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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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Old 11-22-2012, 06:42 PM   #46
forgop
Knows what a fatty is.
 
Join Date: 04-07-11
Location: Indianapolis, IN
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Not smoked, but out of the Char Broil oil less turkey "fryer". I injected creole butter and used the Chris Lilly rub and it was awesome.
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Old 11-22-2012, 06:45 PM   #47
azmox
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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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Old 11-22-2012, 06:56 PM   #48
Pig Daddy
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Quote:
Originally Posted by HogFan View Post
My 12 year old daughter, April 2012.......this is what you had in mind isn't it?

So awesome!!!
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Old 11-22-2012, 07:13 PM   #49
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Old 11-22-2012, 07:23 PM   #50
peaspurple
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We always give our bird a nice set of breast. Kids love the turkey t%##ies.
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Old 11-22-2012, 07:45 PM   #51
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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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Old 11-22-2012, 07:46 PM   #52
Tootin on Q
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3rd use of the egg, hopefully the wife and I just keep getting better.

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Old 11-22-2012, 07:55 PM   #53
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Quote:
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We always give our bird a nice set of breast. Kids love the turkey t%##ies.
: shock:
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Old 11-22-2012, 09:21 PM   #54
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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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Old 11-22-2012, 11:24 PM   #55
tyotrain
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Quote:
Originally Posted by Bertha's BBQ View Post
Love the smoke house.
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
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Last edited by tyotrain; 04-02-2015 at 03:18 PM..
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Old 11-22-2012, 11:31 PM   #56
HogFan
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BBS, how did that turkey taste rubbed with SM Pecan?
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Old 11-22-2012, 11:33 PM   #57
PatioDaddio
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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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Old 11-23-2012, 12:03 AM   #58
Time_1
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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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Old 11-23-2012, 12:14 AM   #59
Mdboatbum
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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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Old 11-23-2012, 12:23 AM   #60
gtr
somebody shut me the fark up.

 
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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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