FRGrrrrrrrrrrr!! So much for my planned charcoal BBQ

F

florisandy

Well-known member
Must vent.

I called and ordered a fresh turkey late last week for a maximum of 16 lbs. to accommodate the recipe I was going to make and posted at #19331. I went to pick it up tonight as planned and I am told I’m not on the list. Yes, I specified fresh turkey. After apologizing to me and waiting on a couple of customers, a meat clerk obliged by saying “I’m going to make an exception” and he handed me over a 23-lb. monster. I thanked him very much but asked if he could down-size it because it’s for a charcoal grill. He asked me to wait while he zoomed up to the checkout counter to ask if a customer he just gave turkeys to would be willing to swap. No luck. He told me I could come tomorrow morning at 8:00 to take a chance on their getting some more turkeys in and I said I have to go to work. I had to abort the project and handed him back the turkey (sniff!).

I was heartsick. I was also planning on making a simple sausage stuffing which I bought the ingredients for except the celery. I also wanted to buy some Madeira wine and use my long-handled silicone basting brush as mentioned in a recent post in lieu of a baster. Also, I spent a lot of time searching for a gravy recipe and found Shortcut Turkey Stock and Porcini-Rubbed Turkey with Shiitake-Madeira Gravy recipes from Epi. I also found Giada’s Turkey with Herbes de Provence with Citrus for making an herb mix for under the skin as I bought the Herbes de Provence for Craig LaBan’s turkey recipe.

All this homework I did and now I’m forced to decide on one or two chickens in the oven. Fortunately, I didn’t buy extra stock, mushrooms, veggies, and Madeira wine. I will however, make halve of the stuffing recipe and make some mashed taters.

I’d like to roast two chickens and I know we’ve talked about this before on our forum, but I can’t find the tips. Can someone help me before I buy a couple tomorrow night? It would be most appreciated.

 
like Melissa said---you could fit 2 chickens on the grill with the beer can method

using any can you want, and even using some broth and wine in the can with a pan underneath for the drippings. rotate them around a bit while roasting, or if you have a spit, both should fit.

 
Because two chickens side by side over the drip pan for indirect cooking

would certainly exceed the size of the drip pan. I'm sure some of the fat drippings on the charcoal wouldn't be good.

Thanks anyway.

 
I don't have a spit Ang and I'm pondering this. I'm looking at one of my

drip pans again and although I could place them vertically, it's cutting it too neat and they'd be too close for comfort/cooking.

I just don't know, I just don't know...

Thanks just the same.

 
That's a thought Dawn, but I'm not sure it would take over the coals.

I just came back from picking up two 5.5 lb. chickens from Publix. If the dollar store is open, I'll pick one up. I have to stop at drug store for medical gloves (for putting herb mix under chicken skin) tomorrow and they might have one. If I can find one, I'll see how it fits on the grill. If not, I'll just roast them and rotate them (I think that's how you roast two chickens).

Thanks for your help.

 
What I have done is wrap it in foil a few times cook on grill keep turning every

1/2hr season before hand with wwhatever spices you like. I do butter, garlic, salt, pepper, and sometimes lemonpepper about the last 1/2 hr take off the foil and get brown

 
Can you send someone to the store in the am or go in a bit late?

See if they can try to get the right size (or call first)? If you don't have the chickens yet I'd give it a shot, or take the big one and put it in the oven.

 
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