I have watched most of your videos two or three times I cannot wait till I'm no longer hurting and no longer so wobbly so I can start cooking most of your recipes. I really appreciate your level of professionalism.
I am going to do a turkey on the Joe and rotisserie. I am a little concerned about it drying out. Was think of stuffing some mushrooms in it for moisture. That might steam it too much though. Would love folks thoughts on this.
Hey Chef Tom - assuming its not a strong salt flavor between the salt in the brine + salt in rub? I heard you mention its more garlic than salt in the video just thought I'd ask how salty it tastes. Another amazing recipe - thank you as always! I want to try one of the turkey recipes in my Pit Barrel Cooker.
This will totally work in an oven if you have a rotisserie. If you don't have a rotisserie, you can still use this seasoning and brining technique, but you're probably best off spatchcocking (also called butterflying) your turkey to cook it in the oven, it cooks much more evenly that way. Serious Eats has good technique for it on their site.
Chef Tom - I have a quick question for you. I have the turkey bath and the brining bucket this year but I always smoke 3 turkey breasts vs. the entire birds. If I brine all three together overnight, is there a fear of over brining or am I over thinking it?
I'm not Chef Tom, I am ChefCrunch You are over thinking it. For the last three years I have brined a turkey for 3 days then spatchcocked it then smoked it and though it was brined that long, it didn't come out salty or over-flavored. If you want to play it safe you do the hour a pound like Chef Tom mentioned at 1:44, which may be 6 or so hours, which would be overnight. But, I'm not Chef Tom.
Chef Tom I need a yoder smoker delivered to Singapore. Just moved in to my new place so I can smoke all weekend. I will pay anything you need in regards to shipping or taxes? Thank you for all your videos.
great video - I have a few questions for the group. (1) does it make more sense to have one bird with breast up and the second bird with thighs up (counterbalance) ? (2) better maybe to use 4 prongs for 2 birds? (3) has anybody tried this (rotisserie) with a suckling pig?
Steve Z thought I’d comment on one part here, I too thought the counter balance was a good idea a while back on my gas grill rotisserie, and it did not work out as well for me surprisingly, but that rotisserie motor was a lot weaker than the joetisserie motor is
Not to be negative because that looks amazing and I love this channel, but lol you cooked that turkey to 170. That is way overcooked and that brine saved it for sure.
Jarritto Eh, that turned out great. Unfortunately the color profile we were using on the camera/lens combo was very desaturated. The chef may/may not have dropped a Beef Wellington on the ground right as it was headed to the grill 🤷🏻♂️
I was just wondering as I have made a couple cooks that tuned into garbage. They're funny stories & thought if you had any videos like that it would be entertaining.
Just the turkey carving/butchery alone was well worth the watch!! Great video 👍🏽
I have watched most of your videos two or three times I cannot wait till I'm no longer hurting and no longer so wobbly so I can start cooking most of your recipes. I really appreciate your level of professionalism.
I'm glad to see that you guys are using the "Joe" on this cook!
Chef Tom is the best.
Getting that seasoning and doing this for our annual Friendsgiving. I'll have to spatchcock them though.
Those birds looked great. Great job, Chef.
Nice job as always birds look amazing.
I need to order some of these sauces and brines!!!
Just got my Turkey brines today can't wait to try them.
Your videos are so helpful thanks Chef Tom !!!
You're such a wonderful pitmaster and chef. Love all of your videos, very educational. Keep putting out videos please!!!
Very nice vid Tom ! Thanks for all the great" how to" tips too !!
lol, that cutting board is genius
Solid recipe, going to try this for Thanksgiving. Thanks for the video
Great job on the Joe, Chef Tom!
Great job! You do a good job with the camera and your explanations.
Yep I think I’m ready for thanksgiving, thank you!
Just AMAZING Tom...
Thanx Tom , you and Malcom Reed are my favorite !!!! Great job !!! Again !!! :)
I love them both, great cooks
hey Chef Tom ,you are the man really nice job buddy keep up the good work, you need to be on tv
this is great! enjoy every video
Can you do a deep frying recipe???
Cant wait to try this!
for thanksgiving, I'd definitely do your spatchcocking video instead, but looks great for non thanksgiving turkeys
I need that rub though
Can this be done on an open spit or will it dry out without the hood?
Chef Tom, could you use Ranchero Seasoning in a fried turkey?
What if you have a Yoder 480, can you smoke it? Would you rotate the bird through out the smoke? What temp would you set the Yoder at?
I am going to do a turkey on the Joe and rotisserie. I am a little concerned about it drying out. Was think of stuffing some mushrooms in it for moisture. That might steam it too much though. Would love folks thoughts on this.
Hey Chef Tom - assuming its not a strong salt flavor between the salt in the brine + salt in rub? I heard you mention its more garlic than salt in the video just thought I'd ask how salty it tastes. Another amazing recipe - thank you as always! I want to try one of the turkey recipes in my Pit Barrel Cooker.
What kinda heat proof gloves do you use?
Hey Chef! Just curious if this method will work if I cook my turkey in an oven? I dont have access to a grill at this time. Thanks!
