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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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Old 10-06-2013, 09:24 PM   #1
is one Smokin' Farker
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Join Date: 06-25-13
Location: Tx
Default Put Buddy Through His Paces Today

Invited my mom over to watch football today and decided to give Buddy a work out.

First cook(lunch) was pretty simple. Just burgers and bbq wings. Only one shot of this cook, burgers on the flip and wings about to come off. Bbq sauce was homemade from scratch.][/URL]

Dinner was a different story. Did my first spatchcocked chicken, my first fatty and my now standard grill/mashed taters. Fatty consisted of ground turkey breast that had been mixed with Simply Marvelous Sweet and Spicy then stuffed. I'll make you wait to find out what it was stuffed with. The chicken was spatchcocked, then brined in water/salt/lemon juice. After the brine it was patted dry and dusted w/some more Sweet and Spicy. Wasn't sure how the fatty would hold together since it consisted of ground turkey breast on the outside, so I wrapped it in foil for the first several minutes of the cook until the meat firmed up. I also poked several holes in the foil to allow for fat to escape and flavor to enter. Taters were my usual grilled spuds then mashed(skin on) w/sour cream/butter and cheese.

So, here we go.

Chicken and foil wrapped fatty going on][/URL]

Foil off the fatty. The glare off the white meat makes it hard to tell. You can also see some of the rub coloring the meat.][/URL]

Taters goin on. Just washed em and tossed em on, no other treatment.][/URL]

Fatty sliced up. What you see in the center is deer sausage. That's right, I went double meat on my first fatty!][/URL]

Chicken quartered. Sorry about the blur.][/URL]

Taters all mashed up][/URL]

The plate. Sorry about the orientation. Top left is the taters, middle is gravy and right is more homemade bbq sauce. Fatty slices and chicken on bottom.][/URL]

Lesson learned, ground turkey cooks much faster than ground beef/sausage. I based it's cooking time off of those and the turkey section was overdone and dry. The gravy helped, but next time if I use turkey, I'll shorten the cook a bit. Other than that, everything is great!
Weber-18.5" Kettle, 2 Performers, 18.5" WSM, NYG Smokey Joe, OC Smokehouse
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Thanks from: --->

Old 10-07-2013, 04:23 AM   #2
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )

Sounds like a great day.
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Old 10-07-2013, 05:55 AM   #3
Diesel Dave
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Join Date: 08-23-13
Location: In the woods

Lookin like fine fine meal.
I like the fatty stuffed with venison idea
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Old 10-07-2013, 08:45 AM   #4
Babbling Farker

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Join Date: 08-05-09
Location: NE OH-IO


Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
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Old 10-07-2013, 08:46 AM   #5
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Location: Cedarburg, WI

That is a good day of cooking right there!
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Old 10-07-2013, 03:08 PM   #6
is one Smokin' Farker
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Join Date: 06-25-13
Location: Tx

Thanks all.
Weber-18.5" Kettle, 2 Performers, 18.5" WSM, NYG Smokey Joe, OC Smokehouse
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Old 10-07-2013, 04:12 PM   #7
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Everything looks great!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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