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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
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#1 |
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Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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My Thanksgiving Turkey
Admittedly not smoked, but brined and roasted. 20+ lbs took about 5 hours at 500 for 30 min and then 350 for 4.5 hours.
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11-26-2010, 08:26 PM
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#2 | |
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Got Wood.
Join Date: 04-18-10
Location: Los Angeles, California
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Quote:
Looks yummy. I bet it was delicious. |
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11-26-2010, 08:28 PM
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#3 |
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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 ?
__________________
[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
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#4 |
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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!
__________________
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
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#5 | |
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Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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Quote:
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11-26-2010, 08:56 PM
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#6 |
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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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