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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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10-03-2011, 03:34 PM | #16 |
Full Fledged Farker
Join Date: 05-06-10
Location: Niagara Region, Canada
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Used your brine recipe last year and got many great reviews! I'll be using it again later this week for Canadian Turkey Day.
Thank you for creating this.
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Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE |
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Thanks from:---> |
10-03-2011, 03:40 PM | #17 |
Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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Readin my mind! I was just thinking about this earlier today... I'm putting my foil hat back on!
Thanks for the info tho!
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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Thanks from:---> |
10-03-2011, 07:34 PM | #18 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Thank you for this Russ.
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Thanks from:---> |
10-03-2011, 09:03 PM | #19 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Russ, this is great. We are doing a church fundraiser making turkey three ways, and handing out something similar for my oven roasted turkey, along with my wife and my tips for hosting a large number of family members while keeping a smile.
I love the cheese cloth idea for our smoked turkeys (traditional and a latino mojo criollo). If anyone asks I'll be sure to give you credit and point them your way.
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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Thanks from:---> |
10-03-2011, 09:51 PM | #20 |
Got Wood.
Join Date: 06-21-11
Location: Chicago IL
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awesome! I was planning on doing thanksgiving turkey in the egg this year and this is going to be super helpful. Thanks.
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Thanks from:---> |
10-03-2011, 09:56 PM | #21 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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appreciate it okie. love your turkey
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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10-03-2011, 10:25 PM | #22 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Okay I think I got it. Smoke my 1st Turkey on Thanksgiving day. Thanks for sharing.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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10-04-2011, 02:58 PM | #23 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Thanks Guys, love this time of year, love teach about turkey.
Lots of options for Turkey so this is at least one of the places to start. Appreciate any feedback or more info you want/need to know. Russ
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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10-28-2011, 07:22 AM | #24 | |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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Quote:
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Thanks from:---> |
10-28-2011, 07:31 AM | #25 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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I'm far from an expert but I'd suggest a trial run before Thanksgiving (possibly the greatest holiday on this or any other planet), just to get it down pat....
Plus, it's a good excuse to make some more barbecue....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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10-28-2011, 07:35 AM | #26 |
Knows what a fatty is.
Join Date: 08-31-06
Location: Lansing,MI.
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Been planning on doing one on my use for the holidays! This will come in handy :)
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Pit bitch to BBQBull super fast splash proof Red thermopen weber sjs with tamale pot mod 2 UDS 1 with a frankendome lid Oklahoma Joe sick burner Auber temp controller Char-griller Akorn Barn yard pimp bbq team Pit barrel cooker thanks to bbqbull |
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10-28-2011, 07:53 AM | #27 |
Knows what a fatty is.
Join Date: 07-22-11
Location: Birmingham, AL
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Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.
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10-28-2011, 07:59 AM | #28 |
Knows what a fatty is.
Join Date: 08-31-06
Location: Lansing,MI.
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Been planning on doing one on my use for the holidays! This will come in handy :)
__________________
Pit bitch to BBQBull super fast splash proof Red thermopen weber sjs with tamale pot mod 2 UDS 1 with a frankendome lid Oklahoma Joe sick burner Auber temp controller Char-griller Akorn Barn yard pimp bbq team Pit barrel cooker thanks to bbqbull |
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10-28-2011, 10:07 AM | #29 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
Some believe you have to rinse it because of excess salt on the skin. I've not found this to be true. Others believe you have to air dry it for a pellicle to form (like seafood) to keep it moist. Again, for me, I 've not found this the case. I would suggest taking it out, keep it cold until you put it in the smoker and just smoke away... Any further questions, just ask. Brining is a popular topic but it can raise a lot of questions.
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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10-28-2011, 10:10 AM | #30 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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did the turkey over the weekend
ran the wsm about 300+ the breast was dry compared to my oven roasted turkey. I run my wsm with sand, while when I cook i the oven, I use a roasting pan that has liquid which might slow down the evaporation from the meat. Also, I didn't have cheese cloth, but the skin looked just fine. next trial, I'll ty the cheese cloth and place the bird in a roasting pan with some liquid in the smoker. Plus I ordered an IQUE which well let me dial in a temp. Otherwise, a nice smoke flavor. The kids had some more last night with hommade mac and cheese I am not sure I would take a gamble on smoked turkey for t-day, since guest can be fickle with smoke flavor.
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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