If you study and read you will find that many have commented and published on pre-heating logs. In short do not pre-heat your logs. The reason you actually mention: aromatics. Kiln dried wood in Texas is a big NO. Same reason. As part of the combustion process a well seasoned piece of post oak will produce much better flavor than a kiln dried or pre-heated piece of post oak. Would be fantastic video idea, a test!
Great to see. Would love to see and learn more from you on cooks eith more accessible bbqs like kettles, or even kettle joe which ive seen you use Thanks as always!
butter, duck, goose all work ... goose is just richer. chef eric got me on it for a potato recipe and i love it so often have it stocked in the freezer now for cooks just like this
For a 14 pound bird I do a gallon of cold water, 96 grams of better than bouillon and 3 quarts of ice water, .5 cups each kosher salt and sugar (white, brown or honey) Pour 1 quart of cold water into a pot. Bring to a boil, dissolve salt, sugar and bouillon. Pour enough of the cold water in to not damage your brine container (I use brine bags from Amazon) Dump concentrated brine into container, add remaining cold water and 3 quarts ice water. Brine up to 24 hours. When done, rinse gently, if time permits, leave it sitting 12-24 hours in the fridge uncovered to dry the skin. If not, (optional) season under the skin and ladle over boiling water. This is done with Peking duck to help render the fat and crisp the skin. Dry and season the outside. Melt a stick of butter and add half cup of crock (4 Oz water 3 grams bouillon) and some of your seasoning you’re using. Inject throughout bird. I brined Wednesday night-Thursday evening and left it uncovered for about 16 hours. Family expects the same thing this year.
That looks wonderful. One of my favorite deli sandwiches is made with smoked turkey breast. Did the rosemary flavor come through? What was the meatr temperature. whrwn you pulled it?
Great video James…. Unlike other “griller/smokers” you openly admit the (very) odd time you make a slight mistake…. Good on you…. This is a keeper video!!
Your pepper cannon pepper mill - how often do you have to refill it, does it have a large enough reservoir for the peppercorns that you aren’t refilling it all the time?
I am constantly using it, especially after I discovered how well it grinds things like coffee, ginger, cloves, all spice, mustard seeds etc for making rubs. I don’t make more rub at a time than a larger packer brisket and it has more than enough for that in one fill
i do that for skin, this is better for the same day as its done the brine in 6hrs vs. overnight so if you want to grab groceries in the am and serve it for dinner this works well. otherwise i dry brine everything when i plan a day ahead
Does the Rosemary on the fire work on the KJ? Will it do anything if you add to the coals in the beginning? When did you add it? In the video it looks like after the wrap which wouldn't add any flavor right?
