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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, 06:45 PM | #47 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-24-09
Location: Glendale, AZ
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15 pounder on my Egg. A little heavy on the Plowboys, but it tasted good.
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11-22-2012, 06:56 PM | #48 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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11-22-2012, 07:23 PM | #50 |
is one Smokin' Farker
Join Date: 01-26-09
Location: Georgia transplant in odenton, md
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We always give our bird a nice set of breast. Kids love the turkey t%##ies.
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11-22-2012, 07:45 PM | #51 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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The Weber kettle rotisserie makes this WAY too easy!! I scored mine on CL for $10 new in box!! 17# bird was brined with PatioDaddio's recipe, then had some apple, onion, garlic, lemon, and orange trussed inside and a little Old Bay sprinkled on the outside. Spun over lump on the Blue Performer with just one chunk of apple at the beginning to keep the smoke on the light side of things. Was absolutely farktastic!
Wife's German Apple Cake with Apple Cider Carmel Sauce
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11-22-2012, 07:46 PM | #52 |
Got Wood.
Join Date: 11-18-12
Location: Livermore, CA
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3rd use of the egg, hopefully the wife and I just keep getting better.
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11-22-2012, 07:55 PM | #53 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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: shock:
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Kettleheads Anonymous Charter Member |
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11-22-2012, 09:21 PM | #54 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Brined with Oakridge BBQ Game Changer and dusted with Secret Weapon.
Never used Wicked Good before and man was I impressed with that stuff. Turkey turned out great despite my best efforts to overthink it.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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11-22-2012, 11:24 PM | #55 |
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
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Thanks I had it built so I could smoker in the winter. Here is a better pic of it Attachment 72791
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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11-22-2012, 11:31 PM | #56 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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BBS, how did that turkey taste rubbed with SM Pecan?
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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11-22-2012, 11:33 PM | #57 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Here's mine
14-lb un-enhanced bird brined in my Ultimate Thanksgiving Turkey brine for 14 hours. Hung in the Pit Barrel Cooker with only Kingsford blue bag. 3 hours later, no-fuss, brain-dead easy, turkey perfection John |
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11-23-2012, 12:03 AM | #58 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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Here's how mine came out. Brined using PAtiodaddios brine recipe for 14 hours, brushed with canola and then sprinkled with some chicken rub I had laying around. Cooked on my UDS for 5 hours and let rest for half hour. The guests loved it!
Sorry for the crappy cell pics. |
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11-23-2012, 12:14 AM | #59 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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15# bird. Brined for 24 hours in Apple juice, water, salt, sugar, rosemary and thyme. Dried in the fridge for 24 hours. Smoked in the mini WSM over KBB and hickory chunks at 350˚ for a little over 4 hours 'til it hit 160˚. It was INSANELY juicy.
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11-23-2012, 12:23 AM | #60 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Dry brined oven bird - very simple and fantastic
Also a ham cured pork butt a'la Phrasty, with a pepper rind and double smoked. I'm done buying hams - gonna do my own from here on out.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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