Does anyone know if Weber type charcoal bbqs are available for sale in Carvoeiro (Algarve Shopping or elsewhere reasonably local) - planning to bbq a whole turkey this Christmas!

Great idea. Did one a couple of months ago on the Weber. Used the recipe in the weber cookbook - marinated in an apple, brown sugar and salt solution and then smoked over hickory. Magnificent.
Saw a weber somewhere in a link on a thread here but cant remember where. The brickettes are in Intermarche

That sounds like something realy different D P.I like smoked bacon and smoked fish but never tasted smoked turkey. Is it possible to use smaller pieces say turkey breasts or with a chicken?

here's the link. Patio chef might not be big enough though

http://www.moveison.com/Gas%20Barbecues.htm


Drew P

Does the recipe book come with the BBQ Drew P ? This will be something totally new for me and could do with a little help! Thanks

No it doesnt. Its in the Weber cookbook, ISBN 0-8118-2419-5. Give me an email addy and I'll send the recipe to you

Drew P

Thanks Drew P
PhotiniaRR@aol.com
cheers Patsy

Thanks for that Drew

Thanks for the link Drew - will check it out when I get to CVO.

Drew Peacock wrote:No it doesnt. Its in the Weber cookbook, ISBN 0-8118-2419-5. Give me an email addy and I'll send the recipe to you

Drew P

Can I have it too Drew?
Abby

Please?
Abby

First buy a Weber barbeque

12-14lb turkey
2 quarts apple juice
1 pound brown sugar
1 cup salt
3 oranges quartered
4 oz fresh ginger, thinly sliced
15 cloves
6 bay lraves
6 large cloves garlic crushed

Hickory chips soaked in water for at least 30 mins

Bring apple juice, sugar and salt to boil, stir to dissolve, cook 1 min and skim off foam. allow to cool to room temp.
In 5 gal bucket( or something big enough to hold bird) combine 3 qts water, oranges, ginger, cloves, bay leaves and garlic. Add apple juice mix and stir..
Rinse turkey, remove giblets etc and submerge in mix. If necessary top with heavy weight to keep submerged. Cool for 24 hours.
Set up grill for indirect heat ( about 20 brickettes on each side, and add more as and when necessary). Let bricks burn for 30 mins with lid off, then put on lid
Remove turkey from solution and dry well . Tie legs together and lightly brush all over with veg. oil. Place on roasting rack on top of heavy guage auminium foil pan, and cook indirectly over medium heat ( Bottom vent half closed, top vent open).Add as much hickory chips as you want during cooking, but dont overdo - couple of handfuls should be enough
When wings are golden brown ( about 40 mins) cover with foil. Keep brushing rest with veg oil. When breast golden brown cover rest of turkey with foil to stop skin getting too brown. Cook until thigh juices run clear ( if you have a meat thermometer 180F in thickest part of thigh.
Reckon on 12-14 mins per pound.
Remove from heat, cover loosely with foil and let rest for 20 mins.
Pan drippings make gravy

Enjoy

Bon Appetit

Save me the wishbone

Must say this way of cooking turkey sounds everso tasty......and turkey sure needs lotta flavouring..but
I dont own a BBQ of any description so will not be able to try it out!
Can it be adapted at all for ordinary fan oven roasting?
Possible to marinate then cook in traditional way..suppose not if its supposed to be smoked
Think Ill get capon again..more tender,flavour.Bit boring though after reading the above

You didnt wait for my e-mail ad.But thank-you for it anyway Drew.I like anything smoked except cheese.No like!!
What are you going to wish for?
Abby

ellie -> <- capon