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Spatchock Turkey Breast - Lots of Smoke (bad)

danv23danv23 Posts: 463
So i cut away the backbone from a turkey breast, put on a AR direct at 400.  It's smoking away - no smoke when i put it on - and i know it's gonna taste like crap cuz the smoke smells like crap.  What did I do wrong?

The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA
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Comments

  • I would imagine it is the drippings on the hot coals. I get it all the time with burgers. Hopefully all will be well.
    Southern Indiana
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  • Mattman3969Mattman3969 Posts: 4,184
    I am betting you will be surprised when you taste it. Every spatched chicken I cook I get get the fat dripping smoke but they always taste great. Good luck. Let's us know the final verdict

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    Large BGE. Small BGE Henderson, Ky.
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  • danv23danv23 Posts: 463
    Will let y'all know soon.  Cookin fast.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • danv23danv23 Posts: 463
    All I can say is WOW!!!!!!!!!!


    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • Mattman3969Mattman3969 Posts: 4,184
    Very happy that your worries failed to come true. Any pics?

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    Large BGE. Small BGE Henderson, Ky.
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  • danv23danv23 Posts: 463
    It wouldn't be right if I didn't picture brag.. Here ya go...imageimageimageimage

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • calikingcaliking Posts: 6,607
    Nice! I'd like to try a turkey breast some time - whole turkey gets to be too much for just us two. Its hard waiting until Thanksgiving every year to have turkey!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • revolver1revolver1 Posts: 339
    edited November 2013
    Glad it turned out great, they usually do.  I do mine in a similar way.  I take the bone in breast, filet the meat off after removing the skin.  Season then rotate one half 180 and tie them back together.  That makes a uniform piece.  Yum!  One can put the skin back on if desired but I usually don't.  
    Dan, Columbia,Mo.
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  • caliking said:
    Nice! I'd like to try a turkey breast some time - whole turkey gets to be too much for just us two. Its hard waiting until Thanksgiving every year to have turkey!
    I get the breast on sale, routinely .99/lb.  Stock up and have them year around.  Better than chicken IMO.  
    Dan, Columbia,Mo.
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  • danv23danv23 Posts: 463
    I do the same thing.  Look for $0.99 per pound and load up the freezer. I used to not spatchock, and cook indirect.  Never again.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
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