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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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12-07-2010, 12:03 AM
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#1 |
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Quintessential Chatty Farker
  
Join Date: 11-12-06
Location: Des Moines, Iowa
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My first spatched turkey
I did this cook on T-day to be served on Saturday for our family get together. I just now am getting around to posting
 . The bird was an "enhanced" 23 pounder so my brine was 1 cup kosher salt, 2 cups brown sugar, one bottle (6 or 8 ounces) of pure maple syrup mixed with 1 gallon of AJ & 3 quarts water. Being a bigger bird, I figured that I'd better let this one soak for about 30 to 32 hours. I made up a mixture of smoked butter and some Slabs' Stephy Style that I rubed under and over the skin & all around the inside. With the light use of salt compared to the sugar the bird ended up very moist & sweet. It did not suck  ! I also did 4 of those four pound Corn King hams - just score, rub, cook then shave it deli thin & vacu-suck.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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12-07-2010, 05:43 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Very nice looking Big Bird!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-07-2010, 07:24 AM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice!
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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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12-07-2010, 07:33 AM
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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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That's some good looking turkey ya got there! Hams be sounding good too
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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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12-07-2010, 08:26 PM
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#9 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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I'd like a turkey, ham and smoked swiss on light rye...........or maybe a turkey reuben. When can you have it ready?
Nice job!
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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12-07-2010, 08:34 PM
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#10 |
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is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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Ummmmmm... Turkey! And what a great looking turkey it is.
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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12-07-2010, 08:45 PM
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#11 |
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is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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Any left over? I love ham salad sammies!
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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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