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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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11-23-2013, 06:10 PM | #271 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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What is the ideal size for smoking a bird? And when is it too big for outdoor smoking? What's to big?
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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11-24-2013, 10:17 AM | #272 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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14lb butterball
24hr brine (basic salt-sugar, threw a bunch of garlic powder in with it) spatchcocked, removed the leg quarters (only holding on my skin anyways) Injected half with Tony Cacheres Cajun Butter Injected other half with clarified butter When it got close to done (130ish in breast), I threw into a foiled pan with 1/2lb butter chunks on top and covered with foil. Clarified butter side was near perfect. Cajun butter side was overly salty with a fake cajun flavor going on. shot for 300+ top rack |
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Thanks from:---> |
11-24-2013, 12:15 PM | #273 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Quote:
Thanks |
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11-24-2013, 04:04 PM | #274 |
Got rid of the matchlight.
Join Date: 04-30-13
Location: St. Louis, MO
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Here's my dilemma. We're doing T-Day at my parent's house (not far away, about 20 minutes). My plan was to smoke a 20 lb turkey on my UDS on Wednesday (off that day) and then re-heat it on Thursday. I used this method for a couple of chickens over Labor Day, but after reading the quick cook times (I figure 4 hours or so at 325-350) I may just get up early Thursday and cook it in the morning. My fear is that I'll put it on around 6 or 7 am and it will cook slower than expected and we'll be late getting to mom and dad's house.
I've smoked a turkey before, but we had everyone come over to our place, so the cook time didn't have to be so precise. Has anybody out there re-heated a turkey the day after smoking it? When we re-heated the chickens, we just added a little water to the pan and cooked for about an hour at 250. |
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11-24-2013, 05:44 PM | #275 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
And besides... If you have the bird, they can hardly start without you.
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Weber Crazy |
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11-24-2013, 05:45 PM | #276 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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I'd just do it and if your late, make them deal with it
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11-24-2013, 09:11 PM | #277 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
No particular reason why I guess, other than that size bird will fit in a brine bucket easily, will fit on the Turkey Cannon, etc. I'm going to do a 20 lb'er this year. I just won't be able to use the Cannon. No matter, I'll just stuff it with aromatics, truss it and smoke it. If it'll fit on your smoker, it'll smoke.
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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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11-25-2013, 04:07 AM | #278 | |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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Quote:
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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11-25-2013, 05:31 AM | #279 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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My only suggestion with the clairified is letting its temp drop down a bit before injecting. When I started injecting, I was using the flimsy TC injector and the plastic got a little soft then I switched to a sturdier injector. I probably should have let the butter cool even more and maintained injectability
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Thanks from:---> |
11-25-2013, 01:26 PM | #280 |
Is lookin for wood to cook with.
Join Date: 09-22-09
Location: Houston, TX
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Common sense: basting a turkey with the skin on does nothing. Have you ever had water penetrate your skin while taking a shower?
Has anyone ever taken the skin off and replaced it with cheese cloth? Then baste that? |
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11-25-2013, 01:54 PM | #281 | |
Full Fledged Farker
Join Date: 11-13-13
Location: Garland texas
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Quote:
As far as the cheesecloth, I have been reading up on that and it seems most people use it with the skin still on in order to help crisp the skin while not overbrowning it. |
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11-25-2013, 01:59 PM | #282 |
Is lookin for wood to cook with.
Join Date: 09-22-09
Location: Houston, TX
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Is there a purpose, then, if you don't eat the skin? I think I have an experiment bird set aside this year. So we're going to do some experimenting: remove skin, season bird, soak cheese cloth in butter and cover bird, baste regularly.
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11-25-2013, 02:03 PM | #283 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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A link to grilled turkey on america's test kitchen. They chose to salt the bird over brining.
http://www.americastestkitchen.com/e...y-on-the-grill
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-25-2013, 03:15 PM | #284 | |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Quote:
Anyone else like oyster dressing for Thanksgiving? I'm thinking about making a pan in the smoker this year. Smoked oyster dressing sounds like it ought to be killer!
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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11-25-2013, 03:19 PM | #285 |
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA
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Guess I'm just looking for a little reassurance..
so I don't poison myself or my guests.
I received a fresh Butter Ball turkey last Wednesday from a friend for Thanksgiving. It's been sitting on the bottom shelf of my fridge (under 40degrees) through last night night when I pulled it out to apply a dry brine and seal it up in plastic. I'm going to unpack it and let it air dry Wed night. Butterball says their fresh turkeys will survive unopened refrigerated through the sell by date (which is Dec 2). I don't think I need to sweat it, but it's really bugging me. Am I overthinking this? My method's the same as last year, but I got that turkey much later and just a 2 day brine.
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Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue |
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