Memorial Day Thanksgiving

[ChuckO]

My Memorial Day Cook:

22 LBS Turkey
7 hours cook time
Pulled at 165 in the thighs

Very Tasty and lots of sliced turkey for sandwiches

 

[Richard S]

Big bird! That’s a beautiful cook!

 

[JohnTak]

Oh man! That looks awesome!

 

[Bruno]

Love the video!!

 

[EricV.]

Big bird! How many times did you have to drop in more coal?

 

[Bob Bailey]

Nice bird Chuck!

Got a 15 pounder in the freezer. Been thinking about spinning it up.

 

[JimK]

That color!

 

[Brian Johnson]

Looks amazing!

 

[Darryl - swazies]

That's impressive.....I had a 7.5 pound chicken the other day and I was supposed to make it dizzy but decided against it.
The shape was off and I thought it would take to long and cook too much.....guess I was wrong.....looking good.

 

[Peter Gallagher]

I think I finally understand what this song is all about now... Thanks Chuck!

 

[G Mouser]

Very nice !!! Did you only have the coals on one side?

Thanks

 

[ChuckO]

That color!

I can't take the credit for the color. The color is from using Chef Merito "Chicken Red" season (as a rub) It's also very tasty

 

[ChuckO]

Big bird! How many times did you have to drop in more coal?

I kept the coals at a minimum, so I did have to drop in additional coals many times throughout the cook. I used to only add lit coals, but I've since given that up and I just drop unlit coals onto lit coals. Works quite nicely

 

[ChuckO]

Very nice !!! Did you only have the coals on one side?

Thanks

Yes, I only use one side when using my rotisserie. My reasoning is that if you run both sides, the self basting affect that rotisserie does, isn't as effective. I'm also watchful that my rotisserie turns "up" from the hot side, not down. That way the dripping (basting) ride up, not down. The difference is giving the dripping more time on the meat before dripping off

 

[Bruno]

Yes, I only use one side when using my rotisserie. My reasoning is that if you run both sides, the self basting affect that rotisserie does, isn't as effective. I'm also watchful that my rotisserie turns "up" from the hot side, not down. That way the dripping (basting) ride up, not down. The difference is giving the dripping more time on the meat before dripping off

 

[Brian Johnson]

I continually find myself on the fence when it comes to rotisserie. I've always liked store-bought rotisserie food, and am genuinely intrigued by the concept and how well fellow TVWBB member cooks come out. But at the same time I worry that it is more gadgetry and complications that I have the patience for. Plus it would be yet another thing to have to store when not in use. I really need a bigger deck and a dedicated BBQ/BBQ Accessory Storage Facility... hahah

Maybe one day. . .

 

[Kevin L (NKY)]

excellant cook Chuck and very good and informative use of the rotisserie. you have learned well grasshopper

 

[Edward Lee]

I continually find myself on the fence when it comes to rotisserie. I've always liked store-bought rotisserie food, and am genuinely intrigued by the concept and how well fellow TVWBB member cooks come out. But at the same time I worry that it is more gadgetry and complications that I have the patience for. Plus it would be yet another thing to have to store when not in use. I really need a bigger deck and a dedicated BBQ/BBQ Accessory Storage Facility... hahah

Maybe one day. . .

I’ve had very similar feelings about a rotisserie. Don’t mean to derail this thread. But I am curious… does chicken, or turkey, or kebabs taste better on a rotisserie. Or, is it the convenience of not having to turn them? Or maybe the coolness factor?