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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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11-26-2010, 08:20 PM | #1 |
Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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My Thanksgiving Turkey
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11-26-2010, 08:26 PM | #2 |
Got Wood.
Join Date: 04-18-10
Location: Los Angeles, California
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11-26-2010, 08:28 PM | #3 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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Still looks good, even if you didn't Q it. Whats with the 500 for 30 mins ?
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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11-26-2010, 08:40 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Hey, one nice thing about roasting...you don't have to worry about where the turkey fat goes!
Looks good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-26-2010, 08:55 PM | #5 |
Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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11-26-2010, 08:56 PM | #6 |
Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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I made a crapload of gravy...I took the giblets and neck and made a turkey stock in my pressure cooker and then froze it to skim off the fat for the gravy.
Came out great. |
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