*Charcoal* BBQ/Grilling

I've never used a rotisserie so not sure if that's the difference but I'd never cook a turkey without brining again tbh. Makes a big difference, just don't over brine in.

I"be only once brined a turkey , I wasn't that excited over it ,

I could see the worth of buttermilk brine ,but it's a bit messy , my go to for fried chicken is marinating in pickle juice ,

But I doubt I'll have enough pickle juice for the turkey crown , but we'll see, ( ultimately it's just sugar ,salt , vinegar,spices and dill,so maybe .. )

Thinking of just doing a dry rub ,and butterflying the turkey crown ,and cook it over charcoal - so not really smoked .. and just bone and roll the legs ,stuff them with sausage meat ,and bake them wrapped in tin foil ..

God bless Lidl. These are delish and look better in the flesh. Side show while bigger stuff was cooking.

1 left in Homebase Nutgrove.

Beef cheeks and short ribs to start the day.

Short Ribs were done here. Cheeks went in the slow cooker with fried onions and stock. Absolutely unreal soft. Gravity was pulling the meat apart on the plate.

It was fairly straight forward thankfully. Short version ~ 3 hours on the smokey mountain at approx 260°f. Used a big chunk of Mesquite. Then into slow cooker with 4 chopped onions, 2 stock cubes and water to cover.

Long version.

1. Meat delivered on Friday morning.
2. Charged temperature probe thing on Friday.
3. Saturday up at half 6.
4. Filled and lit charcoal chimney.
5. Meat out of packets. Patted dry, added salt and pepper. Little bit of paprika on the ribs. Cheeks salt and pepper only.
6. Hose out to clean the grills and water pan.
7. Load almost full bag charcoal briquettes to the WSM. Add the lit ones on top.
8. Assemble bbq, put grill temp probe and lid on. Monitor the temperature for about 10 minutes until it settled at around 240°f.
9. Half 7 added the beefs. Monitored the temp to be sure it stayed steady.
10. 8am went to Lidl to get milk. Came back with milk, 2kg chicken thighs, stuffed pork fillet and 2 packs of sliced pork belly 😋
11. 9am took kid to sports training.
12. 10am checked the temperature again, inkbird app. Gradually rising from 240 to 265°f over time.
13. Half 10 took the beef off. Turned on empty slow cooker, chopped onions in and cooked them a little in the empty slow cooker so don't have to use and wash a fry pan.
14. Added meat, water and stock and just left them there the whole day until we wanted to eat them. 2 hours slow cooking is probably enough if you were dinner planning.

Slow bbq cooking is great because you don't have to stand there flipping and what not. Can do other stuff. By half 11 I had the chicken thighs, pork belly and a spatchcock whole chicken on for round 2! Charcoal is expensive I'm not wasting any heat.

Temp? Howd the skin work out?

I was doing chicken myself yesterday and put some cornflour in the marinade. This resulted in crispy skin, more crispy than I've gotten before but also a very slight alkaline taste. Have you tried this? Next time I'm going to halve the cornflour and see how she goes.

Are you double dredging?

Tingling from cornflour??

The person I was questioning only mentioned cornflour.

@Brian? Try cooking the chicken dry untill the skin is crisp, then add the marinade/sauce to set up.

That's the method I use for hot wings etc..

I really enjoyed my time at the smoking soul course

while it is predominately observation you do learn a lot

Definetly advise expandable pants - you'll have the meat sweats by the end.