Posts Tagged ‘BBQ Turkey’
For a long time since the Grill Friends Silicone Fork became harder and harder to find, we lost touch with a tool that helped make Pulled Pork less of a task and more of a joy. Then came the Bear Paws from Bear Paw Products, and life was now different. They are also great for handling meat of all shapes and sizes. You can toss a salad, hold items for slicing, lift huge turkeys or hams and so much more.
These are awesome!! I have been pulling pork for years using a variety of methods. It has always been time consuming and my least favorite part of bbq-ing. These bear paws make it absolutely effortless. Shredded two pork butts in minutes. I shredded five chicken breast for my buffalo chiken dip almost in a blink of an eye. They also help with pulling butts off the smoker. – via N.Protera @ Amazon
Here are some of the additional claims that the make over at Bear Paws:
Safely and securely keep your hands away when slicing/preparing!
Great for handling and cutting vegetables, watermelons- finally a SAFE solution!
Used by professionals, now available for all households!
Natural grip, stay cool handles
Super sharp, extra strong
Shreds meat and chicken for homemade barbeque, chimichangas!
Tosses salads, pastas, makes quick work for homemade coleslaw!
Slip-free grip transferring from oven or grill to your serving platter
Better handling control than long-handled forks or spatulas
Will not scratch coated surfaces
Easy to use
Every household needs a pair!
Thousand’s of uses year-round!
Great gift idea!
Once they’re in your hands, you’ll wonder how you got by without them!
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We have written a lot about brining on our blog in the past and Gretchen and I are big believers in brining, especially your thanksgiving turkey and we think that this is just a great video showing you how to do it right! We plan to cook two turkeys, one on the gas grill and one on the smoker, both will be brined!
Most of us will be cooking turkeys next week! Cookshack has prepared a video to show you our favorite way to prepare birds for smoking. Cookshack CEO Stuart Powell demonstrates how to brine your turkey for moist, tender results. The video is short, but includes what you need to know to smoke a turkey that family and friends will love. (Might want to smoke two of them!)
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How will you cook your Thanksgiving Turkey this year? Is the plan to just pop it in the oven and go, or are you looking for something a little more out of the ordinary? If you are cooking it in the oven the GrillFriends Turkey Lifter is no longer sold seperately as it has been discontinued so your best bet is to make the investment in the GrillFriends Turkey 101 kit which includes a GrillFriends Glow in the Dark Thermometer, Super Silicone Angled Basting Brush, and the hard to find Turkey Lifter. The kit also includes a bonus Comprehensive Turkey Guide, written by Elizabeth Karmel on How to Cook a Turkey in the oven or on the grill.
Every year Gretchen and I cook ours on the grill and we do one on the gas grill using a GrillFriends Turkey Sitter and another on the Weber Kettle in a roasting rack where we cook it on the coals smoking it with Oak for a unique taste. It is also critical to brine a Turkey, whether it is on the grill or in the oven as it makes the Turkey tender and is sure to please your guests every time. We did a You Tube video on How to Barbecue a Turkey which is a quick overview but really helpful.
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An interesting article on the Science of BBQ was published as Better BBQ Through Chemistry and it talks about how brining and marinading meat helps keep it moist. We are firm believers in brining, especially our Turkey on Thanksgiving. We find that people just go on and on about the moist and flavorful turkey that we always grill, never bake in an oven. Here are some interesting comments on the science behind a good brine.
To maintain meat’s moisture, grillers can marinate it in a mildly salty solution, said Corriher. One reliable recipe for brine — good for barbecue but also good for presoaking a Thanksgiving turkey — includes 1 cup of salt for each gallon of water. Chemical reactions between the salt and some proteins in meat cause the proteins to unfold and absorb water more effectively. While unbrined meat may lose up to 30 percent of its moisture during cooking, meat marinated in brine can lose as little as 15 percent. “Just be sure to rinse the meat before you cook it,” she warned.
We encourage you to try to brine or marinade your meat prior to cooking, we have been doing it for years and make some of the best skirt steaks, chicken and turkey than you can imagine. It is as simple as using a Grill Friends Everyday brining bag or even a good old fashioned zip-loc bag for smaller jobs and leaving it in over night. The results on the grill the next day are the best.
We brine, therefore we are.