Friday, November 25, 2011

Time for the Turkeybird......

It's 8:45 am and I'm headed out to the garage to start the grill.  Hopefully WITH the chimney starter. Wish me luck. pics soon.  We're smoking a 20+ lb bird for Thanksgiving this afternoon.  According to Weber, that needs 13 minutes per pound- that's 260 minutes or 4 and 1/3 hours.  Dinner is at Three, so the Bird needs to be off the Grill by 2, so it can rest and get down to MIL's place in the 2:15- 2:30 range.  Counting Backwards- that means bird on the grill at 9:30 at the latest.  Time for Coffee and a cruller, and a grand and glorious washing of pots to make room to make pie fillings. 

The Turkey rub:
  • 1-1/12 C kosher salt- Iodized Table Salt Will NOT do for this application.
  • 1T onion salt
  • 1T Garlic salt
  • 2 T Celery Salt
  • 2T paprika
  • 3T Black ground pepper
  • 1/4 c Brown sugar 
  • 1tsp Mace
  • 1tsp Nutmeg (FRESHLY ground)
The night before, Rub the turkey all over, inside and out with the salt rub.  Be generous, use it all.  Refrigerate, covered until time to grill the bird the next day. At this time, also get our smoking wood into water, if you are using big chunks.  they need to be thoroughly soaked before they go on the grill.  I'm using hickory this year, though I also was gifted some lovely apple-wood.

Build a pair of fires in your Weber kettle about 25 briquettes on each side.  Use rails or baskets to contain your fires, and place a disposable aluminum tray in between, with about 1" of water in the bottom.  Place your chunks of wood on the fires.

Back soon with pictures.

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