What, roasting a stuffed whole turkey on the barbecue grill? Are you crazy? Well yes, I am a little, but crazy is as crazy does. And it can be done.
That is, it can be done be done if you have a large enough barbecue to not only accommodate a whole turkey but also to keep the charcoal or wood on the other side, so that the turkey is not cooking on direct heat. If you haven’t got enough room for that, you could try it with a turkey crown or a chicken instead – but then of course, you’d be cooking for fewer people. And, of course, you need a BBQ with a hood. You can’t do this on an open grill.
Let’s go through it. I won’t discuss stuffing or marinades now, but I will give some ideas next time.
Start the fire on one side of the barbecue. This can be done if you have a large kettle BBQ, a closed oil drum or even an upright smoker. (In the latter case, you don’t have to worry about making the fire on one side, you just use the water pan to shield the turkey from direct heat.)
The heat should be medium-high not ultra-hot, so use the right amount of charcoal and the right sort of charcoal (see: Choosing the Right Charcoal). But remember that you need it to cook for anything from two to three-and-a-half hours, so be generous with the coal. You can always take remedial action if the outside appears to be cooking too much relative to the inside.
If you use wood, rather than charcoal, you are probably already an expert.
We’re not going to give a recipe from gravy here as there are so many available from many sources. But here’s a little trick for separating the turkey drippings into juices and fat.
You can also do this after the turkey has been cooked and removed, but then you have a narrower time frame to make use of it.
Okay, today we’ve talked turkey. Next time we’ll talk stuffing recipes and more marinades. Christmas is coming, but we’ve still got time. Just to give you a little teaser, we’ve got a marinade that includes turmeric, to give the turkey that little flavor of the east, and a stuffing recipe that includes grated horseradish to give it some zing. There’s even a potato dumpling variant of the
Looking forward to sharing it with you…Continue reading
Although it is traditional to eat burgers in a bun and hot dogs in a roll, my experience of living in the middle east has given me a preference for using pocket bread – AKA pita – to serve as the “host” for those grilled pieces of meat. The fact that pita can also accommodate sheesh and kofte makes it an all-purpose sandwich bread.
But in my experience, it is very hard to buy good pita bread in the west. The pita bread that they sell in supermarkets is produced with shelf-life in mind, rather than taste. It has less gluten than bakery-fresh pita. This makes it somewhat healthier, I suppose. But it also makes it far less soft – and thus far more fragile. As soon as you try to cut it open, it tends to fragment or even crumble. And if you manage to cut it open without bits breaking off or flaking off, it starts to break when you actually try to put anything inside it. Heating it up slightly – whether in a microwave, regular oven, grill or open fire – can help it survive the ravages of cutting and filling, but it is at best an imperfect solution.
Also, pita bread bought in the supermarket is just not as good as the kind of fresh baked-the-same-day pita bread that you can buy in the middle east. It just doesn’t have the taste!
Now of course if you live in a big city – especially one with a diverse cosmopolitan population – you will be able to find places where they sell fresh, real pita bread. But what if you don’t? Or what if you want to try something more adventurous for your next barbecue? After all you’re going to have a nice fire going anyway. What if you want to have a go at making and baking your own pita bread in your own barbecue?
There are two parts to making pita bread: the preparation and the actual cooking. We’ll start with the preparation.
The quantities below are for making 12 pocket pita breads of about 5 inches diameter. You can change the quantities according to your needs.
First the ingredients:
Baking the pita breads
Pre-heat a pizza stone in your wood, charcoal or gas barbecue. Heat the stone gradually with the fire, don’t wait until the fire is raging hot. One way to do it is to make the fire at one and/side and put the stone at the other. If you have a gas barbecue, you can put the stone on one side and heat the burners on the other side, avoiding subjecting the stone to direct heat.
Meanwhile, put some more flour on your work surface and roll out the pita breads to about ¼ inch thickness. If my calculations are right, they should be about 5 inches across. But I may be wrong. Do not worry about making pockets, these will create themselves in the heat and you will see this in the way the pita breads puff up and rise in the middle.
When the barbecue and pizza stone are hot enough, put one or two pitas on the pizza stone, close the hood and let them cook until they puff up. This should take anything between two and four minutes. It depends on how hot the barbecue is, but three minutes is the average. Bear in mind that the barbecue cools off noticeably when you open it.
Remove the pita and put new ones using a large spatula or – ideally – a pizza peel (such as one from American Metalcraft in the USA or Non Consumables in the UK)
As the soon as the pita is cool enough to touch (i.e. before it has got cold) slit it open wide enough to insert the cooked burger patty, hot dog (sliced down the middle, lengthways), kofte or sheesh and you’re done – ready to eat!
And what about pizza, instead of pizza?
Pizza dough and pita dough are actually the same thing. The only difference is that when you spread it out larger and add weight to it, the dough doesn’t rise as much when it cooks through and therefore doesn’t form a pocket.
So, if you want to make pizza, just use the same mixture as above, split it into larger balls, roll it out bigger and cover it with tomato paste (purée), grated cheese and whatever toppings you want to add. Cook it the same way, but you may have to give it slightly longer.
With pizza it is best if the stone is not over the direct heat. This avoids burning the tomato paste and other toppings.
Bon Appetit!Continue reading