Frank Scavo
Frank Scavo
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Video

Catalina Bison Expedition
Views 993 months ago
Antigua Casa de Guardia
Views 7712 years ago
How I Make Ciambotta
Views 1.5K5 years ago
Santa Maria di Corazzo
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Tour of Mt Etna, Sicily
Views 2.3K9 years ago

Comments

  • Antonio Gualtieri
    Antonio Gualtieri 19 days ago

    La Calabria é tutta bella guai a Chai tocca la Calabria cn pregi e difetti la peggio mafia vene d altrove e tutti a criticarci.... Ma le vacanze tutti al SUD NOI SIAMO VITA RICORDATIVILLU

  • juan jose moya rodriguez

    Grandiosa.

  • Ancião Honesto
    Ancião Honesto Year ago

    Obrigado pelo vídeo. Retirou minhas dúvidas.

  • theresa bollman
    theresa bollman Year ago

    Giambotta turned into Chum-bot when Dialect got involved. In my immigrant neighborhood it turned into Shumbot. Try finding recipe for that one! LOL...call it whatever you like, it's delish by any name. Gonna try this method as soon as my garden grows. Thanks for sharing!

    • theresa bollman
      theresa bollman Year ago

      Hi Frank, Ma mother's was heavy on the Italian green beans, peppers, and potatoes (then any veggie we had in the garden). I was in a light tomato sauce. A sort of stew consistency, and she started the sauce with olive oil, garlic and sauteed good pepperoni. I make mine the same way. Lotsa Italian bread too!

    • Frank Scavo
      Frank Scavo Year ago

      theresa bollman Thanks! what did your family put in yours?

  • Dodici Stelle
    Dodici Stelle Year ago

    Tecnicamente dicesi "passiata supra o corsu"

  • Scubaduude
    Scubaduude 2 years ago

    Year 2017 tDAY! Going to try your suggestions with a dry rub. Cheers.

  • Anuj Kainth
    Anuj Kainth 2 years ago

    Another year another 2 turkeys! One for thanksgiving and one for Christmas! We started using the leftovers to make turkey soup and the smoke really comes through if you use a mix of mesquite and keave wood.

  • Bill Evidon
    Bill Evidon 3 years ago

    Frank, this is the 3rd year in a row I've followed your plan. You've become my "go to"! Happy Thanksgiving!

    • Frank Scavo
      Frank Scavo 3 years ago

      Bill, great to hear. Mine came out good this year. I went back to Sherry wine in the baste, and I'm liking it.

  • Jarrod Reuter
    Jarrod Reuter 3 years ago

    I thought I'd let you know I've referred back to this video for the past 4 years. I don't always follow it exactly since I now have a smoking journal myself (thanks for the idea) and I like trying new things. I really appreciate you putting a video like this up for the rest of us to learn. :-)

    • Frank Scavo
      Frank Scavo 3 years ago

      Pat, that is great. Sounds more like a marinade. But hey, there are no rules!

    • Pat Daugherty
      Pat Daugherty 3 years ago

      Same here! This is my 3rd year watching this video, I made a few changes. but I follow the bbq instructions to the T! I actually brine my turkey in thousand island dressing! But really this video is great happy thanksgiving!

    • Frank Scavo
      Frank Scavo 3 years ago

      This made my day. Thanks!

  • Vince Mcdougall
    Vince Mcdougall 3 years ago

    awesome video sir, very informative. I just made the switch to propane from coal(I still have 3 different smoker/grills that run off coal lol) I'm gunna try it on a propane burner this year. thanks for the video!

  • tracey abe
    tracey abe 3 years ago

    watched several videos and chose yours to try today. thank you for sharing, can't wait to try it.

  • Frank Scavo
    Frank Scavo 3 years ago

    Thanks much, Steve. I really enjoyed making it.

  • Stevil Knievel
    Stevil Knievel 3 years ago

    what an extraordinary job with this thank you

  • Linus Perez
    Linus Perez 3 years ago

    what month was this? i was there in july :)

    • Frank Scavo
      Frank Scavo 6 months ago

      Melanie Alejandra cooler in May

    • Melanie Alejandra
      Melanie Alejandra 6 months ago

      @Frank Scavo mmmm She´s wearing a coat! I thought the weather was hot.

