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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-04-2012, 03:03 PM | #1 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Thanksgiving (pr0n)
A little late I know and I haven't posted in a while but I cooked two turkeys for Thanksgiving along with a leg of venison. It all came out great.
This Thanksgiving I tried some new things. If you can’t experiment on friends and family who can you experiment on? I planned to cook two turkeys and was trying for a crispy skin. In the past my turkey skin, while tasty, has been rubbery. Two ways I tried to fix this were by drying the turkey after brining and cooking hotter than I normally do. I also cooked a leg of venison. This was something new for me. I have smoked smaller cuts of venison before but never a whole leg. I did some research on the web to find out the best ways to achieve my turkey cooking goals and to cook the venison. I then planned it out and created a schedule of what I needed to do when. It made the whole process and cooking go much easier. Below are pictures of what I did. Venison My brother-in-laws asked me to roast a leg of venison for Thanksgiving. This was a new experience for me. I did some searching around the web for a good recipe and came across one on the Field & Stream site here: Roast venison Leg. When I made the rub it had a very woodsy smell to it. I thought it might taste too much like a pine tree so I tasted it. It was good. I think this rub would work well on some other cuts of meat too. I also learned that I needed to cook the leg longer than I did. I’m not sure what happened with my thermometer as it was reading 160° when I stuck it into the leg. I might have hit the bone, didn’t go in far enough or went too far. When I carved it, it was still raw in the middle. I’m not talking some juices flowing out, I mean uncooked. I finished carving it and we put it into the oven for a bit. It got a bit overcooked then. The meat was very tasty once we tried it. It didn’t have the off putting gamey taste to it. I would cook this again and try to improve on how I do it. Turkey I was going to try a new way to do the turkey that I found on Amazingribs.com and try to get the skin crispy. One of the things they do on Amazing Ribs is put the turkey over the gravy mixture. As I was loading the cooker Thanksgiving Day I discovered my cooker wasn’t tall enough. I ended up putting the gravy pan on the grill and let it cook with the rest of the meat. It came out great and the turkeys were awesome as usual. I also let the turkeys dry in the fridge for 24 hours. The drying process is to help the skin dry out so it doesn’t have as much moisture and can crisp when it cooks. The skin didn’t get super crispy but it was not rubbery like it has been in the past. I liked it much better than previous turkeys I’ve done.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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12-04-2012, 03:16 PM | #2 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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Looks like a good meal to me..BBQ can be a lot of trial and error, atleast you were able to salvage the venison and learn from this cook and build upon it for future cooks.
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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12-04-2012, 03:35 PM | #3 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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nice spread!
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JUST SOME GOOD OL BOYS NEVER MEANING NO HARM....... |
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12-04-2012, 05:58 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Nice eats!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-04-2012, 06:03 PM | #5 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great looking cook!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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12-05-2012, 09:41 AM | #6 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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I learn from every cook and tweak here and there. Good eats take work.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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