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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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12-02-2013, 03:04 PM | #1 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Yet another Smoked Turkey (Pr0n)
Thanksgiving is a great excuse for firing up the smoker. Not like I really need one but, it always helps.
This year, we were looking at having 3 Thanksgiving meals. One I don't cook, one I cook everything, and one I just cook the bird for. The first one was the one that I cook everything for. Had the bird ready to go for the meal but, my day got away from me and I didn't end up with enough time to do the turkey on the grill like I had planned to. Usually when I do this, I break down the bird into breasts and limbs and cook them all separately. I didn't even have time to do that so, on the first one, I phoned it in. I broke down the bird but then panned fried up just the breast meat in a cast iron pan with butter, starting on low heat and then slowly turning it up to medium. It turned out excellent but, It was cheating. After all, anything fried in butter is fantastic. The meal was great. For the 3rd meal, when I just cook the bird, I had the leg quarters and wings from the previous bird to cook along with it. I dried the bird and pieces with paper towel and let them sit for about 10 minutes before wiping them down with Olive Oil and then coating them with of my Gettin' Roasted Season All. From there it went onto the UDS set at 230. I then slowly raised the temperature up to 300 over 2 hours (Thank you Stoker!). At this point, I put the bird and pieces in a foil pan, tented them, and let them go for about another hour. Normally, this would be about the time when they would be getting to have about an hour left. The temp read 140 internal. An hour later, I checked it again, IT WAS STILL AT 140! The dang bird had hit a stall! The pieces were right on target but, the bird was hovering. I cranked the pit up to 350. It wasn't until 1 hour and 20 minutes later when the bird had finally hit an internal of 162 in the breast and 175 in the thighs. She sure looked pretty when it came off though. And now for the slicing! This thing was absolutely delicious! The breast was super juicy, and the smoke ring was half an inch deep! The dark meat was tender but, not mushy and the joints all popped cleanly. The skin was worth fighting for, as my children proved. In the end, the 3rd Thanksgiving meal got called off but, it turned out to be okay because of the stall the bird had. My family stood in the kitchen picking pieces off of the bird and talking about how great it turned out. Of course we had to have some Cranberry BBQ Sauce to go with the bird. Even though this might not have been considered a true Thanksgiving meal, it was easily my favorite one of the week. Thanks for looking.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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12-02-2013, 03:09 PM | #2 |
Is lookin for wood to cook with.
Join Date: 11-25-13
Location: Rochester, NY
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Mmmmmmmmmm looks good!
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12-02-2013, 04:11 PM | #3 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Cranberry BBQ sauce on that piece looks delicious.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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12-02-2013, 04:12 PM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice looking bird.
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12-02-2013, 06:25 PM | #5 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Have to ask... what does the ibebphrophen do to the bird? Is that a pre treatment when you eat or drink to much?
Just joking Bro had to ask, the bird looks wonderful and juicy!!
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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12-02-2013, 08:25 PM | #6 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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There is a reason why my children sleep well after eating dinner.
__________________
Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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12-02-2013, 09:18 PM | #7 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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What goes into your Gettin' Roasted Season All if you don't mind sharing? It looks great!
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12-02-2013, 09:24 PM | #8 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I think he posted the recipe here.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-02-2013, 09:29 PM | #9 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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Thanks Pyle! I googled it and nothing came up. I'm going to order some to use on the xmas bird.
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12-02-2013, 09:31 PM | #10 |
Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
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Looks very moist
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Klose Mobile Pit, Weber OTG, 2 UDS |
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12-02-2013, 09:45 PM | #11 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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good looking bird!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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12-02-2013, 09:54 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cook Tom?, nice table setting as well, eat at the stove kids, help your mom out here.
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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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12-02-2013, 09:56 PM | #13 | ||
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Quote:
Quote:
It's still a sleeper but, it's starting to gain a stronger following. This last batch is really tasty.
__________________
Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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12-02-2013, 09:58 PM | #14 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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The funny thing is, this happens about twice a month or so. Usually because, we had a late lunch. I got to admit though, it feels good when they like something I make so much that they don't want to wait for it to hit the table.
__________________
Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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12-02-2013, 10:25 PM | #15 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Looks soo gooood. I think I miss thanksgiving already
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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