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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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09-30-2009, 12:43 PM | #31 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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thanks Ashmont! i've been lurking around here for a few months and now that i have my UDS up and running i can't stay away i try reading as much as possible before asking questions because i know how annoying it gets answering the same questions over and over again thanks to all the brethren that makes this place what it is!!!
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09-30-2009, 01:21 PM | #32 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Momma just said she want's a beer can turkey this year.
No problem baby!!
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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09-30-2009, 01:36 PM | #33 |
is one Smokin' Farker
Join Date: 12-14-08
Location: Huntsburg, Ohio
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Here's one I just did last Sunday - all that's left is bones for turkey soup (and there's only two of us!) - Smoked Turkey - Don't like it any other way now.
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Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified! |
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09-30-2009, 01:47 PM | #34 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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But... not even your squirkey?
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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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09-30-2009, 01:58 PM | #35 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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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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09-30-2009, 04:09 PM | #36 |
Full Fledged Farker
Join Date: 06-11-09
Location: Coventry , Ct
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Couple of Weber kettles UDS Large BGE Red Thermapen |
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09-30-2009, 04:15 PM | #37 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Here is one I did years ago on my stickburner, followed by a couple of breasts I did recently on the WSM. Photography ain't as perty as others, but the turkey was good:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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09-30-2009, 04:16 PM | #38 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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I think that Squirkey is RTD! Is that a camera he is holding? I bet he taking pics of nut pron!
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ Last edited by Ashmont; 09-30-2009 at 05:25 PM.. |
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09-30-2009, 05:31 PM | #39 |
Full Fledged Farker
Join Date: 03-09-09
Location: cumberland md.
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ok fellas I think all this turkey pron is awesome, however... Im not learning hot to do this. I would assume everyone is brining, cuz other wise that bird will be dry, but do you cook it hot like chiken, or do you go low and slow?
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NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone |
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09-30-2009, 05:35 PM | #40 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Poultry takes smoke very easy, so be careful with wood. I cook mine just about like in the oven and do not brine.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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09-30-2009, 05:37 PM | #41 |
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY
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Wow great looking turkey guys! Can someone post their recipe? What is the largest size bird that can be cooked in a weber performer?
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Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520 |
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09-30-2009, 05:47 PM | #42 |
Full Fledged Farker
Join Date: 03-09-09
Location: cumberland md.
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yeah I know poultry takes smoke easy, I've had some chicken that tastes just like chewin on a stick. But either way, so you cook at like 350? is this what others do?
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NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone |
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09-30-2009, 05:49 PM | #43 | |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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Quote:
of course, i don't know it all. it's just my experience and how i do it. try it both ways and see what you like best. some of it depends on your cooker type. |
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09-30-2009, 05:56 PM | #44 |
Full Fledged Farker
Join Date: 03-09-09
Location: cumberland md.
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I appreciate it, I normally don't bring my chicken. I just heard before that people brine turkey to maintain mositure. I have dont turkey brests before but that was a long time ago, and I can't even remember how they turned out, I would assume good. But I will be cooking on either my trusty UDS, or if I feel like cookin somthing else my stumps. guess it depends on the size of the bird too
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NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone |
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09-30-2009, 05:59 PM | #45 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I always brine turkeys. I've cut back on the salt and started using honey instead of brown sugar, and have been real happy with the results. Latest recipe can be found in this thread:
http://www.bbq-brethren.com/forum/sh...ad.php?t=59514 As far as temps, it all depends on how you like your skin. If you want it crispy, you will need to bump your temps to 300 or higher for the last hour or so. If you aren't worried about crispy skin (when I do turkey breasts for sandwich meat, I remove the skin and don't worry about it) then keep it low and slow. Another options is to just go with high heat (300 plus) all the way. Your turkey will still be nice and smokey, plus you will have a nice crispy skin.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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