You know the ways of charcoal grilling are strong when a major cooking magazine includes a diagram of “the two-headed snake.”
Two-headed snake for grilled turkey
- Thread starter Chris Allingham
- Start date
Tony-Chicago
TVWBB Wizard
Snakkkke the other white meat...
Looks good. Makes me hungry
Looks good. Makes me hungry
Brad Olson
TVWBB Platinum Member
"Skin side down"...which side of a turkey is skinless???
While it's nice to see more advanced fuel control methods discussed in mainstream cooking publications. this doesn't strike me as a very good way to do turkey. After trying several different methods I find I greatly prefer the hot and fast approach, using the smoker like an oven. The snake approach is going to get you limp, inedible skin. In a kettle I'd do banks of coals on either side, using baskets if I had them, loading the baskets with as much charcoal as possible. Or maybe the Vortex inverted in the center with charcoal all around.
Tony-Chicago
TVWBB Wizard
JayHeyl. Exactly
Ron De Hoogh
TVWBB Pro
I've done a slight variation where I had two snakes ( ) and put 4-5 lit briqs on the bottom left snake and on the top of the right hand snake so both snakes burn in a clockwise direction, with water in the drop pan and top and bottom vents wide open I had 300* temp at the grate. Skin was ok and I think if there was no water in the drip pan or add a few more lot briqs it would get hotter. This way allows an even cook all around the bird without having to open the kettle to spin the bird towards the heat.
Bill Klinke
TVWBB Fan
That’s just what we’ve done for thanksgiving for the past few decades, two banks of coals with a big drip pan in the middle. Typically 20-22 lbs, but did a 30lb once.
When it's butterflied, as in the Cook's Country example, it's the inside side that's skinless. Got it?"Skin side down"...which side of a turkey is skinless???
Bill Klinke
TVWBB Fan
Especially, duh, when I look more closely at the drawing - the bird is butterflied/spatchcocked.When it's butterflied, as in the Cook's Country example, it's the inside side that's skinless. Got it?
Brad Olson
TVWBB Platinum Member
True dat, but the whole recipe isn't shown and the illustration is just abstract enough that it could be an un-spatched turkey.When it's butterflied, as in the Cook's Country example, it's the inside side that's skinless. Got it?
Bob Correll
R.I.P. 3/31/2022
The real deal here in MO just turned 16.
mdc.mo.gov
MDC Cape Nature Center to host Sweet 16 party for two-headed snake, much more in September
The free event schedule also includes programs on bears, crafts, and nature-based story time.