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*Charcoal* BBQ/Grilling

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Comments

  • Registered Users, Registered Users 2 Posts: 3,922 ✭✭✭budgemook


    I've never used a rotisserie so not sure if that's the difference but I'd never cook a turkey without brining again tbh. Makes a big difference, just don't over brine in.



  • Registered Users, Registered Users 2 Posts: 9,016 ✭✭✭Markcheese


    If your stuck for mollases ,use rhapsaduro sugar , very unrefined brown sugar , you'll get it in health food shops , might find mollases too .

    Slava ukraini 🇺🇦



  • Registered Users, Registered Users 2 Posts: 9,016 ✭✭✭Markcheese


    I"be only once brined a turkey , I wasn't that excited over it ,

    I could see the worth of buttermilk brine ,but it's a bit messy , my go to for fried chicken is marinating in pickle juice ,

    But I doubt I'll have enough pickle juice for the turkey crown , but we'll see, ( ultimately it's just sugar ,salt , vinegar,spices and dill,so maybe .. )

    Thinking of just doing a dry rub ,and butterflying the turkey crown ,and cook it over charcoal - so not really smoked .. and just bone and roll the legs ,stuff them with sausage meat ,and bake them wrapped in tin foil ..

    Slava ukraini 🇺🇦



  • Registered Users, Registered Users 2 Posts: 1,151 ✭✭✭Busman Paddy Lasty


    Had to do a trial cook to see if these ribs were any good.

    Plenty of meat on them. Will go back and get 3 of them. Photo doesn't do it justice, the meat is pink all the way through. 265f on Smokey Mountain for a few hours and basted in Mick's BBQ sauce.



  • Registered Users, Registered Users 2 Posts: 1,151 ✭✭✭Busman Paddy Lasty


    God bless Lidl. These are delish and look better in the flesh. Side show while bigger stuff was cooking.



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  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver


    Did the bird on the master touch again this year - no choice really as the oven died a few weeks back. Did the Weber apple juice brine for 24 hours.



  • Registered Users, Registered Users 2 Posts: 13,456 ✭✭✭✭The Nal


    1 left in Homebase Nutgrove.



  • Registered Users, Registered Users 2 Posts: 61 ✭✭Eeshaw


    We were away over Xmas, so the crown is for the buffet tonight.

    I used my present for the smoke, with butter and orange slices under the skin. Didn't get around to trying a brine.

    The smoke box slides nicely through the ash door.

    Nice colour from the smoke and the small fire set to one side..

    The Meater guided the cook until the internal hit 75°C.

    I couldn't resist a sandwich after it had rested.

    Very moist and tender. The orange and maple smoke adds a nice flavour. Far better than our previous oven cooks from the oven.

    My wife has already given me the order for next Xmas 😄



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