Turkey - Would a BBQ place (Hecky's or Honey1) Smoke my Bird

Anyone know if I supply the frozen turkey would Hecky's, Honey1, or any BBQ place be willing to smoke my bird for Thanksgiving? Anyone have experience with this and what is the potential cost breakdown of them cooking the bird?

/Polster

I actually stood next to Robert Sr. and GWiv at Honey1's smoker and suggested that they consider smoking meat for customers. GWiv said, and I believe I quote accurately, "That's a terrible f*cking idea," and Robert Sr. seemed to agree. There are just too many variables involved with preparing meat that other people have procured. You could, of course, just call and see if they'd relent, but if they don't, I wouldn't be shocked.

Merles in Evanston sells their own smoked turkeys at Thanksgiving. I had it once and it was the third best thing I ever had from them after the catfish creole (discontinued) and the cottage cheese/onion/garlic dip they give you with crackers.

Too many liability issues.

A number of years ago I approached Sun Wah BBQ on Argyle and asked if they would do a turkey in the same style as the hanging ducks. They answered in the affirmative and we had a wonderfully different Thanksgiving turkey. I actually carried that bird on my flight out to Tahoe. Warmed it up in the oven the next evening and it was still juicy-more so than most turkeys I've had. It's not smoked, but it sure tasted darn good!

David Hammond wrote:here are just too many variables involved with preparing meat that other people have procured.

Hammond,

I believe you have quoted me quite accurately.

Aside from the variables involved, Honey 1's smoker is currently, post Check Please, going full-bore keeping up with in-house demand.

Not saying in all of Chicago there isn't a BBQ joint that might not smoke Polster's turkey, but most, if not all, experienced BBQ folks, amateur and professional alike, have an 'if I didn't source it, I ain't smoking it' policy.

Enjoy,
Gary

At least for the past couple of years, Bhabi's Kitchen has been willing to cook your turkey in their tandoor oven. I haven't tried it, and I don't know how much it costs. I don't know if they're still doing it this year.

Other places on Devon may be willing to do it, as well.

Not quite smoked, but still quite good I bet.

In my experience, there is a long and probably fading tradition of BBQ places smoking customers' cuts. I know the pit down the road from my childhood home (when I was a very small kid, before moving to FL) in Clarksville, TN probably smoked and chopped as many shoulders for others as for the takeout window. My mom swore that they took a small "tax" in the form of meat, in addition to the smoking charge.

The obvious question is, why provide such a service when you can simply source and sell your own pork? In the case of the Clarksville pit, it probably had a lot to do with the fact that many locals were still raising a pig or four out back in the '70's, but might not have had their own smokehouses.

Don't lots of smoked fish places still provide this service? It certainly is also common enough for Cuban places in FL to cook others' holiday lechon, an old Xmas tradition.

Don't lots of smoked fish places still provide this service? It certainly is also common enough for Cuban places in FL to cook others' holiday lechon, an old Xmas tradition.

I believe Hagen's still does. Dunno about poultry.

JeffB wrote:Don't lots of smoked fish places still provide this service? It certainly is also common enough for Cuban places in FL to cook others' holiday lechon, an old Xmas tradition.

Yes. Specifically Hagen's has a "you catch it, we smoke it" deal.

Hagen's Fish Market
5635 W. Montrose
773-283-1944
http://www.hagensfishmarket.com

Best,
Michael

Hecky's also sells their own smoked turkeys, or at least has in the past, so I'd also doubt they'd smoke one you brought in. As to Bhabi's, I'd offer a caution -- we've been longstanding customers (though less so since the price increases) and I think we were among the first to have him cook a turkey in the tandoor for Thanksgiving. I had another one in the oven as I was sure my in-laws wouldn't eat the spicey bird, and that turned out to be a good thing, as the turkey we picked up that Thanksgiving afternoon from Bhabi's was decidely undercooked -- looked delectible on the outside but was still raw in parts inside. We ended up eating it the next day, and it was quite tasty, but it would have been quite problematic if it had been the only main course available. This was some years ago and perhaps he's gotten better at cooking such a big thing in the tandoor (we haven't tried again) but I'd just be sure to make sure it's done before you put it on the table.

At least as of last year, both Sun Wah and Hong Ki (I'm sure that's misspelled, but I'm ina hurry.) on Argyle actually had signs in the window to the effect that they would smoke your holiday bird for you. I'm sure it's worth double-checking, but they have definitely done it in the past.

