MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 11-27-2012, 08:03 PM   #1
Willie G
Is lookin for wood to cook with.

 
Join Date: 10-19-12
Location: Kevil, KY
Default Hats off to PattioDaddio with pron

OK, I was asked to smoke four turkeys last week, I have about nine years of expierance with smoking pork, and some chicken. I have never smoked a turkey before. So, what to do? I turned to the BBQ Brethern for the answer and boy did I get the answer.


I followed PatioDaddio's instructions for a Turkey Brine, understand, with chickens I always inject, had every intention of injecting these turkeys with a creole butter injection. However, I saw how many people were talking about this brine that I decided to go for it. I do not know PatioDaddio, we have never met, but if we ever do, I owe him a cold one.

The people that I smoked them for think that these things were made by a pro! The only thing I had to do differant was use Allspice instead of the Chinese 5 spice. I might add this was not my idea, PatioDaddio suggested it in a post I read somewhere. I put celery, onion, and orange in the cavity. Smoked at 175, used a cheesecloth soaked in butter, and continued to bast with butter. The end result was nothing short of pure awesome, and I was told that the meat melted in their mouths.......I didnt get any! Thanks PatioDaddio.

Turkey Brined for about 24 hours

End results follow


Willie G is offline   Reply With Quote


Thanks from: --->


Old 11-27-2012, 08:08 PM   #2
JimF
Knows what a fatty is.
 
JimF's Avatar
 
Join Date: 06-23-11
Location: Olney, MD
Default

Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick
__________________
- Jim, Olney MD
JimF is offline   Reply With Quote


Old 11-27-2012, 08:12 PM   #3
Tootin on Q
Got Wood.

 
Join Date: 11-18-12
Location: Livermore, CA
Default

Here is the brine link, do not know where to find one about the cheesecloth....

http://www.bbq-brethren.com/forum/sh...ad.php?t=72774
Tootin on Q is offline   Reply With Quote


Old 11-27-2012, 08:20 PM   #4
Willie G
Is lookin for wood to cook with.

 
Join Date: 10-19-12
Location: Kevil, KY
Default

Quote:
Originally Posted by JimF View Post
Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick
Not sure of the link, but here is what I did. About an hour half into the smoke, I checked the turkey, liked the color, and layed a cheese cloth over the entire turkey. The cheesecloth was soaked in melted unslated butter. About every 45 minutes after that I applied more butter to keep the cloth from drying out and sticking to the skin.

Also, I just read my post, I did not smoke it at 175, it was at 275! 175 would be bad
Willie G is offline   Reply With Quote


Old 11-27-2012, 09:28 PM   #5
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

IN-FARKING-CREDIBLE lookin turkey brotha!
Farkin BEAUTIFUL!


Nice work!
__________________
[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]
Wampus is offline   Reply With Quote


Thanks from:--->
Old 11-27-2012, 09:52 PM   #6
juslearning
is one Smokin' Farker

 
Join Date: 01-30-11
Location: McCormick, SC
Default

Love the color of that bird!!!!!
__________________
Proud supporter of #14 Tony Stewart. Go Smoke!!!!
juslearning is offline   Reply With Quote


Thanks from:--->
Old 11-27-2012, 10:02 PM   #7
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

That does look terrific.........sad sad case that you didn't get any...........something just not right about that!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Old 11-27-2012, 10:47 PM   #8
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Willie - That is what we food bloggers (I call us floggers) live for. I am so very glad
that you and your guests enjoyed the brine. I salute you, because it's not about
the beast, the brine, or the cooker -- it's about the cook.

I love the buttered cheescloth idea. I'll have to try that. The color of your birds is
indeed incredible.

Thanks again!

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 01:52 AM   #9
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

I try to stress to everyone if you haven't checked out Johns blog ....do it! There are many more fantastic recipes on it. Two that come to mind are the cranberry/orange bbq sauce for turkey (I also use it on pork) and his New Years soup. And no I don't personally know John. Only from here and visiting his blog.Here's one of the cheese cloth threads not sure if it's the correct one though.
http://www.bbq-brethren.com/forum/sh...ED+CHEESECLOTH
Skidder is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 07:29 AM   #10
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

Nice looking bird!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 10:02 AM   #11
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Bird looks fantastic!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 10:05 AM   #12
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Now that is one beautiful turkey right there!

And you're right - PD is da man!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 10:06 AM   #13
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by gtr View Post
And you're right - PD is da man!
Ever since the operation.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Old 11-28-2012, 10:23 AM   #14
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

^^^now that's farking funny!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 11-28-2012, 06:40 PM   #15
TBASS
Full Fledged Farker
 
Join Date: 03-13-12
Location: Atlanta, GA
Default

The turkey looks very impressive. I am sure it tasted as good as it looks. But, I can't believe you did not get to taste any. There has never been a turkey cooked in my mom's house that had both it's wings when it hit the table. Her story is still the same to this day, "it only had one wing from the get go". Thanks for sharing your success.
TBASS is offline   Reply With Quote


Reply

Tags
smoked turkey, Turkey Brine

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:26 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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.
no new posts