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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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11-22-2014, 10:16 PM | #391 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Yes, that is just water from processing.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-24-2014, 11:17 AM | #392 |
Found some matches.
Join Date: 07-25-10
Location: Crystal Lake, Illinois
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My plan was to do an 8 lb turkey breast on the Weber grill using the snake method (35 coals stood upright, 30 next to them, 25 on top).
The temps in my area on Thursday will be about 25 degrees F. Mild wind (10 mph max). Will I be able to do it. Any suggestions? |
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11-24-2014, 12:10 PM | #393 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Don't know why not. Weber kettles are pretty solid, even in the cold. You MAY have to wrap it up in a blankey just for insulation, but maybe not. I think the wind plays more of a part than just temp.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-24-2014, 12:26 PM | #394 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I have a hard time saving drippings since I do turkeys on such high heat, so if I don't have much, I'll just use chicken stock to make it. This is pretty much how we make up the GIBLET GRAVY, although we add some carrot, celery and onion in the saucepan to cook with the giblets in the beginning.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
11-24-2014, 01:16 PM | #395 | |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Quote:
It worked out but it slowed down the cook Did it in a weber kettle |
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11-24-2014, 01:58 PM | #396 |
Found some matches.
Join Date: 07-25-10
Location: Crystal Lake, Illinois
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11-24-2014, 02:06 PM | #397 |
Knows what a fatty is.
Join Date: 08-09-14
Location: Phoenix, AZ
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Salinity of Brine
Any dorks like me who have a salometer and measure the brine strength? I've seen conflicting thoughts on a good strength - some say 21 degrees others say upwards of 30 degrees.
Also, anyone ever have issues with the meat being "watery" and flavorless? |
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11-24-2014, 03:51 PM | #398 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Probably been asked ... but does anyone brine AND inject? If so, how have your results been?
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11-24-2014, 04:13 PM | #399 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I've never actually used a poultry injection for chicken or turkey, so I can't offer any input on a salty or flavor injection. I just like the richness and....well....buttery taste and texture that injecting butter into the bird gives to the final result. I still mainly rely on the brine for flavor and moisture and the aromatics in the "rub" and what I stuff in the cavity for the flavor. I do a whole stick of melted butter in the bird right before it goes on the smoke.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-25-2014, 08:19 AM | #400 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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Anyone have a good butter herb rub?
I am doing a couple of 18 lb birds injected with Butcher bird booster herb. I usually rub with Oakridge pork and chicken rub, but it doesn't hold up to the high temperature. So I'd like to do a herb butter rub. Approximately 3-1/2 to 4 hrs @325 sound in the park for time? Thnks
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PitMaker Vault, Shirley Fabrication 24"x65" cabinet smoker, 22" WSM |
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11-25-2014, 08:26 AM | #401 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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I usually buy the poultry herb package from the grocery store, remove the thyme, rosemary and sage from the stems, chop it pretty fine and mix it with a stick of softened butter.
I then just shmear it onto the bird and under the skin of the breast before it goes on the cooker.
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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association Last edited by BruceB; 11-25-2014 at 09:08 AM.. |
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11-25-2014, 08:47 AM | #402 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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11-25-2014, 11:42 AM | #403 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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11-25-2014, 11:47 AM | #404 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I also add a little garlic sometimes too. Don't forget to add some kosher salt & fresh cracked pepper too!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
11-25-2014, 07:45 PM | #405 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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If I am going to smoke 2 turkey breasts at the same time (same weight), do I allow time for one or double it??
I will use internal temp for the exact doneness. I am getting confused thinking about it!!
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UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen |
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