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Unread 10-29-2010, 01:37 PM   #26
TN_BBQ
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Join Date: 06-02-08
Location: Knoxville, TN
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Quote:
Originally Posted by Philly-QueMaster View Post
TN what kind of reheating in instructions did you provide? Did you slice it up for them?
They get the birds intact. I do not slice em.

The idea with reheating a bird is to keep it moist. I tell them to either
1. cover w foil n put in a low oven with a little liquid
2. cover with a damp towel n microwave (my preferred method)

Lots of folks are reluctant to try the microwave method. The key is to wrap/cover in a damp towel. Works really well.

If I had a steam pan, that'd probably be even better.



Quote:
Originally Posted by RedPig View Post
Never spatched a turkey. How is it?
Great

Quote:
Originally Posted by KnucklHed BBQ View Post
I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
Yes. That would suck. Just pay attention (good news is turkeys don't take but a couple (2-3) hours in the smoker). Brining helps flavor the bird and helps keep it moist (larger margin of error). Besides that, just like with REAL BBQ...most folks are so used to eating bad bird that when they get one that's halfway good they rant n rave (ain't saying I'm the stud of turkeys anymore than I'd claim to be the kind of BBQ, but I think most folks have grown accustomed to poorly prepared BBQ n turkeys and it doesn't usually take much to impress them)
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