拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-28-2013, 04:03 PM   #1
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default Thanksgiving Turkey from my new 30 Gallon UDS



Served with homemade mash potatoes, dressing from scratch, and homemade gravy from stock I made with the back after I spatchcocked the turkey.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 11-28-2013, 04:20 PM   #2
SmittyJonz
Quintessential Chatty Farker
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Looks Good. Why'd you Spatchcock? Shorter cook time?
__________________
FARKING North Texas BASH - Oct 18 Lake Ray Roberts - Be There!
SmittyJonz is online now   Reply With Quote


Old 11-28-2013, 04:21 PM   #3
bbqwilly
is Blowin Smoke!

 
bbqwilly's Avatar
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Default

Lookin good. Can't beat homemade dressing.
bbqwilly is offline   Reply With Quote


Old 11-28-2013, 04:22 PM   #4
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Default

Looks great.

I spatch all of my poultry.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is online now   Reply With Quote


Old 11-28-2013, 04:24 PM   #5
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Default

Looks great...smoked 2 spatch myself this morning. 3 hours for a 19 lb and 15 lb.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Old 11-28-2013, 04:32 PM   #6
ncstan
On the road to being a farker
 
Join Date: 01-21-11
Location: pink hill n.c.
Default

Nice looking bird with a great looking skin .
ncstan is offline   Reply With Quote


Old 11-28-2013, 04:32 PM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Outstanding!
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Old 11-28-2013, 04:34 PM   #8
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Awesome :)

Hey I also served some sweet dinner rolls with the dinner, using an old family recipe called "Penny Rolls".

I'll share the recipe with you all. (Everybody loves these rolls) :
----------------------
PENNY ROLLS

Ingredients:
2 Eggs, beaten
1/2 cup shortening (Crisco), room temperature
1 tablespoon salt
1 cup white sugar
2 cups water; lukewarm
1 package active dry yeast
all purpose flour
butter (optional brushing); melted

Directions:
Combine the beaten eggs and room temperature shortening in a very large bowl (a bowl large enough to hold all the risen dough), and whip into a cream--I use a hand blender for this.

In a separate bowl combine the salt and sugar (I use a whisk).

Then combine the salt & sugar mixture with the egg and shortening mixture, using a stand or hand mixer.

Then add the water & yeast mixture (proofed if you like for 10-15 minutes). All the fat will float to the top of the water & yeast mixture, this is okay.

Now you want to start adding the flour to the bowl. Add enough flour to where you can start kneading it (in the bowl) without it being too sticky. Knead in this bowl, adding flour as necessary, for about 5 to 10 minutes. (I only knead mine for like 2 or 3 minutes.) Form into a shiny skinned smooth ball and cover with a light film of oil.

Let rise an hour or longer to double, in the large bowl. Punch down the dough and fold it a few times.

Preheat oven to 350F.

Pinch off dough for each of the rolls (dividing it into 16 equal portions). Knead/fold each roll dough a few times, forming it into a ball. Place in well oiled 9x13 baking pan (coat each roll dough with a light amount of oil as well.). Arrange them so they are just touching each other in the pan. Let rise for 1/2 hour in the baking pan, with a towel or plastic wrap over the top.

Bake until golden brown on the top--around 30 to 35 minutes.

When done brush some butter over the tops of the rolls (optional).

Let them cool down for an hour (or longer) before eating.

(Side Note: old family recipe calls for 1/2 cup Crisco, but I use 50/50 Crisco/Butter. I tried 100% butter before and it just doesn't come out right, but 1/2 butter gives it a nice taste and prefer it this way.)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 11-28-2013, 04:46 PM   #9
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by SmittyJonz View Post
Looks Good. Why'd you Spatchcock? Shorter cook time?
It cooks more evenly and I get the caramelization and mallaird reaction going on on the inside as well as outside. Plus I can (and did) make turkey stock from the back bone (and neck bone) while the turkey smokes. Then I make gravy from it later, and some to homemade dressing as well.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 11-28-2013, 06:56 PM   #10
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Looks like a real fine bird there.
Way to go!
__________________
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.