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-   -   Gotta late start......... (http://www.bbq-4-u.com/forum/f9/gotta-late-start-14542.html)

Larry Wolfe 11-27-2008 01:34 PM

Gotta late start.........
 
We plan on eating around 4-5pm, got our 21lb bird (with the biggest breast I've ever seen) on around 11:30. So far so good, weather is beautiful, temps in the high 40's with a slight breeze and at 2:30 the breast is at 128. Won't be long!

http://www.bbq-4-u.com/attachments/p...16ce7a6710.jpg

dmtky 11-27-2008 01:44 PM

that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.

Larry Wolfe 11-27-2008 01:47 PM

Quote:

Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.

I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!

Puff 11-27-2008 02:06 PM

Man that is one plump gobbler! :shock:

WildFireEric 11-27-2008 02:25 PM

Quote:

Originally Posted by Larry Wolfe
Quote:

Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.

I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!

Larry, ya didn't rub down with any oil, butter, etc.? No Wolfe rub on it? Yeah, let us know how it turns out.

Larry Wolfe 11-27-2008 02:51 PM

Quote:

Originally Posted by WildFireEric
Quote:

Originally Posted by Larry Wolfe
Quote:

Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.

I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!

Larry, ya didn't rub down with any oil, butter, etc.? No Wolfe rub on it? Yeah, let us know how it turns out.

I hardly ever rub anything on my birds.

honcho 11-27-2008 05:41 PM

i've been doing big birds for some time ,open, wash it out, and season with montreal chicken season,stick it on the barbie upside down cook @ 200-225 degrees till done @ internal temp 165, bout 5 hrs,, flip @ 2 1/2 to 3 hrs depends how is looks,,,, when it's done you can ring the juices out it's that juicey,,, it works for me it will work-4-u (MY $.02) HAPPY BIRD DAY TO ALL

Larry Wolfe 11-27-2008 05:48 PM

The bird is done. This one too right at 7 hours.

http://www.bbq-4-u.com/attachments/p...47acfbbd72.jpg http://www.bbq-4-u.com/attachments/p...cb24fd68e9.jpg

WildFireEric 11-27-2008 08:31 PM

Nice job Larry. That is really pretty and for a big bird (7 hours is a long cook to not dry out). Mine was half the size and took 3 hours at 300 degrees.

Nick Prochilo 11-27-2008 09:17 PM

Excellent Larry! Thats some mighty big breasts you have! :shock:

Cliff H. 11-27-2008 10:25 PM

7 hours ? This cook went into overtime. :wink:

Looks mighty good.

surfinsapo 11-27-2008 11:15 PM

Absolutely Beautiful bird!!! .. Too bad we have to cut into them!!! :D

Larry Wolfe 11-28-2008 04:31 AM

Quote:

Originally Posted by Cliff H.
7 hours ? This cook went into overtime. :wink:

Looks mighty good.

Yeah the 7 hours for this 21lber surprised me too, only because the 24lber I did last week only took about 6 hours. In both cases they turned out great and moist.

John A. 11-28-2008 06:49 AM

That is one beautiful turkey Larry. What are the toothpicks for?

Larry Wolfe 11-28-2008 07:11 AM

Quote:

Originally Posted by John A.
That is one beautiful turkey Larry. What are the toothpicks for?

To hold the skin back over the breast. The processors almost cut the skin all the way down to the thigh bone.

ScottyDaQ 11-28-2008 07:30 AM

Awesome as always brudda!

ronbeaux50 11-28-2008 07:41 AM

Very nice!!

Tannehill Kid 11-28-2008 01:02 PM

That's a big bird.

BayouChilehead 11-28-2008 01:36 PM

That is one fine looking bird there larry, hope it taste as good as it looks!! When I get a bigger smoker I will try my luck at smoking one, till then I will stick to frying.

Toby Keil 12-01-2008 02:05 PM

Fine color on that bad boy Larry, looks good enough to eat. :P


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