Dude, Chef Tom is the Bob Ross of BBQ! I thought the same thing at first, but it's the story telling and the way he talks that made this video for me! Just listen at how happy he was when he popped that butter bubble! Awesome!
Hey Eric, you replied to one of my comments when the video was originally posted. I just spatchcocked my first turkey, and it was awesome. Ironically the thing I could have done better was buy that ranchero seasoning. Turkey definitely prefers garlic flavors compared to traditional bbq rubs. What kind of coals are those? Thanks for posting the recipe by the way, I really appreciate it.
Hello you did a amazing job you were the only one that I watch that clean the inside of your turkey I was looking for a great way to cook my turkey and saw your channel
You chef eric are a freaking legend ....... wow I was thinking about making 3 turkey breasts for thanksgiving on my classic but now I have changed my mind...... thank you for teaching us how to excel with the Kamado joe..... where did you get your bracelet ???
So I tried this and had mixed results. Turkey came out about as perfect as could be. However, my cooking time was surprisingly much shorter than expected. Cooking time was almost 1/2 what this recipe was specifying (and I was using a larger bird) and I thought something must have been wrong. However, today checking other spachcock receipes it looks like my time was pretty much right on. As it was, the other dishes that were being prepared to with this became behind schedule. The vegetables, on the other hand, became mush. I have a theory about the whys on this, but purely based on my uneducated deductions. I figured I'd add a bit more veggies to the mix, so I threw in some Delicata squash and onions, both cut up in large chunks. Heck, if some were good, more should be better, right? I think this is where I went wrong. The additional vegetables added more moisture and created more of a soup then a roast. The result was a mash of very good vegetables, but not what I had planned. I'm wondering if using the deflectors rather then this technique of cooking over open coals might have helped alleviate this problem. Anyway, always room for improvement and the result was perfectly reasonable, just not perfect. Oh, and I'd also recommend using shears rather than a knife for cutting out the backbone, more control for me.
Eric, I am waiting to pick my big joe up from Costco after the road show this weekend. I got the demo, but I know how I’m cooking thanksgiving this November. Thanks.....
Great storytelling, great video, nice job!!! Done a few chickens on my Kamado this year, definitely going to do my Turkeys this year for thanksgiving!!!
Thanks for the added tips. 1. Leave a lil neck skin, due to skin shrinking. All others just cut due to burning. 2. Inject under the skin, keep a the rub where it should be.
My husband doesn't care much for turkey(which just kills me), because he said it doesn't have much flavor (he's a ham man). I think I need to fix this for him!
Awesome! Love the recipe! Never been a fan of seasoning the skin. Makes it look dirty as if coal dust got on the skin. Takes away from the golden color. Those veggies were amazing.
Would love to see some more wild game: venison, elk, wild boar, rabbit, etc. Also some rarely charted territory like frog legs, nutria, snake, guinea pig, etc.
Timothy Downs great call, just did a huge wild game party in Canada a few weeks ago. Check my Instagram "thatsbbq" Frog legs were a hit, so was the elk, love it!!!
Matt Dykhouse I know you can get spectacular results from the briine but this method produces a finished product that I just would not alter. That being said I have had great result brining poultry in the past. Keep is posted of you try it. Chef Eric Gephat
Really enjoyed making this for Thanksgiving! Worked out great and guests loved it. The cherry sauce...not so much. The white onion just didn't jive with the other flavors. I'd try it again, minus the white union. :-]
Hey smoke fiends. I mean friends. I want to rock this on my offset. Any precautions i should be aware of? Os does this rely on the heat being underneath?
Time would increase by a small amount (heat is heat) so if the temp in the unit is the same I'd shoot for similar timelines and then start checking temps. Thanks for watching!
Hi Eric, it looks like I'm late to the party on this recipe. I just came across it so this will be my bird this Covid Thanksgiving. I'm curious about what injection gun you were using. Thanks
1Independentrider Dudes.... Company shirts..... I own 5 shirts. If I take a new one in one must go. P.s. I was wearing flip flops as well. Company shirts......
In fact, just as good to put a turkey straight on the grate, with the veg under the grate to catch juice & roast...that'd be a good thing to show on an 18"
“Either side” means one or the other, not both, and is incorrect grammar per your use. Kamado is pronounced kah-mah-doh and has a specific meaning. It is not pronounced Kah-mah-dah.
This is so true. Happy people make happy food! Have great Thanksgiving season 2020!
Possibly one of the best smoked turkey's I've ever seen! Well done and thanks for making the video.
