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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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11-12-2014, 01:15 PM | #361 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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Just a quick question (ok 3 quick questions), I've been doing my T-Day turkey on my WSM for years and have always used the top cooking grate. Several videos on YouTube show folks using the middle cooking grate. Which grate do you use? and if you use the middle grate and have switched from the top grate, why? and have you noticed any difference?
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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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11-12-2014, 06:53 PM | #362 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I know on my ECB the top rack is a little hotter than the bottom. If it were me, I'd put the bird on the top rack since that's closest to the thermometer and would give me a more accurate reading. I really don't know that it would matter all that much. If one's hotter than the other, it'll just cook a little quicker. How high can you get your WSM? I always have had trouble getting Dan's WSM above 275 or so unless I leave the lid not sealed all the way. Maybe I'm doing something wrong.
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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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11-12-2014, 09:25 PM | #363 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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I can get mine up to 335-345, but I can usually dial it in at or very near to 325 for the entire cook.
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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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11-14-2014, 01:14 PM | #364 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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Bone in breast, even on low heat will cook FAST! First time out, you are better off cooking to temp and not time. I don't recall exactly, but for planning purposes, I'm pretty sure it's less than 2 hours when i do them on my drum.
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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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11-14-2014, 01:17 PM | #365 | |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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Quote:
Bone in breast, even on low heat will cook FAST! First time out, you are better off cooking to temp and not time. I don't recall exactly, but for planning purposes, I'm pretty sure it's less than 2 hours when i do them on my drum. I'm a fan of the butter/rub mix slathered under and on the skin. When injecting, less is more. Have fun!
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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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11-14-2014, 07:23 PM | #366 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Unpacked my test turkey today and got it in the brine. Planning to pull / rinse / dry it tomorrow and cook it Sunday. Went with a Cajun seasoning since this will be used for sandwiches...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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11-16-2014, 11:10 AM | #367 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-08-14
Location: cromwell ct
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we are going to smoke a turkey for the first time, my question: my smoker will hold 2 14 lb turkeys, at what temp and how long would I have to smoke them?
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11-16-2014, 12:22 PM | #368 | |
Found some matches.
Join Date: 01-12-14
Location: Farmington Hills, MI
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Quote:
I don't feel up to handling 2 whole birds this year so I'm simplifying things by doing turkey parts (breasts and thighs) using a recipe from America's Test Kitchen, first 20 minutes at 500 in oven then rest of time in smoker. I've done this before and it turns out great. |
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Thanks from:---> |
11-16-2014, 02:27 PM | #369 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Since fresh vs frozen is always a question, and many people are brining for the first time, I thought I would post these.
What is the difference between a fresh vs frozen turkey http://bbq.about.com/od/turkey/a/aa110709a.htm "What kinds of plastic containers can be used to hold the brining solution and meat" http://www.virtualweberbullet.com/plastics.html
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-16-2014, 04:27 PM | #370 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I spatchcocked a 10 lb turkey today. It was unbrined, rubbed under the skin with a Greek rub recipe I found on the Net, and cooked indirect at 350 deg for about 2 hours till the breast was 160 deg, the thighs at 180 deg. Quite moist, in fact my wife was surprised how moist.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-17-2014, 06:34 PM | #371 |
Full Fledged Farker
Join Date: 09-13-13
Location: Honolulu, HI
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^Nice! By any chance could you post the Greek rub recipe or a link? Sounds intriguing.
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[kalani] |
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11-17-2014, 08:10 PM | #372 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Greek Seasoning Blend Ingredients: 2 teaspoons salt -I use kosher 1 teaspoon basil 1 tsp sage 1 tsp oregano 1/2 teaspoon thyme 1 1/2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dill 1 teaspoon marjoram 1 teaspoon cornstarch 1 teaspoon pepper 1 teaspoon dried parsley flakes 1 teaspoon rosemary 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in blender, grind to a fine powder, and store in an airtight container. I plan on using granulated onion and garlic in the future.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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Thanks from:---> |
11-17-2014, 11:44 PM | #373 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I usually just rely on something like THIS to determine cook time. Easily found on google.
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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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11-18-2014, 08:48 AM | #374 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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I'm sure this has been covered a thousand times but here goes anyway :).
1. Can you or is there any more benefit to brining an enhanced bird such as a butterball or is it best to find an unenhanced bird? 2. If you brine can you still inject? What if you brined an enhanced bird? Can you still inject? I usually just use something like Cajun butter. I'd like to see what the brine crazy is about this year and try it.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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11-19-2014, 05:57 AM | #375 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Keep in mind that brining is about equilibrium. So if you have a turkey with no salt and you soak it in a salt solution (brine) what happens is that the salt (and anything else with it) will equalize between the brine and the bird. If you use a weak brine, it will still equalize but the bird won't end up as salty. If you use a strong brine, you'll end up with a saltier finish product. SO, if you start with a bird that's been enhanced and a brine solution, you'll end up with something that's at equilibrium between the two. What happens is that the brine just won't change the bird AS MUCH since it's already started along the way of the salt with the enhancing injection. It will STILL help it, however, and it certainly won't hurt anything. As far as injecting with butter or whatever, you can always do this in addition to brining. If it were me, I'd just be careful about using an injection with TOO much flavor as you're already getting some flavor from the brine and enhancement. I prefer to inject with butter just before putting on the smoke.
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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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