How to Stye a Frake in your Outfire Doorplace!

Trip Start Dec 15, 2012
1
9
13
Trip End Jan 06, 2013


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Where I stayed
The Reef Rv Park Puerto Peņasco
Read my review - 3/5 stars
What I did
Cooking a turkey on the Beach

Flag of Mexico  , Northern Mexico,
Wednesday, December 26, 2012

How to Stye a Frake in your Outfire Doorplace! aka How to Fry a Steak in your Outdoor Fireplace! In other words, How to cook a Turkey on the Beach!

Cooking a Turkey on the Beach.....

We've been cooking turkey's up to about 20 lbs in 2 hours or less on the beach... 

We start with simple rig that sets up in a few minutes and folds up to a package about 6" square and 20" long...  

Each tower has a rod out the bottom (see photos 1 & 2) ....  and they are pounded into the sand (ground) using a hammer...  the hammer hits the angle iron on the top of each tower...  the 2 towers that hold the cross bar are set a specific amount of space apart and the other two towers are set up to create a square...

As you can see from the photo (#3) the frame is set up and than wrapped in Reynolds Wrap (tin foil), on windy day the HD version works really well... (photo 4 & 5)

The turkey is prepared the way you'd prepare it for the oven... we like to spray it with some Pam and season it with smoked salt, maybe some garlic, or what ever your heart desires ...  you might put a onion in the cavity but its NOT STUFFED....  At this point its important to identify that the wings and legs are tied in... usually wired in so that they are close to the body...

Then the bird is wrapped in an oven bag.... An oven bag is one of those cooking bags you'd use in the oven to hold the juices in...  see how the turkey is hung from its bracket and wrapped in the bag in this photo....

The Turkey is hung into the beach oven as shown.... (photos 6, 7 & 8)

The briquette's are started in the chimney and once they are going and lit, 3 briquette's are placed in each tower, than 3 unlit briquette's than 3 lit briquette's until the tower is full of briquette's.... (photos 9 & 10)

In the photo (#11) you can see through the side of the bag, and see the uncooked turkey... this bird is a little over 12 lbs...   we're going to watch the bird go from uncooked to a moist cooked bird that want's to fall off the bone...  At this point its important to identify that the wings and legs are tired in... usually wired in so that they are close to the body... It takes less than 2 hours to fully cook a 20 lb turkey to perfection!

In the next photo (#12) you can see that the bird is a golden brown...  the briquettes in the tower have been added to, and they have burned down to about 3/4 of the height of the tower....

In these photos (#13, 14 & 15) you can see where the cross bar can be handled with bare hands and the cooks are getting ready to pop the cooking bag and let the bag full of juices out.. and those juices will be used to make gravy..   It's important to understand that the bag should not be allowed to pop or get stuck during the cooking process as that will allow the natural juices to get out....   Take the turkey out of the bag, and slice and serve...

Happy Trails... until we meet again in Yuma AZ.  Jim, Connie & Rowdy


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