Turkey Breasts / Char Broil 940X

I had 5 turkey breasts that weighed a total of 38.89 pounds to cook and decided to do them in my classic Char-Broil 940X charcoal grill. 

I started by mixing up my honey brine which will be injected into the meat. 



Next step was to trim off the excess skin and clean up the breasts. 



Injected 4 oz of the brine into each side of the turkey breasts. 



Got the marinade out as each breast will be brined and marinaded at the same time overnight in the fridge. The marinade will be Wish Bone Robusto salad dressing.



After injecting, each breast was placed into a zip-lock bag and then the marinade was poured in over the breasts. 



All 5 of the turkey breasts ready to go into the fridge for their overnight stay. I did turn them over a few times during this period to be sure the marinade was covering everything.

On the morning of my cook, I rolled my CB 940X to my cooking patio. 



I had the cooker loaded with some South American lump and hickory for some smoke and I lit off a charcoal chimney and when it was ready, I dumped it over my lump in the cooker. 



I got the breasts out of the fridge and took them out of their bags. 



I sprinkled a light coat of my no salt, no sugar, no burn, and high temp rub onto the meat.



I had the cooker setup where the left 2/3rds of the cooking grid was indirect and the right 1/3 was direct. As soon as my cooker got up to 350 degrees, I loaded the 5 breasts into the cooker. 350 degrees on the cooker thermometer measures about 285 degrees on the cooking grid. 



I cooked them about 1hr and 40 min and then wrapped them in foil. 



They cooked an additional 50 minutes and were done at a measured 165 degrees internal temp.



This is about as good as turkey breast can be prepared.

Beef Ribs, Pork Steak, Rib Tips on the CB 940X

For this cook, I needed maximum indirect grilling space so I chose my classic Char-Broil 940X and then added a second grid to this cooker to get even more space. I planned for about a 5-6 hour cook so I used a smaller fuse burn so I wouldn’t have to fool with it all day. 



I poured in about 13 pounds of the Wicked Good all natural brickettes into the firebox which I had divided out with 3 firebricks and then added some hickory chunks for flavor wood. Used a Weber fire cube to start it off in the front end of the cooker. 



Since I needed maximum indirect grill space, I used two full hotel pan covers right under the cooking grids on the left side of the cooker and this just left me with about 1/4th of the cooker direct and I needed this to keep the cooker flowing correctly. With the smoke and heat coming up on the far right side of the cooker, I planned to use only the exhaust vent on the Left side of the cooker which will pull all the smoke and heat back across my food for the best flavor. As with all my fuse burns in this cooker, I used the front service door for my air intake to the fire. 



These rib tips were trimmed off of those big “bronto” spare ribs I get from the Kroger store which I store in the freezer until I make sausage or just want some tips. I gave these a good sprinkle of my no-carb rub and they were ready to go.



This package of pork steaks has 6 nice slabs and they as well were prepped with my rub. 



Good meaty beef ribs are about impossible to find in my area so I usually fall back on these lousy looking beef ribs from wallyworld. They are injected with salt water and trimmed way to close to the bones. I do live with them once in a while as I guess they are better than nothing. I used my no sugar Texas rub on the beef ribs. 



I managed to get it all loaded on the indirect part of the cooker and it took up all the space I had allocated for the cook. I had the beef ribs which I think will take the longest on the raised second grid which runs a little hotter that the standard level in the cooker. 



Nice cool sunny morning with just a light frost and a great day to be outside and cooking something.



Pork steak about done so I slopped on some low carb bbq sauce and then let them glaze for a few minutes until they were done to suit me.





Hard to beat the taste of a well prepared pork steak in my opinion.



With the pork steak off, I had room for my hot wings so they got a dose of rub and a heavy sprinkling of ground cayenne and they were ready for the cooker. 



I got them on under my beef ribs.



Next step was to wrap the beef ribs and I used a little broth  and some Splinda in the foil for additional flavor.

The rib tip pieces were wrapped as well with the above broth and sweetener.

About the same time, I slopped on a heavy dose of my hot sauce which consists of a large cup of Frank’s hot sauce,  bout 1/3rd stick of butter, one tbl Splinda, and 2 tsp ground cayenne pepper.



Hot wings just of the cooker and I couldn’t wait and ate one....oh my!!!





Later into the cook, my rib tips came off the cooker and I cut them to size and placed them into my pan. I added a little pork marinade and mixed it all up and then back on the cooker. 



Had a few peppers left so I added them to my cook.



Later in the cook, I unwrapped the beef ribs and slopped on a heavy dose of my low carb sauce. 



The beef ribs come off the cooker looking good. At this time I poured some sauce into my rib tip pan and stirred them up real well. 





After my tips come off the cooker, I plated up my meal.



I had one big beef rib, 4-5 rib tips, one hot wing, and some salad, cheese, and veggies. Made one nice low carb supper.



Not that it means anything, look at that smoke ring on those beef ribs. 

Large Cook on my Char-Broil CB 940X

I did this cook back in August on my CB (Yugo) X over charcoal with a little hickory for smoke. I set the cooking grid up with about 1/3 of it direct and the other 2/3 rds indirect. I had several meats to cook and needed both direct and indirect for the cook. 



I started with 5 pounds of 28% flavor burger and Jan made up 16 burgers from the 5 pounds. Added salt and pepper.  Bout 1/3 pound each makes a nice small burger.



Since I needed a very hot fire at the start, I added a small amount of lump to the direct side of the cooker and then filled up a large Weber charcoal chimney with lump and after it was well lit, poured it into the cooker and added some smoke wood.

I like to put a good sear on my burgers and then finish them on the indirect side to about 165 degrees internal. 



There is my Yugo, De Soto, or maybe Edsel doing it’s thing. Real shame that this once  great cooker in no longer listed on Char-Broils website. 



Here are some of the other meat cooked on this round. Top left is a package and a half of the Eckrich Grillers, and right of it some bun size hotdogs. Top right plate has 4 strip steaks which will be used for my steak and mushroom hoogies. Bottom two plates are six big pork steaks. Not shown are about 22 of my very hot chicken wings.



My steaks are prepped with some Smokey Mountain steak rub. These 4 one inch steaks are seared about 2 minutes a side and they are done to medium rare and I took them off the cooker. 



Thats my burgers getting happy on the indirect side of the cooker. 



Next were the dogs and I like to put a little char on them. I followed the dogs with the Grillers. I love these things and use them for snacks. 



Steaks just off the grill.



Burgers looking good.



Jan’s dogs.



The Eckrich Grillers.



The pork steaks were prepped with my no-carb rub. I like them seared just like a beef steak and then slow cooked indirect for a couple hours. 



While my last pork steak was searing, I picked a few hot peppers out of my patio boxes and added them to the grill. 



My hot chicken wings were prepped with my no-carb rub and then I added mucho ground cayenne pepper. Just like about everything I cook over charcoal, I like to somewhat char it for that additional flavor. Nothing beats a hot charcoal fire licking at the bottom of my meats and veggies on the cooker for the most great flavor. 



I added a second raised grid in the cooker to make room for all the indirect items that I was cooking. 



Working the cooker...as you can see, I am finishing up putting a little char on my wings and then placing them on the indirect side of the cooker. Pork steaks are still soaking up some smoke and heat. 



Chicken wings were sauced next with some Frank’s hot sauce mixed with some butter, some Splenda, and some ground cayenne pepper. 



The cooks treat and man they were good. 



The hot wings.



I cut up all four steaks for my special treat which I will fix at a later date. 



The pork steaks were sauced with my low carb sauce and then taken off the cooker. Really hard to beat a good pork steak dinner. 



Close up of the pork steak.