Smoking a Turkey for Christmas

Hello,
Last year I decided to be a little brave and smoke a turkey for Christmas. (it was really hard finding the papers big enough :)) All jokes aside I started by putting the turkey in a salt water brine and leaving it overnight. I didn't have a pot big enough to do this so I found a new garbage sack and put it in that and then added the ready made brine (about 1/2 to 3/4 of a cup of salt to a gallon of water. Yes, very salty water) The brine seals the meat, you can do this for a whole chicken, peices, anything really. You will be surprised with the results as it stops the meat drying out during cooking. Anyhow, I diegress. I placed the bag with the Turkey and the brine in a big cooler and then covered it with ice to keep it cold. At this time I also soaked the wood I was going to use for smoking in a bucket and let that sit overnight aswell.
Now the only problem with smoking a whole turkey is that it takes alot more time than in a conventional oven, basically double the time.
I placed the wood in the bottom by the element, (The more wood you use the stronger the smokey flavour.I used a combination of Hickory and Citrus.) and then I placed the turkey in the centre of the Smoker above a water bath. (I use a Brinkman 1500W Electric smoker)
After about 6 hours or so and of course that will depened on the size of your Bird start checking the Temperature. You want it to be at 140 to be safe. It will be this dark golden brown just like a cookbook picture.
When it is done take it out and let it rest for at least 3/4 of an hour before cutting into it.
Let me know if you do it and how it turned out, I am already getting a tad peckish just thinking about it.

Interesting Fire-pit/BBQ.

I was just going through TheOneStopBarbequeShop.com website and I stumbled upon this Grill / Fire-pit it is called the "Grilltech Space 800 Charcoal Grill." Sounds a little funky so I read on it says,
"Combining attractive form with expertly designed multiple function, the Space 800 Grill is the ultimate charcoal grill that is built to last a lifetime. This contemporary unit combines a modern BBQ grill with a traditional fire pit. Constructed of pressed steel and the highest quality 304 grade stainless steel, this sturdy grill is fully adjustable for different cooking temperatures. The unique grill swings away for easy fire building and cleaning. Comes complete with two chopping boards."
Check it out and let me know what you think and does anyone have one to write a review about it?

Gas or Charcoal, Which is better?

An age old Question. Which is better?
Well both have there pros and cons.
Gas is easy and ready in minutes with no real clean up apart from the scraping of the grill which you would do on any grill and also the heat is so much more regulated and now with the smoker inserts you can get a smokey flavour if that is your bag baby. I love them for the conveinence.
However, There is just something about Charcoal, the smell that you just don't get from a gas grill, the smoke, the ambience, something a little romantic about using Charcoal. Maybe because of the memories that the smell of charcoal ignites in my sences that remind me of my childhood days and of my Dad cooking over a red hot grill.
Of course there is a bad point and that is the day after having to clear out the ashes, but I think that is a small price to pay.

Rum Glazed Spicy Shrimp

I like this one, (Umm maybe because I like RUM, Who knows?)or because it has a little kick to it.

2 1/2 pounds fresh shrimp

6 tablespoons light rum - divided

2 tablespoons fresh lemon or lime juice

2 tablespoons vegetable oil

3 garlic cloves - minced

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 cup firmly packed dark brown sugar

1 tablespoon cider vinegar

Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill according to manufacturer's instructions.

In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.

Thread shrimp on skewers; lightly brush with brown sugar glaze.

Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. (Pink)

Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Serves 6.

Zesty fat free marinade

Ok, So I am trying to ba a little healthy here but I found this to be very tasty. If you dare to try it let me know what you think. This is really good with chicken or a pork loin.



Juice of 1/2 lemon

1 garlic clove, finely chopped

2 Tbl sp. white wine

1 Tbl sp. lemon zest

2 tsp. tarragon vinegar

1 tsp. dried tarragon

1/2 tsp. freshly ground pepper

Mix ingredients together in a jar. Refrigerate for several hours to allow flavors to blend before using.

Grills,

I have found a decent website to buy all sorts of Grills and accessories. They even have a page for Fire Pits. Their prices seem to be very much on a par with other websites that sell the same sort of products but and here is the kicker, Anything over $80 gets free shipping and some of those grills can weigh over 250lbs. I looked that up and the best price for shipping was anywhere from $150-$200. So if you look at it like that then you are getting a good deal.
Their address is TheOneStopBarbequeShop.com

The Difference between grilling and BBQ-ing.

Grilling is applying the meat directly to the heat and flame of the grill. Barbecue (Bar-B-Que or smoking) is to place the meat off to the side of the heat source and let the smoke and heat to cook the meat. Grilling is much faster than doing a Bar-B-Que. Smoking is a long process and takes many hours.