A "Kamado pot" BBQ turkey! - Kawasaki Versys Forum
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post #1 of 8 (permalink) Old 12-26-2017, 11:52 AM Thread Starter
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A "Kamado pot" BBQ turkey!

Yesterday I cooked our TRADITIONAL BBQ turkey, cooked (and 'smoked') in a Japanese Kamado Pot.

Got my FIRST Kamado Pot at the PX in a USAF base in Japan near Tokyo around 1970 ($35US), then bought two more as I was planning to leave the RCAF for an airline job, but over the years (and several 'moves') they deteriorated till I had NONE left, but then Fry's Grocery in Mesa had some on sale three years back, so I bought another, and I've been BBQ'ing turkeys for Thanksgiving and Christmas ever since. Our 'tradition' is to inject one pound of melted butter into various parts, but ESPECIALLY the breasts, fill it w/ stuffing, then I use a pair of 'work-gloves' that are kept for ONLY this job, to pick the bird up and turn it over, thus NOT making all that butter leak out onto the charcoal (tho' SOME does, turning to smoke).

Because Joe Wells adds so many GREAT pics of whatever lunch/ supper he's just enjoyed, I took some pics to "whet your whistles" as I cooked the bird. At about 16 pounds, it took 3 hours and 15 minutes, so the 'bird' got turned over at 15 minutes, and then each HALF hour until it was done, the LAST half hour w/ the Kamado "dampered-down" so as to just let it smoke.

W/out further 'ado', here's the progression:

















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post #2 of 8 (permalink) Old 12-26-2017, 11:54 AM Thread Starter
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Oh, and BTW -

SUPER YUMMY!!!


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post #3 of 8 (permalink) Old 12-26-2017, 03:29 PM
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I'm not certain, but I believe that qualifies as the gastronomic version of cruel and unusual punishment, especially with the admission that it was super yummy!

A few years ago in Maine the crew I worked with at a local hardware/lumber store deep fried a turkey for a special Thanksgiving luncheon. A group was outside standing in the snow keeping warm around the fryer. When I wandered out and asked how one could tell when it was ready, the answer was, "It'll pop up." Guess I showed my ignorance about frying turkeys when I asked, "Who's going to catch it?"

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post #4 of 8 (permalink) Old 12-26-2017, 04:06 PM
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Now thats a Yummy looking bird...

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post #5 of 8 (permalink) Old 12-26-2017, 04:27 PM
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Something you might like...https://www.youtube.com/watch?time_c...&v=yjV0qlVho6k .... https://www.youtube.com/watch?time_c...&v=kld3zeQ1C0E

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post #6 of 8 (permalink) Old 12-26-2017, 05:04 PM
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You had me at "injecting a pound of melted butter" -- wow, sounds great!

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post #7 of 8 (permalink) Old 12-27-2017, 10:06 AM
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Sounds and looks good..........the first turkey I did on a grill was one of those "out of necessity" things (we had lost all electrical power). Done in a Weber "pot" type charcoal grill. It tasted great. I have done several since just for the flavor.
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post #8 of 8 (permalink) Old 12-27-2017, 11:32 AM Thread Starter
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Quote:
Originally Posted by Arion View Post
...A few years ago in Maine the crew I worked with at a local hardware/lumber store deep fried a turkey for a special Thanksgiving luncheon. A group was outside standing in the snow keeping warm around the fryer. When I wandered out and asked how one could tell when it was ready, the answer was, "It'll pop up." Guess I showed my ignorance about frying turkeys when I asked, "Who's going to catch it?"
I tried the "deep-frying a turkey" around 10 to 15 years back, TWICE!

Some observations - IF you follow the directions (which you SHOULD!), when you multiply the weight by the 'constant' they give you, and come up w/ (say) 46 minutes.... Do NOT leave it in for 47 as it WILL burn (or at least be WAY overcooked)!

Deep-frying turkeys is one of the MOST dangerous things I've ever done! I would wear a welding apron that went below my knees, welding gauntlets, a hat, eye protection, and do the cooking in the middle of my back yard, well away from anything (ELSE...) combustible, and FOLLOW THE DIRECTIONS TO THE LETTER.

At 350 degrees, the oil WILL give you 3rd degree burns in an instant, if you're unlucky.

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