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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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11-21-2012, 11:17 AM | #166 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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When do you rub the bird? If I am going to let it rest in the fridge overnight after taking it out of brine, should I apply the rub just before putting on the pit, or before going in the fridge tonight? I don't remember.
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11-21-2012, 12:37 PM | #167 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Scottie's Creole Butter
Haven't seen it posted lately.
Scottie's Creole Butter - ½ can of beer - ½ lb. Butter - 1 tsp. Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do) - 2 tsp. Paprika - 1 ½ tsp. White Pepper - 1 ½ tsp. Sea Salt - 1 tbsp. Garlic Powder - 1 ½ tsp. Onion Powder - 1 tsp. Coleman's Mustard - 1 tsp. Ground Black Pepper - ½ tsp. Cayenne Pepper - ½ tsp. Tabasco Warm mixture on stove until ingredients are fully dissolved. Let mixture cool a bit (but not too cold) and then inject. Or rub on or under the skin.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-21-2012, 01:16 PM | #168 |
Got rid of the matchlight.
Join Date: 11-20-12
Location: salina ks
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I will be doing my first turkey on my Green Mountain Grill. Smoking it on saturday and it weighs 18 lbs. Thinking a slow cook, any ideas or hints would be great
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11-21-2012, 01:20 PM | #169 | |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Quote:
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11-21-2012, 01:33 PM | #170 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 11-20-12
Location: Shorewood, IL
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Hi Everyone!
First post to the site! I've been brining and than injecting mine for years with stellar results. I was at first worried about salt overload or flavor from injection not coming through but haven't ran into this. Have my bird brining right now and doing the cajun injector tonight after I get home from work. Happy Thanksgiving all! Jim |
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11-21-2012, 05:44 PM | #171 |
Found some matches.
Join Date: 10-19-12
Location: Phila. PA
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Skin
Any poultry I do the skin sucks, just plain sucks. I've tried just about everything and get nothing but tough old rubbery skin. Any thoughts as to how I can break this trend? Unrelated - I always just smoke open on the grill, should I try bird in a pan, I see a lot of pics that way. Thanks!
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just a stock CG w/ offset |
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11-21-2012, 06:49 PM | #172 | |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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Quote:
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11-21-2012, 06:52 PM | #173 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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I would follow the recipe and method in the first post in this thread. It's damn thorough and it will be hard to screw up your bird if you follow it closely.
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11-21-2012, 07:44 PM | #174 |
Found some matches.
Join Date: 10-19-12
Location: Phila. PA
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Any thoughts to the opposite - that soft buttery chicken skin? I ran into a shack in S Georgia a couple years ago and spent an hour talking with the owner. He said his secret to the chicken skin was very low temp, all night long, something like 180. He would put the birds in the night before and when he came back in the next day they were perfect. I wonder if that would translate to a turkey?
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just a stock CG w/ offset |
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11-21-2012, 09:18 PM | #175 |
is one Smokin' Farker
Join Date: 01-30-11
Location: McCormick, SC
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Time restraints!!! Anyone ever use Tony Chachere's Creole butter marinade?
Or constraints? Whichever is the correct word to use.
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Proud supporter of #14 Tony Stewart. Go Smoke!!!! Last edited by juslearning; 11-21-2012 at 09:46 PM.. |
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11-21-2012, 10:09 PM | #176 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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buuuuuuuuuuump. Curious about the same thing.
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11-21-2012, 10:22 PM | #177 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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TJ, I've done some more research. I knew that I knew this answer, I just have killed too many brain cells since I smoked my last bird.
Rub it when you pull it out of the fridge in the morning, about 30 min - 1 hr before you put it on the heat. God speed my friend. |
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Thanks from:---> |
11-21-2012, 10:24 PM | #178 | |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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Quote:
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11-22-2012, 01:00 PM | #179 |
Is lookin for wood to cook with.
Join Date: 11-14-12
Location: Ca
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Brined my 13# Butterball in the Williams Sanoma brine for 24 hours, rinsed it off and it is now nestled in the fridge. I'm gonna stuff with apples, rosemary and thyme. I'm off to the Depot for some apple wood! Good thread folks!
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11-22-2012, 01:56 PM | #180 |
Full Fledged Farker
Join Date: 06-18-12
Location: Virginia Beach, VA
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Here's my two birds. Dry brined, one with Trader Joe's 21 Spice Salute and salt, the other with Bragg's Organic Sprinkle and salt.
The one with Bragg's got cut into pieces for a braised turkey recipe, the other was left whole for smoking. ImageUploadedByTapatalk1353613892.750240.jpg Pulled them out of the bags after 30-ish hours, and into the fridge overnight to dry the skin. ImageUploadedByTapatalk1353613940.082472.jpg The whole bird 2 hours in, WSM purring along at 280-290. Burning briquettes with pecan chunks. ImageUploadedByTapatalk1353614097.033029.jpg No pics of the braised bird yet, just put it on the gasser for a 2 hour sauna. |
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