Hats off to PattioDaddio with pron

Willie G · 11-27-2012, 08:03 PM

OK, I was asked to smoke four turkeys last week, I have about nine years of expierance with smoking pork, and some chicken. I have never smoked a turkey before. So, what to do?

I turned to the BBQ Brethern for the answer and boy did I get the answer.

I followed PatioDaddio's instructions for a Turkey Brine, understand, with chickens I always inject, had every intention of injecting these turkeys with a creole butter injection. However, I saw how many people were talking about this brine that I decided to go for it. I do not know PatioDaddio, we have never met, but if we ever do, I owe him a cold one.

The people that I smoked them for think that these things were made by a pro! The only thing I had to do differant was use Allspice instead of the Chinese 5 spice. I might add this was not my idea, PatioDaddio suggested it in a post I read somewhere. I put celery, onion, and orange in the cavity. Smoked at 175, used a cheesecloth soaked in butter, and continued to bast with butter. The end result was nothing short of pure awesome, and I was told that the meat melted in their mouths.......I didnt get any!

Thanks PatioDaddio.

Turkey Brined for about 24 hours

End results follow

JimF · 11-27-2012, 08:08 PM

Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick

Tootin on Q · 11-27-2012, 08:12 PM

Here is the brine link, do not know where to find one about the cheesecloth....

http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

Willie G · 11-27-2012, 08:20 PM

Quote:

Originally Posted by JimF

Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick

Not sure of the link, but here is what I did. About an hour half into the smoke, I checked the turkey, liked the color, and layed a cheese cloth over the entire turkey. The cheesecloth was soaked in melted unslated butter. About every 45 minutes after that I applied more butter to keep the cloth from drying out and sticking to the skin.

Also, I just read my post, I did not smoke it at 175, it was at 275! 175 would be bad

Wampus · 11-27-2012, 09:28 PM

IN-FARKING-CREDIBLE lookin turkey brotha!
Farkin BEAUTIFUL!

Nice work!

juslearning · 11-27-2012, 09:52 PM

Love the color of that bird!!!!!

code3rrt · 11-27-2012, 10:02 PM

That does look terrific.........sad sad case that you didn't get any...........something just not right about that!

PatioDaddio · 11-27-2012, 10:47 PM

Willie - That is what we food bloggers (I call us floggers) live for. I am so very glad
that you and your guests enjoyed the brine. I salute you, because it's not about
the beast, the brine, or the cooker -- it's about the cook.

I love the buttered cheescloth idea. I'll have to try that. The color of your birds is
indeed incredible.

Thanks again!

John

Skidder · 11-28-2012, 01:52 AM

I try to stress to everyone if you haven't checked out Johns blog ....do it! There are many more fantastic recipes on it. Two that come to mind are the cranberry/orange bbq sauce for turkey (I also use it on pork) and his New Years soup. And no I don't personally know John. Only from here and visiting his blog.Here's one of the cheese cloth threads not sure if it's the correct one though.
http://www.bbq-brethren.com/forum/sh...ED+CHEESECLOTH

Johnny_Crunch · 11-28-2012, 07:29 AM

Nice looking bird!

Bonewagon · 11-28-2012, 10:02 AM

Bird looks fantastic!

gtr · 11-28-2012, 10:05 AM

Now that is one beautiful turkey right there!

And you're right - PD is da man!

PatioDaddio · 11-28-2012, 10:06 AM

Quote:

Originally Posted by gtr

And you're right - PD is da man!

Ever since the operation.

John

gtr · 11-28-2012, 10:23 AM

^^^now that's farking funny!

TBASS · 11-28-2012, 06:40 PM

The turkey looks very impressive. I am sure it tasted as good as it looks. But, I can't believe you did not get to taste any. There has never been a turkey cooked in my mom's house that had both it's wings when it hit the table. Her story is still the same to this day, "it only had one wing from the get go". Thanks for sharing your success.

11-27-2012, 08:03 PM	#1
Willie G Is lookin for wood to cook with. Join Date: 10-19-12 Location: Kevil, KY Downloads: 0 Uploads: 0	Hats off to PattioDaddio with pron OK, I was asked to smoke four turkeys last week, I have about nine years of expierance with smoking pork, and some chicken. I have never smoked a turkey before. So, what to do? I turned to the BBQ Brethern for the answer and boy did I get the answer. I followed PatioDaddio's instructions for a Turkey Brine, understand, with chickens I always inject, had every intention of injecting these turkeys with a creole butter injection. However, I saw how many people were talking about this brine that I decided to go for it. I do not know PatioDaddio, we have never met, but if we ever do, I owe him a cold one. The people that I smoked them for think that these things were made by a pro! The only thing I had to do differant was use Allspice instead of the Chinese 5 spice. I might add this was not my idea, PatioDaddio suggested it in a post I read somewhere. I put celery, onion, and orange in the cavity. Smoked at 175, used a cheesecloth soaked in butter, and continued to bast with butter. The end result was nothing short of pure awesome, and I was told that the meat melted in their mouths.......I didnt get any! Thanks PatioDaddio. Turkey Brined for about 24 hours End results follow

11-27-2012, 08:08 PM	#2
JimF Got Wood. Join Date: 06-23-11 Location: Olney, MD Downloads: 0 Uploads: 0	Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick __________________ - Jim, Olney MD

11-27-2012, 09:28 PM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	IN-FARKING-CREDIBLE lookin turkey brotha! Farkin BEAUTIFUL! Nice work! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-27-2012, 09:52 PM	#6
juslearning Full Fledged Farker Join Date: 01-30-11 Location: McCormick, SC Downloads: 0 Uploads: 0	Love the color of that bird!!!!! __________________ Proud supporter of BKBBQ as a sponsor Mister Sparky

11-27-2012, 10:02 PM	#7
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	That does look terrific.........sad sad case that you didn't get any...........something just not right about that! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-27-2012, 08:12 PM	#3
Tootin on Q Is lookin for wood to cook with. Join Date: 11-18-12 Location: Livermore, CA Downloads: 0 Uploads: 0	Here is the brine link, do not know where to find one about the cheesecloth.... http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

11-27-2012, 10:47 PM	#8
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Willie - That is what we food bloggers (I call us floggers) live for. I am so very glad that you and your guests enjoyed the brine. I salute you, because it's not about the beast, the brine, or the cooker -- it's about the cook. I love the buttered cheescloth idea. I'll have to try that. The color of your birds is indeed incredible. Thanks again! John

11-28-2012, 01:52 AM	#9
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I try to stress to everyone if you haven't checked out Johns blog ....do it! There are many more fantastic recipes on it. Two that come to mind are the cranberry/orange bbq sauce for turkey (I also use it on pork) and his New Years soup. And no I don't personally know John. Only from here and visiting his blog.Here's one of the cheese cloth threads not sure if it's the correct one though. http://www.bbq-brethren.com/forum/sh...ED+CHEESECLOTH

11-28-2012, 07:29 AM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Nice looking bird! __________________ J Crunch

11-28-2012, 10:02 AM	#11
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Bird looks fantastic! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

11-28-2012, 10:05 AM	#12
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Now that is one beautiful turkey right there! And you're right - PD is da man! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-28-2012, 10:23 AM	#14
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^now that's farking funny! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-28-2012, 06:40 PM	#15
TBASS Knows what a fatty is. Join Date: 03-13-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	The turkey looks very impressive. I am sure it tasted as good as it looks. But, I can't believe you did not get to taste any. There has never been a turkey cooked in my mom's house that had both it's wings when it hit the table. Her story is still the same to this day, "it only had one wing from the get go". Thanks for sharing your success.