Man just to think about one of the first turkey videos you made 10 years ago did I just watched to this video today? The growth you’ve made is phenomenal. Congratulations man keep it up. Natalie is the content amazing but the food looks amazing as well.
Awesome video we have been using showtime rotisserie on our birds and a lot of other meats for years it comes out fantastic every time steaks , burgers, chops whatever you want to do it works great with the showtime it comes with baskets and skewers that fit on the bar. Outstanding!
Thanks for the great video. I've been doing rotisserie turkeys for Thanksgiving on my Weber Kettle for about 10 years in a row, and will be continuing the tradition again this year. The turkey always turns out super moist and flavorful with some smoke flavor thanks to pre-soaked apple wood chips I add on top of the briquettes periodically throughout the cook. The recipe I use as a guide is Weber's Sage, Orange, and Clove Rotisserie Turkey. If you haven't tried cooking your turkey on the rotisserie, you definitely need to give it a try.
Hey, that's weird I just bought a weber kettle rotisserie to rotisserie smoke my turkey this year..thought I'd be on of the trailblazers but nope here you are😂😂😂 Cheers and thanks for the tips..love your podcasts
I have been doing the turkey on the rotisserie for 3 or 4 years now. I have done the turkey on the WSM and the kettle. I prefer the kettle because the flavor does not have the overpowering smokey taste. Looks so good!
Love u mr. Malcom. My wife said she knows when its gona be a good weekend when she hears your voice coming from the kitchen 1st thing sat mornings. Lol
This is how my grandpa did the turkey every year! He had an old 1960s half-hood grill that he made into a rotisserie smoker with a homemade front cover from sheet metal. One of the last times he did it before he died, he put too big a bird on there and it bent the spit rod. Whoops!
I want to say a huge thank you to Malcolm. I’ve been watching your videos for a while and my family is going to enjoy a wonderful thanksgiving dinner with a great smoked turkey. I’ve learned a lot. Thanks. I’m pretty close to you up in the millington area. Hope to shake your hand someday. Happy Thanksgiving 🦃
Great cook! I think I can speak for everyone who uses a ceramic smooker and say they always cook fast!!!. Never been over 2 hours for turkey, never over 6 hours for pork butt.
I was curious if you have ever dry brined a brisket? Also, if you dry brine do you still add salt in your rub? I do dry rubs - usually salt pepper and garlic on a brisket. Should I just add black pepper and garlic if I dry brine?
I got a Pitboss 850 . I wish to god they would have a rotisserie for it . I had a gas grill years ago that had that and my chickens were great . I need a new pellet grill that offers that option .
Hey Malcolm, if you see this I know you had a Big Green Egg at one point and I was wondering if you prefer your primo or if there's not much difference in your opinion?
What about starting with a smaller fire and smoking wood chunks to get that smoked flavor, then adding more lit coals to get it up to roasting temps for the skin? Why wouldn't that work?
That is to me the BEST WAY EVER ! TO DO A TURKEY No more ovens, No more deep frying, and no more just smoking them 👉👉 SMOKE ROTISSERIE is the BEST,, Not only turkey, chicken! But any kinds of meat, pork chops and RIBS are YUMMY
Hey big Malcom what happened to buck junkies podcast ,yall haven't been have deer talk no more,and all the deer stuff like yalls food plots and season prep ,and any of huntin season yall did this year,was really lookin forward see if yall killed anything and stories plz give us some huntin episodes about this year's season big fan
I love my pellet grill but it doesn’t matter if it’s hotdogs, turkey or brisket, food always comes out better on my kamado and even better on an offset
6:00.. do my eyes deceive me ? That was reading 149c in the deep part of that breast, only went up as you pulled it out some. 1.5 hours for a big bird like that does seem a little too quick..
Man just to think about one of the first turkey videos you made 10 years ago did I just watched to this video today? The growth you’ve made is phenomenal. Congratulations man keep it up. Natalie is the content amazing but the food looks amazing as well.
