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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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01-11-2012, 09:39 AM | #76 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I just did some chickens yesterday and the only reason I flipped was that the thighs were at 165 IT and the breasts were still at 135 so I wanted the breasts to speed up. That's the only reason I can forsee needing to flip. Other than that, turkeys stay on their backs for the whole cook.
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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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01-14-2012, 01:19 PM | #77 |
Got Wood.
Join Date: 12-14-11
Location: Chicago, il
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I like making a herb butter, let it soften and put under as much of the skin that I can get to. I use a willinghams smoker, so my meat hangs.... (ha). Does an outstanding job, the skin will start to crisp up a bit and hold the butter in against the meat. I like a hickoryour heavy smoke for my birds. I usually lose a breast or two the night before to scavengers raiding the fridge.....mmmmm, BBQ !
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BBQ is Good! Willinghams Turbo Smoker - Weber Performer - UDS |
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11-03-2012, 09:23 AM | #78 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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BUMP for 2012!
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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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11-03-2012, 09:35 AM | #79 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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YAY! This thread belongs on the first page thru the holidays to avoid dozens of unnecessary turkey questions this time of year. It covers it all. EPIC turkey thread!
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Kettleheads Anonymous Charter Member |
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11-03-2012, 11:01 AM | #80 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Is this Paula Deen using an alias???
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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11-03-2012, 11:35 AM | #81 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Thanks for the bump Wampus. Thawed an 18 lb bird last night using the cold water method and have been debating a brine since its enhanced. Planned on cooking it today with no brine to avoid saltiness but after reading the roadmap on the issue I'm going to brine it for tomorrow instead.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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11-03-2012, 12:56 PM | #82 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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Spatchcock or not? DISCUSS!!
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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11-03-2012, 04:40 PM | #83 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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How much room do you have? That I think is what would limit most people.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-03-2012, 05:06 PM | #84 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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I will be using my drum for this. I can fit a bird on it
__________________
Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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11-03-2012, 05:45 PM | #85 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I have a 17 pounder going in the BWS tomorrow for a test. I have been smoking turkey for 30 years but want to see how the Party cooks a turkey. I have never brined my turkey and they are always super moist.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-04-2012, 08:35 AM | #86 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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You know....I've never spatched a turkey. I have always opted NOT to do this because of the presentation factor for the holidays and all. I brined a bird yesterday and I think I'll spatchcock it for today's cook just for chits and giggles!
I absolutely don't think that you CANNOT get a moist bird without brining, but I have done side by side cooks (with chickens) more than once and the one that is brined is ALWAYS more juicy. I just think that brining can only IMPROVE the moisture and flavor level of the bird, that's all.
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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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11-04-2012, 10:22 AM | #87 | |
Got Wood.
Join Date: 05-18-12
Location: Redding Ca
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Quote:
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11-04-2012, 10:29 AM | #88 |
Got Wood.
Join Date: 05-18-12
Location: Redding Ca
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Also chiming in for spatchcocking! Only way to smoke poultry IMHO.
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11-04-2012, 11:47 AM | #89 |
Full Fledged Farker
Join Date: 06-01-11
Location: Saint Louis MO
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I just picked up a 14# frozen turkey from the supermarket today for a test run next weekend, the big day bird will be a fresh one, but this will do for my test. Has anyone used SM pecan rub on a turkey? I think I'm going to give that a go.
Sent from my iPad mini using Tapatalk |
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11-04-2012, 01:39 PM | #90 |
Got Wood.
Join Date: 04-29-12
Location: Albuquerque, NM
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In for 2012!
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WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier |
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