Buy one
This will totally work in an oven if you have a rotisserie. If you don't have a rotisserie, you can still use this seasoning and brining technique, but you're probably best off spatchcocking (also called butterflying) your turkey to cook it in the oven, it cooks much more evenly that way. Serious Eats has good technique for it on their site.
@@silentverdict thanks for the advice!
What if you do not have a rotisserie for you smoker. Maybe a kettle or barrel smoker? What changes to the procedure would you employ?
Do you guys sell those briner buckets?
Question Chef Tom: Would the cooking time be similar or the same on an old style offset smoker?
Very nice birds 👍👍👍
based on how often he uses it, bird is--in fact--the word.
good one
That’s how you do it.
Nice cook. Was wondering though, how much more lump and wood did you add to it while cooking
Maybe just a couple more wood chunks. Never had to add more charcoal. Thanks for watching!
Is it possible to get my hand on any of your sauces/brines/spices in Germany?
Ditto for the UK
Go to allthingsbbq.com
I wish we had at least a kamado type grill or even a simple Weber to do those rotisserie birds.
great videos. Too bad I don't have all those cooking tools.
Chef Tom - I have a quick question for you. I have the turkey bath and the brining bucket this year but I always smoke 3 turkey breasts vs. the entire birds. If I brine all three together overnight, is there a fear of over brining or am I over thinking it?
I'm not Chef Tom, I am ChefCrunch
You are over thinking it. For the last three years I have brined a turkey for 3 days then spatchcocked it then smoked it and though it was brined that long, it didn't come out salty or over-flavored.
If you want to play it safe you do the hour a pound like Chef Tom mentioned at 1:44, which may be 6 or so hours, which would be overnight.
But, I'm not Chef Tom.
It was my mom's tradition to marinate the turkey for at least 3 days and I continue this all these years later, so you're okay :)
Can you do a roasted brussel sprouts vid?
We have a few great Brussels sprouts recipes, so yes, that is on our list. Thanks for the suggestion.
awesome thanks, btw you got one of the best food channels on YT, and I've watched almost all of them
What knives do you use? I'd like to buy my mom a set of some really good knives.
Where’s the gravy, Tom?!
wow you carved it the exact same way as Gordon Ramsay!
Please do some sort of GOOSE recipe for the holidays!!!
No thank you!
You should invent a rotisserie to work with the Yoder YS640.
When carving the turkey I noticed you are wearing gloves under the black nitrile gloves. What type do you prefer?
You need to make a pozole!
No thank you!
Chef Tom I need a yoder smoker delivered to Singapore. Just moved in to my new place so I can smoke all weekend. I will pay anything you need in regards to shipping or taxes? Thank you for all your videos.
what kind of charcoal is that
Lump charcoal. We haven't found a way to sell it online without ridiculous shipping rates. Thanks for watching!
Awesome looking birds but I think you could have based them a little bit
Idk what I want more.....that turkey or that beard...
i will be SO SAD when im done with all the episodes 😢
Marcos Magid Neme Ribeiro dos Reis Gid You’re in luck my friend. New episodes every Tuesday!
great video - I have a few questions for the group.
(1) does it make more sense to have one bird with breast up and the second bird with thighs up (counterbalance) ?
(2) better maybe to use 4 prongs for 2 birds?
(3) has anybody tried this (rotisserie) with a suckling pig?
Steve Z thought I’d comment on one part here, I too thought the counter balance was a good idea a while back on my gas grill rotisserie, and it did not work out as well for me surprisingly, but that rotisserie motor was a lot weaker than the joetisserie motor is
Deep fry that buuuuurrrrrrdddd!🦃
Chef Tom, I'm really surprised that you didn't inject those birds...
I know turkey is the big thing this time of year, but smoked carnitas is good anytime... just saying...
Fucking legend!!
Chef Tom, can you do a beard grooming video? I need to know your secrets.
Not to be negative because that looks amazing and I love this channel, but lol you cooked that turkey to 170. That is way overcooked and that brine saved it for sure.
3:14 nudity alert
Have you cured your own bacon on here yet?
Can you upload any bloopers or videos when the cook DOESN"T turn out correctly?
His reverse seared prime rib video doesn't turn out great
Jarritto Eh, that turned out great. Unfortunately the color profile we were using on the camera/lens combo was very desaturated.
The chef may/may not have dropped a Beef Wellington on the ground right as it was headed to the grill 🤷🏻♂️
I was just wondering as I have made a couple cooks that tuned into garbage. They're funny stories & thought if you had any videos like that it would be entertaining.
Nope I only want to see his best work
Too bad that the breast skin pulled back so much.
Torching starter cube in hand may be the dumbest thing I’ve ever seen. Nice bird tho.
did he burn himself?? No... so shut it, he's prolly done 100x more bbq'ing than you
Roger rtewwr piss off puss. I’m sure he’s done a lot of cooking which means he knows better. He’s teaching.
Looks terribleeeee and dry
When all your recipes use rubs and marinades that aren’t in the average viewers pantry they aren’t very useful. Try using actual ingredients.
Hell ya brother! I need to upgrade to the joe. Still grinding it out on the WSM