    • Frank Scavo
      Frank Scavo 3 years ago

      +Linus Perez The date on the video is correct. We were there in May, 2010.

  • Sylvia Batista
    Sylvia Batista 3 years ago

    I am trying this for our New Years celebration.!! Your instructions are awesome.

    • Frank Scavo
      Frank Scavo 3 years ago

      Thanks, Sylvia! Let me know how it turns out.

  • Eune Yoo
    Eune Yoo 3 years ago

    Great instructions! Thank you so much for posting such a nicely edited video! May I ask how many pounds your turkey was? I am trying to figure out the cook time for my 25 lbs. monster and I'm worried it won't cook.

    • Frank Scavo
      Frank Scavo 3 years ago

      +Eune Yoo I only do 12-14 pound turkeys, as the larger ones done fit well in my grill. You can look up on Google how much time it would take to do a 25 pound turkey, but try not to cook at more than 300 degrees, otherwise, it will tend to dry out the breast before the turkey is fully cooked.

  • K Webster
    K Webster 3 years ago

    The Navy cancelled visits to the memorial on the afternoon of the day my family and I went. They said it was too windy. It was less cloudy and less windy than what shows in this video. I still don't understand it. Likely my one and only chance to see it live.

    • K Webster
      K Webster 3 years ago

      +K Webster Nicely done video.

  • Anuj Kainth
    Anuj Kainth 4 years ago

    Third year in a row using your method, with a few of my own twists of course

    • Frank Scavo
      Frank Scavo 4 years ago

      Always add your own twist. I tweak the recipe myself every year.

  • Robert Havens
    Robert Havens 4 years ago

    Please never take this video down. I use this every year. Thank you!

    • Frank Scavo
      Frank Scavo 4 years ago

      No worries Robert. Glad you like it!

  • Cosmo Kramer
    Cosmo Kramer 4 years ago

    Frank, how long would you think for an 18 lb. bird?

    • Frank Scavo
      Frank Scavo 4 years ago

      Cosmo, tough question. It really depends on the temperature. I'm guessing at 275 F it might be about 8 hours, but watch for the internal temp to be no lower than about 175, as measured between the thigh and the breast.

  • Julio Juarez
    Julio Juarez 4 years ago

    This looks amazing! Awesome video Frank! I'll be giving it a try this year!

    • Frank Scavo
      Frank Scavo 4 years ago

      Excellent. Let me know how it comes out!

  • Robin Capalbo
    Robin Capalbo 4 years ago

    thanks so much, Frank..one more item checked off the list!

  • Robin Capalbo
    Robin Capalbo 4 years ago

    what is the name of the ferry company?

    • Frank Scavo
      Frank Scavo 4 years ago

      +Robin Capalbo I believe it is run by the government. It is the only one.

  • katie_86
    katie_86 4 years ago

    Thank you for making this video. I was there last month but I didn't get a chance to visit the Arizona memorial because a ship crashed into the dock a day earlier. I hope I can go back and see it.

  • Daniel Saputro
    Daniel Saputro 4 years ago

    I wanna go there and shout to all person in San Sebastian, "El Pais Vasco que nada existe". It means The Basque Country it does not exist.

  • Karie Mitchell
    Karie Mitchell 4 years ago

    Thank you for posting this, Frank. It is nice to visit through your lens. I love that there is no talking. Well done.

    • Frank Scavo
      Frank Scavo 4 years ago

      @Karie Mitchell Thank you Karie, I enjoyed making that video and glad you enjoyed watching it.

  • Bill Evidon
    Bill Evidon 5 years ago

    I'm following your plan again this year Frank, with some slight variations for personal taste (Sriracha instead of Tabasco, as an example). I'm also elevating the bird this time. More even air flow as you said. Also, if you cook breast down directly on the pan it's very difficult to keep the skin in tact.

