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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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11-22-2013, 10:29 AM | #1 |
Full Fledged Farker
Join Date: 06-05-13
Location: Hilton Head, SC
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turkey.. fry..smoke or roast
What is everyine doing and what is your favorite method.
I got a fresh (non frozen) turkey this year for the first time? Should I do anything different?
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Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox |
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11-22-2013, 10:30 AM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Smoked one last weekend (my favorite). SWMBO will roast the Thursday bird.
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11-22-2013, 10:38 AM | #3 |
Full Fledged Farker
Join Date: 05-26-13
Location: MO
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I will do a smoked and fried one. After posting a question on here about fried, I wnet and bought a Big Easy oil-less fryer
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11-22-2013, 10:41 AM | #4 |
Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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Im smoking and frying this year
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Party Gator |
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11-22-2013, 10:48 AM | #5 |
Babbling Farker
Join Date: 06-10-12
Location: Richmond, Va
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Smoked one and fried one last Thanksgiving. This year just deep frying the Turkey but picked up a Costco Master Carve boneless ham that I will smoke.
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11-22-2013, 11:09 AM | #6 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Smoked, always!!
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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11-22-2013, 11:13 AM | #7 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Smoking at 325-350F in the kamado.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-22-2013, 11:15 AM | #8 |
Knows what a fatty is.
Join Date: 06-06-12
Location: Mt. Sterling KY
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Smoked but don't forget to brine! :) Fried one for years but tired of having to get rid of the oil all the time.
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11-22-2013, 11:18 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Brined and Smoked!...Hangman Style!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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11-22-2013, 11:20 AM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Charcoal is cheaper than peanut oil and smoke tastes better imho, also don't forget about the gravy...oh the gravy!
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-22-2013, 11:40 AM | #12 |
Take a breath!
Join Date: 08-07-13
Location: Hurst
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I prefer almost everything to come off of the smoker/grill, but when it comes to a whole turkey, fried is far and away my favorite.
I smoked one a couple of weeks ago and thought it was great, too. If I were doing a second turkey, it'd be smoked, but gotta have a fried one first.
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Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced |
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11-22-2013, 12:33 PM | #13 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Doing smoked,rotisserie and deep fried here.
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11-22-2013, 12:37 PM | #14 |
Full Fledged Farker
Join Date: 08-04-13
Location: Dayton, Ohio
Name/Nickname : ROB
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How about smoking a turkey breast (never enough white meat it seems) and frying a bird?
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Rob WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732 |
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11-22-2013, 01:27 PM | #15 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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I plan to brine, spatchcock and doing a 2 hour smoke then frying it.
think that will give it enough smoke flavor even after frying? |
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