I have tried so many of Malcom's recipes, they all ways turn out so good. Wish I had a rotisserie.
Awesome video we have been using showtime rotisserie on our birds and a lot of other meats for years it comes out fantastic every time steaks , burgers, chops whatever you want to do it works great with the showtime it comes with baskets and skewers that fit on the bar. Outstanding!
That turkey looks awesome! Well done, Sir!
Always love Malcom’s Turkey vids. Look forward to it every year!
Looks very delicious and thank you for all you do Thanks
Thanks for the great video. I've been doing rotisserie turkeys for Thanksgiving on my Weber Kettle for about 10 years in a row, and will be continuing the tradition again this year. The turkey always turns out super moist and flavorful with some smoke flavor thanks to pre-soaked apple wood chips I add on top of the briquettes periodically throughout the cook. The recipe I use as a guide is Weber's Sage, Orange, and Clove Rotisserie Turkey. If you haven't tried cooking your turkey on the rotisserie, you definitely need to give it a try.
What temperature do you run your grill at
A video this man made 10 years ago made me subscribe. Wild
Hey, that's weird I just bought a weber kettle rotisserie to rotisserie smoke my turkey this year..thought I'd be on of the trailblazers but nope here you are😂😂😂 Cheers and thanks for the tips..love your podcasts
Trick is dry brining it the day before
That's some fine dining right there. Thanks for sharing with us Malcom. Happy Thanksgiving to you and your families. Fred.
I enjoy your videos! I may have to do this for Christmas!
Rotisserie anything seems to work well for almost everything! - Beef, pork, poultry - you name it. - Thanks - Cheers!
Always love seeing your videos
I have been doing the turkey on the rotisserie for 3 or 4 years now. I have done the turkey on the WSM and the kettle. I prefer the kettle because the flavor does not have the overpowering smokey taste. Looks so good!
Love u mr. Malcom. My wife said she knows when its gona be a good weekend when she hears your voice coming from the kitchen 1st thing sat mornings. Lol
Looks Amazing Malcom!
I only wish I could buy a rotisserie attachment for my Weber Kettle 26”.
Great cook !
Outstanding as usual!!!~
Looking good
Respect brother ❤
DO A VEDIO WITH GOGA ITT WILL BE AMIZING
My only issue/question is what about all of those drippings? Love the video as always! Great time of year.
If can't figure it out, they burned up..... DUH
I've been making turkeys like this for years. Can't believe I've done something the master hasn't done before
This is how my grandpa did the turkey every year! He had an old 1960s half-hood grill that he made into a rotisserie smoker with a homemade front cover from sheet metal. One of the last times he did it before he died, he put too big a bird on there and it bent the spit rod. Whoops!
Looks awesome
Looks awesome 👍👍
Are the legs and thighs cooked enough?
Is bayou blend new? Or rebranded King Craw which we have been crushing up here in Chicago.
Top notch 👌
Perfect time. Doing this on my kamado joe this year
I want to say a huge thank you to Malcolm. I’ve been watching your videos for a while and my family is going to enjoy a wonderful thanksgiving dinner with a great smoked turkey. I’ve learned a lot. Thanks. I’m pretty close to you up in the millington area. Hope to shake your hand someday. Happy Thanksgiving 🦃
Fantastic
That’s beautiful ❤
I'm surprised that it cooked so fast at 375F, rotisserie is the way to go.
Rotisserie turkey, the only thing of interest at christmas
Great cook! I think I can speak for everyone who uses a ceramic smooker and say they always cook fast!!!. Never been over 2 hours for turkey, never over 6 hours for pork butt.
lookin good
Nice
now i am hungry !
Did you try the onion and apple?
Do you need to rinse the turkey after brining?
When you let things rest how do you keep them from getting cold
My Turkeys Breast is about the weight of that Bird! XD. Love the vid.
