Tag: grill master

Turkey

Smoking a Turkey is easy, try it during this season of Thanksgiving


Smoking a Turkey is fun, easy, and the results taste awesome!

Turkey is pretty lean meat so to prevent it from drying out, and to ensure it has awesome flavor, I use a brining solution. Brining is a solution of water and salt, and the process of brining is where you soak a turkey, or any kind of meat, in a brining solution to develop flavor and ensure moisture in the meat you are cooking. The brining process, which i recommend doing for at least 24 hours, will ensure your meat is seasoned and moist from the inside out.

The tricky part about brining a turkey is finding enough space in your refrigerator to place the turkey and brining solution. Since refrigerator space around the holidays comes at a premium, even if you have an auxillary refrigerator in your garage, the solution I have found is to leverage a 5 gallon drink cooler, the ones used to hold Gatorade or Water, to conduct your brining process. The insulation of the cooler will ensure the integrity of your solution and meat are in-tact and that the meat doesn’t fall into the “temperature danger zone”. Your relatives, spouse, and/or significant other will thank you for bringing awesome food without cluttering up the refrigerator!

If this is the first time you are smoking a turkey and you are worried about drying out your meat, you can think of the brining process as your own personal insurance policy to ensure your meat tastes good, seasoned well, and moist through and through!

Second Elm Brining Solution:

  • Kosher Salt
  • Bay Leaves
  • Cumin
  • Thyme
  • Sugar
  • Lemons
  • Water

After soaking in the brining solution for 24 hours the turkey is nearly ready to begin cooking. Pull the turkey out of the brining solution, rinse it off and place it onto a rack or stand to prep it for the grill.

Pre-heat the grill to 225 degrees Fahrenheit, and place some wood chunks around the perimeter of the charcoal bed to add smoke to the turkey while it is cooking. I cook all of my meat on the Kamado Joe Classic II because it maintains heat, it is easy to clean and having the right tool makes any job easier! Just make sure when you are using heat deflector plates when smoking a turkey. The deflector plates will ensure your meat is cooked perfectly while indirectly applying the heat to the meat.

The turkey should be ready to go on the grill, if you want to brush it with some olive oil for additional flavor please feel free, but I would not recommend stuffing your turkey. Once the turkey is on the grill you will want to stick an oven safe meat thermometer into the turkey so you can monitor the internal temperature of the meat, I personally use a radio frequency thermometer that allows me to monitor the temperature of the meat without even opening the grill! You are going to need to smoke the turkey on the grill at a constant temperature of 225 degrees Fahrenheit for 8-12 hours, so turn on the football game, grab a drink and prepare yourself for the best tasting turkey you have ever had!

When you pull the turkey off the grill make sure it has an internal temperature of 185 degrees Fahrenheit, and start cutting it for your family and friends you will quickly receive the self-proclaimed title of Grill Master! You don’t need to tell anyone that it was one of the easiest things you have ever cooked, it’s our secret!

If you are looking for more great recipes to cook on the grill, take a look at this one for Chili!

Kamado Joe

Want to impress the Family with you Culinary Skills around the Grill?

This is the time of year when it is great to be outside enjoying sunny weather and the smell of a charcoal grill. There are plenty of great things to cook on the grill but if you are tired of cooking the same things then perhaps you should break the mold a little bit and try some beef stew! It may not have as much flare as steak but a good beef stew is aromatic, hearty, has outstanding flavor and will quite literally feed an army.

Check out the Second Elm Beef Stew that was cooked in the Kamado Joe ceramic grill and let us know your thoughts!

Beef Stew cooked on the Kamado Joe Ceramic Grill

Ingredients:

  • 1.5 lbs of Beef Tenderloin
  • 1 bag of new Potatoes (cut into 1/4’s)
  • 1 Bag of little Carrots
  • 1 White Onion (cut until diced)Kamado Joe Beef Stew
  • 2 tablespoons of Worcester Sauce
  • 1 tablespoon of Garlic Salt
  1. Combine all ingredients into a cast iron skillet or dutch oven, i prefer the dutch-oven!
  2. Preheat the grill to 400 degrees Fahrenheit. I recommend using Kamado Joe Lump Charcoal because the chunks are larger and more dense which makes it easier to control the heat on the grill.
  3. Once the grill has reached the appropriate temperature, place the dutch-oven onto the grill for a total cook time of about 90- 120 minutes.
  4. If you would like to add additional flavor to the stew, I recommend smoking some hickory wood in the first 30 minutes the stew is on the grill. To do this, simply place 4-5 chunks of hickory onto the lump charcoal before placing the stew onto the grill. After you place the stew onto the grill, leave the lid off the dutch-oven for about 30 minutes to let the smoke soak into the potatoes and the meat. After 30 minutes you can place the lid back onto the dutch-oven or just let the residual smoke season the stew

This beef stew is easy to make and tastes great. you can evolve the flavor profile by adding additional spices like thyme and rosemary or you can just keep it simple. This recipe will feed a large group of people as well, so if you are looking for something different to put on the grill that smells and tastes great give it a try!