Randomness from last weekend

Focker

Received a belly and unfrenched rack from Berkwood Farms.






Picked up some Rockwood to see what the fuss is all about.  2 caveman, 2 seared on CS.  More sparks than the Mesquite crap from Sams.  Sparks were shooting at least 4 ft from the egg, even shooting out of the closed screen.  Had to throw on the safety glasses.  Tried a second time raised direct CI skillet brat beer simmer.  Same thing, 4th of July.  Couldn't capture the sparks in the dark for the brat cook, but this was what I caught with the chop cook.  And this is mild.

No bueno






Glad we only bought three bags, which will be dedicated for low and slows.  Nowhere near worth $25/bag compared to $9-10 RO HD 17lbers.  When talking with another seasoned egger, they too, ranked it below Sam's Mesquite lump.

Caveman   




CS


For the first NFL Sunday, we did two batches of some venison stuffed frito scoops thanks to a recent post.  Ground bambi, onion, garlic, roasted hatch, ground hatch, kosher, white pepper.  

Guac'd and locked. 




QC approved by my 8 yr old, end of plate #1.  


Brined and rotiss'd a 12lb bird.  Slathered in house mayo and Walkerswood Jerk paste, stuffed with lemon and lime.  
Cherry wood and Comp K.  Started out at 275, let it creep to 350.  Glazed at the end with some honey and pineapple juice added to the house Q sauce. 


Use the BGE extender more for drying, curing and resting, than in the egg.


The Turk Jerk was killer.  Definitely livened things up.



And lastly, received my CA.....tis true, I am a Thermoworks whore.  Picked up the Guru pit probe holder at Prescotts in Sterling, IL.


thanks for lookin'

texaswig

Wow. That bird looks crazy good. 

Focker

thanks @texaswig,
Was a nice changeup.  
Don't cook turkey often, but this will be done again.  
Walkerswood is some good stuff.

cazzy

Looks awesome!  Turkey looks money!

Focker

Thanks brother @cazzy,
Brine, dry, rotis, cherry wood.  All day.

RRP

You were a busy dude last weekend weren't you?  Thanks for keeping the mayo on the chicken trick alive! BTW tonight we are finishing off that pound of Berkwood Farm bacon you and Stacci gave us...more BLTs!

Focker

RRP said:

You were a busy dude last weekend weren't you?  Thanks for keeping the mayo on the chicken trick alive! BTW tonight we are finishing off that pound of Berkwood Farm bacon you and Stacci gave us...more BLTs!

That mayo trick is awesome.  All birds now get the rub down.
Couldn't think of a better way to use the Berkshire.  Enjoy my friend!

cazzy

Focker said:

Thanks brother @cazzy,
Brine, dry, rotis, cherry wood.  All day.

I always make time to brine my birds...huge difference! I like a cherry/apple mix though.  

WeberWho

Off the charts man!

Focker

Thanks V!

Brisket_Fanatic

Great cooks! what is the mayo trick? Just plain hellmams like mustard on ribs?

Focker

Brisket_Fanatic said:

Great cooks! what is the mayo trick? Just plain hellmams like mustard on ribs?

Thanks Ben.  Yeah, slather on and cook.  The mayo melts and bastes the bird.  

Butter would do the same thing.  I find it much easier to apply the mayo straight from the fridge.  I still hit it at least once at about the 3/4 mark, with a Misto filled with fancy EVOO.  Super easy to spray the bird as it rolls around.

You will see the grease bubbling on the skin at the end.  Good stuff.     

bluebird66

That chicken looks great!

500

Brisket_Fanatic said:

Great cooks! what is the mayo trick? Just plain hellmams like mustard on ribs?

But the mayo should be Duke's.

500

So how did you get the dome closed around the rotisserie rods?

UKMatt

Looks great - what is your rotisserie set up?

Jstroke

I have to admit that grub looks solid brother. Well done

Focker

Thanks guys

@500 and @UKMatt,
Turkey was done on a Weber One Touch Gold with Cajun Bandit rotisserie.
 http://cajunbandit.com/rotisserie/22-5/