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2 questions

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Comments

  • DieselkW
    DieselkW Posts: 909
    slantback37 said:
    Now it might rain on Friday night. Will that effect the cook time??
    Also. I hear fat cap, and fat cap down. Which is better??
    If indirect should I raise the grill to even with the felt like I did with that spatchcock chicken??
    Indirect will raise the grill almost to the felt, legs up.

    Fat cap on top, you want that fat to melt all over the rest of the meat.

    Rain will have little effect except to keep you from peeking, which is a good thing. Keep the lid down as much as possible, don't look at it. "You're not cookin' if you're lookin'"

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • slantback37
    slantback37 Posts: 135
    Okay then. Last question for now. Where to buy the butt. Butcher, or local food store??
    I live in Duluth, Minnesota
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  • johnmitchell
    johnmitchell Posts: 6,785
    slantback37 said:
    Okay then. Last question for now. Where to buy the butt. Butcher, or local food store??
    @slantback37. I am curious as to where you are located. Do you live near any big outlets like Costco etc. Maybe if you added your location this might help everyone with answering.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • DieselkW
    DieselkW Posts: 909
    Hell of a thread titled: "two questions", huh?

    Butchers have better meat, local food store has lowest common denominator meat. If you think you can tell the difference, go to your butcher.

    I've recently vowed to buy the best meat I can afford.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • xiphoid007
    xiphoid007 Posts: 536
    That's the argument with fat up. It's a huge debate. There is no right answer. That's just what I do.
    Pittsburgh, PA - 1 LBGE
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    DieselkW said:
    Hell of a thread titled: "two questions", huh?
    Inflation!   :)
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • slantback37
    slantback37 Posts: 135
    Maybe I should change it, or start another that says " Many Questions "

    I live in Duluth, Minnesota. No Costco. Super Walmart, Also a couple of local meat markets. The Butcher seems to have higher prices than some of the other stores, but I guess it would be a lot fresher..
    I live in Duluth, Minnesota
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  • slantback37
    slantback37 Posts: 135
    I did the turkey at 5: AM. A bit early, but couldn't sleep. Skin in was done and crispy in the front, but kind of on the rubbery side on the thighs, at the hinge. Wondering though. The turkey was over 6 months old. Had it in the freezer all of the time though. Wife says the turkey meat was also kind of rubbery. I now have it wrapped in foil. Wrapped in a towel, and in a cooler.
    The chicken turned out great, but that was fresh and never frozen.
    I live in Duluth, Minnesota
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Same principles apply to turkey skin as chicken skin, only turkey skin is thicker. That makes it harder to get crispy without over cooking the meat.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • slantback37
    slantback37 Posts: 135
    Using that Thermopop. I got 163 in the breast, and 177 in the thighs. After a couple of Hrs in the cooler. There was juice all over the bottom of the cooler. One thigh seemed kind of red, but the injection juice is kind of that color. Not sure yet, but might just do the turkeys in the deep fryer.
    I live in Duluth, Minnesota
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