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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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11-21-2012, 11:25 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Turkey Help Line
Based on the volume of turkey questions that I've fielded over
the past two weeks I figured that it's time to start a "help line" post. If you get in a jam, call for a life line here. John |
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Thanks from: ---> |
11-21-2012, 11:26 PM | #2 |
Got Wood.
Join Date: 02-27-12
Location: Madera, CA
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I need a good brine!
Please
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11-21-2012, 11:27 PM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Sorry, but please, what?
John |
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11-21-2012, 11:34 PM | #4 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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http://www.patiodaddiobbq.com/2009/1...brine.html?m=1
John's brine is the stuff of legends, exactly where my turkey resides at this present moment!
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11-21-2012, 11:39 PM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, bro! My turkey is in the same right now. ;-)
John |
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11-21-2012, 11:41 PM | #6 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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You two aren't alone on that one.
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11-22-2012, 12:04 AM | #7 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
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11-22-2012, 12:11 AM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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First things first... Please don't stuff your bird with anything but air,
and maybe some herbs or citrus. Regardless, leave the cavity at least half empty. Next, low & slow is not your friend with big birds. Please cook at at least 275* (300-325* is better) for food safety. John Last edited by PatioDaddio; 11-22-2012 at 12:26 AM.. |
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11-22-2012, 12:24 AM | #9 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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Very generous and great idea John !
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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11-22-2012, 12:49 AM | #10 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?
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11-22-2012, 11:33 AM | #12 |
On the road to being a farker
Join Date: 01-22-11
Location: Kingston Pa.
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I have one for you although it pertains to all the liquid that I would like to make a gravy out of but never done so. Can it be done? I have two 20 lbs birds in a pan in the smoker at about 350 and I have lots o liquid that Im also basting with. If it could be done could you help a brother out or point me in the right direction.
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11-22-2012, 11:48 AM | #13 |
On the road to being a farker
Join Date: 04-20-08
Location: Royston, Ga
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What is a good final temp in the thigh?
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Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR] |
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11-22-2012, 12:09 PM | #14 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
a smoky flavor. John |
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11-22-2012, 12:11 PM | #15 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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