The Texas BBQ Forum

Well, before I got sick, I had pulled out a turkey breast and a chicken to put on the pit. Time went by, and, today is the first day I'm feeling close to my normal self, and the meat needed to be cooked, so onto the Camp Chef it went. First, brined in 1/3 cup salt, 1/3 cup sugar, and water to cover both.

Turkey breast went on about 1:45 this afternoon at 225 degrees - I'm really trying to nail the rub on this. I started with a 1:1 salt to pepper; then bumped it to 1:2 salt to pepper. For the first two attempts, I was out of course ground and made the mistake of using table pepper. Too fine of a grind, and really overpowered any other flavor there...good, but too much pepper. So I stepped it back to 1:1, using course ground. I'll tweak from here, depending on the results.



Got back from taking the oldest to the Dr. (Huge benefit of the pellet pooper), spatchcocked the chicken, slathered with a little Duke's Mayo, then hit it with a heavy dose of Clucker Dust, cranked the heat up on the Camp Chef to 275.



Should last us the rest of the week when it finishes up. Hopefully it tastes good!

When the turkey hit 145, I put it in a foil pan with 1/4 cup of butter, covered it, and continued cooking to 165. It's off the heat and resting now.

Turkey looks pretty tasty !!
As for ( Dukes ) Mayo, I believe I was just told about that brand a few months back from family that came up from Delaware. I was told it blows Hellman's Away but I haven't found any up this way.
Can u send me a pic of what it looks like if u get a chance so I can try and track some down please ?
Thx man

Haven't bought Hellmans since we started using Duke's.

If you cant find it come cooler weather, let me know and I'll put some in the mail to you. Don't trust shipping food in the current temps, but come November, or December, it should be fine. At least here.

I appreciate that offer !
Let me do some recon and I'll report back ok ?

My sister in laws fiancee raves about it so I gotta find it now hearing from you , a second source regarding it being better than Hellman's.

I use my mums old fashioned mayo but always find bests mayo pretty good for general purpose. Might have to check my markers shelves.

Just about to make a chicken sammich, fwiw,lol.

Russ

The chicken took a while, and the kids didn't want to wait for it to finish, so it was turkey.

All sliced up


Tender, juicy, and a decent smoke ring


I didn't take a plated picture, because I didn't have the energy to do any fun sides. So it was leftover creamed corn, some sort of "Ohio beans" or so I was told, and canned green beans to go with it.

And, its summer in Texas, which means, Blue Bell for dessert!


Chicken should be ready soon, so leftovers will be heading for the fridge!

sammich fixins looks larapin - - - - as for dessert, all I can say is "Hooray for the Little Creamery in Brenham"

Great cutting skills, I thought it was a slight drizzle of something on it, but realised its cuts. Electric knife or plain ol hand carved.

Russ

Hand cut Russ, thank you for noticing!. I like my blades!

And, the chicken is off. Cut into pieces and cooling to be put in the fridge. A quick taste test revealed I may have been a tad over-zealous in my application of clucker dust. Flavor's awesome, but a tad spicy for the kiddos.

THAT is a purdy sheeken, Counselor

Thanks Emm!

Sweet looking bird !!

I'd make a meal out of that skin in a heartbeat !!

Sorry I got distracted at ice cream…

Great looking birds. Glad you are starting to feel better.


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