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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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11-21-2011, 11:34 AM | #31 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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11-21-2011, 11:45 AM | #32 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Last year I picked one up at my local Gander Mountain. You might check there.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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11-21-2011, 12:04 PM | #33 |
Is lookin for wood to cook with.
Join Date: 07-14-11
Location: Westmont, Il
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11-21-2011, 12:52 PM | #34 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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When the probe is reading done, I'll stick the bird in several different spots with my thermopen....breast in a couple places, thigh, leg, etc just to make sure it's all done.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-21-2011, 04:09 PM | #35 |
Full Fledged Farker
Join Date: 07-21-07
Location: Moncks Corner S.C.
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OK....
Burnt out on hickory,scratched on finding pecan locally.... Is sugar maple good for a UDS turkey?? 325* for 3-3.5 hrs or until breast is 160* and thigh is 170* Not brining and looking for injection recipes.
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1st UDS - Ugly Betty Painfully slow GRAY thermopen wannabe It's always darkest before the dawn. So,if you're going to steal your neighbors smoker,that's the time to do it [URL="http://img.photobucket.com/albums/v614/dbeast420/CHAD.jpg"] [/URL] |
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11-21-2011, 04:13 PM | #36 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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I am waiting for the day after sammie!!! All is good!
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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11-21-2011, 05:36 PM | #37 |
On the road to being a farker
Join Date: 11-11-11
Location: Edgewood, WA
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I have to try the iced breast on the turkey.
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Large BGE, Old Japanese #4 kamado, 32" SS Gas Grill |
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11-21-2011, 05:39 PM | #38 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Got a 12 pounder going to cook on the WSM hopefully around 300*, what's the approximate cook time??
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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11-21-2011, 06:59 PM | #39 |
Knows what a fatty is.
Join Date: 07-30-11
Location: Heath, Ohio
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I have done quite a few on the kettle using indirect heat and no brine. I always look for a smaller 12 pound or so bird and it always took 2.5 to 3 hours.
I picked up an "natural" bird with no additives today and I am going to try the brine on it and cook it with an injected bird on the WSM to see if am am missing something good. The fresh bird was over twice the cost of the injected so I hope it is worth it.
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Cooking with a classic kamado Joe |
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11-21-2011, 07:51 PM | #40 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Here's some really informative info I found on this website (http://www.fsis.usda.gov/factsheets/...rkey/index.asp):
Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey Fresh or Frozen? Fresh Turkeys
USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions. DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person. Thawing Your Turkey There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven. In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds 4 to 12 pounds 1 to 3 days 12 to 16 pounds 3 to 4 days 16 to 20 pounds 4 to 5 days 20 to 24 pounds 5 to 6 days Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. In Cold Water Allow approximately 30 minutes per pound 4 to 12 pounds 2 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze. In the Microwave Oven
Roasting Your Turkey
(325 °F oven temperature) Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing. Unstuffed 4 to 8 pounds (breast) 1½ to 3¼ hours 8 to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3 to 3¾ hours 14 to 18 pounds 3¾ to 4¼ hours 18 to 20 pounds 4¼ to 4½ hours 20 to 24 pounds 4½ to 5 hours Stuffed 4 to 6 pounds (breast) Not usually applicable 6 to 8 pounds (breast) 2½ to 3½ hours 8 to 12 pounds 3 to 3½ hours 12 to 14 pounds 3½ to 4 hours 14 to 18 pounds 4 to 4¼ hours 18 to 20 pounds 4¼ to 4¾ hours 20 to 24 pounds 4¾ to 5¼ hours It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork. Optional Cooking Hints
For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) www.fsis.usda.gov Storing Your Leftovers
Cooked turkey may be eaten cold or reheated. In the Oven
USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday E-mail: [email protected] Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov. Last Modified: January 12, 2011
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from: ---> |
11-22-2011, 02:25 AM | #41 |
Found some matches.
Join Date: 11-07-11
Location: Newberg, OR
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I have a Traeger Lil Tex with an after market smoke generator (thanks to SmokerKing for the idea) to add extra smoke when I want it. Concerned about cooking time / temps Read the 101 and 250-325 seams to be a good temperature for cooking the right bird. but enjoy smoke flavoring Using Hickory and Apple in the traeger. Figured I'd us ethe extra smoke generator for the 1st hour to with Apple wood and Hickory as well Suggestions on this?
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11-22-2011, 06:54 AM | #42 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Never used it myself but heard it's good. Try it & let us know.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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11-22-2011, 11:29 AM | #43 |
Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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Alright Brethren... What's the longest period of time you've ever rested a bird after taking it off the smoker? I usually let'em rest for about 45 min loosely foiled on the countertop, but this year I have to travel across town to the parents house...So I am stuck, trying to finish the cook and not be rushed. I've been BBQ'n long enough to realize that one of the worst things you can do is rush a cook. It will be wrapped, and placed in a cooler immediately after pulling it.
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22.5 Weber Silver, 22.5 Weber Silver, 22.5 Weber Silver (Yes 3 of them...) UDS |
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11-22-2011, 05:57 PM | #44 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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I got bored today and decided to make up an injection for my turkey breaks im going to smoke here us what i came up with.
some Black and Tan beer Seasoning Salt Garlic Powder Cracked Black Pepper Sugar Honey We will see how it turns out
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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11-22-2011, 07:06 PM | #45 | |
Found some matches.
Join Date: 06-26-11
Location: Ooltewah, TN
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I woudl stay away from the compound butter if you are frying the turkey. Go with your favorite cajun rub.
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Traeger XL, Traeger COM190, Cheap heap propane grill, Primo XL |
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