What's on your grill/smoker today? Chicken wings/burgers/ accordion turkey loin

Some yard bird with homemade Honey habanero chicken sausage and a couple of burgers for the grandkids.

All this shite looks delicious.....after this salad I might get hungry later

Good looking butt.


I'm smoking turkey breasts tomorrow. I'm going to brine them tonight in kosher salt and spices. I was going to do a show a couple of birds..but when I went to Wal-Mart, they had breasts at 25¢ a pound. So apparently, I'll be smoking about 47 pounds of turkey tomorrow (thank god for vacuum sealers).

quote:

---

Good looking butt.

---

I'll take "something CorkSoaker has never heard" for $500 Pat

That turkey looks amazing

It legitimately might be the best thing I ever grilled. They came out perfect.

Trying my hand at smoking a brisket flat on a Weber. Started at 4:30 hope to be done this afternoon. Followed advice in rookie thread.

quote:

---

You mind sharing more detailed recipe?

---

Not at all

I took two turkey loins.

Coated them in honey and olive oil

then rubbed them with my rub (smoked paprika, cayenne, salt, brown sugar, pepper, garlic powder, chili powder, mustard powder, onion powder)



Let them sit in the fridge for about 4 hours or whenever you're ready to grill them.

Right before your put them on the grill accordion cut them. Just take a very sharp knife and cut about halfway down every inch and a half or so. You can see it in the picture.

Then add some more honey and olive oil and rub and get it down into each cut you made.

Set up your grill for indirect heat. I have a 22 inch webber kettle. It's great for indirect heat because you can get the meat pretty far from the coals as you can see in the pictures.



As a quick aside:
Turkey is so lean it'll dry out and burn too quick if the grill is too hot or they're too close to the coals. You have to brine it for days if you want to smoke it. The piece that's right over the coals is a turkey breast cut that I brined/marinated for 4 days before cooking and it came out delicious as well.

Back to the accordion loins:

Sear them for just a minute or two on each side directly over the coals to get the honey to caramelize and lock the flavors in.

Then move to the far other side of the grill and cook indirect heat. I added some vinegar bourbon BBQ sauce to one of them while on the grill.

Check them until an instant read thermometer hits about 155/160. Do not go over 160. Take off the grill and wrap in foil then let rest for 10-15 mins before you slice it.



The cut on the left is the accordion loin, you can see half of each piece has some rub/BBQ. The cut on the right is the 4 day brined/marinated beast cooked directly over the coals.

Enjoy

Just pulled butt off BGE and it's resting......took it off at 205......9# and 13.5 hours



Used my low sodium pork rub and Zatarian's Mustard



Taking it off now



Pulled ^^

Also did some breasts and thighs with my coffee rub



Low Sodium Rub for Pork
8 tbsp smoked paprika
3 tbsp black pepper
3 tbsp garlic powder
3 tbsp light brown sugar
2 tbsp onion powder
2 tbsp chili powder
2 tbsp allspice
2 tbsp kosher salt
1.5 tbsp cayenne
1.5 tbsp cumin
1.5 tbsp jalapeno powder
1 tbsp white pepper
1 tbsp cinnamon
1 tbsp coriander
1 tbsp ground mustard
1 tsp powdered thyme
1 tsp powdered rosemary
1 tsp powdered marjoram
1/2 tsp ground cloves
1/2 tsp nutmeg

Coffee Rub for Chix

1/2c New Orleans blend coffee
3/4c smoked paprika
1/4c five spice powder
1/8c garlic powder
1/8c onion ppwder
1 tbsp black powder
1.5 tsp white pepper
2 tsp red pepper flakes
1 tsp cayenne
2 tsp cumin
2 tsp sugar
2 tbsp kosher salt

put all in spice grinder or blender and blend well.

Pics of pig little later when I pull it.

Enjoy your day and remember the reason!!

14 lb packer went on last night at 10....haven't looked yet but it's getting close to peeking time. At 185 now.