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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.


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Unread 11-11-2012, 08:47 PM   #16
MrVza
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hope this worked.... excuse my kitchen... lack of counterspace haunts
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Unread 11-11-2012, 09:38 PM   #17
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hope this worked.... excuse my kitchen... lack of counterspace haunts
Looks good...
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Unread 11-11-2012, 09:50 PM   #18
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Great pics, thanks
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Unread 11-12-2012, 01:06 AM   #19
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Great looking bird, your pic was bugging me...LOL
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Unread 11-12-2012, 07:00 AM   #20
MrVza
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Thank you .. I Have no idea why it was flipped
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Unread 11-12-2012, 07:08 AM   #21
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here is some sliced up... I thought it was pretty good.not the prettiest presentation
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Unread 11-12-2012, 03:30 PM   #22
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Did you brine?
No, but I will this year along with Truss it.
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Unread 11-13-2012, 03:49 AM   #23
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I cook for taste, not for show.
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Unread 11-13-2012, 02:01 PM   #24
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Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
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Unread 11-14-2012, 08:15 AM   #25
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Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
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Unread 11-18-2012, 02:13 PM   #26
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Started at 280 and settled in around 345. 2 chunks Cherry wood and took about 2-2.5hrs. 13.36lbs brined for 24 hours. Cooked till 160-170 then let it rest while we made some stuffing.
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Unread 11-19-2012, 10:31 AM   #27
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Quote:
Originally Posted by SourHopHead View Post
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).

I am doing a 18lb ham this year and a 22lb turkey ;)
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Unread 11-19-2012, 12:52 PM   #28
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Quote:
Originally Posted by samfsu View Post
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).

I am doing a 18lb ham this year and a 22lb turkey ;)
you mean wsm right?
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Unread 11-19-2012, 01:52 PM   #29
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Quote:
Originally Posted by samfsu View Post
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).

I am doing a 18lb ham this year and a 22lb turkey ;)
Thanks. Found a pan this morning that will fit.
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