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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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03-01-2006, 12:40 PM | #1 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Turducken
Two things -
#1 Anyone else here done a Turducken? I'd like some other recipes, and experiences/tips smoking one! #2 Pics of the turducken MoKan and I did are now posted at my website in the "Polar Swine" page - Feel free to check out the pics and the website in general - I just totally revamped it, so I would love suggestions on it too, it is a work in progress....
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-01-2006, 12:56 PM | #2 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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I did a search on goggle and found a site that gave the blow by blow of how to bone stuff and cook. One of the football announcers said he upped it one and stuffed the turduckin in a pig to roast. Sounds good to me. I have eaten but not cooked a turducken. Good luck
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
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03-01-2006, 01:01 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Never done one "yet". Here is the site I think CB is referring to.
http://www.thesalmons.org/lynn/turducken.html
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Kevin |
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03-01-2006, 03:02 PM | #4 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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I can tell you from experience that de-boning the birds is the hard part - especially after a few drinks!! We got our recipe from the food network and it was excellent.
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03-01-2006, 03:09 PM | #5 |
Banned
Join Date: 09-12-05
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Did one 2 years ago for Thanksgiving..
Had the butcher debone it btw... was the best tasting bird(Plural) that we ever had.. we did it in the oven.. think it took 16 hours to do, but was moist and tender as you can imagine... we did the 3 different stuffings as well.. regular, corn bread, and oyster.. zipped all three of em up ,as well.. my mouth is watering just think about it.. I'd be curious to see how long it would take in a smoker.. I remember how hard it was sewing that thing up,, lol it looked like a frankenstien bird when we finished sewin it... I'll try and find pics and load em up here... |
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03-01-2006, 03:23 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Instead of stuffing inside a pig, wouldn't it be more appropriate to use an ostrich? That would make an interesting turduckenich!
I've been threatening to do a turducken for a couple of years... I may break down and do it this year sometime... maybe after I get a bigger smoker.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-01-2006, 03:30 PM | #7 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-01-2006, 03:33 PM | #8 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-01-2006, 03:35 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Andy, the website looks great. That turkey looks like it's having a breach birth.
LOL.
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Kevin |
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03-01-2006, 03:42 PM | #10 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-01-2006, 05:45 PM | #11 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Nice Photo spread on Turducken here. Scroll down the page.
http://soulfusionkitchen.blogspot.co...n_archive.html
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03-01-2006, 07:11 PM | #12 |
Banned
Join Date: 09-12-05
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Just found my notes from that day ... what we did, according to the recipe, was oven at 190* from 11.30 PM until 9.30AM... at 9.30 am the juices just started to flow from bird...turned heat up to 325 at 9:30 am...... about 10.30 am,we added a cup of stock to the pan, that we got from all the bones of the birds ... about 11.30 an we started bastin ,...took out bird at 2 PM .. let sit in cooler with towels for an hour , then sliced.. internal meat was still HOT 14.5 hours in total cooking
got all the stuffings we used, if any one needs em,, have had a hankerin, for a while , to do one in the smoker ... would be awesome .. Last edited by BobberQer; 03-02-2006 at 05:51 AM.. |
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03-01-2006, 08:51 PM | #13 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Wow, Oven at 190 - that is low and slow. We used Paula Deen's recipe from Food Network, and it was wonderful. We cooked much hotter than that, and used an alum. steam tray to capture all the juices for the roasting effort in the cooker. We also brined the turkey per Paula's instructions - so everything was very moist. Your process sounds like it would turn out a great bird... I may try that route the next time we do one. Thanks for the notes!
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-01-2006, 08:54 PM | #14 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-02-2006, 06:02 AM | #15 | |
Banned
Join Date: 09-12-05
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Quote:
Nice web site, btw |
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