The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-16-2011, 09:56 PM   #61
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Frank Grimes View Post
Thanks for the recipe John. I heard you talking about it on last week on the BBQ show on ITunes podcast, that was a good interview.
Thanks! I apologize for the choppy audio.

John
PatioDaddio is offline   Reply With Quote


Unread 11-17-2011, 06:15 AM   #62
crb478
Knows what a fatty is.
 
Join Date: 01-13-10
Location: Charlotte, NC
Downloads: 0
Uploads: 0
Default

John, thanks for getting this post back out there. I copied it last year but did not do a Turkey. The Wife wants to do one for Thanksgiving this year as a test run for when her family is here at Christmas. She Loves all of your recipes and will often ask I you have one for something new she wants to try. Thanks again.
crb478 is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2011, 10:18 PM   #63
Riskyguy
On the road to being a farker
 
Join Date: 07-16-11
Location: Fort Collins, CO
Downloads: 0
Uploads: 0
Default

I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.
Riskyguy is offline   Reply With Quote


Unread 11-17-2011, 10:20 PM   #64
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Riskyguy View Post
I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.

I believe they add a 8 % solution
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is online now   Reply With Quote


Unread 11-17-2011, 10:45 PM   #65
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Riskyguy View Post
I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.
For "enhanced" birds, just use half the salt in the brine.

I mention this in my original blog post.

John
PatioDaddio is offline   Reply With Quote


Unread 11-18-2011, 03:37 AM   #66
Sleepy Smoker
On the road to being a farker
 
Sleepy Smoker's Avatar
 
Join Date: 08-21-10
Location: Northern Illinois
Downloads: 0
Uploads: 0
Default

I think I may have to give this a go this year. Even though I have considered doing it for a long time, this will be my first attempt at brining a bird.

Thanks for the recipe/technique. I can't wait to try it out.
Sleepy Smoker is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2011, 06:51 AM   #67
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2011, 09:24 AM   #68
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 42BBQ View Post
One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John
Wow, that's high praise, indeed! Thanks.

John
PatioDaddio is offline   Reply With Quote


Unread 11-18-2011, 11:12 AM   #69
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I did this a few weeks ago and put it on my Egg It was well received by my family and will be doing it again on T day
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 11-20-2011, 09:29 PM   #70
Riskyguy
On the road to being a farker
 
Join Date: 07-16-11
Location: Fort Collins, CO
Downloads: 0
Uploads: 0
Default

It was awesome! This was my first smoked turkey and I was doing it for a church dinner tonight. Everyone loved it. Thanks for posting this recipe!
Riskyguy is offline   Reply With Quote


Thanks from:--->
Unread 11-21-2011, 12:09 AM   #71
Sammy_Shuford
is One Chatty Farker

 
Sammy_Shuford's Avatar
 
Join Date: 05-17-09
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

Nice looking bird John!
__________________
22 WSM; Yoder YS640; Brick Red Weber Performer Platinum.
Purple Thermapen
CBJ SCBA
Carolina Pit Master
http://patio-q.com/
Sammy_Shuford is online now   Reply With Quote


Thanks from:--->
Unread 11-21-2011, 12:25 AM   #72
AustinKnight
is One Chatty Farker

 
AustinKnight's Avatar
 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default

Going to try this for turkey day, THx for the recipe
__________________
|HOOK'EM UDS|MINI UDS|22.5 WEBER PERF|B&B|OAK & PECAN|DIGIQ|TW8060|THERMAPEN ORANGE|Char-Griller Akorn|Thin Blue Smokery|
AustinKnight is offline   Reply With Quote


Thanks from:--->
Unread 11-21-2011, 04:58 PM   #73
sullysQ
Knows what a fatty is.
 
Join Date: 12-30-10
Location: Cloud 9
Downloads: 0
Uploads: 0
Default

I'm using PatioDaddio's brine this year for the turkey, as I was out hunting the Chinese 5 spice that I found at Target I was reading the back of the label and there I came across the irony of all ironies(or at least to me in my wacky sense of humor): PRODUCT OF THE USA. What the heck!?
sullysQ is offline   Reply With Quote


Unread 11-24-2011, 02:22 PM   #74
Sleepy Smoker
On the road to being a farker
 
Sleepy Smoker's Avatar
 
Join Date: 08-21-10
Location: Northern Illinois
Downloads: 0
Uploads: 0
Default

This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back.

I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.

No hyperbole. The juiciest bird I have ever eaten.

Thanks for the inspiration and recipe.

Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.
Sleepy Smoker is offline   Reply With Quote


Thanks from:--->
Unread 11-24-2011, 03:23 PM   #75
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

I'm doing a 19-lb un-enhanced bird on the UDS as we speak. As always, I
used this brine.









I'm very happy to hear that so many folks are having success with the recipe.

John

Last edited by PatioDaddio; 11-24-2011 at 03:40 PM..
PatioDaddio is offline   Reply With Quote


Reply

Tags
Thanksgiving, turkey, Turkey Brine

Similar Threads
Thread Thread Starter Forum Replies Last Post
2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker Midnight Smoke Q-talk 31 11-25-2011 01:23 PM
Thanksgiving Smoked Turkey - Maple Brine- Cranberry Glaze CousinsBBQ Q-talk 9 11-22-2011 08:18 AM
Turkey in Brine Big George's BBQ Q-talk 0 10-21-2011 08:01 PM
Turkey Brine Puppyboy Q-talk 15 11-20-2007 04:32 PM
Thanksgiving prep: Where do you thaw and brine your turkey? Stachel Q-talk 17 08-28-2006 07:06 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts