Outdoor Cooking August 30, 2022
This week we will be looking at a method of cooking outdoors that is great for large events. This is suitable for cooking a single turkey or roast or expanding to cook a number or roasts or a whole pig or lamb. This method works in all weather conditions.
Turkey on the tripod
Wire mesh for coal columns, approx. 1/2x 1”
18”-24” wide foil
Shallow metal pot
3 chains 36” long, ring, S-hooks-attach chains to ring to create a basket for holding the meat. Attach hooks to the end of the chain for hanging onto the tripod.
In an area clear of combustible materials pound rebar into the ground and place wire columns over the rebar. The size of your square will be determined by the size of the meat that you are cooking. The coal columns should be about 15” away from the outer edge of the meat.
Position the tripod over the cooking area.
Fill columns with coals
Wrap foil around the outside of columns
Check that your meat is well placed, and remove until coals are hot.
Light coals from the bottom
When coals are hot, hang the meat in its chain basket from the tripod, ensuring that the top of the meat is below the foil. Place a shallow metal pot under the turkey to catch the drippings for basting and gravy. Add a foil bonnet to keep the heat in.
This method cooks in a similar time frame as your oven. A 10-12 lb turkey will cook in 3-4 hours.
As coals burn down add more from the top
Brine turkey overnight
Stuff turkey with bread or rice stuffing if desired.
Rub oil and season into turkey skin.
Place turkey in chain basket and fasten securely with wire.
Once the turkey is cooking, check and baste occasionally.
Author & Outdoor Educator