    • Frank Scavo
      Frank Scavo 4 years ago

      Bill, yes, I always elevate up from the pan so the turkey doesn't sit there in the drippings. Also, I keep adding water to the drip pan to keep the turkey moist and also so the drippings don't burn on the bottom of the pan. That makes the drippings work better for gravy.

  • Steve Hurlbutt
    Steve Hurlbutt 5 years ago

    I learned what I know from my late father in law too! I have a Weber but prefer the gas grill. And I'm going to follow your formula this year. One question: How extensive do you smoke? Do you smoke the entire time? Or discontinue at some point? Thanks.

    • Frank Scavo
      Frank Scavo 4 years ago

      Bill, no, I only run smoke early in the process, maybe the first couple hours max. If you run smoke the entire time it puts too much smoke into the drippings, which IMO makes them too bitter for gravy.

  • Jason Jackson
    Jason Jackson 5 years ago

    That was an outstanding video Frank & I cannot wait to try it!

  • Marco LunaMan
    Marco LunaMan 5 years ago

    Waking up to Hilton Honors club pampering the bedding is always so plush and luxurious.Had a relaxing jacuzzi last night.Did my Tai Chi and an invigorating morning swim. Going back to The Bernardo winery to see the artist who work there. Awesome jewelry, phenomenal glass blowing and art classes. Luna Girl Thank you for coming to Sun Diego to see me, as always we had another amazing time. I am so fortunate to have your LUNA LOVE. Besos querida.

  • hondar69
    hondar69 5 years ago

    Basque country is not spain.

  • Brenna Elena Wolford

    Gracias por tu trabajo.

  • MatthewMainen
    MatthewMainen 5 years ago

    Was looking for a solid youtube tutorial for this. Thanks!

  • Susan Finch
    Susan Finch 5 years ago

    @Frank Scavo I love this legacy you are creating. I also learned a lot from this. I'll be watching more of these.

  • Francis Guison
    Francis Guison 5 years ago

    I can roam around here using GT6! Awesome place! Thank you Polyphony Digital Team!@Kazonuri Yamauchi, the GT God!

  • Frank Scavo
    Frank Scavo 5 years ago

    My video on "How I Make Ciambotta" (a traditional Italian American family recipe). Aka "giambotta," "chum-bought"

  • matt99ill
    matt99ill 6 years ago

    Frank, the turkey and gravy were a success! I would recommend this method to anyone (experienced or not). Thanks for posting the video and answering my (and others') questions so that we too could produce a savory turkey for our families!

    • Frank Scavo
      Frank Scavo 6 years ago

      Matt, outstanding! This year my wife bought a pre-brined turkey from Trader Joe's and it was fine (vs. me brining it). So that saved me an hour or so of work the night before. Also, I continue to use butter under the skin as well and that really moistens it up.

  • Bill Evidon
    Bill Evidon 6 years ago

    Is it essential to have the bird elevated off the pan, or can the bird touch the pan (as long as there is no direct heat below)?

    • Bill Evidon
      Bill Evidon 6 years ago

      Thanks! I cooked my best bird ever, largely due to your tips! The smoke, basting sauce and relatively lower cooking temperature were the keys I think.

    • Frank Scavo
      Frank Scavo 6 years ago

      Bill, you can have the turkey touch the pan. I don't see any great harm, but I do recommend you elevate it for the reasons I mentioned: it lets the smoke circulate underneath it and it keeps it from getting mashed down in the drippings.

  • Frank Scavo
    Frank Scavo 6 years ago

    My video on How to Barbeque Smoke a Turkey on a Gas Grill. How to Barbecue Smoke a Turkey, with a Gas or Propane BBQ Grill

  • Frank Scavo
    Frank Scavo 6 years ago

    Well, thank you, Carmel. I like doing these to share and also as a way of remembering places that we've been.

  • Rick Rogers
    Rick Rogers 6 years ago

    Hi Frank, I used your recipe for the 1st time last year - my 1st effort at smoking anything on a gas grill - and it turned out great! Thanks for sharing.

  • matt99ill
    matt99ill 6 years ago

    Thanks Frank. I have all the ingredients you spoke of and I will be trying my first turkey (9 or 10 lb bird). Your method sure looks like a good chance for success. Happy Thanksgiving to you and your family!

