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From: keith@amc.UUCP (Keith Payea)
Newsgroups: net.cooks
Subject: Barbecue Your Turkey
Message-ID: <140@amc.UUCP>
Date: Thu, 21-Nov-85 13:35:05 EST
Article-I.D.: amc.140
Posted: Thu Nov 21 13:35:05 1985
Date-Received: Sat, 23-Nov-85 06:10:43 EST
Reply-To: keith@amc.UUCP (Keith Payea)
Organization: Applied Microsystems Corp.; Redmond, Wa.
Lines: 33

Yes, I did say Barbecue.  If you have a Webber or similar type
barbecue with a cover, you're in business.  The only trick is
picking a bird which will fit in the cooker with the cover on.
I think the taste is superior to an oven cooked bird, and it
doesn't take much more effort.  In fact, it really saved our
Thanksgiving one time.  Two years ago here in the Seattle, WA
area, we had a big windstorm that killed power to thousands of
homes at about 10:00 AM on Thanksgiving Day.  While everybody
was trying to figure out if their birds would be safe to eat, I
was trying to get the lumps out of the gravy I was making over
the coals.

Here is how to do it:

At about the time you would normally start your oven, build a
good fire in the Webber (or equivalent) and go back inside to
finish preparing the bird.  Stuff it with your favorite stuffing
mix, and use whatever basting method you like.  Put the bird
in one of those disposable roasting pans and put the usual
aluminum foil tent over it.  Spread the coals in the barbecue out
to the sides, leaving the center empty.  Set the bird in its pan
on the rack and close the cover.  Cook the bird for the same time
you'd use if it were in the oven.  I like to add Hickory Chips to
the fire as it cooks, and you'll need some extra charcoal to add
as the bird progresses.  I usually end up using most of a 25 pound
bag.  It does require a little bit more attention, but you'll love
the smell as you whip the cover off to check the bird!  You'll never
cook one in the oven again.


Keith Payea
Applied Microsystems Corp.
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