My family loves this cook! I have done this for the last 2 years and we are eating roots we had never eaten before. Thanks for expanding our pallet.
That's awesome! Thanks for watching!
At first wasn't a fan of no Chef Tom. But dang...this dude is science and technique. I love it! Now I want that sauce and veggies!
Joshua Deaver Thanks for your comments and for watching. Happy grilling! Chef Eric Gephat
Dude, Chef Tom is the Bob Ross of BBQ! I thought the same thing at first, but it's the story telling and the way he talks that made this video for me! Just listen at how happy he was when he popped that butter bubble! Awesome!
Agreed. He just loves it!
Hey Eric, you replied to one of my comments when the video was originally posted. I just spatchcocked my first turkey, and it was awesome. Ironically the thing I could have done better was buy that ranchero seasoning. Turkey definitely prefers garlic flavors compared to traditional bbq rubs. What kind of coals are those? Thanks for posting the recipe by the way, I really appreciate it.
Evan I use Big Block, Kamado Joe Natural Lump Charcoal.
I love the way you explain everything! Thank you for a great video.
Great video, great presentation. Loved the bird! Save the sauce for individual tastes though. I enjoyed all of this. Thanks, keep them coming.
Ineluctable Smith Thanks heaps for watching. Happy grilling! Chef Eric Gephat
Hello you did a amazing job you were the only one that I watch that clean the inside of your turkey I was looking for a great way to cook my turkey and saw your channel
Awesome video. One of the best BBQ vids I've had the pleasure of watching. Very informative. Cheers.
Graham Guy Thanks heaps for watching. Chef Eric Gephat
You chef eric are a freaking legend ....... wow I was thinking about making 3 turkey breasts for thanksgiving on my classic but now I have changed my mind...... thank you for teaching us how to excel with the Kamado joe..... where did you get your bracelet ???
Art Lopez awesome, keep us posted! Chef E
Our spatchcock turkey cup runnith over, thanks chef Eric and chef Tom.
robertpaulson31 Thanks for watching!!!
So I tried this and had mixed results. Turkey came out about as perfect as could be. However, my cooking time was surprisingly much shorter than expected. Cooking time was almost 1/2 what this recipe was specifying (and I was using a larger bird) and I thought something must have been wrong. However, today checking other spachcock receipes it looks like my time was pretty much right on. As it was, the other dishes that were being prepared to with this became behind schedule.
The vegetables, on the other hand, became mush. I have a theory about the whys on this, but purely based on my uneducated deductions.
I figured I'd add a bit more veggies to the mix, so I threw in some Delicata squash and onions, both cut up in large chunks. Heck, if some were good, more should be better, right?
I think this is where I went wrong. The additional vegetables added more moisture and created more of a soup then a roast. The result was a mash of very good vegetables, but not what I had planned.
I'm wondering if using the deflectors rather then this technique of cooking over open coals might have helped alleviate this problem.
Anyway, always room for improvement and the result was perfectly reasonable, just not perfect.
Oh, and I'd also recommend using shears rather than a knife for cutting out the backbone, more control for me.
You're an awesome host! So is chef Tom!
Jdcie Thanks heaps for watching!
Awesome video! I was thinking I was going to spatchcock my turkey this year, I saw Chef Tom's video recently and now this one. I think it's an omen! 👍
Awesome, keep us posted!
BEAUTIFUL!!
Rob Metzger Thanks heaps for watching. Chef Eric Gephat
Great Video Chef. Informative, entertaining....awesome. Keep the Vids coming. 👍
Thanks for watching frank potter , Happy grilling! Chef E
Eric, I am waiting to pick my big joe up from Costco after the road show this weekend. I got the demo, but I know how I’m cooking thanksgiving this November. Thanks.....
Great recipe! I'm curious why you're not using a full indirect configuration here? What are the pros/cons with not using deflectors?
I could identify some but not all of the vegetables. Exactly what was included in your rustic root roast?
Check out the link in the description
Great storytelling, great video, nice job!!! Done a few chickens on my Kamado this year, definitely going to do my Turkeys this year for thanksgiving!!!
Thanks for watching!
Thanks for the added tips. 1. Leave a lil neck skin, due to skin shrinking. All others just cut due to burning. 2. Inject under the skin, keep a the rub where it should be.
My husband doesn't care much for turkey(which just kills me), because he said it doesn't have much flavor (he's a ham man). I think I need to fix this for him!
That is looking really wonderful and amazing 👍👍👍
Bäiderlasbou Thanks heaps for watching. Chef Eric Gephat
Thank you for making this video keep up the great work 🍖 , we enjoy learning from you guys. Thanks and God bless...
