DavidEHickey
Full Fledged Farker
Found this surfing the net, pretty kewel.
You UDS guys are doing it all wrong!
- Thread starter DavidEHickey
- Start date
Norcoredneck
somebody shut me the fark up.
Actually I have seen turkeys cooked like that except with a 5 gallon can and charcoal.
Norcoredneck
somebody shut me the fark up.
Cliff H.
is Blowin Smoke!
That bird looked like it got dragged down the road for a ways before it got cooked over smoldering straw. MMMMMMMMMmmmmmmmmm
Smokin Turkey
is Blowin Smoke!
the "gravy" looks like blood to me. Looks quite burned and not cooked through. Looks like a waste of a whole bird.
I think I will stick to low and slow.
salth2o
Knows what a fatty is.
Not very appealing pictures!
bigabyte
somebody shut me the fark up.
Too fast.
JD McGee
somebody shut me the fark up.
You UDS guys are doing it all wrong!
Nope...I don't think so!
I like my version better! :biggrin:
Nope...I don't think so!
I like my version better! :biggrin:
jeffjenkins1
Babbling Farker
If I was in Thailand and starving...............maybe.........I would still have to think about. Maybe chicken sushi instead!
Jeff
Jeff
BobBrisket
Moderator
I'm off to buy some hay....................................NOT!!! :shock:
Actually, I hear old tires impart a sweeter smoke than does the hay. Something to think about, or not!
Actually, I hear old tires impart a sweeter smoke than does the hay. Something to think about, or not!
JD McGee
somebody shut me the fark up.
Old railroad ties...it's the creosote that gives the best flavor...IMHO! :twisted:
JediDog
is one Smokin' Farker
Somebody call the fire department someone got 3rd degree burns lol. :lol:
Smokin Turkey
is Blowin Smoke!
My dog got up and left when I looked at that one again!
gotwood
is one Smokin' Farker
bale a straw runs 8 bucks
B
barbefunkoramaque
Guest
LOL ewww
hav
is one Smokin' Farker
ON THE FARM
Full Fledged Farker
This one is more like the ORION (kind of).
http://www.instructables.com/id/How_not_to_cook_a_turkey_under_a_can/
Me and friend of mine tried this and it did work!
I think it is more of a "look what I can do", or a redneck "hey watch this" thing.
We used a probe and it took about 2 hours and 15 min to get to 170*.
It tasted ok not a lot of flavor, most of the rub ran off during the first 15 minutes.
I'm not a big fan of turkey so it was just ok.
Dr_KY
Quintessential Chatty Farker
:shock::shock::shock:
