Diestel Young and Tender.....

fabvsix

Rajun Cajun Gumbo Man

• Nov 16, 2007

• #1

Got the coals for the big Bird day bash Thursday coming.....Brined Diestel "young and tender" turkeys from Diestel farm in Sonoma California since the 40's via the Pitts and Spitts smoker! Nothing beats a P&S smoker! :thmbsp:
www.pittsandspitts.com Simply the Best
www.diestelturkeys.com Simply the Best

What is in the works with you for BIRD day ?


At only 6-10 pounds when fully mature the Diestel Petite Turkey is great for the grill, barbecue, rotisserie and roasting – everyday! The Diestel Petite has superior meat-to-bone ratio with a smaller bone structure. As with all of our range grown Diestel turkeys the Diestel Petite is tender and juicy with that real old-fashioned turkey flavor. It is perfect for everyday!

The Diestel Petite Turkey ranges 6-10 lbs.

 

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jimfet

Lunatic Member

• Nov 17, 2007

• #2

Get you a 55 gal. drum. Run some rebar through it and make your own coals. Use the wood of your choice. Shovel it in the grill while it's fresh and hot. At least that's what us Carolina boy's do to all them pigs we cook.
By the way. Nice looking grill.

 

jcmjrt

Addicted Member

• Nov 17, 2007

• #3

I'm BBQing a turkey too...only it's in a Kamado (Blue #7) using Kamado lump charcoal. I haven't tried the Cowboy lump yet.

What's the brine mixture that you are using? and how long do you brine it?

 

fabvsix

Rajun Cajun Gumbo Man

• Nov 17, 2007

• #4

Brine:
Salt, White Vinegar and water with a dash of liquid smoke flavor (secret)

3-4 days prior

Kamado was my second choice unit.....I needed the extra space for large crowds.....

 

jcmjrt

Addicted Member

• Nov 21, 2007

• #5

My turkey is brining now. It's a small, fresh free range bird and will go on the fire early tomorrow morning.
That pittsandspitts bbq looks like you could go to the county fair and feed people!

 

fabvsix

Rajun Cajun Gumbo Man

• Nov 21, 2007

• #6

wRapping all day.................

I was Bacon wrapping my Pork Butt and Pork Loin drinking "Chelada" playing some Frank Sinatra and Tony Bennett (I have many cd collections of their fame). Items on the menu:
Crazy J's Brined Diestel Turkeys
Crazy J's Bacon wRapped Pork Butt Cajun inJected, Tony's Rub
Crazy J's Bacon wRapped Pork Loin Cajun inJected, White/Black Pepper/Salt Rub with Fat Boy's (ummmmmmmm)
Thin sliced Ham
Mom's home made Beef chuck Menudo stew
Ma's home made Lumpia (she turns 87, survived recent chemo blood cancer) Go Ma! :yes:

 

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fabvsix

Rajun Cajun Gumbo Man

• Nov 21, 2007

• #7

Pork Loin wRapping....Chelada ahhhhhhhhhhhhhhhhhhhhh:thmbsp:

 

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fabvsix

Rajun Cajun Gumbo Man

• Nov 21, 2007

• #8

different angle of the custom built black beast:yes::thmbsp:

 

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U

Urizen

Lunatic Member

• Nov 21, 2007

• #9

:drool:

Enjoy!

 

Drybasement

Hold the ketchup...

• Nov 21, 2007

• #10

My father deep fries a turkey in peanut oil in a specially designed fryer every year. Man, does that ever taste good. I won't have it any other way.

 

fabvsix

Rajun Cajun Gumbo Man

• Nov 23, 2007

• #11

Here was the finished products...
Nothing beats a Pitts and Spitts smoker
Had the Rolls Royce of boots on too! Nuttin fits better than a Lucchese boot!

 

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