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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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10-14-2012, 08:03 AM
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#1 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Football n' Smoked Turkey!
What a way to spend a Sunday. Just put the cornbread for the stuffing in the oven. Decided to use the herb butter under the skin instead of a bbq rub. I salted the the bird yesterday and just took it out rinsed it and patted it dry. It'll be going on the wsm in an hour. I hope this works out it being my first turkey and all. Any last minute tips?
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Professional Noob. |
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10-14-2012, 08:10 AM
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#2 |
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Knows what a fatty is.
Join Date: 02-25-12
Location: Sudbury Ontario
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ya, spatchcock that sucker!
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10-14-2012, 08:18 AM
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#3 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Thanks I forgot to do that.
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Professional Noob. |
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10-14-2012, 09:08 AM
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#4 | |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Quote:
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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10-14-2012, 12:54 PM
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#5 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Just had some blackened striped bass I caught for lunch. It was smack yo' mamma in the mouth delicious. Who'd of thunk getting your cast iron skillet white hot putting melted butter and a heavily seasoned piece of fish in there would have been a great idea. Turkey looks good too.
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Professional Noob. |
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10-14-2012, 04:19 PM
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#6 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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__________________
Professional Noob. Last edited by Big Biscuit; 06-23-2013 at 09:18 PM.. |
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10-14-2012, 04:25 PM
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#7 |
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Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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Did you brine it with anything ? Just curious if it stayed moist ? Havent ried one yet but been tempted
Thanks, Stan |
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10-14-2012, 04:32 PM
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#8 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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No I didn't brine it. I salted it the night before and slathered it in herb butter. Slicing it up in a minute.
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Professional Noob. |
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10-14-2012, 06:16 PM
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#9 |
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Got rid of the matchlight.
Join Date: 09-08-12
Location: Birmingham, AL
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Wow looks good. I'm going to try smoking one soon, my girlfriend told her mom I would smoke a turkey this year for thanksgiving
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10-14-2012, 07:39 PM
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#10 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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It tasted even better than it looked.
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Professional Noob. |
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10-14-2012, 09:59 PM
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#11 | |
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Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
 Hey Big Biscuit, nice job on the turkey. Glad to have found you on this forum as well. Now how about posting pics of that striper on the other forum. mike
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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10-15-2012, 12:01 AM
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#12 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Darn fine looking Turkey, glad it worked out on your first attempt.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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10-15-2012, 12:09 AM
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#13 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Turkey looks great!
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10-15-2012, 12:51 AM
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#14 |
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Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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I smoked one the year before last for Thanksgiving and I wasent that impressed.It was a "enhanced" bird so I dident brine it,but it still came out dry after butter rub and injecting it.I think this year I try my 1st deep fryed turkey
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10-15-2012, 03:28 AM
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#15 | |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Quote:
Mike I wish I had thought of taking a pic of the blackened striper. I've done it before and I'm always impressed with how good it comes out.
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