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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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11-12-2012, 04:15 PM | #121 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
The "hammy" taste in many cases comes from too much salt in a brine or injection I'd think. In general, the only thing that's going to cause "hamminess" is addition of salt of seasonings in general. Is that what you mean or something more specific?
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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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11-12-2012, 04:44 PM | #122 |
On the road to being a farker
Join Date: 06-20-12
Location: Lockport, NY
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I guess that answers it,lol,just don't want it tasting like ham. Maybe I shouldn't brine it just in case.
Sent via my Androidlicious Evo LTE! |
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11-12-2012, 06:07 PM | #123 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Those smoke turkey legs are brined/cured with the intended purpose of creating a ham like product. As long as you follow a recipe for a whole bird you shouldn't have any issues.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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11-12-2012, 09:53 PM | #124 |
On the road to being a farker
Join Date: 06-20-12
Location: Lockport, NY
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11-12-2012, 10:12 PM | #125 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
smoked turkey legs recipe Ingredients: 8 - 12 turkey legs Brine: 1 gallon water 1/2 C. kosher salt 1/2 C. sugar 2 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp chili powder 1 Tbsp paprika 1 Tbsp ground pepper 1 tsp rubbed sage 1 tsp ground cumin Instructions: Rinse turkey legs in cold water, pat dry. For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container (a large Rubbermaid container with lid works well) and refrigerate brine until cold (approximately 35-40 degrees F). Place the turkey legs into brine. Let soak four to six hours. Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels. Prepare Turkey Drumstick “wet rub” with the following ingredients: 3 Tbsp onion powder 2 Tbsp paprika 1 Tbsp garlic powder 1 tsp ground pepper 1 tsp ground cumin 1/2 tsp rubbed sage 3 Tbsp vegetable or light olive oil In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey legs. Let drumsticks sit out for about one hour. Place turkey legs into smoker at 225 degrees F. A light-flavored wood is best for turkey. Apple wood works well and so does cherry wood. Smoke legs for four to six hours, til meat is nearly falling off the bone. Remove legs from smoker, and let rest for half an hour. Devour greedily.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-15-2012, 01:30 AM | #127 |
Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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I've never had a "hammy" tasting turkey, but when I think of "hammy" taste, I think of salt... yes cut your salt!!
I don't plan on brining mine at all... I'll do an injection, but not brine...
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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11-15-2012, 10:33 PM | #128 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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High five Kempis! Great thread that you started last year.
In 8.5 hours i'm off for 8 days. My nephew Glenn (gatordawg on this forum) and family are coming to TX & staying for a week and we've gotta lotta cookin' planned. Lookin' to do a smoked turkey & this thread is gonna be used soon.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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Thanks from:---> |
11-16-2012, 10:07 AM | #129 |
Full Fledged Farker
Join Date: 06-18-12
Location: Virginia Beach, VA
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the first time i read through this thread when it got bumped for this year, i (after a couple of sidetracks on some of the links) ended up on a site that had a pros & cons of wet brining and dry brining. anyone have the site handy? i cant find it now.
thanks |
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11-17-2012, 09:38 AM | #130 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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Are all Butterball Turkeys enhanced with solution? I was looking at the lable of one that has been given to me and all it states is "All Natural." The reason I am asking is I am not certain I should brine it or not? Typically, I do Hokas.
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11-17-2012, 11:42 AM | #131 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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On the "all natural" label, "Contains up to 4% solution of water, salt and spices to enhance tenderness and juiciness."
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-17-2012, 04:26 PM | #132 |
On the road to being a farker
Join Date: 06-24-10
Location: Parker, CO
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Ahhh. That time of year. I just got on to do a big-time search for this thread from last year, and here it is!
Thanks guys. This site is the best! |
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11-17-2012, 04:59 PM | #133 |
Found some matches.
Join Date: 10-13-12
Location: NE Philly, PA
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How's this turn out? I'm gonna be giving this a whirl on Saturday. Any lessons or tips?
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11-17-2012, 08:24 PM | #134 |
On the road to being a farker
Join Date: 07-14-12
Location: Kansas City
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I brined my Butterball. Am I screwed?
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11-18-2012, 10:53 AM | #135 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Great thread! Thanks guys for all the tips. I didn't know what I was going to do for the holidays. Yesterday I hit up Whole Foods for some Dry Aged ribeyes (new Jumbo Joe, have to break it in right) and my girlfriend shows up at the meat counter with a 10lb fresh turkey. The label says less than 4% water added. I figure I'll still do a brine, and get it on the grill on Thursday. I've never taken on a project this big for slower cooking, and we might have a few traveling friends over since none of us can make it back to our families.
One of the posts above showed a kettle with the coals on both sides of the bird. Is that the suggested method? I'm going to be using the new Jumbo Joe 18" grill, so I'm not really sure how to set things up. Should I grab a pair of those charcoal baskets? I like the look of that Williams Sonoma turkey gravy base, picking that up tomorrow! |
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