Thank you all for your replies.. I will check Sun Wah and Hong Ki this weekend.

polster wrote:Anyone know if I supply the frozen turkey would Hecky's, Honey1, or any BBQ place be willing to smoke my bird for Thanksgiving? Anyone have experience with this and what is the potential cost breakdown of them cooking the bird?

/Polster

Polster-
I know this isn't what you asked, but do you by chance have a regular old Weber charcoal grill (or have a friendly neighbor who does)? If so, you can smoke a great turkey on one and it is quite easy, and I am sure you could find plenty of people on LTH willing to steer ya in the right direction.
Jamie

BTW: This place might be worth a call (just found them in a search, can't vouch for them):
http://www.turkeyontheqt.com/

A similar thing came up years ago for our family: Traditionally, my mother would buy a whole brisket and make corned beef, then take it back to Dominick's for slicing.

The stopped doing it, saying that their liability for any health issues was too high.

Jamieson22 wrote:
BTW: This place might be worth a call (just found them in a search, can't vouch for them):
http://www.turkeyontheqt.com/

[url=http://lthforum.com/bb/viewtopic.php?p=31780#31780]
I can. [/url]

A turkey is pretty easy to smoke on your own as long as you realize that it will probably be to your benefit to brine it before smoking.

I prefer to use a whole bird, as the breast tends to get too dry by this method of preparation.

I place my turkey in an aluminum pan in the bottom of a covered kettle type grill surrounded by hot charcoal and soaked wood chips. I prefer Hickory.

The skin will cook very quickly and will be very dark, almost black. Because it will cook faster than the interior bird, you'll have to cover it with foil about halfway through.

Using a meat thermometer, don't cook it beyond 165-170 degrees. If you cook it all the way to 180, it wiil surpass the doneness zone and enter the dreadfully dry zone as it rests.

Last weekend I had the opportunity to test Hagen’s, Bhabi’s, and Sun Wah’s turkey skills. On Wednesday I picked up three small frozen birds at Peoria Packing, dropped them off at each venue for thawing, prep and cooking, and arranged for pickup late Saturday afternoon.

I had the highest hopes for Bhabi’s bird. It was prepared tikka style, and had a most arresting presentation, splayed on a bed of vegetable biryani. But it suffered the opposite fate of ToniG’s turkey, clearly having spent too much time in the tandoor. The skin had a strong, piquant bite but the accompanying raita could do nothing to save the bone dry interior. To compound my disappointment Bhabi’s was the most expensive—a flat $60 just to cook. Mr. Syed will procure his own turkey and cook it for you for $90.

Sun Wah’s preparation was pretty competent—fairly moist, lightly glazed in the style of the house ducks. Overall the Chinese influence was somewhat subdued, but for the very generous container of five-spicy drippings (a la an order of duck) that did much to boost the stock the following day. Sun Wah had the best value—$1.00 a pound.

I think guests were unanimous in their preference for Hagen’s smoked bird. It had a somewhat unappetizing grayish skin, and like Sun Wah’s, it required reheating. But inside it was juicy and smoky down to the bone. I think much of Hagen’s success was due to the fact that they brined the turkey the night before smoking, a technique that would have served Bhabi’s bird well. Hagen’s smokes poultry at $1.60 a pound.

As YourPalWill noted, a smoked turkey is probably the easiest for LTHers to duplicate at home. But if ever I’m at odds with my WSM and just need to have a smoked turkey I won’t hesitate to go to Hagen’s.

Hagen's Fish Market
5635 W. Montrose
773-283-1944
http://www.hagensfishmarket.com

Sun Wah Bar-B-Que
1134 W. Argyle St.
(773) 769-1254

Bhabi's Kitchen
6352 N. Oakley,
(773) 764-7007

m'th'su wrote:Last weekend I had the opportunity to test Hagen’s, Bhabi’s, and Sun Wah’s turkey skills. On Wednesday I picked up three small frozen birds at Peoria Packing, dropped them off at each venue for thawing, prep and cooking, and arranged for pickup late Saturday afternoon.

Interesting!

Thanks for the experiment and the results.

I'm thinking about smoking a bird for the first time this year. Do you think I should do some sort of backup meat?

leek wrote:I'm thinking about smoking a bird for the first time this year. Do you think I should do some sort of backup meat?

Not unless you fear your guests will not like the smoked turkey. If you have plenty of sides, then you are usually in a good shape.

Regards,

I'm more worried about screwing it up! I guess I should do a test run. Another question - is it best to smoke a whole bird as a whole bird, or break it up into quarters?

leek wrote:I'm more worried about screwing it up! I guess I should do a test run. Another question - is it best to smoke a whole bird as a whole bird, or break it up into quarters?

