BRIQUETTES RECIPES

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TURKEY ON THE GRILL RECIPE | FOOD NETWORK



Turkey on the Grill Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Number Of Ingredients 3

1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper

Steps:

  • Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.
  • Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
  • Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.
  • Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.
  • For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.
  • For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.
  • Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.

TEXAS-STYLE BRISKET | RED MEAT RECIPES | WEBER BBQ



Texas-Style Brisket | Red Meat Recipes | Weber BBQ image

This recipe, as featured in our cookbook, Weber’s Ultimate Barbecue, will ensure you end up with a brisket that your friends and family will rave out.

Provided by Jamie Purviance

Categories     Red Meat

Total Time 16 hours 45 minutes

Prep Time 45 minutes

Cook Time 16 hours

Yield 12 servings

Number Of Ingredients 8

1 untrimmed whole beef brisket, 5.4 to 6.4 kg, including both the flat and point sections
¼ cup coarsely ground black pepper
¼ cup sea salt
½ cup apple cider vinegar
½ cup water
Hamburger buns, split, or bread slices (optional)
Cola Barbecue Sauce (page 336 - Ultimate Barbecue Cookbook)
Smoked Onion BBQ Sauce (page 336 - Ultimate Barbecue Cookbook) or other homemade or store bought sauce (optional)

Steps:

  • Using a very sharp knife, round off the corners of the brisket. Make sure the brisket has no 90 degree angles. This will help the heat to move aerodynamically across the meat. Trim the fat on the fatty side of the brisket to about 8 mm thick but no less.
  • On the meatier side, remove the web-like membrane covering the meat so the coarsely grained meat underneath is visible.
  • Remove any hard clumps of fat on either side of the brisket. Note the section shaped like a wedge between the point and flat. Be sure to cut away most of that fat. If you don’t, that fat will never melt (render).
  • In a small bowl stir together the pepper and salt. Season the bottom of the brisket first and the fatty side last, making sure you apply the rub evenly on all sides. Refrigerate the brisket until ready to smoke (you can do this up to 12 hours in advance).
  • Fill a chimney starter with the required quantity of lit barbecue briquettes and light it. Set up the smoker with the required amount of wood chunks and unlit barbecue briquettes.
  • Pour the lit briquettes in the centre of the unlit briquettes. Fill the water pan three-quarters full with water and assemble the smoker. Wait until the temperature of the smoker reaches about 130°C, 20 to 30 minutes. At this point, you will se some light coloured smoke coming out of the vents. Brush the cooking grills clean.
  • Place the brisket, fat side up, on the top cooking grill and close the lid. Cook over indirect very low heat, with the lid closed as much as possible.
  • Cook 4 to 5 hours. Achieving surface colour indicates a good “bark” has been created and the brisket will no longer absorb much smoke. The temperature in the thickest part of the brisket will be around 65° to 71°C, but colour is the primary indication of a good bark.
  • Arrange two sheets of 90 cm long pink butcher’s paper side by side and overlapping. Fill a spray bottle with the vinegar and water and spray the brisket all over. Transfer the brisket, fatty side up, to the centre of the paper. Fold one long side of the paper over the brisket, bring each side in and over, then roll it up until wrapped and sealed (like a burrito).
  • Place the wrapped brisket, fat side down, on the top cooking grill over indirect very low heat. Adjust the heat of the smoker as needed to maintain the temperature between 130° and 140°C.
  • Cook, with the lid closed, until the meat is so tender that when you press it with your fingers through the paper it feels like a giant marshmallow or sponge. This will probably take 5 to 7 hours more.
  • At that point, the internal temperature should be 94° to 96°C in the flat and 98° to 99°C in the point, though tenderness is a more important indicator of doneness. The amount of time depends on the breed of cattle and other characteristics of the meat. A common mistake is taking the brisket off too early.
  • Transfer the brisket, still wrapped in the butcher's paper, to a dry, insulated cooler or turned-off oven. Close the cooler or oven and let the meat rest for 2 to 4 hours. Don’t skip this step. It helps loosen the muscles and absorb moisture back into the brisket. The ideal serving temperature of the brisket is 60° to 63°C.
  • Unwrap the brisket and set it on a cutting board, being careful to keep the precious meat juices in the butcher's paper. Starting with the flat, cut the brisket across the grain into thin slices.
  • The grain runs differently in the point section, so once you get to that portion of the brisket, you’ll need to turn your knife. First, cut the point in half, then slice each portion across the grain. Serve the brisket warm on buns or bread with barbecue sauce, if using.

Nutrition Facts : Calories calories

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