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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 10-13-2013, 09:11 AM   #16
Goldenfinger
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Quote:
Originally Posted by spedly View Post
*droooool*

BTW that's no UDS. That's a really nice looking drum smoker! ;) Is it homemade or is it from a kit?
Thanks!
Homemade... it can be found around page 762 in the UDS thread...
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Unread 10-13-2013, 09:13 AM   #17
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Turkey has been removed from the brine...

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Unread 10-13-2013, 09:13 AM   #18
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Lookin good! I'm itching to try a turkey on the Pit Barrel, but alas She Who Must Be Obeyed (ie. Mrs. JeffH) won't here of it!

Oh well, happy Thanksgiving fellow Canadian Brethren!
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Unread 10-13-2013, 09:18 AM   #19
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Sometimes I find that it's easier to beg forgiveness, rather than ask for permission...

Probably even easier after she tastes the smoked turkey...
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Unread 10-13-2013, 11:55 AM   #20
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After reading the thread for Carolina vinegar sauce... we decided to make a North/South combo... already have a great tomato sauce recipe... but this Roxy sauce looked great... just had to add it too...


Boiling the giblets for gravy... started with approx. 1/4 gallon chicken broth, all the turkey "stuff"... and will add in the drippings from the uds later...


Found a good apple cider recipe online... gonna mod it a lot... even add some adult content... never done this before, so here goes...


Added 1 Cup of Light Brown Sugar... and 4 Cinnamon Sticks... Let boil for 1 hour


UDS has been cruising along with both turkey and pork shoulder for a few hours now... more to come.
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Unread 10-13-2013, 12:36 PM   #21
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After an hour of high boil, here is what the apples look like...
The smell of heated cinnamon is absolutely fantastic...
Ready to turn down to a simmer for the next couple hours... The gravy pot continues to boil... we usually run it all day... adding a little water when necessary, but maintaining a "concentrate" of juices till later.


Getting the taters ready for the Performer... a little Dill Weed, Lemon Pepper, Curry Powder and touch of Chilli Powder with butter... gonna be great..!

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Unread 10-13-2013, 01:32 PM   #22
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Happy Thanksgiving Goldenfinger! Everything looks fantastic. What a great feast!
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Unread 10-13-2013, 01:36 PM   #23
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Is it me or are you missing the pics of the alcohol?? Whatcha drinkin'.....
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Unread 10-13-2013, 02:02 PM   #24
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Quote:
Originally Posted by daninnewjersey View Post
Is it me or are you missing the pics of the alcohol?? Whatcha drinkin'.....
11:00am - 4:00pm or Pre Kick-off till end of afternoon games... it will be Labatt Blue. The Appleton's will be used to spice-up the cider.
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Unread 10-13-2013, 02:05 PM   #25
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Just after the 1 hour rolling boil... we chose to add another 4 Cups of hot water to the mix. At the 2 hour mark (after a 1 hour simmer) I removed the cinnamon sticks and hit-up the batch with the potato masher... we'll wait another hour and continue to let the brew melt-down. The gravy pot continues to boil.
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Unread 10-13-2013, 02:30 PM   #26
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Everything looks Great and Happy Thanksgiving!
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Unread 10-13-2013, 02:36 PM   #27
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Looking good in Wheat City..
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Unread 10-13-2013, 03:04 PM   #28
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Turkey is now off the UDS and covered/resting in the oven. Drip pan was also removed and the drippings added to the gravy pot... more Pron to follow...
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Unread 10-13-2013, 03:22 PM   #29
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Taters cooking on the Performer...


After getting the apples boiled down to "apple sauce" we started the straining process... immediately we discovered that we had more sauce then juice leftover...


Back in the pot with 8 Cups of hot water... we will strain-off again after boiling together the flavours, but not losing all our water content. The gravy pot with drippings added.
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Unread 10-13-2013, 03:56 PM   #30
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After a little boiling... we strained into a stainless bowl through a colander. Then from the bowl back into the pot through a typical strainer. Then added 1/4 tsp of ground cloves, 1/4 tsp of ground allspice and 1/3 Cup of Corn Syrup.
Let simmer together.


The gravy pot continues to boil, while the pork shoulder is right in the middle of the "stall"...

more to come.
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