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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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11-16-2013, 09:14 AM | #241 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
Bill grills 20+ pound turkey on a Weber grill http://www.youtube.com/watch?v=mR7vG7Ij4_I
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-16-2013, 10:45 AM | #242 |
Got rid of the matchlight.
Join Date: 04-28-13
Location: Holly Springs, GA
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I usually fry, but I've been smoking so much meat lately and haven't smoked a turkey in years, I decided it was time. I didn't brine because the package said "flavor added", so I figured someone had already, but I did inject Tony Chachere's buttery stuff (the same I used when I fry). I also made sure to squirt some between the skin and meat, and rubbed it all over the outside of the bird too. Then I sprinkled generously with herbs de provence. Smoked over apple wood on my kamado joe at 325-350 until the breast was 165. Rested it as long as I could stand it. Wow. It was just as juicy as any fried bird I had ever done, but had that touch of smokeyness we all love. It was awesome. I will do this a lot more often. Best of all, I didn't have to deal with 3 1/2 gallons of peanut oil. I hope the picture comes through. Not sure I've figured out how to add them yet.
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11-17-2013, 07:04 AM | #243 |
Found some matches.
Join Date: 06-12-12
Location: Naples fl
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For turkey day I was considering smoking on turkey and a bunch of breasts. I figure the breasts will be easier to slice and not make a terrible mess when having to dissect the turkey. Anyone else take this approach?
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11-17-2013, 07:53 AM | #244 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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I've done a few whole turkeys and they came out great. As of an hour ago, I have a breast (with wings) in my UDS...along with a 9 pound butt. I'm very interested to see how the breast comes out since just about everyone in my family likes that part the best. Did not brine since it was an "enhanced" breast...
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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11-17-2013, 09:34 PM | #245 |
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
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This year I figured on passing on the brine and just doing an injection (Butterball butter creole injection marinade). Since in the past I've always purchased "unenhanced" birds and brined them myself, any thoughts on enhanced vs. unenhanced if I plan skip brining and just inject? Going to smoke about a 16lb bird on a 22.5 Weber kettle @ around 350.
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UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
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11-18-2013, 09:06 AM | #246 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I've even brined AND injected! I usually just inject with butter. Sometimes the butter is seasoned, sometimes not. I wouldn't inject with a lot of flavor AND brine though. Do one or the other unless your injection is pretty simple. Here's my opinion on enhanced turkeys: The "enhancement" is usually a salty brine solution that's added. The packaging may say "up to 8%" or "up to3.5%". So, there's a big variable as to how much they injected and of what. Let's say that brining adds a total of 10% "enhancement". (I really have no idea how much brining adds, but let's say 10%). Brining works by equilibrium and osmosis. So if you start with a raw, fresh turkey with 0% enhancement and you brine you end up with 10% enhancement due to the brine. IF, on the other hand, you start with a turkey that has been "enhanced with up to 5% salt solution" and you brine it for 18-24 hours, you'll end up with what? Yep....a 10% enhanced bird. Because the whole process of brining first extracts any salt in the meat (whether natural or previously enhanced) and THEN through equilibrium, the salt level equalizes between the brine and the meat, yielding flavorful turkey meat. I don't think that brining an enhanced bird makes the turkey way more overly salty. I think you don't get AS MUCH improvement by brining an enhanced bird, but you still get benefit. They say "up to 3%", so what actual percentage of the bird got "enhanced" Who knows? Now.....these are just my thoughts on this. I really have no concrete evidence to defend this right now, other than what I've read and learned along the way. Someone could pop in here and tell me I'm off my rocker. All I know is that I've brined enhanced and non-enhanced birds and they both turn about the same: AWESOME.
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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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11-18-2013, 11:05 AM | #247 |
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
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Great thoughts, Wampus. Thanks. I was trying to avoid brining at all though to avoid the space in the cooler and/or refrigerator. Sounds like an enhanced turkey + injection is better than unenhanced + injection, both of which are of course inferior to a brine + injection.
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UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
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11-18-2013, 12:04 PM | #248 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
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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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11-18-2013, 12:52 PM | #249 | |
Knows what a fatty is.
Join Date: 09-13-13
Location: Greenville, SC
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Quote:
Last edited by Smoked Nachos?; 11-18-2013 at 12:53 PM.. Reason: Corrected grammar. |
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11-18-2013, 04:48 PM | #250 |
Got Wood.
Join Date: 09-03-12
Location: Louisiana
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Wampus,
Would you inject an "enhanced" turkey with store bought creole butter? Reason I ask is because we don't use hardly any salt on my food and I'm concerned that the store bought creole butter, which almost certainly is loaded with sodium, plus the enhance bird would end up with an overly salty meal. Or, would you make you own butter injection, minus the salt? Thanks in advance |
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11-18-2013, 09:28 PM | #251 | |
Knows what a fatty is.
Join Date: 01-01-12
Location: St. Louis, MO
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11-19-2013, 11:37 AM | #252 |
Full Fledged Farker
Join Date: 09-13-13
Location: Honolulu, HI
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I think if you're gonna worry about the amount of sodium while injecting and or brining, don't do it! If the bird is "enhanced", maybe that's enough for some. Personally, I haven't looked at whether it's enhanced with an x% of solution the past two thanksgiving birds I've done, and brined them as I normally do and it turned out great. It's Thanksgiving, I'm too busy smokin' the bird, drinking beer and watching football to worry about sodium!
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[kalani] |
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11-19-2013, 05:11 PM | #253 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Spatchcock cook time vs whole?
Wife and kids don't want to go out of town so I have been ordered to cook for 8-10 people. It just dawned on me I never timed any of the spatchcock turkeys I made in the past. Wife wants to eat between 4-5pm so I'm thinking 23lb bird cooked at 325-350 2-2/12 hrs maybe? Also I'll have a pan of gravy on the lower rack of the WSM so I was thinking about firing her up around noon getting bird on 2pm. Any thoughts?
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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11-19-2013, 05:52 PM | #254 |
Full Fledged Farker
Join Date: 02-19-13
Location: West Covina CA
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Im thinking of dry brining a turkey. My question is once it has been brined for a couple of days then rinsed and allowed to dry in the fridge, do I put a normal amount of rub on/under the skin? go light on the rub? Or reduce the salt in the rub recipe?
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11-19-2013, 06:14 PM | #255 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Now you did it Kempis!! I've never smoked a whole turkey before,(or ever had deep fried turkey) I'm really thinking about it this year, and its all your fault! LOL!
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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