I don’t even like Turkey and I am still here to see Malcom talk about how to cook one 😁💕
Question if I order your bird Brian, will I get it before Thanksgiving
I was curious if you have ever dry brined a brisket? Also, if you dry brine do you still add salt in your rub? I do dry rubs - usually salt pepper and garlic on a brisket. Should I just add black pepper and garlic if I dry brine?
Melt in your mouth DELICIOUS 👌👌 Just like the rotiss chicken YUM
I got a Pitboss 850 . I wish to god they would have a rotisserie for it . I had a gas grill years ago that had that and my chickens were great . I need a new pellet grill that offers that option .
wow
I use a counter weight for heavy birds on my rotisserie
Hey Malcolm, if you see this I know you had a Big Green Egg at one point and I was wondering if you prefer your primo or if there's not much difference in your opinion?
How was the dark meat? No one ever show’s it
What about starting with a smaller fire and smoking wood chunks to get that smoked flavor, then adding more lit coals to get it up to roasting temps for the skin? Why wouldn't that work?
Thank u for this video. I plan on doing my turkey on my Weber Rotisserie style also. Have a very Happy Thanksgiving!
I wish I had a rotisserie.
What’s the difference between Bayou Blend and King Craw?
That is to me the BEST WAY EVER ! TO DO A TURKEY No more ovens, No more deep frying, and no more just smoking them 👉👉 SMOKE ROTISSERIE is the BEST,, Not only turkey, chicken! But any kinds of meat, pork chops and RIBS are YUMMY
Looks good, I believe everything looks and tastes better if it’s NOT cooked on a pellet grill.
Hey big Malcom what happened to buck junkies podcast ,yall haven't been have deer talk no more,and all the deer stuff like yalls food plots and season prep ,and any of huntin season yall did this year,was really lookin forward see if yall killed anything and stories plz give us some huntin episodes about this year's season big fan
Gotta convince my brother
I’m releasing a rotisserie Jammin jerk turkey video this Friday
Where can I find
That sounds amazing
@@paulmorgan7814Wow! Really? Ever think on the channel that posted the comment?!
👍👌
I love my pellet grill but it doesn’t matter if it’s hotdogs, turkey or brisket, food always comes out better on my kamado and even better on an offset
Things that may sound weird when you're poking a bird with something long and hard: "That feels pretty thight there"
I think I need to trade my BGE for a Primo XL
It should be called how to bbq wrong. At 7:38 that drum is so raw. 1 1/2 hrs was too good to be true for a 11lb bird
Excellent vid! Did this ten-ish years ago, but I wrapped mine in bacon weave. Gotta keep the coals to the side like you did after 45min :)
Anything 15 pounds or less work perfect.
rotisserie is the best. I wet brine and roll it
Was this bird pre brined like most are. Can you brine a bird that is already been brined
Not necessary
Looks raw
The tea-brined turkey took a whole bottle of your brine mixture, but this one only half? We're you not happy with the tea-brined turkey?
Chica ocupada 54
6:00.. do my eyes deceive me ? That was reading 149c in the deep part of that breast, only went up as you pulled it out some. 1.5 hours for a big bird like that does seem a little too quick..
Poetic night 63
Malcolm, it would be great to see you around in 10-15 years. Please take care of yourself
Sam club turkey
Apple and onion helps the turkey cook even? 😂 did I hear this wrong 😑
The mass of the onion and apple retain heat and help the meat close to the ribs cook.
@ well you learn something knew everyday I guess. 👍
It’s true. Eliminating the void keeps temps steady.
Really wish you didn’t use Pam spray on your meats. It’s literally plastic that you’re eating. Thats why it gives you that perfect color and shine….
i like watching you cook, but I don't like watching you eat, eat, eat.
Not one person cares what you like princess
How much seed oils do I need? Why are you trying to kill your fans. A dry rub shouldn't have an oil. Hopefully you eat all the seed oils you promote.