I need to smoke a 16lb turkey and tips?

I did watch a Youtube vid 225F° to 250F° for 10 hrs or till it reaches 180F° internal. But, seasonings etc would be helpful.

Just found one that is interesting and has anyone tried it, so fill the cavity with apples onion a stick of butter, outside seasoning salt. 250F° 30 minutes per pound about 8 hrs for this bird.


kv

 

I need to smoke a 16lb turkey and tips?

I did watch a Youtube vid 225F° to 250F° for 10 hrs or till it reaches 180F° internal. But, seasonings etc would be helpful.

Just found one that is interesting and has anyone tried it, so fill the cavity with apples onion a stick of butter, outside seasoning salt. 250F° 30 minutes per pound about 8 hrs for this bird.


kv

Aren't you a day late?

 

Aren't you a day late?

Or perhaps he's planning for next year...

 

Aren't you a day late?

Picked up a Frozen Turkey, I had 2 freshly butchered ordered but to lazy to pick them up driving across the valley wasn’t something I wanted after working all day on the Garage, somewhere along the line it went from delivered to pickup, forget it. I told the wife to just pick one up and do it this weekend, besides my children couldn’t come that day anyway because they worked that day.

I think I’ll try a Christmas Ham this year as well
kv

 

Finished, smoked with apples and onions inside the cavity.

kv

 

I bought a rotisserie accessory for my Weber charcoal grill and was able to do a 23 pound turkey this year.

 

A good friend of mine felt sorry for me after seeing the pathetic little toy grill that I've had to make do with ever since I moved from my old place. So he was gracious enough and surprised me by gifting me a brand new round Weber... and today's the first time I'm using it... why on Wednesday, you may ask? .... because today the weather has been beautiful (21/29C) and by tomorrow it's going to get cold, wet and crappy ... and it'll probably last for a good while. So, cheers everyone!

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it'll probably last for a good while.

I've been using mine since 1995 and I still have the one that I bought in the early 80's. One Thanksgiving I used both so I could cook two turkeys at the same time.

The bottom vent covers seem to be what goes first (one touch type). I'm gradually replacing the wooden handles with the plastic ones. I've gone through two chimney charcoal starters.

 

I love those Weber grills. If I gave them better care they would last me longer but I average 5 years on each and just replace them. Looking good! I need to be down in your region of Mexico. All I see is cold, damp and snow. This year with COVID tossed in the place is even more depressing during the winter. Enjoy that Weber!

I need a trip down to Monterrey!

Ron

 

I need to be down in your region of Mexico.

You're welcome anytime, my friend. Just PM if you're ever around the neighborhood and I'll be more than happy to show you around.

 

You're welcome anytime, my friend. Just PM if you're ever around the neighborhood and I'll be more than happy to show you around.

Someday it would be cool since it has been years since my cross country trips. Wife has family in Phoenix AZ and I want to recall you are down Monterrey way which really isn't that far from the Texas border.

Ron

 

Someday it would be cool since it has been years since my cross country trips. Wife has family in Phoenix AZ and I want to recall you are down Monterrey way which really isn't that far from the Texas border.

Ron

That's right... it's just a little over a two hour drive from Laredo, Tx

 

This was last night's final encore: A pork cowboy cut seasoned with celery salt and slathered in raspberry BBQ:

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This was last night's final encore: A pork cowboy cut seasoned with celery salt and slathered in raspberry BBQ:

View attachment 230124​

Love the plating!

 

Raspberry sauce is a gift from the sauce Gods. One of the best meals I ever had was in Canada where I had the Medallions of Venison Tenderloin with raspberry sauce. I have made a few attempts at making my own but it still evades me.

Ron

 

Love the plating!

I have silverware, dude... but I didn't want to outshine the meal! ...

EDIT: Or by "plating" did you mean the shiny sauce? ... the subtleties of some English words escape me sometimes...

 

I have silverware, dude... but I didn't want to outshine the meal! ...

EDIT: Or by "plating" did you mean the shiny sauce? ... the subtleties of some English words escape me sometimes...

Your English is perfect; it seems better than mine, as I didn't even pick up the possible jestful reference to paper plates. I was a bit confused by "plating" as well. Must be some deep BBQ lingo. Maybe a close relative to the "bark" I am familiar with.

 

I have silverware, dude... but I didn't want to outshine the meal! ...

EDIT: Or by "plating" did you mean the shiny sauce? ... the subtleties of some English words escape me sometimes...

"Plating" is kind of a foodie term for the artistic elements of placing food on a plate.

Eg. https://latourangelle.com/general/food-plating-tips-for-plating-your-food-like-a-chef/

I was being sarcastic, but also truthful. There's a time and place for everything, and a cowboy chop on a paper plate works for me. Guy chow, not some prissy art project.

 

How about home made fried rice for lunch?

Cooked white rice (rested for 24 hours), toasted in butter, water chestnuts for crunch, bean sprouts for texture, eggs for protein, thin sliced red pepper for color, diced scallions to taste and soy sauce! You can add some meat, too.

 

"Plating" is kind of a foodie term for the artistic elements of placing food on a plate.

Eg. https://latourangelle.com/general/food-plating-tips-for-plating-your-food-like-a-chef/

I was being sarcastic, but also truthful. There's a time and place for everything, and a cowboy chop on a paper plate works for me. Guy chow, not some prissy art project.

Interesting... so plating, in this context, relates rather to the presentation of food on a plate? ... I'll try and get fancier next time I post a high-quality cut... just for your enjoyment