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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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11-22-2013, 02:41 PM | #16 |
Got Wood.
Join Date: 01-12-13
Location: Lake Forest, IL
Name/Nickname : Jeff
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So, having Turkey dinner at my brother/sister in laws this year and they want a deep fried bird. If I chose to fry one the day before thanksgiving, do I have to cut all the meat off the bone? Can I just fry it the day before, pop it into the refrigerator and then transport to his house and pop it in the oven to heat?
Any expertise would be welcomed!
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11-22-2013, 02:45 PM | #17 |
Take a breath!
Join Date: 08-07-13
Location: Hurst
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That is what we had to do one year. I think we actually refrigerated it for 2 days. It turned out good, still. Not quite as good as eating it the day of the fry, but not far off, either.
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Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced |
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11-22-2013, 03:45 PM | #18 |
Got Wood.
Join Date: 06-26-12
Location: Birmingham, AL
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I plan to smoke mine until almost done and then finish up in the fryer to crisp up the skin, basically the same way I do chicken wings.
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11-22-2013, 04:07 PM | #19 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Smoking 4 turkeys and 4 hams this year. have a lot of family to feed..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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11-22-2013, 04:31 PM | #20 |
Knows what a fatty is.
Join Date: 10-30-13
Location: The Woodlands TX
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I got a turkey and I am going to smoke it, but it won't be on Thanksgiving as we will be gone. But I will cook it when we get back.
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11-22-2013, 04:56 PM | #21 |
On the road to being a farker
Join Date: 08-13-12
Location: clayton, nc
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Smoked and Fried Turkey here.
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Lang 60 Deluxe with charcoal grill, 2 UDS, 22.5 WSM, Pig Cooker, 22.5 Weber Kettle |
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11-22-2013, 05:20 PM | #22 |
Full Fledged Farker
Join Date: 11-02-13
Location: Montgomery, Alabama
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Fried x 2.
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11-22-2013, 05:26 PM | #23 |
Full Fledged Farker
Join Date: 04-29-12
Location: Lincoln, De
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Roasted and smoked
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11-22-2013, 06:16 PM | #24 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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We have a large family and do 3 turkeys and 1 ham each year. 1 smoked, 1 fried, 1 roasted. The fried turkey is ALWAYS gone first!!
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11-22-2013, 06:44 PM | #25 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Always wanted to smoke one, the drop it into the fryer for about 15 minutes to crisp it up. Might just give it a try this year.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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11-22-2013, 06:51 PM | #26 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
20 dollars at Harbor Freight
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11-22-2013, 07:06 PM | #27 | |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Quote:
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11-22-2013, 07:50 PM | #28 |
is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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I was asked to smoke a turkey this year. So I will brine and smoke one. May also do a turkey breast in the oven for additional turkey for anyone that isn't a fan of smoked meat. And of course lots of gravy. Gotta have the gravy! Sister is doing a ham also.
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11-24-2013, 10:15 AM | #29 |
is One Chatty Farker
Join Date: 04-17-08
Location: Dallas Or.
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smoke and roast one for the gravy
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Weber Genisis 1000 Weber Silver Weber 22.5 Weber 18.5 R.I.P. Smokey Joe Treager 070 Traeger 075 UDS Brinkmann Cimarron Pink Thermapen |
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