Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: sparkdogg77 on December 29, 2014, 04:52:26 PM
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I was so excited to cook my first turkey in the SRG (actually, my first turkey ever).
I read several threads and decided on TMB's 2 stick turkey. I didn't have time to get the WOW trail dust but I recalled reading Mrs. Dash was good too. So I went to the store and well, they sell about 15 different seasoning blends so I just bought the original blend.
I had problems getting the butter / seasoning mixture into the injector. The seasoning was too thick to get sucked up into the injector. Looking back, I didn't let the butter and seasoning cook or simmer. I believe I just let it melt and stirred it up. I wonder now, if I had let it cook a bit, would the seasoning broke down enough to go into the injector? I also forgot to dry off the turkey.
(http://i697.photobucket.com/albums/vv339/sparkdogg77/SRG/09BE0FF8-601D-4CDB-8C67-004E3849D024.jpg) (http://s697.photobucket.com/user/sparkdogg77/media/SRG/09BE0FF8-601D-4CDB-8C67-004E3849D024.jpg.html)
I tried to brush on an even coat of the mixture but by the time I had got the turkey into the basket, over half of my seasoning had dripped off. Plan B - I sprayed the turkey with cooking spray and sprinkled more Mrs. Dash on it before dropping it into the chamber. I used the half racks to raise the turkey a bit in the basket. Legs down, breast up.
(http://i697.photobucket.com/albums/vv339/sparkdogg77/SRG/DC1199D9-513A-4148-8269-E378D5ECB9CF.jpg) (http://s697.photobucket.com/user/sparkdogg77/media/SRG/DC1199D9-513A-4148-8269-E378D5ECB9CF.jpg.html)
I used some apple wood smoking chips to see if the smoke would add some flavor as well. I filled the smoke tray up about 4-5 times. I wasn't able to taste a smoke flavor in the turkey.
(http://i697.photobucket.com/albums/vv339/sparkdogg77/SRG/7CAC1010-9573-46C3-ADC9-F73E25F4EA0D.jpg) (http://s697.photobucket.com/user/sparkdogg77/media/SRG/7CAC1010-9573-46C3-ADC9-F73E25F4EA0D.jpg.html)
This was an 11.5 pound bird so I was guessing around 2 hour cook time. For the first hour, I cooked with the lid up, watching the thermometer to hit around 130 and was changing out the wood chips every 15 minutes or so. After the IT hit 130, I raised the lid and rotated 1/3 turn. I checked a few more times (rotating again after 30 min) and then got busy with things in the kitchen and when I realized I was at my 2 hours, I ran outside to find the IT at 170. I killed the gas and let it rest for a few minutes in the chamber.
(http://i697.photobucket.com/albums/vv339/sparkdogg77/SRG/C1E8ABDD-853B-4333-9870-666C5FF36B07.jpg) (http://s697.photobucket.com/user/sparkdogg77/media/SRG/C1E8ABDD-853B-4333-9870-666C5FF36B07.jpg.html)
Everyone liked it and said it was very tender. I think it was a little dry - but I have had much dryer turkeys out of the oven. Next time, I will make sure to hang around after the 150 mark.
(http://i697.photobucket.com/albums/vv339/sparkdogg77/SRG/F687EA51-CCB2-4D8E-AD7C-E33A48FA5AE2.jpg) (http://s697.photobucket.com/user/sparkdogg77/media/SRG/F687EA51-CCB2-4D8E-AD7C-E33A48FA5AE2.jpg.html)
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Nice job!
Just some ideas/ things to try for the next poultry cook:
1. Get a second hand coffee grinder - and clean it out - use it got fine grinding your spice blends.
2. Simmer the spice blends - then strain them with a fine wire strainer if you are going to inject - or -
3. loosen the skin on the breast an thigh buy using a butter knife and your fingers - and apply the rub - infused butter under the skin - or -
4. combine your rub and room temp butter, then roll the butter up into a log shape in saran wrap and refrigerate - then cut up the butter into small pieces - place them under the skin
Hope those help! Turkey looks good ;)
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Looks great!
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Turkey looks great! Ham looks good too!
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Great looking turkey, especially for your first one. ;)
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Looks great! You can also pic up a needle that can handle thicker injections. That is basically all I use. Here is mine.
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_awd_-XDOub0XQTH7Y
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Looks great! You can also pic up a needle that can handle thicker injections. That is basically all I use. Here is mine.
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_awd_-XDOub0XQTH7Y
Bet that thing works great when injecting peas. :P
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Good looking bird!
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Looks good from here. Like Tee said , grind with a coffee grinder then go from there.
I cook wit h the lid down then lift it at around 130 IT to finish
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Looks great! You can also pic up a needle that can handle thicker injections. That is basically all I use. Here is mine.
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_awd_-XDOub0XQTH7Y
I messed around with several needles over the years and finally got one of those. Very happy with it.
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I cook wit h the lid down then lift it at around 130 IT to finish
I suck at proof reading... I did cook with the lid down until 130. That was great advice and gave the turkey the perfect brown skin I was looking for. Thanks!
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Nice job!
Just some ideas/ things to try for the next poultry cook:
1. Get a second hand coffee grinder - and clean it out - use it got fine grinding your spice blends.
2. Simmer the spice blends - then strain them with a fine wire strainer if you are going to inject - or -
3. loosen the skin on the breast an thigh buy using a butter knife and your fingers - and apply the rub - infused butter under the skin - or -
4. combine your rub and room temp butter, then roll the butter up into a log shape in saran wrap and refrigerate - then cut up the butter into small pieces - place them under the skin
Hope those help! Turkey looks good ;)
Thanks tee for the advice. I will keep an eye out for a cheap coffee grinder.
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Looks great! You can also pic up a needle that can handle thicker injections. That is basically all I use. Here is mine.
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_awd_-XDOub0XQTH7Y
That's an awesome looking injector!
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You may also want to check out the Spit Jack http://spitjack.com/category/MEAT-BRINE-INJECTORS.html
I know they look expensive - but I have owned at least 20 injectors. Cheap ones to fairly expensive. ALL of them failed me. After one of our members here on LTBBQ convinced me - I ordered the SpitJack Magnum Kit. I can assure you, I will never need to buy another one because of failure. This thing is built extremely well. And parts are replaceable as it is based on a large animal veterinary syringe system, with a metering dial to limit how much you inject in one spot. Pretty cool.....
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I just run the spice stuff through the spice grinder. then let it flavor the butter..just another way. Pam .☆´¯`•.¸¸. ི♥ྀ.
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You may also want to check out the Spit Jack http://spitjack.com/category/MEAT-BRINE-INJECTORS.html
I know they look expensive - but I have owned at least 20 injectors. Cheap ones to fairly expensive. ALL of them failed me. After one of our members here on LTBBQ convinced me - I ordered the SpitJack Magnum Kit. I can assure you, I will never need to buy another one because of failure. This thing is built extremely well. And parts are replaceable as it is based on a large animal veterinary syringe system, with a metering dial to limit how much you inject in one spot. Pretty cool.....
I have one of those too, built to last a lifetime, it will last long enough to pass down like cast iron skillets. ;)
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I'll second the SpitJack motion! Those things are built like brick you know whats! Use it all the time.
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I got a spitjack too and agree with Tee. It is the last injector you will need to buy!