, my doc's Benz is paid for.
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
recipes for q
though everyone has their own
always tastes like home
Weekend DVD Giveaway: 'Bottle Shock'
napa, sonoma
let's go to the french laundry--
food pairs well with wine
earthy reds, crisp whites
drunk after many tastings
the best trip ever
now i'm back at home
glass of my favorite wine
brings good memories
Cook the Book: 'The New Mediterranean Diet Cookbook'
i love polenta
creamy pillows on my tongue
food that makes me smile
handful of cheese and
a drizzle of olive oil
would be perfection
my roots call them grits
mixed with bacon and butter
...i'll have some grits, too
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
A haiku, since there's no such thing as a free lunch:
Tomatoes, mustard,
I'm lactose intolerant,
So no cheese for me.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
urban bbq in rockville md
Cook the Book: 'Into the Vietnamese Kitchen'
eat lunch at least 3 days per week
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
christmas ham at my parents' place every year. this was the first year doing christmas away from them (at my wife's parents' place), but mom gave me the leftovers when i visited that weekend.
Cook the Book: 'New Classic Family Dinners'
My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Turkey on Grill Too Smoky--What to change?
I use about a cup or more of the wood chips or chunks.
I start with the bigger chunks and then add chips during the cooking process.
It helps to have a smoker box since the foil pouch seems to burn up too quickly.
Turkey on Grill Too Smoky--What to change?
Here's a suggestion that should work.
Just use the chips for the first 60-90 minutes while roasting the bird.
I use mesquite and/or hickory chips and in the case of a larger piece of meat, I use the chunks.
You'll get some smoke flavor, but not all the way through the meat.
Of course, I come down on the smokey taste that improves the next day.
Once other suggestion, baste the bird after it starts to brown.
I use a bit of cider vinegar and cherry or pomegranate juice.
It'll brown the bird and you'll serve a really gorgeous looking bird.
Be sure to let it rest for about 15 minutes before slicing and serving.
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
Cook the Book: 'New Classic Family Dinners'
Our favorite comfort food is mapo tofu - spicy and warming - over rice with some sauteed greens. Something about one bowl foods you can hold in your hand do it for us...
Cook the Book: 'New Classic Family Dinners'
Pasta with meat sauce and bread!
createdbydiane.blogspot.com
Cook the Book: 'New Classic Family Dinners'
Boring but comforting - an overly stuffed tuna salad sandwich, on wonderful crusty rye bread, a slight smear of mayo, crisp iceberg lettuce, juicy tomato, cut in half please.
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I just noticed that my original question was unclear. When I asked about 1/4 C chips, I was referring to another 5lb chicken trial. I would scale the smoke up to the trukey as well once I found a smokiness that I think would work for everyone.
Another trial next week with 1/4 C chips, soaked overnight.