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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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11-22-2010, 04:39 PM
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#1 |
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Babbling Farker
  
Join Date: 04-17-07
Location: Kauai, HI
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Yeah it was early, but it was sooooo GOOD!!!
Well, Thanks to Meat Burner...I did my first Turkey! Overall impressions? I need more practice, thats for sure...skin was chewy.
 and I definitely burned the legs! I overcooked a little, Breast temp. was about 175*, thats what you get when you try to build a fence and cook at the same time...  But you know what? It wasn't dry at all, very moist, the taste was great! I didn't brine, but I injected the night before, with a marinade made of Chicken broth, butter, lemon juice, garlic powder, sage, s & p. So very moist! I wipped up a ten minute stuffing, sauteed onions, celery in olive oil, sage, garlic, and s & P, and added the turkey drippings. Did a few yams and mashed potatoes also! Oh yeah made some pan gravy w/ the drippings and chicken broth...made a roux. Yeah I was stuffed! and yeah it was early, but oh soooooo gooooood. Pics. 1. Bird after one hour Breast side down 2. After 3 hours 3. Stuffing 4. Gravy 5. Turkey 6. My Plate!! Sorry about the pics...still haven't learned to work my camera!! 
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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11-22-2010, 04:46 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Sounds like it was a good dinner.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-22-2010, 04:48 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Congrats!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-22-2010, 04:55 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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That sounds great Roy. I've got a large Turkey and a large ham in the fridge. The temptation to start early is very tempting.
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Kevin |
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11-22-2010, 05:00 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Sounds good to me!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-22-2010, 05:50 PM
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#6 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I volunteer to come over and spent as long a necessary to teach you how to operate your camera!
Please send first class airline tickets for me and Parsley Lady
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-22-2010, 05:54 PM
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#7 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Aloha. Way to go Roy! Now you are ready for the actual cook brother. Sounds like you are really close to having it down. Happy Thanksgiving to you and your family!!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-22-2010, 08:45 PM
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#8 |
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Take a breath!
Join Date: 03-24-08
Location: Trollville, WI
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I am thinking that there is an MRI in your neck of the woods that may require some work in the VERY near future if you keep cooking like this...........plus - my camera works so I can share pron.
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After tasting my vegetarian/turkey bacon MOINK balls: "I will die before I become a vegetarian" MRS_MRI 1 - WSM, 1 - ECB, 1 - Char Broil Performance Series Grill on Deck, 1 - 18.5" Weber Kettle, 1 - Propane grill/mini-fridge combo, 2 - Propane Turkey Cookers, 1 - Football Grill, 1 - Rectangular Wal-Mart Special, 1 - Terra Cotta Pig I'm going to call Marvin, & one superfast RED Thermapen |
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11-23-2010, 12:19 AM
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#9 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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11-23-2010, 07:46 AM
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#10 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I like practicing.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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