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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 06:42 PM   #46
forgop
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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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Unread 11-22-2012, 06:45 PM   #47
azmox
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15 pounder on my Egg. A little heavy on the Plowboys, but it tasted good.


Sent from my iPad using Tapatalk HD
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Unread 11-22-2012, 06:56 PM   #48
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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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Unread 11-22-2012, 07:13 PM   #49
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Unread 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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Unread 11-22-2012, 07:45 PM   #51
MisterChrister
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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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Unread 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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Unread 11-22-2012, 07:55 PM   #53
MisterChrister
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Quote:
Originally Posted by peaspurple View Post


We always give our bird a nice set of breast. Kids love the turkey t%##ies.
: shock:
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Unread 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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Unread 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 ImageUploadedByTapatalk1353648252.148278.jpg


Have fun and happy smoking
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Unread 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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Unread 11-22-2012, 11:33 PM   #57
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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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Unread 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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Unread 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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Unread 11-23-2012, 12:23 AM   #60
gtr
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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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