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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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10-15-2012, 09:26 PM
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#16 | |
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Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
try injecting the bird with juice just before cooking. I don't brine anymore. I did about a dozen turkeys last year and was very pleased with the results. Run you cooker hotter like Biscuit does hear (I prefer 275 -300). Our favorite last year was injected with a 50/50 mix of cranberry and pineapple juice, rubbed under the skin with Yardbird and then glazed at the end with a cranberry pineapple glaze. It was lightly smoked with a little apple chunks. It was so good the wife asked that I cook that recipe for our t-day fest last year.
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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