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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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12-25-2015, 09:26 AM | #556 |
is One Chatty Farker
Join Date: 06-18-14
Location: Denver, CO
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I would smoke for an hour then cook to finish. Mine is going on the UDS soon! Merry Christmas!
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"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS) |
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12-25-2015, 07:40 PM | #557 |
Found some matches.
Join Date: 03-07-13
Location: Dimondale, MI
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Anyone ever inject bacon grease into a turkey as a way to add flavor and maintain moisture? Just an idea I'm throwing around.
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01-31-2016, 10:54 AM | #558 |
Got rid of the matchlight.
Join Date: 01-28-16
Location: Orlando, Fl
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Anyone ever inject bacon grease into a turkey as a way to add flavor and maintain moisture? Just an idea I'm throwing around.
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Lang 36", Weber 22.5", Kokopelli Fire-pit, Bonfire Pit/pavers, Propane grill. |
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01-31-2016, 11:02 AM | #559 |
Got rid of the matchlight.
Join Date: 01-28-16
Location: Orlando, Fl
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Anyone ever inject bacon grease into a turkey as a way to add flavor and maintain moisture? Just an idea I'm throwing around.
Whoops! I'm a newbie. I have injected many turkeys over the years. Never have I used bacon grease, but I bet it would be great. Usually, I inject homemade jerk sauce or homemade bbq sauce. Or, a combo of melted butter and bbq sauce. Injecting a turkey is a wonderful way to add another layer of flavor, and provides extra moisture in the turkey. Tip: it is worth ~$20 to invest in a Made in USA injector if you plan to do injecting on a regular basis.
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Lang 36", Weber 22.5", Kokopelli Fire-pit, Bonfire Pit/pavers, Propane grill. |
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02-01-2016, 09:54 AM | #560 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I inject with melted butter all the time. Fat is fat I suppose and bacon grease is GREAT TASTING FAT so I don't know why it wouldn't work!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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02-17-2016, 01:30 PM | #562 |
Full Fledged Farker
Join Date: 01-26-16
Location: Amarillo Texas
Name/Nickname : Deaver
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My next cook is going to be a Turkey Breast. We have a great Thanksgiving Turkey we do every year. I'm going to try to simplify it for an everyday Turkey. I like the bacon grease idea.
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Started on a campfire, went to Propane, recently fell in love with smoke on my UDS. |
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03-08-2016, 04:50 PM | #563 | |
Found some matches.
Join Date: 03-01-16
Location: Cambridgeshire UK
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I cannot wait to try this...my mouth is watering! Thanks for the heads up on the cannon I have never seen anything like it.
Great post Quote:
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Thanks from:---> |
09-15-2016, 05:58 AM | #564 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-12-16
Location: Royce City, Texas
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Christmas turkey
Wanted to share my turkey picture from Christmas, jest some regular dry rub spices, out it in a pan. I have a dyi heatmeter controller and set to 275 and closed it up. Did not open the grill till done.
I am going to try a brined one as described in this thread for thanksgiving this year. |
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Thanks from:---> |
09-28-2016, 08:52 PM | #565 |
Got rid of the matchlight.
Join Date: 09-27-16
Location: San Antonio TX
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New here but not to brining, although all I brine are turkeys and pork chops.
I brine 48 hrs for turkeys and have not noticed a problem, but if 24 hrs is good, I'll try it. I use canning salt since it will dissolve in cold water easier. I also add 2 tbs Zatarain's creole seasoning. Since it also has salt, I reduce my usual 1 cup per gallon on water a little. I also use brown sugar and honey 1 cup total. I then use my Weber kettle with rotisserie. This allows me to let a little oil roll around the outside as it turn. I use peanut oil here. I also sprinkle a little Zatarain's near the end. Cook to temp. Use to deep fry, but family likes this much better. It is less expensive also. Fried pork chops after a brine will allow for crispy chop with moisture instead of dried out. 4 hr brine here for thin ... 5-6 for thick cut.Make sure to let settle for juices to settle in. |
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09-30-2016, 01:56 PM | #566 |
is One Chatty Farker
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
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I cook turkey year round. I brine my turkey for 48 hours also (it's a lot of meat). 24 hours is not long enough. Mine have never come out mushy or salty.
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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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Thanks from:---> |
10-01-2016, 06:59 PM | #567 |
On the road to being a farker
Join Date: 06-25-13
Location: Winnetka, CA
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I generally do turkey once a year for Thanksgiving. I brine for 24 hours and that works perfectly. I cook it indirect on a Weber kettle using the directions on the Weber website and use apple wood chips soaked in water. Cook to temp never time and it always comes out perfect and gets rave reviews from the family. If the skin starts to get to dark, I will tent with aluminum foil to protect it. One year I did the turkey on my WSM and was just not happy with the results so went back to the Performer (kettle). Good luck with your holiday birds no matter how you cook them.
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Thanks from: ---> |
10-01-2016, 09:12 PM | #568 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I've smoked a couple turkeys and they both turned out fantastic.
Nothing more than: - Thaw - Stuff cavity with herbals - Rub herbed butter under the skin - Cook to safe temp - Cut and serve. I've never brined. Y'all are talking about brining for a couple days. My question is; How long can you keep a bird at "temp", and not have a problem? ----AND---- What temp are you brining at? Room temp, Fridge temp?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-03-2016, 08:22 AM | #569 |
is One Chatty Farker
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
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I brine my turkey for 48 hours minimum in the fridge. I use 15 pound turkeys cut in half and brine them in a 2 1/2 gallon bag. I use half the brine I used before when it was whole and I can get more than 1 in the fridge.
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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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Thanks from: ---> |
10-03-2016, 09:02 AM | #570 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Cool, thank you.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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