Enjoy the holiday outside of the kitchen

Coming soon.....turkey, duck, lamb, ham, beef (wagyu available), and sides.  Fully cooked just heat and eat.

1. Wed. Dec. 23 at  our kitchen 3500 Latrobe Drive, Charlotte from 9 am-11 am.
2. Delivery available Wed. Dec. 23 after 1 pm.   Email address for exact delivery pricing to ernie@erniesbbq.com

1. Take out of refrigerator 3.5 hours for whole bird, 2.5 hours for breast only,  before eating  time.  Place in aluminum pan (if you have a roasting rack place in the rack and in the pan), put a some broth (optional white wine too) in the bottom of the pan, cover, an leave on the counter for 30 minutes.     
2. Heat your oven to 300 degrees and place pan in the center.  After 30 minutes  remove the turkey from the bag and put back in the oven until internal temperature reaches 165 degrees.  Baste every 15 minutes with pan broth.  
3. Remove when hot, cover lightly with foil and let rest for 20 minutes then slice.  
4. Please note that the turkey will appear likely appear pinkish in color.  That is due to the brine and then the smoke process which can makes poultry pinkish in color.  

1. Mix your favorite brine recipe 36 hours ahead.
2. Submerge turkey in brine in a turkey bag or food safe container for 24 hours.
3. Take out of brine and place in roasting rack in a pan uncovered in the refrigerator overnight.  That will make the skin crispier.

1. Take turkey out of refrigerator one hour before.  Soak wood chips for a few hours, or use pellets.  Place in smoker box.
2. Place turkey in a roasting rack and into an aluminum pan, rub all over with olive oil, place water in the pan to cover the bottom.
3. Place box above a burner but below the grilling surface.    Put grill on high, when you see smoke shut the burner below the box off.
4.  Reduce grill heat to 325 and put turkey breast side down for 45 minutes, then flip over.  Cook the rest of the way until internal temperature reaches 165 degrees in the thickest parts.  
5. Cover lightly with foil and let rest for 20 minutes before carving.  
6. Smoking tip.  Turkey and any poultry will absorb as much smoke as you give it.  If you' don't like a heavy smoke flavor just smoke about 25% of the time.  You'll taste the smoke but you won't taste just smoke.