    • Frank Scavo
      Frank Scavo 6 years ago

      Thank you, Matt! If you can, come back and let us know how it turned out!

  • matt99ill
    matt99ill 6 years ago

    What size Turkey did you use? Thanks.

    • Frank Scavo
      Frank Scavo 6 years ago

      Hi Matt, I generally use a turkey between 11 and 13 pounds. You get bigger than that and you have to cook it longer which increases the chance to dry it out. Also, if you get larger, it can be hard to fit into many grills.

  • rjmorganti
    rjmorganti 6 years ago

    Does anyone know if it is ok to grill the stuffing inside the turkey when following this recipe?

    • Frank Scavo
      Frank Scavo 6 years ago

      No, do not stuff the turkey. If you stuff it you run the risk of not thoroughly cooking the inside of the turkey. Or else you have to cook it longer and hotter, which risks drying out the white meat. For the dressing, make it separately in the oven.

  • gabidios078
    gabidios078 6 years ago

    veo este vídeo y me apetece irme de piiintxooos!!! ;)

  • 1415w
    1415w 6 years ago

    Thank you for sharing. Well-made and edited.

  • CROOKLYN981
    CROOKLYN981 6 years ago

    Ahhhhh memories ...I used to drive these tour boats in 1995.Anybody remember Ford Island thats where the baothouse was ..miss those days .

  • jimmycogliandro
    jimmycogliandro 6 years ago

    yes

  • Frank Scavo
    Frank Scavo 6 years ago

    At the end, I just remove the turkey from the aluminum pan. Then yes, transfer drippings to a sauce pan (strain out any chunks of rosemary, etc first), add a can of chicken broth to thin it, heat it, mix in a little flour and water mixture to thicken it, and then you have gravy.

  • Frank Scavo
    Frank Scavo 6 years ago

    My own thought is that charcoal doesn't add as much flavor as the wood chips/chunks. But of course, try it and see if that works. There are no rules. :-)

  • Frank Scavo
    Frank Scavo 6 years ago

    To get your grill to not run too hot, try turning down the gas at the shuttle, either from the propane tank or from your house gas. That's the only way I can get mine to run under 300 degrees.

  • Frank Scavo
    Frank Scavo 6 years ago

    Seriously, true?

  • MsChiChic
    MsChiChic 6 years ago

    Beautiful! I lived in Seattle for 6 months last year and I visited here it was gorgeous. The entire state of Washington is beautiful to me. I fell in love with deception pass as well. What I did not enjoy was getting stuck on the mountains when they did avalanche control. That 2 hour wait was something else.

  • MatthewMainen
    MatthewMainen 6 years ago

    Great video. I was looking for something to show my friends and family back home what this place is like in detail.

  • jimmycogliandro
    jimmycogliandro 6 years ago

    they are not ruins, they just stopped because there was no more money..

  • Daniel Palmquist
    Daniel Palmquist 6 years ago

    Howbout doing most of the cooking like the video says, then for the last part after you turn it over, you transfer it to a charcoal bbq for extra flavor, that's what I'm going to try in a few days!

  • Frank Scavo
    Frank Scavo 6 years ago

    No it is the same falls. But when in the Twin Peaks credits, there is much less water going over the falls. When I filmed it had been raining (it even was raining on the first day I filmed), so the falls were full.

  • actfray
    actfray 6 years ago

    I was just there last week for the first time. Quite beautiful. However, when I watched the opening credits for "Twin Peaks" again, the waterfall in that is much smaller. Different fall, perhaps?

  • Paulo Neves
    Paulo Neves 6 years ago

    Frank, loved your video. You got me really excited and I can't wait to try your recipe out.

  • califrontiers
    califrontiers 6 years ago

    Tried it and loved it. Couldn't use the foil because it caused my grill to run pass 300. Very juicy turkey even without stuffing the butter. Thanks for sharing.

  • Apollo1961
    Apollo1961 7 years ago

    Nice video. I hope to get there someday to see it myself.

