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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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12-04-2013, 07:10 AM | #1 |
Full Fledged Farker
Join Date: 11-26-10
Location: silver lake, nh
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stuffing. in the bird or in the oven ?
wife makes a stuffing ........probably a typical one.....with bread, sausage mushrooms , etc.
after reading the great recent posts on smoked turkey ....and viewing the great, titillating pron........ I may try one over the next holidays. wondering how you would handle a stuffing like that . Stuff the bird or cook the stuffing on the side ( ie., in the oven ) . Probably apple and cherry wood...........unless you talk me out of it. Thanks. |
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12-04-2013, 07:21 AM | #2 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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You may end up over cooking the turkey to get the stuffing up to a safe temperature for consumption.
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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12-04-2013, 07:39 AM | #5 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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I always cook it on the side because by the time you get the stuffing cooked, you've sacrificed the bird (its overcooked, dried out) I just read a good idea from Alton Brown recently where he said he makes the stuffing separately, then stuffs it in the turkey right after he takes it off the grill. As the turkey rests the juices flow into the stuffing. Haven't tried it yet, but it sounds pretty good.
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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12-04-2013, 07:42 AM | #6 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
When I smoke a turkey, I cook the stuffing separately just for my own piece of mind. Having the bird unstuffed also allows for more smoke flavor as the smoke and heat will enter the open cavity. I use a combination of Apple and Peach wood only because that is what I like. Apple and Cherry or any other light flavored smoke would be fine. I would suggest that you buy a small turkey and do a trial run before the big cook to make sure you are up on your game. There are so many variables that can come into play with a larger turkey, and practice can only help you find your way easier. I would also suggest brining the bird using Patio Daddio's Turkey Brine. Of all the brines I have tried, this is the best..... After you master smoking the turkey normally, you may to try the Turkey Cannon Flavor Infuser. This is also a great tool for flavoring a turkey or large chicken. These go on sale for about $16.00 near the holidays. |
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12-04-2013, 07:50 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Even in the oven, I won't put anything in the cavity other than some aromatics. I'll boil the giblets and neck for broth for the dressing.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-04-2013, 07:53 AM | #8 |
Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada
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I used to think stuffing was meant to be in the bird....till I tried this recipie:
http://www.marthastewart.com/349948/brown-butter-sage-and-mushroom-stuffing?search_key=mushroom%20stuffing I get requests well before the Holidays to prepare this. Do not hold back on the browned butter and you will be pleased. This recipie has bacon in it and everything comes out crunchy not soggy as it is done in the oven. |
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12-04-2013, 07:55 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Priggish, but correct.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-04-2013, 07:56 AM | #11 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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^ agree with everybody on dressing in the oven and if I'm cooking a whole bird in the smoker or on the rotisserie, I add some celery, onions, oranges, etc., to add a little more moisture and flavor to the bird. If I spatchcock, then I just put it skin side down and baste the inside with herb butter.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. Last edited by dwfisk; 12-04-2013 at 08:52 AM.. |
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12-04-2013, 07:56 AM | #12 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I don't ever stuff the bird because it is too much hassle to get the stuffing up to proper temperature for same eating and have the perfectly cooked bird.
I always do mine on the side.
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~Ren~ Fat Kids Club Founding Member |
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12-04-2013, 08:05 AM | #13 | |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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Quote:
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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12-04-2013, 08:22 AM | #14 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'm just going to throw this out there as food for thought. It is an old post by Knucklhed:
Quote:
I suspect the entire safety issue is a ginned-up concern of the dressing manufacturers to put the stuffing manufacturers out of business.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-04-2013, 08:25 AM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I always thought it was a volume density equation myself...
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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