What's For Easter? And with whom?

[WIP]

It looks delicious WIP.
And I even have a BBQ made like that...haven't BBQd in ages.
Will try it with a big chicken....Turkeys are not easy to find around here.

You control the heat by pushing the coal to one side?
I used to use a gas BBQ back when...it's been years.
They have automatic controls, as you know. I'd put the heat to very low.

Glad you sent the picture!

Placing the coals to the side is indirect heating so the bottom of the bird isn't burned. I control temperature by opening/closing the top vent on the lid. With the built-in thermometer on the lid, I try to keep it between 275 and 300 degrees.

It actually got a little bit more browned than I prefer. I started the bird at about 10:00 am with the lid vent fully open. At 10:30 our live streamed Sunday worship service started and so I was preoccupied until almost 11:30. I should have turned the vent down before the service but neglected to do so. It still turned out okay.

 

[JohnDB]

Also...one thing I'd like to add to what WIP said about indirect heating on those grills. (Used to have one just like it)

Its easier to add charcoal than to remove it.
I usually start with a very small pile of briquettes and light them (about 20) and then once burning I move them to the sides. I might add more charcoal...but maybe not depending on what I'm doing and temp.
Then I'll close down the vents and let 'er smoke.

I've also injected birds with seasonings and cure. (Prague powder in mixes) .
Where it fixes the color to where it stays pink you don't end up with any discoloration from the smoke on the meat itself. (Smoked meat usually has brown, grey, and pink lines)

I'm not going to recommend anyone to use Prague powder cures unless they thoroughly understand how to use them...improper use will cause cancer. (Its not a maybe or might)
All of your pork products like hot dogs, bacon, bologna, ham and etc all use this stuff without harming anyone so it's not difficult...but you do need to be educated about use.

And smoked duck, Turkey, chickens and etc are great. Wonderful to eat on a picnic or at the table for a fancy dish.

 

[GodsGrace]

Lamb and lemon cake, at the parents house.

We here are on a lemon meringue pie kick.
MAYBE one day we'll get tired of it !
(maybe not).

 

[GodsGrace]

Also...one thing I'd like to add to what WIP said about indirect heating on those grills. (Used to have one just like it)

Its easier to add charcoal than to remove it.
I usually start with a very small pile of briquettes and light them (about 20) and then once burning I move them to the sides. I might add more charcoal...but maybe not depending on what I'm doing and temp.
Then I'll close down the vents and let 'er smoke.

I've also injected birds with seasonings and cure. (Prague powder in mixes) .
Where it fixes the color to where it stays pink you don't end up with any discoloration from the smoke on the meat itself. (Smoked meat usually has brown, grey, and pink lines)

I'm not going to recommend anyone to use Prague powder cures unless they thoroughly understand how to use them...improper use will cause cancer. (Its not a maybe or might)
All of your pork products like hot dogs, bacon, bologna, ham and etc all use this stuff without harming anyone so it's not difficult...but you do need to be educated about use.

And smoked duck, Turkey, chickens and etc are great. Wonderful to eat on a picnic or at the table for a fancy dish.

On a cooking program, I once saw a chef put toothpicks in a large bird and then he added butter.

Did you ever try this?
And I forget the method....

 

[JohnDB]

On a cooking program, I once saw a chef put toothpicks in a large bird and then he added butter.

Did you ever try this?
And I forget the method....

No...
Toothpicks are another way for juices to escape...and where they may assist in keeping cold butter slices in place to melt slowly...I'm just not a fan of such things. I prefer more basting sessions of the bird in question. You might lose heat by the basting but its usually quickly recovered in an already hot oven or barbecue grill.

 

[Bull of the Woods]

We didn’t get to be with our entire family due to the covid-19 lockdown. But one of our sons, his wife and two little boys live with us while trying to get a house built on a part of our farm we deeded over to them. And our two youngest sons still live here. So that’s 8 people living in our house. It’s not crowded. We raised six kids here and have the bedrooms and five living room type rooms. Anyway we haven’t had as much an issue of feeling isolated as a lot of the couples we are friends with. We had an Easter Egg Hunt with our grandsons that live here. We dyed eggs with them and hid their Easter baskets outside. We had a traditional ham dinner. Traditional for us anyway. We FaceTimed with our married kids and their families. FaceTime is wonderful. We had a granddaughter born New Years Eve. We haven’t seen her in person since this got serious. They live one hour away and we had been going up and spending two days a week every week to help and just hold her a lot. But we see her via FaceTime at least twice a day.

 

[WIP]

I have six siblings and we decided to set up an online meeting using Zoom. Also invited my son and his family, my niece and her family as well. Worked pretty well.

 

[GodsGrace]

No...
Toothpicks are another way for juices to escape...and where they may assist in keeping cold butter slices in place to melt slowly...I'm just not a fan of such things. I prefer more basting sessions of the bird in question. You might lose heat by the basting but its usually quickly recovered in an already hot oven or barbecue grill.

That sounds right. I also never stick a fork into meat.

 

[Christ the King]

Just, whatever you do, don't call me SIGNORA

Ok