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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, 01:09 PM | #16 |
On the road to being a farker
Join Date: 01-22-11
Location: Kingston Pa.
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Just made up a small batch and got a thumbs up from both kids, Guess thats a good start. It is smokey but it still tasted better than the bottle gravy my wife wants to use.
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1. UDS 2.Smokey Joe silver 14.5, 3. |
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11-22-2012, 01:13 PM | #17 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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Thanks from:---> |
11-22-2012, 01:26 PM | #18 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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165º for the Thigh? I know they have lowered the safe temp but I seem to always have under cooked dark meat at 175º, using a correctly calibrated thermometer.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-22-2012, 01:34 PM | #19 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
as they both carryover cook another five degrees. Dark meat is perfectly cooked at 175*, but of course preferences vary. John |
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Thanks from:---> |
11-22-2012, 01:50 PM | #20 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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my bird is 13.4 lbs. Fresh, organic...no injections. Is 12 hrs long enough to brine? I don't like it too salty. I plan on smoking at 150-180 for 2 hrs then crank it up to 350 to finish it off. Am I still in the safety zone? How much time overall will it take? It is 50 degrees here. Thanks!
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Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
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11-22-2012, 02:18 PM | #21 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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Thanks from:---> |
11-22-2012, 02:30 PM | #22 |
Full Fledged Farker
Join Date: 08-21-10
Location: Northern Illinois
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John,
This was the second consecutive year I used your turkey brine and it was also the second year I received compliment after compliment about the bird. Thanks again! |
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Thanks from:---> |
11-22-2012, 02:51 PM | #23 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
and your guests enjoyed it. John |
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11-22-2012, 02:52 PM | #24 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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Just throwing some pics in here because I used your brine recipe PD. Brined for 14 hours, rubbed with canola oil and some rub. Let it sit out for an hour while I got the UDS up and runnin.
Two hours later this is where I'm at! Thanks PD! |
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11-22-2012, 03:41 PM | #25 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, bro! I just hung my brined 14 pounder in the Pit Barrel about 20 minutes ago. I'll
share some pics later. John |
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11-22-2012, 03:48 PM | #26 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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What I don't get is that my et732 is showing a grill temp of 230 but the turkey fryer thermometer I have stuck in the side 1" under the grate and extends into the center is showing 325. My bird has been on for three hours and the breast temp is at 130. I started early because I was afraid of the bird taking 6+ hours since the 10lb one I did last weekend was 3hours. We aren't eating til 6, I think my bird is gonna be way done before then. What should I do?!
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11-22-2012, 03:55 PM | #27 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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11-22-2012, 03:59 PM | #28 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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Newly built UDS and a brand new outta the box (got it yesterday) maverick et732. One probe in the bird the other in the lil holder stuck to the grill grate. The bird is 20lb. My Taylor meat thermometer says the breast is the same as the maverick. Wasn't expecting this bird to cook this fast. Everything I've read said there wasn't a calibration for the maverick....
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11-22-2012, 04:03 PM | #29 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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You're probably out of the danger zone (140*), so just slow the cooker down. Then,
you can hold it in a cooler wrapped in foil and towels/blankets for at least a couple of hours. The skin will be soggy, but the meat will be fine. John |
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Thanks from:---> |
11-22-2012, 04:10 PM | #30 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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Maverick shows the breast at 135. Gonna get it to 140 then slow the cooker down and hope family starts showing up early so we can eat right when it comes off the smoker haha. Thanks for your help, pron to come!!
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