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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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11-22-2012, 09:13 AM | #16 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Travel smoker with a patio daddio brined bird. Butter and yardbird slather.
Can't wait. ImageUploadedByTapatalk1353597213.552099.jpg ImageUploadedByTapatalk1353597230.542046.jpg
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-22-2012, 09:16 AM | #17 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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24 pounder just starting to soak in the tb maple smoke.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-22-2012, 09:53 AM | #18 |
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA
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We're underway. I've got this 19-some pounder a friend gave me. It'll be a first as I've limited my previous efforts closer to 14lbs. Did a dry brine as mentioned in Tish's thread. Seasoned and sealed for almost two days, I got up this morning at 6am to air dry the skin in the fridge.
Going to stuff the cavity with aromatics and just started my coals. I tried about 4 different setups to accommodate the bird's size in my 22" kettle. Pretty close, maybe too close, to the lid using the cooking grate, I tried charcoal baskets, clay saucers, and even small clay flower pots. None of these gave me much extra headroom. I was also worried about stability. Went with a Pyrex baking dish to support my pan. Lord, please see me through this with some success.
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Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue |
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Thanks from:---> |
11-22-2012, 10:12 AM | #19 |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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Turkey is at 122
Beef is at 120 need to lower the heat on the beef and crank it up on the bird.
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Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber |
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11-22-2012, 10:16 AM | #20 |
Full Fledged Farker
Join Date: 06-18-12
Location: Virginia Beach, VA
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About to fire up the WSM for one bird. The other will be braised on the gasser
Dry brined for 30-ish hours and left overnight in the fridge to dry the skin ImageUploadedByTapatalk1353600915.370451.jpg ImageUploadedByTapatalk1353600932.514090.jpg Using pecan chunks buried in the fire ring, with pecan shells on top |
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Thanks from:---> |
11-22-2012, 10:22 AM | #21 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Smoker control center.
ImageUploadedByTapatalk1353601357.068860.jpg Sent from my iPhone using Tapatalk
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-22-2012, 10:57 AM | #22 |
On the road to being a farker
Join Date: 08-01-12
Location: West Jordan, Utah
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Here's mine, stuffed with rosemary, garlic, onion, apple, orange and lemon. About an hour in. Smoked with apple and hickory.
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Masterbuilt Gas Smokehouse | Mini WSM | Weber Genesis Silver B | ECB | ET-73 |
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11-22-2012, 12:00 PM | #23 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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My 12 year old daughter, April 2012.......this is what you had in mind isn't it?
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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Thanks from: ---> |
11-22-2012, 12:16 PM | #24 |
Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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All looking great.
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http://www.facebook.com/home.php#!/pages/Bertha/179882895407760 |
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11-22-2012, 01:58 PM | #25 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-22-2012, 02:13 PM | #26 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Mine is almost ready!
Sent from my SGH-T999
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-22-2012, 02:48 PM | #27 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Finished bird. 21 lbs at 300F for 4.5 hours. So moist juice squirted out of the temp probe hole. No brine.
ImageUploadedByTapatalk1353617327.434642.jpg Sent from my iPhone using Tapatalk
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-22-2012, 02:54 PM | #28 |
On the road to being a farker
Join Date: 07-14-12
Location: Kansas City
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Here is mine.
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11-22-2012, 03:01 PM | #29 |
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
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Attachment 72749Attachment 72750Attachment 72751Attachment 72752Attachment 72753
Have fun and happy smoking BBQ UP
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LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ Last edited by tyotrain; 04-02-2015 at 03:18 PM.. |
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Thanks from: ---> |
11-22-2012, 03:22 PM | #30 |
Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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Love the smoke house.
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http://www.facebook.com/home.php#!/pages/Bertha/179882895407760 |
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