oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-19-2013, 12:32 AM   #31
BecknCO
On the road to being a farker
 
Join Date: 06-18-13
Location: Denver, CO
Default

Quote:
Originally Posted by IamMadMan View Post
The other said it best, sometimes less smoke is better.





Save your empty bag of hickory chunks and fill it with apple chunks.. (LOL) It says hickory on the label...

She says she'd know if I used something like apple and would beat me senseless with a turkey leg

I agree with her oversmoked tastes. We smoke cigarettes and that certainly doesn't help anything - I have cherry, pecan, applewood and others and all she cares for is hickory on poultry and mesquite on fish and seafood
(which is all she eats)

It's not worth the fight, and I'm only cooking for the two of us this year. One tiny chunk of hickory with some lump should be good. Thanks for the advice - I would have never thought to use corn cobs either - maybe I'll give it a shot sometime soon!
__________________
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote


Old 11-20-2013, 11:43 AM   #32
dadsr4
Babbling Farker

 
Join Date: 02-08-10
Location: Howell, MI
Default

This might be a factor. A sugar brine is what is used by many companies to create their hams.Too much sugar to a brine – you'll get a hammy taste.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 11-20-2013, 01:10 PM   #33
BecknCO
On the road to being a farker
 
Join Date: 06-18-13
Location: Denver, CO
Default

That's interesting about the sugar - I always thought it was salt, or rather being too long in the salt from an injection or brine that made it hammy (too much hickory as well).

I'm going to try to keep it as simple as possible this year and just inject, since I've had good results doing that with pork butt. I'll probably just inject with butter, do a light spicy rub, and hope for the best. Thanks for all the insight!
__________________
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote


Old 11-20-2013, 01:19 PM   #34
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
How can I be 100% sure my smoked turkey won't taste like ham?
Don't use tender quick or sugar cure in your recipes.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Old 11-20-2013, 01:37 PM   #35
BecknCO
On the road to being a farker
 
Join Date: 06-18-13
Location: Denver, CO
Default

thanks, dawg - I won't! I'm definitely going to take your advice about the mayo and rub on the skin. As it turns out, my chica does the same thing when she cooks it in the oven. When she caught wind of this idea last night, she threw out the full fat mayo, and is insisting that I only use the low fat. I hope it works just as well.
__________________
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote


Old 11-20-2013, 01:52 PM   #36
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

The words> lite, low fat, sugar free, no fat, skim do not exist in my vocabulary. Buy a small jar of good old Helmans with olive oil full of good omega 3 heart health fat and play it safe.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 09:44 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.