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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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11-11-2012, 07:47 PM | #16 |
Knows what a fatty is.
Join Date: 11-16-11
Location: Titusville , FL
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hope this worked.... excuse my kitchen... lack of counterspace haunts
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11-11-2012, 08:38 PM | #17 |
Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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Looks good...
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http://www.facebook.com/home.php#!/pages/Bertha/179882895407760 |
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11-11-2012, 08:50 PM | #18 |
Full Fledged Farker
Join Date: 01-18-09
Location: Houston
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Great pics, thanks
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11-12-2012, 06:00 AM | #20 |
Knows what a fatty is.
Join Date: 11-16-11
Location: Titusville , FL
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Thank you .. I Have no idea why it was flipped
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11-12-2012, 06:08 AM | #21 |
Knows what a fatty is.
Join Date: 11-16-11
Location: Titusville , FL
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here is some sliced up... I thought it was pretty good.not the prettiest presentation
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11-12-2012, 02:30 PM | #22 |
Got Wood.
Join Date: 04-29-12
Location: Albuquerque, NM
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WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier |
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11-13-2012, 02:49 AM | #23 |
Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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I cook for taste, not for show.
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http://www.facebook.com/home.php#!/pages/Bertha/179882895407760 |
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11-13-2012, 01:01 PM | #24 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-14-2012, 07:15 AM | #25 |
Got Wood.
Join Date: 04-29-12
Location: Albuquerque, NM
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Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
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WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier Last edited by SourHopHead; 11-14-2012 at 07:37 AM.. |
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11-18-2012, 01:13 PM | #26 |
Got Wood.
Join Date: 04-29-12
Location: Albuquerque, NM
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Started at 280 and settled in around 345. 2 chunks Cherry wood and took about 2-2.5hrs. 13.36lbs brined for 24 hours. Cooked till 160-170 then let it rest while we made some stuffing.
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WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier |
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11-19-2012, 09:31 AM | #27 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
I am doing a 18lb ham this year and a 22lb turkey ;)
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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11-19-2012, 11:52 AM | #28 |
Knows what a fatty is.
Join Date: 11-16-11
Location: Titusville , FL
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11-19-2012, 12:52 PM | #29 |
Got Wood.
Join Date: 04-29-12
Location: Albuquerque, NM
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Thanks. Found a pan this morning that will fit.
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WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier |
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