Comments on: Smoked Turkey & Andrew Stone

By: How To Smoke Ribs

How To Smoke Ribs — Wed, 04 Feb 2009 22:46:08 +0000

Andrew that sounds like a very good method. Question: why the ground coffee? I’ve never used that before as a cooking ingredient. Also, you might forego that last couple hours at 375 and instead slow cook in oven while tightly double wrapped in foil.

-tim

By: Greg Huber

Greg Huber — Mon, 02 Feb 2009 12:02:04 +0000

You’re braver than me … I cook chicken like this all the time, but have never tried a turkey. One tip that has been helpful to me – I also use a type of “goop” (love those technical cooking terms) but don’t put it on till near the end of cooking.

We’ve had trouble with sweet basting sauces burning, and adding it at the end makes no difference in flavor.

Oh, and the Fosters? It may not be great, but it’s still entire worlds superior to Budweiser, the American export of choice.

By: Shawn from Commerial Cookware Vendors

Shawn from Commerial Cookware Vendors — Thu, 23 Oct 2008 21:01:14 +0000

That part about raising the heat at the end is really important. I did beer can chicken like this, but tried for low and slow (250 degrees for 2 hours or so). If you do this, the skin turns leathery. When you raise the heat like you do at the end, you render some of that fat out of the skin and the skin gets cripsy instead of rubbery.

Same thing applies for chicken pieces. People always want to leave the skin side up the whole time. Start them with the skin side down to render some of the fat first (especially with the dark meat). Then do skin side up.

Sorry for the long post…it just all came flooding out.

By: Stone

Stone — Fri, 26 Sep 2008 22:15:42 +0000

I agree with the Fosters comment, definately no good for drinking but perfect for a turkey’s arse I think we will attempt your method this Thanksgiving for something new and different. Great pics by the way!

By: Kristi

Kristi — Thu, 19 Jun 2008 15:57:23 +0000

Ohh yaaa Ive made smoked turkey before, as well as fried turkey.. Smoked turkey is nice because you can smoke it with practically anything. As I was reading this I kept thinking “i hope he used some good wood chips” and yes you did. Good job! I bet it tasted excellent and if it didnt then you did something wrong lol..

Try try again!

Goodluck

By: bbum

bbum — Mon, 07 Apr 2008 23:28:59 +0000

That is correct; the bird sits on top of the open can as if it were a stand.

Nice cookware — want to send me some?

By: Paula from Only Cookware

Paula from Only Cookware — Mon, 07 Apr 2008 23:25:14 +0000

Just trying to figure out how the beer can sits. Is it always upright so that the beer doesn’t spill out? I assume that is how it would work otherwise the beer would go everywhere.

By: bbum’s weblog-o-mat » Blog Archive » Smoked Ribs

bbum’s weblog-o-mat » Blog Archive » Smoked Ribs — Mon, 29 May 2006 17:07:00 +0000

[...] As my previous grilling recipes have indicated, I like precision in my cooking. I use at least two probe thermometers throughout, one for the meat and one to monitor the ambient cooking temperature. [...]

By: bbum’s weblog-o-mat » Blog Archive » Videator

bbum’s weblog-o-mat » Blog Archive » Videator — Tue, 23 May 2006 15:05:27 +0000

[...] A couple of weeks ago, I mentioned that I got to play with Andrew Stone’s new app. [...]

By: Greg

Greg — Mon, 08 May 2006 02:06:31 +0000

Oh dear God, you don't drink Fosters do you? We exported that from Australia because no one here would drink it! Are you able to get Coopers at all? How did the Turkey taste? Do you get the wood flavours into the meat?