This is great thank you for a different Turkey cooking perspective. That "sorry, sorry.." skit was comedy gold, thank you for that 🤣

@BehindTheFoodTV

Жыл бұрын

Sorry the video wasn't longer lol 😀😂😆

The Food Porn portion is, in fact, the best....love it.

@BehindTheFoodTV

Жыл бұрын

I'm thinking about starting an OnlyFans channel just for food porn. What do you think Chris? Should I do it!

That was a great collaboration Al. James is a funny guy.. "sorry"..😂😂

@BehindTheFoodTV

Жыл бұрын

Haha thanks, Randy! James and I are together the next couple of weeks as well - and I promise they get better and better!

@SmokingDadBBQ

Жыл бұрын

Sorry guys 😂

@randyshifter

Жыл бұрын

@@SmokingDadBBQ 😂😂

@BehindTheFoodTV

Жыл бұрын

Lol

Love the collab fellas and here in Australia we also love our turkey for Christmas dinner so these tips are very helpful thank you

@BehindTheFoodTV

Жыл бұрын

Thanks! I have a bunch of fantastic viewers from down under - watch for Andrew BS and a couple of others pretty much every video. Welcome to the family!

What temp for the first part of the cook?? At what internal temp go for second part??

Bringing a Canadian into the picture makes everything better!! That turkey looked soooo amazing! Great collaboration 👌!!

@BehindTheFoodTV

Жыл бұрын

He's my 2nd favorite Canadian :-)

Great video, been a subscribed to James for a while. Will now subscribe here as well. Doing a turkey for Xmas tomorrow. What temp was this cooked at in the initial phase?

The look you give the camera at 43 seconds in response to Al's Joetiserrie comment was GOLD!!

@BehindTheFoodTV

9 ай бұрын

Lol

Hello, great video! I used my rotisserie during thanksgiving for the first time. OMG the turkey was amazing. I had 2 issues, you addressed the one issue. My folks kept coming loose which caused my turkey to move from the center. The other issue is my rotisserie would turn to a certain point and then flop over, so it was not turning smoothly. How do I fix that issue? Keep the videos coming please!

@BehindTheFoodTV

Жыл бұрын

Hi Randy so glad it worked well for you! The problem you’re asking about is balance related. While we to put the pit rod through the natural opening in the turkey, you have a lot of wiggle room (pun intended) on where it’s secured by the forks. My best guess is you could achieve better balance by lifting the rod a little before putting the forks into the bird so the weight is more evenly distributed.

Turned out great! Good team work. 🍻

@BehindTheFoodTV

Жыл бұрын

Thanks, Jake!

Great video guys!!

@BehindTheFoodTV

Жыл бұрын

Thanks Brian!!!

Thanksgiving is near. More Turkey episodes foreshadowed. 🧡🧡

@BehindTheFoodTV

Жыл бұрын

This is my only one this year Nelson - but I promise you will enjoy the next few even if they aren't turkey vids!

The rotisserie cooking method is an awesome cooking method that cooks the meats very well. I have a rotisserie kit that I use on an open fire pit. I've cooked two whole chickens at a time and the chicken comes out super moist and delicious. During the cooking process, the chicken releases it's own natural juices and the meat self baste itself as it's turning; staying moist and tender. This is an awesome Collab. I've got to try cooking a whole turkey on my rotisserie kit.🤙🏽

@BehindTheFoodTV

Жыл бұрын

Hey nejo - sounds like you know what you're doing here! Definitely try the turkey - it was really amazing!

I am sorry, no you are sorry, no I am not sorry! Great video guys and Leah, glad to see you guys together making me feel bad that I can't smoke my Turkey this year. Next year I will take both of you on!

@BehindTheFoodTV

Жыл бұрын

Sorry you can't smoke yours this year Keith (see what I did there?). Next year you will have even more to be thankful for!

@Keith80027

Жыл бұрын

@@BehindTheFoodTV I will love my house a whole lot more for sure. Keep on cooking.

Your videos helped me achieve excellent results in a short period of time! It's greatly appreciated! Your attention to detail and humility is a pleasure to watch in today's world.

@BehindTheFoodTV

8 ай бұрын

Tyvm

I subbed after your coloration with Harry Soo, and I am glad I did. I am going to do a rotisserie turkey on the WSM for Thanksgiving so, this video was on point for me. I think most of the pit techniques will carry over to the WSM and the dry brine will be a first time for me. Injections can vary and I will do an unsalted butter, maple Surup and chipotle rub injection.

@BehindTheFoodTV

Жыл бұрын

Wow thanks! What rotisserie did you get for the WSM? Does the Onlyfire fit? Also.....what time's dinner? Happy Thanksgiving - and welcome to the family!

Hi great videos, would you inject before applying the dry brine or does it matter?

@BehindTheFoodTV

7 ай бұрын

I don't think it matters.

YOU and JAMES make a good TEAM THANKS

@BehindTheFoodTV

Жыл бұрын

I agree!

I noticed in your other video you use the heat deflector over the coals. Do you think this is necessary or not? I also noticed that in any of your turkey videos you have not used the divider in the basket.

Excellent video! What size KJ was used?

@BehindTheFoodTV

2 ай бұрын

Thanks! It was a Big Joe

Got a Joetisserie just for this and have plans to enjoy the feast for New Years 🤤 oh and that sorry battle was a wonderful schtick!