A BBQ web site that I reference from time to time has a couple tips about smoking a whole turkey on this page.

Best,
Michael

leek wrote:I'm thinking about smoking a bird for the first time this year. Do you think I should do some sort of backup meat?

Hey Leek-
I will also be smoking a turkey this year, but this time it will be for my fiancee's entire family! Now you have me thinking I'd better plan a backup and I've done this a bunch!

What type of cooker will you be smoking your turkey on? I use my WSM, but don't use "smoking" temperatures, I generally try to keep it in the range of temps you would use in the oven (> 300). Generally this is done by using 2 fully lit chimney starters of charcoal and leaving the vents wide open. I really don't think turkey benefits from "low and slow" cooking and I like the skin to have a chance at being edible. Also, go easy on the smoke, as I find a little goes a long way. I will generally use 2-3 fist sized chunks of apple/hickory/cherry. For a first run being such an important turkey day, it would be better to need a little more smoke than have too much.

If you are concerned about it drying out, try draping bacon over the bird. My mom has done this for oven cooked turkeys for as long as I can remember and eating the bacon when the turkey comes out is one of the best things in the world. I also rub butter (often mixed with herbs or seasonsings) under the skin of the bird to help keep it moist.

Smoking a turkey is pretty easy as long as you are comfortable enough with a grill to attempt it, and the results are fantastic.

Here is a pic of a Butterball I did 3 or so years back. I THINK it was 24#, but not sure exactly:


Jamie

I've had good success doing turkeys on my old regular Weber kettle, I don't think I ever had a problem. The turkey must be cooked by the indirect method, coals on the outside edge of the grill with a drip pan below to catch drippings. Best one I did was putting a light coat of maple syrup on early to smoke in the flavor.

Anyone thinking of smoking a turkey should absolutely, positively brine it. Our own G Wiv wrote up some instructions which are posted at the Purple Asparagus site and offer some different brines, but basically, brining is your best friend for any form of turkey cooking and especially smoking where you run a higher risk of drying it out.

There's also the old trick of cooking it breast side down first, for the first half. Although I find this not really necessary with a brined bird.

G Wiv's method for a faster cook is cutting out the backbone and spreading it out flat-ish on the grill, so the inside is exposed. This speeds it up but I understand if you feel that you're cheated of the traditional big roast-looking bird. His turkey instructions are here.

One thing, I smoked a turkey once when it was just too cold to use a water pan, I should have used sand (which would keep it up closer to oven temps than low and slow BBQ temps, as Jamieson22 says), and when it just wasn't getting done after a couple of hours I brought it inside and finished it in the oven. It actually came out very well, almost the best of both worlds, having all the flavor of a smoked bird but the greater control of the oven. I don't necessarily recommend that, it's good to actually smoke something all the way through, but it's good to know you can do it as a backup. Of course, you wouldn't want it to have remained at too low a temperature to be food safe, but if it's smoking adequately yet stuck 20-30 degrees below done, that's one answer.

LikestoEatout wrote:I've had good success doing turkeys on my old regular Weber kettle,

I do this as well--I like the flavor, it's fast, and it frees up the oven for the side dishes. But one word of caution to anyone considering it for the first time: check ahead of time be sure your turkey fits in your grill. Generally 11 pounds is safe, and I've sometimes done up to 16, but turkeys are different and even a 12 pounder may have a high breastbone that comes as a surprise when you go to put the cover on!

Mike G wrote:One thing, I smoked a turkey once when it was just too cold to use a water pan, I should have used sand (which would keep it up closer to oven temps than low and slow BBQ temps, as Jamieson22 says), and when it just wasn't getting done after a couple of hours I brought it inside and finished it in the oven.

Question: How would an empty waterpan work out in this situation? I was smoking a couple chickens a few weeks ago, and decided to go the empty waterpan route and it worked out really well. (As opposed to the no-waterpan direct method, or sand-in-waterpan method). Any thoughts?

Binko wrote:Question: How would an empty waterpan work out in this situation? I was smoking a couple chickens a few weeks ago, and decided to go the empty waterpan route and it worked out really well. (As opposed to the no-waterpan direct method, or sand-in-waterpan method). Any thoughts?

That is one thing I failed to mention. When I do turkey on the WSM, I leave the waterpan empty (though foil it or else you have one hell of a horrible cleanup ahead).
Jamie

Good question. It's obviously at least deflecting some heat, but I don't know if it transmits less heat than the sand, or more; or maybe the sand deflects it for a while, then eventually retains and transmits it... G Wiv or Bruce, any idea?