  • Apollo1961
    Apollo1961 7 years ago

    Nice video. I hope to get ther someday to see it myself.

  • PietVbk1
    PietVbk1 7 years ago

    Great video! Thank you for sharing your experience!

  • Jill Lovato
    Jill Lovato 7 years ago

    Friend blew me off to smoke my turkey...So I watch your video and I have NEVER eaten a more tender, awesome flavor. Everyone raved..I was blown away. I ave had good luck with how to cook it videos..but this was over the top AMAZING !!!! Thank you..I hope this day was filled with great family and friends at your side...Mine all told me Martha Stewart doesnt hold a candle to me...Thanks to you !!!! You Rock !!!!

  • Frank Scavo
    Frank Scavo 7 years ago

    One other point. Since making this video, I now starting stuff under the skin with chunks of butter. That really moistens it.

  • Frank Scavo
    Frank Scavo 7 years ago

    To Gardini100, sorry for the delayed response. When the turkey is done, just lift it out. But don't lift it by the legs, or they might pull off! And yes, to make gravy, strain the drippings to get out any chunks of rosemary or lemon seeds that might not be so nice to have sitting in your gravy. I like to add another cup or two of chicken broth, bring it to a boil and slowly add a mixture of cold water and corn starch or flour to thicken it. It doesn't need reduction, just thickening.

  • Lynn Davis
    Lynn Davis 7 years ago

    To get the turkey out...do you just lift that grate that it is on? Do you have to transfer the drippings to another pot and reduce on the stove or is it ready to serve at the end of the cooking time?

  • Απόστολος Κ

    It seems like a beautiful place!

  • Paco Jones
    Paco Jones 8 years ago

    Thanks, from the UK, for posting this great video. We're going to be trying this at Christmas this year, rain or no rain.

  • Steve Chipman
    Steve Chipman 8 years ago

    Great info! Today's turkey turned out beautifully. It cooked a little more quickly than I expected, but turning off all but one burner for the last half hour made the timing work out just right.

  • Ted Cremer
    Ted Cremer 8 years ago

    This worked like a charm! Thanks for posting, The one thing I didn't realize is that you need to replace the wood chips a few times over the 5-6 hours Turkey tased amazing!

  • rruizproductions
    rruizproductions 8 years ago

    Good job!

  • ajay tp
    ajay tp 8 years ago

    Excellent video!!!! Tips for 2011turkey day!:)

  • sheka216
    sheka216 8 years ago

    at 1:50 you will see gun turrent 3 and you can also touch the smoke stack as i took the 12:00 noon tour on juune 6,2010

  • Jesus Matos
    Jesus Matos 8 years ago

    Excellent video. The only thing missing was the gravy sauce preparation ...

  • Ron R
    Ron R 9 years ago

    Great video thanks for the lesson!

  • John Longwell
    John Longwell 9 years ago

    I should have seen this before Thanksgiving!

  • Nate Brewer
    Nate Brewer 9 years ago

    I like Ray's style, but he's too busy selling Oracle to be objective.

  • 54spiritedwill54
    54spiritedwill54 9 years ago

    @SancLunatic true that. Somehow this year, i realized that L.A. has received unusually many storms. We do get more of these but just normal rain. (no thunder). Somehow the rain in southern CA seems stronger than the ones here (w/ thunder), even though it rains less there. I read also that southern Cali will receive above avg rainfall. Just have to wait and see I guess. :D

  • SancLunatic
    SancLunatic 9 years ago

    @54spiritedwill54 Southern California is much drier than the Bay Area so you may want to stay in the Bay area if you love these. This is actually a rare event.

  • 54spiritedwill54
    54spiritedwill54 9 years ago

    I might move to southern CA. I like this type of weather. The Bay Area's weather sucks.

    • Isaac O
      Isaac O 7 months ago

      The Bay Areas weather is perfectly fine; it is vastly superior to Minneapolis or anywhere in the Mid-West. I would be grateful, if I were you.

  • Tiffany Gem
    Tiffany Gem 9 years ago

    LOVE THIS WEATHER! Last Years in Jan or Feb was pretty awesome haha