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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 11-24-2012, 12:18 PM   #76
leanza
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Awesome looking birds here, as well as the rest of the spreads presented. Thanks for the posts everyone.
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Unread 11-24-2012, 01:48 PM   #77
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Here's mine, 24# buckeye bad ass mutant super Turkey. I injected it with creole butter, seasoned with sm season all, ms. dash regular, and slathred a compound butter under, and on the skin.

Naked


Injected, buttered, and rubbed


On the 22.5 wsm


Finished product.


It came out awesome very moist and had a great smokieness. Btw I used 3 pieces of hickory and half of a large cherry mojo brick split into three pieces.




sent from my Crifftastic $3
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Unread 11-24-2012, 01:57 PM   #78
Toast
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Great looking birds and meals by ALL!
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Unread 11-24-2012, 02:39 PM   #79
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Gotta neck, heart, liver, carrots, and onions in the gravy below!

ImageUploadedByTapatalk1353789591.353935.jpg
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Unread 11-24-2012, 03:09 PM   #80
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In progress.....(yes, we're having our Thanksgiving late).
20# bird. I rubbed herbed butter under, and on the skin. This was a "store bought" chick, so I didn't brine.

On at 1:00 this afternoon:



At 3:00 this afternoon;



Notice the catch pan of yummy juices...there's onions and various other spices and herbs, as well as the neck bone in there.

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Unread 11-24-2012, 04:00 PM   #81
Pyle's BBQ
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I only have a picture of one of the half breasts we sold at the restaurant. I did cook a couple on my brother's Weber gasser. Those came out great. No brine and apple chips in a smoker box.
ImageUploadedByTapatalk1353794377.766650.jpg
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Unread 11-24-2012, 04:34 PM   #82
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Turkey with coconut rice, and some potato cheese thing my wife came up with. It was my second shot at turkey, and by far the best and juiciest that I've ever had in my life. Hopefully mom doesn't see this.







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Unread 11-24-2012, 04:40 PM   #83
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And let me add, it was tuff getting the wsm up to 325, very tough. I even used lump, all vents open, 1.5 cans of lit to start her up. Great smoker it is, but that's it.
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Unread 11-24-2012, 04:41 PM   #84
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No turkey, but I did cook this:





I was pretty pleased.
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Unread 11-24-2012, 05:17 PM   #85
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Rotisserie Turkey on the Hasty Bake Gourmet:




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Unread 11-24-2012, 05:53 PM   #86
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Mayhap it was the sequence of events....

I had the same general setup I see here a lot, took it to 165 internal & rested, and it was not nearly a moist as my lovely wife's oven roaster. Possibly because her's was Mennonite and fresh and mine was Purdue's
Attached Images
File Type: jpg Turkey.jpg (6.4 KB, 84 views)
File Type: jpg deep-fried-turkey-bad.jpg (40.9 KB, 84 views)
File Type: jpg burned-turkey.jpg (105.4 KB, 84 views)
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Unread 11-24-2012, 05:57 PM   #87
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Quote:
Originally Posted by qnbiker View Post
No turkey, but I did cook this:





I was pretty pleased.
You should be. I'm doing similar tomorrow to restore my ego (from experience) or finally bury it, if the above turkey was any indication
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Unread 11-24-2012, 06:00 PM   #88
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Quote:
Originally Posted by mallorjc View Post
Mayhap it was the sequence of events....

I had the same general setup I see here a lot, took it to 165 internal & rested, and it was not nearly a moist as my lovely wife's oven roaster. Possibly because her's was Mennonite and fresh and mine was Purdue's
Wow. Just....um....I'd take a couple swigs of the Whiskey and reevaluate what has transpired.
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Unread 11-24-2012, 07:10 PM   #89
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Perhaps I basted it to liberally!
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Unread 11-24-2012, 07:19 PM   #90
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A little video of the traeger doin it's thang!

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