@BehindTheFoodTV

Жыл бұрын

What a great New Years feast! Please stop in next year and let us all know how it goes!

@theeoddname

Жыл бұрын

@@BehindTheFoodTV Test run went amazingly - This weekend will be Feast One, then Christmas, New Years, and finally Russian Christmas! Four weeks of amazing food! Swing by and I'll have a plate for you.

I’ve gotta get me one of those rotisseries! Gobble gobble!

@BehindTheFoodTV

Жыл бұрын

Yes you do! Happy Thanksgiving Chris!

You need to do a yooper video now eh? I'm your yooper berry!😂 Doc

@BehindTheFoodTV

Жыл бұрын

Lol ya hey der niceta meetcha!

okay, so we did this for thanksgiving 2023 and ... it was great. took just under 3 hrs. juicy, but internal temp kinda all over the place thanks to the 'smoke bombs', perfectly smoky, without being ridiculous the trussing was insufficient; definitely needs more than the vid recommends to hold it together. the tips &tricks are there for a reason: tighten the prongs every 20 mins! consider running the spit at an angel for better balance. better too many coals than too few. you can always close the vents to preserve the unused. eat and enjoy! it was awesome!

What is the dry brine recipe?

Woof woof. That was great guys. Al for an easy win just challenge Canadian beer against our beer. And yes you could twist my arm to be a judge. All love from NorCal

@BehindTheFoodTV

Жыл бұрын

LOL great idea. I might do better than I did in the competition vs him next week........

@lazydog274

Жыл бұрын

@@BehindTheFoodTV or you could do a grilled cabbage cook off if you want me to leave one the channels I follow. You pick

I love cooking turkey. I load up about 15 or more turkeys this time in the freezer for the rest of the year( this is the best sale prices of the year). Then do a turkey once a month besides Thanksgiving, Christmas and special occasions. I prefer birds in the 10 to 12lb range. I promise I'll do a series of videos a month or more next year on many ways to do turkeys. My first smoked turkey was 30 plus years ago. And I was watching my grandfather smoking turkeys on his Kamado close to 50 years ago. This was fun, have a great day ehh.

@BehindTheFoodTV

Жыл бұрын

That's a lot of tryptophan Victor! I had no idea you loved birds that much!

@victorbenner539

Жыл бұрын

@Eat More Vegans - Carnivore BBQ few things are better than a "young bird" 😁 But yes, I come to the bbq/smoked meats from a different angle then mist of my bbq brethren. I STARTED with smoked turkey and smoked salmon. Brisket, pulled pork, babybacks are more recent years cooks. Some day we can talk about that while in the boat with a few beers. Oh you're in f I r a real treat when you first try my smoked salmon. So good. 🐟🎣😋

Great work guys and of course Leah’s scoring seemed a given for this cook. As an Aussie, we don’t do a great deal of turkey here, but damn, that looked amazing - more food porn, always a great way to wake on a Saturday morning

@BehindTheFoodTV

Жыл бұрын

Good morning Andrew! I don't love turkey - but the way James made this one it makes it worth a try. Can you get a rotisserie for the EX?

@absoz

Жыл бұрын

I’d be up the front of the queue for giving it a try for sure As for a rotisserie, it’d need to be a mechanical one, I believe they exist, there’s one on Amazon but has been out of stock for months. And another on kickstarter but the dates keep changing so I’m too skeptical about it. You can get them for the weber q3200 easily enough though - not the same but at least I know it’s an actual product

I wet brine and use ghee between the skin no injection very moist and delicious on the rotisserie

@BehindTheFoodTV

Жыл бұрын

I usually wet brine too - but James has me convinced that the dry brine produces crispier skin. I love your idea of using ghee though......I'm going to try that!

My Invention for rotisserie Chicken and Meat has made the spit and prongs out of date. This DIY self centring device can be made to any diameter to fit various sizes of BBQ.

@BehindTheFoodTV

7 ай бұрын

Sounds cool! DM me the deets on IG!

Hey James… about how much salt for a frozen bird already treated at the factory???

@BehindTheFoodTV

Жыл бұрын

Hi Michael - I just talked to James about this. I’m that case skip the salt, but still let it dry out with your other seasonings in the refrigerator overnight. Good luck and have a great holiday! -Al

What weight is the Turkey? Do you think the rotisserie could take the weight of a 19lbs Turkey?

@BehindTheFoodTV

Жыл бұрын

Hi Dan - the bird was about 15lbs. The JoeTisserie will spin up to 50lbs if properly balanced, so a 19lb bird should be no problem at all! Thanks for watching - Al (and James)

@AL!!! I can't find the SAVE button! Hook a friend up, would ya?!! Also, would love more Joetisserie episodes!

@BehindTheFoodTV

9 ай бұрын

LOL on your phone you have to scroll right on the buttons for save 😂. And sure - happy to do more Joetisserie!

Hillarious fun and yum! Sorry.

@BehindTheFoodTV

9 ай бұрын

Sorry!

But would you put a Brisket in it?

nice

@BehindTheFoodTV

9 ай бұрын

Thanks!

Thanks for doing this James! Watch I got SCHOOLED by Bradley Robinson The Sausage Master @ChudsBBQ kzread.info/dash/bejne/jGyEyZuYabWwmLg.html next!

I gain weight just watching your videos and I wear a bib pretending I’m eating with you❤️

@BehindTheFoodTV

Жыл бұрын

Lol I love this so much Ruth!