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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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12-20-2013, 01:11 PM
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#316 |
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Got Wood.
Join Date: 03-31-10
Location: Bangor, Northern Ireland
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Can anyone give me some advice on smoking times for 5Kg (11 pound) turkey crown ??
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Firing up the Smoker!!! |
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12-25-2013, 12:56 AM
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#317 |
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Got rid of the matchlight.
Join Date: 06-21-13
Location: mukilteo,wa
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super interesting read fella's
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12-25-2013, 01:00 AM
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#318 |
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Got rid of the matchlight.
Join Date: 06-21-13
Location: mukilteo,wa
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amazing pics
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12-29-2013, 03:58 PM
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#319 | |
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Knows what a fatty is.
Join Date: 12-07-13
Location: South Jersey
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Quote:
Hope this helps |
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12-29-2013, 09:33 PM
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#320 |
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Got rid of the matchlight.
Join Date: 12-27-13
Location: Granada Hills, CA
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My First Turkey
This is my first turkey! I brined it in apple juice with a cup of kosher salt, a handful of fresh thyme and a few bay leaves. I also injected it with butter. It was the most incredible turkey I ever had!
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Traeger Texas |
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01-04-2014, 11:11 AM
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#321 |
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Got rid of the matchlight.
Join Date: 12-29-13
Location: Burnsville, MN
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Not a bad mornings work!
Brined these four breasts for two days then smoked the at 350. Done at 165. Carved them into individual breasts for sandwiches and boiled the carcasses for soup.
Beats the heck out of the smoked turkey you buy in the store! Rick Weber Genisis Silver GOSM gasser Rec Tec Maverick ET 732 |
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01-04-2014, 11:23 PM
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#322 | |
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Got Wood.
Join Date: 09-02-13
Location: Bennett Colorado
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Quote:
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10-06-2014, 12:10 PM
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#323 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Seasonal sticking
 Please check out this thread before posting your turkey questions!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-09-2014, 11:00 AM
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#324 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-08-14
Location: Mount Airy, MD
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BQ33 and all of the Brethren. Thank you for accepting me into the BBQ Brethren. I love cooking BBQ for friends, family. I will try to get some pics of my toys on site soon. I have a sticker burner that I built out of a 315 gallon water retention tank.
On the same trailer, I have a meadow creek PR60 and BBQ42 chicken cooker. I a;lso have a collection of WSM's. I live and breath BBQ. |
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10-11-2014, 10:22 PM
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#325 |
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Full Fledged Farker
Join Date: 12-12-10
Location: Columbus, OH
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I'm getting my pre-Thanksgiving warmup tomorrow with an ancient frozen turkey breast that I deboned. Planning a nice hot run in my WSM. It's brining now with some Tony's Cajun seasoning. Hopefully it didn't dry out too much in the freezer.
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Mike -- 22.5 OTG -- 18.5" WSM -- Mini WSM |
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10-14-2014, 06:29 PM
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#327 |
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Knows what a fatty is.
Join Date: 10-11-14
Location: weatherford,TX
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i am going to try and come up with a butter injection instead of brine any one have any luck this way
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10-14-2014, 06:45 PM
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#328 | |
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is One Chatty Farker
  
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
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Quote:
__________________
Dawg Pound Smokin' Q Competition BBQ Team - KCBS member & CBJ Beam's SG-01 Offset Smoker (Brenda), Chargriller Akorn (Vanessa), Backwoods Party (Victoria), Humphrey Weeble (Deedra), Brinkmann Grill King Deluxe (Baby), Weber Smokey Joe (Gretchen), Mini BGE (Keisha) USMC - Not as lean, not as mean - Still A MARINE! If you find yourself in a fair fight, you didn't plan your mission properly :boxing: |
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10-15-2014, 08:26 PM
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#329 |
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Knows what a fatty is.
Join Date: 08-09-14
Location: Phoenix, AZ
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I'm getting warmed up to do a dinner for roughly 20 people. 2 questions:
I want to do 2 birds on my 22.5" WSM. Anyone have recommendations on turkey size? I'm probably aiming for 2 ~15lb or so. Also, I want to run hot but my WSM doesn't get up to high temps easily, at least not when doing a minion method burn. Would it be better to fill up the charcoal ring, get more (perhaps not all) coals lit, and let my BBQ guru stoker do its magic rather than a slower minion method style start? Thanks for all of your suggestions! |
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10-16-2014, 10:31 AM
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#330 |
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Full Fledged Farker
Join Date: 11-12-13
Location: Phoenix, AZ
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Man, I cannot wait. Doing a pre-thanksgiving, thanksgiving with friends this weekend and I've been given the honor (and pressure) of smoking the turkey. First time I've smoked a turkey. Planning on a 24hr brine Fri night to Sat night, take it out, rinse and let it dry overnight in the fridge. Sunday morning the bird goes on the ol' offset.
Still tinkering with ideas - which wood, foil tent to deflect some smoke (I cook with nearly all wood rather than charcoal, which certainly can be smokier), how to make the gravy, etc. ---- but this thread has been massively helpful! |
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