John Smith Thanks heaps for watching! Happy grilling. Chef Eric Gephat
Great video, going to bust this out Sunday, cant wait!
Enjoyed the video chef, keep it going
Bbq Junkie Thanks heaps! Chef Eric Gephat
This guy is awesome!
Loved the video. What were the Measurement of sauce ingredients
Yeah I would like it too. Looked a little heavy on the horse radish. Cream Fresh is under used in the US!
Nice job. Great presentation and info. Oh and beautiful Turkey
Thanks heaps for watching, happy grilling. Chef Eric
Awesome, good Sir!!
5150quintis Thanks heaps for watching. Chef Eric Gephat
Hey kiddos! This is why you keep a SHARP knife. Bravo for properly prepped cutlery
A.K.A. you JOE looks great I'm doing same thing but on a Yoder Wichita
G. Florez Rad, keep us posted. Chef Eric Gephat
Happy Grilling makes Happy Grillers!
Great video and engaging... no Malcom Reed though!
binleigh Thanks for watching, happy grilling!!!
Awesome! Love the recipe! Never been a fan of seasoning the skin. Makes it look dirty as if coal dust got on the skin. Takes away from the golden color. Those veggies were amazing.
Jerry Krabe Thanks heaps for watching. Chef Eric Gephat
That turkey looks really great. Yummy!
Dwayne Wladyka It turned out fantastic. Thanks for watching. Chef Eric Gephat
Would love to see some more wild game: venison, elk, wild boar, rabbit, etc. Also some rarely charted territory like frog legs, nutria, snake, guinea pig, etc.
Timothy Downs great call, just did a huge wild game party in Canada a few weeks ago. Check my Instagram "thatsbbq" Frog legs were a hit, so was the elk, love it!!!
Agreed! Goose, pheasant, quail all would be appreciated.
anything you see done with a rabbit you can do with a nutria!
Great job, very well done
Good video Eric!
Grillfén (The BBQ fairy) Thanks heaps for watching! Chef Eric Gephat
Might I request that you include some more Weber Kettle videos? The ceramic grills are cool, but a man they are pricey!!!
Great presentation.
what are all of the ingredients in the root roast?
That does look delicious.
Did it and was great!! thank you
that was one great looking bird! Kudos!
Yaaay Eric is back! Great Video!
CustomWorley Thanks for watching. Chef Eric Gephat
Keyword for me... Cherry sauce😁
I'm a stick around and watch this one
in for the grill bbq It turned out pretty awesome! Thanks for watching! Chef Eric Gephat
nicely done chef, I want to do it now
c brisket bbq Keep us posted! Chef E
Looks awesome. Adding this one to my to do list! How about a smoked ham shank with red eye gravy?
Nice! Chef E
Great looking recipe and beautiful videography. What are your thoughts on brining the turkey first? Worth the extra effort?
Matt Dykhouse I know you can get spectacular results from the briine but this method produces a finished product that I just would not alter. That being said I have had great result brining poultry in the past. Keep is posted of you try it. Chef Eric Gephat
Forgive my ignorance but you didn't brine this particular turkey, right?
Really enjoyed making this for Thanksgiving! Worked out great and guests loved it. The cherry sauce...not so much. The white onion just didn't jive with the other flavors. I'd try it again, minus the white union. :-]
looks delicious😍
Emerald Medes It turned out fantastic. Thanks for watching! Chef Eric Gephat
Shouldn't you let the meat rest a bit longer before carving it, to let the juices redistribute, which makes the meat tastier?
I think I'd like to see your version of potatoes au gratin
Well done! Great. video.
Perfect.
Love the Sticker Eric :)
FogoCharcoal.com I love my personal shirts and I love stickers, what can I say. Hope all is well!
All good! Have a great weekend! And keep making those delicious videos and food! See you soon!
Boom!
Anyone recommend seasoning the butter before injecting or just season the outside of the bird and use straight butter to inject?
Smokey shot.
Hey smoke fiends. I mean friends. I want to rock this on my offset. Any precautions i should be aware of? Os does this rely on the heat being underneath?
Dark meat toward the firebox!
Could you give recipe for root roast?
"Happy people make happy food" F'N A!!!
100% Have never seen anyone just rip up an onion LOL
Fishing w/ D Lo Boom! Chef Eric Gephat
What size pan is that? I plan on doing this cook for Thanksgiving!
What would I need to change if I used the deflector plates? I'm assuming cook time would increase, anything else?
Time would increase by a small amount (heat is heat) so if the temp in the unit is the same I'd shoot for similar timelines and then start checking temps. Thanks for watching!
Did you dry brine this prior?
What all root veg did you use?
mouthwatering :)
..the turkey looks delicious - my famous grill is also the Kamado Joe!
Would you cook a goose with that technic?
i have a butter pocket fetish now
Internet Shaquille That s a win. Chef Eric Gephat
Amazing!!!
Brian Arevalos Thanks heaps for watching. Chef Eric Gephat
Hi Eric, it looks like I'm late to the party on this recipe. I just came across it so this will be my bird this Covid Thanksgiving. I'm curious about what injection gun you were using. Thanks
I found it down below in the comments!
Eric are you using clarified butter for the injection or just pure melted butter? I'm totally making this for Thanksgiving that looks amazing!
Evan I used non salted whole melted butter, the milk solids provide a lot of flavor. Keep me posted! Chef E
Thanks man! I really appreciate the fact that you go through these comments and answer people's questions.
Could you do this on any smoker. I have a Weber Smokey Mountain.
Yep!
Is that salted butter?
There was one video, where Chef Tom showed how to make creme fraîche overnight.
bundesautobahn7 Perfect!
any suggestions , I need to cook (2) 12 lbs turkeys, but only one K Joe ?? and feed everyone at some time
What is the exact recipe for the sauce?
Can you do the same on YS640?
Where can I get one of the pump injector
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/broil-king-stainless-steel-marinade-injector.html
www.atbbq.com/instantsearchplus/result/?q=injectors&page_num=2
Why not Vidalia onion?
Someone please buy him some company shirts so he can quit sticking their logo to regular ones. lol
hahah I was like whats up with that kindergarten board letters on his shirt. lol
1Independentrider Dudes.... Company shirts..... I own 5 shirts. If I take a new one in one must go. P.s. I was wearing flip flops as well. Company shirts......
^^^ this guy... lol
He just made an amazing turkey and your worried about some letters on his shirt! Lol come on man, grow up
I see that this is done on the Big Joe do you think there’s a way to cook a spatchcock on a Kamado Joe Classic?
Deshawn Miller Same exact way. I have had nothing but sucess with this exact methid on the classic. Keep us posted. Chef Eric Gephat
Can't fit a 1/2 sheet pan on an 18" Classic, as the diagonal is a bit over 22"
what veggies did you use other than the carrots?
We used Carrots, Onions, Celery, Radish, Leeks, Garlic and Turnips
Spontaneous Combustion thanks!
Where can we find an injector like the one you are using? Thanks
CarTechTexas All Things BBQ
www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html
Here's a direct link, thanks!
Anyone have a link on that injector?
How long did it take to cook
lacey p We slowed it down to fit our time frame and took it to 1.5 hours
Which injector do you guys use?
www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html
Thanks for watching!
The bird looks nice I don’t think I would had poured the sauce over it
10 hour smoked beer can turkey on the YODERSMOKER(YS640)PLZ! :D
ramonsjc 10 hours....
Set it....and forget it!!!!!!!!!! :D
Wow
Trillsence 88 Thanks heaps for watching. Chef Eric Gephat
Damn I could come through the screen and take a bite of that it looks great very juicy will definitely be trying this recipe
lacey p Thanks for watching keep us posted. Chef E
Link for that injector?
www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html
Thanks!
This video is screaming to have a YTP video made out of it😂
graveyardrumblers ok, thanks for watching. Chef E
what's the seasoning mannnn
LopsidedCircle cattlemans Ranchero
Eric Gephart Thanks fam
Why not cut out the rib bones and some of the breast bone?
Assume fitting a 1/2 sheet pan requires a 24" Big Joe...not doable with an 18".
Use a smaller tray. Chef E
smaller sheet pans/jelly roll pans don't fit a 10-12lb turkey. but yes, obviously
In fact, just as good to put a turkey straight on the grate, with the veg under the grate to catch juice & roast...that'd be a good thing to show on an 18"
And you are????
Hector Silva Eric Gephart, best dish washer you ever met and huge fan of Chef Tom!
Lol! Good job! Been subscribed for a while, first time i see you!
Great video but use a Primo. Way better than the Joe
Ciulu szkoda tego indyka!
Booooooo. Booooooo.
“Either side” means one or the other, not both, and is incorrect grammar per your use. Kamado is pronounced kah-mah-doh and has a specific meaning. It is not pronounced Kah-mah-dah.
Do you tell people how to wipe as well?