ChadVKealey
TVWBB Pro
I was going to try cooking these together, but ended up doing them separately due to time constraints.
On Saturday, I did up some smallish (about 10 oz. each) turkey drums using the recipe from amazingribs.com. They cooked a lot faster than I expected (just about an hour at 325-350), and I was mowing the lawn, not paying much attention, so they overcooked a bit. The meat was a tad dry and chewy, but the flavor was spot on.
Sunday, I set up the WSM to cook these "country style ribs" I'd had in the freezer for a few weeks. I put that in quotes because I'm not sure what they really were. Based on the texture and the cooking time (short!), I'd guess they were loin ends rather than from shoulder/butt. Like the turkey legs, they cooked a lot faster than I expected and practically turned to shoe leather. When they were "done", I put them on a rack in a pan with some sauce and foiled tightly for a couple hours. The end result tastes OK, but with a cottony mouth-feel. Doused in enough sauce, it's edible, but I don't think I'll be buying any of these again anytime soon. Actually, if I cooked these like I to chops (brine & grill at HH), they'd probably have been much better.
Start of cook:
End of cook:
To save the dinner, I threw together some burgers and cooked them direct on the WSM with the middle section removed (top cooking grate placed right on the charcoal ring). I call this the "That's no moon..." configuration:
On Saturday, I did up some smallish (about 10 oz. each) turkey drums using the recipe from amazingribs.com. They cooked a lot faster than I expected (just about an hour at 325-350), and I was mowing the lawn, not paying much attention, so they overcooked a bit. The meat was a tad dry and chewy, but the flavor was spot on.
Sunday, I set up the WSM to cook these "country style ribs" I'd had in the freezer for a few weeks. I put that in quotes because I'm not sure what they really were. Based on the texture and the cooking time (short!), I'd guess they were loin ends rather than from shoulder/butt. Like the turkey legs, they cooked a lot faster than I expected and practically turned to shoe leather. When they were "done", I put them on a rack in a pan with some sauce and foiled tightly for a couple hours. The end result tastes OK, but with a cottony mouth-feel. Doused in enough sauce, it's edible, but I don't think I'll be buying any of these again anytime soon. Actually, if I cooked these like I to chops (brine & grill at HH), they'd probably have been much better.
Start of cook:
End of cook:
To save the dinner, I threw together some burgers and cooked them direct on the WSM with the middle section removed (top cooking grate placed right on the charcoal ring). I call this the "That's no moon..." configuration:
