HarleyFatboy Posted December 26, 2015 Share Posted December 26, 2015 The duck was terrible BTW. Normally my duck is succulent and juicy but this was tough with virtually no meat on it - I think it had been starved. Turkey next year! The rest of the meal went down very well. I wondered whether Americans were so keen on Turkey because they will have already had their fill at Thanksgiving. LOL I can only speak for myself but turkey once a year is more than enough for me, that is unless it's BBQued by my younger brother. The absolute best turkey you ever put in your mouth and it only gets better with the days as left overs for sandwiches and such. Link to comment Share on other sites More sharing options...
TBG 150 Posted December 26, 2015 Share Posted December 26, 2015 Personally, I think turkey is mostly terrible. However I do like the legs,thighs and wings. Those I wrap in heavy foil with salt, pepper, butter and a few finely chopped fresh cut seasonings, and slow cooked on the grille for about 2 hours. Make sure that you spray the inner side of the foil with a non-stick spray or you'll play hell getting it off. Link to comment Share on other sites More sharing options...
Ozi Posted December 26, 2015 Share Posted December 26, 2015 Personally, I think turkey is mostly terrible. However I do like the legs,thighs and wings. Those I wrap in heavy foil with salt, pepper, butter and a few finely chopped fresh cut seasonings, and slow cooked on the grille for about 2 hours. Make sure that you spray the inner side of the foil with a non-stick spray or you'll play hell getting it off. Thanks for the tip. I tried turkey legs once, after two bites, gave them to the dog. Even he thought they were tough. Will give them a second chance, with a real slow cook this time. Link to comment Share on other sites More sharing options...
TBG 150 Posted December 26, 2015 Share Posted December 26, 2015 Low and slow is the way to go. Like 200F-250F, turning 1/4 turn every 15 minutes. Direct heat under the food is what kills it. I keep the right side with the heat on and cook over on the left. I have a 5 burner Weber. Link to comment Share on other sites More sharing options...
HarleyFatboy Posted December 26, 2015 Share Posted December 26, 2015 Low and slow is the way to go. Like 200F-250F, turning 1/4 turn every 15 minutes. Direct heat under the food is what kills it. I keep the right side with the heat on and cook over on the left. I have a 5 burner Weber. You are correct, low and slow is the only way to go! Indirect heat is the best, no doubt about it! Link to comment Share on other sites More sharing options...
TBG 150 Posted December 26, 2015 Share Posted December 26, 2015 Wanna good steak? Crank up the flame and sear it, then move it over and cook until the desired doneness. Myself I like it rare but warm. Link to comment Share on other sites More sharing options...
HarleyFatboy Posted December 26, 2015 Share Posted December 26, 2015 Wanna good steak? Crank up the flame and sear it, then move it over and cook until the desired doneness. Myself I like it rare but warm. You are making me HONGry! Link to comment Share on other sites More sharing options...
TBG 150 Posted December 26, 2015 Share Posted December 26, 2015 Yeah, I had a huge breakfast so it's not bothering me yet. Link to comment Share on other sites More sharing options...
HarleyFatboy Posted December 26, 2015 Share Posted December 26, 2015 Yeah, I had a huge breakfast so it's not bothering me yet. Yeah, I thought about cooking a big country breakfast for the kids but decided to take them to IHop instead lol. Let IHop clean up the mess! Link to comment Share on other sites More sharing options...
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