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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 10-13-2008, 08:38 PM   #1
Rick's Tropical Delight
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Talking turkey boob and butternut

i don't know, thirdeye, i can't imagine this any juicier. no brine, free range bird smoked with cherry chips. maybe it's the type of turkey?















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Unread 10-13-2008, 08:48 PM   #2
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MMMM Wow that bird looks awesome. The Butternut too. I have some Butternuts that I need to cook. Think I'll use the smoker. Butternut's
make the best "pumpkin" pie!
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Unread 10-13-2008, 08:49 PM   #3
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That looks incredable
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Unread 10-13-2008, 09:32 PM   #4
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very nice bird rick, nice pron too
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Unread 10-13-2008, 09:51 PM   #5
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That's just beautiful Rick, I can almost taste it from here.
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Unread 10-13-2008, 10:11 PM   #6
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Amazing Rick...simply amazing!
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Unread 10-13-2008, 10:41 PM   #7
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Looking good Rick, what the heck is a Butternut?

I been wondering about slicing the turkey that way, I have always been traditional and cut length wise, is there any difference . Seems like it would be like a cut of beef cutting across the grain.
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Unread 10-13-2008, 10:46 PM   #8
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Quote:
Originally Posted by Pork Smoker View Post
What the heck is a Butternut?
Squash.
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Unread 10-13-2008, 10:57 PM   #9
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That bird look great and juicy and the butternut squash and asparagus was a fine accompaniment. Very creative as always, Rick.
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Unread 10-13-2008, 11:53 PM   #10
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The food looks great as usual, but I do have a question about the photography.

Do you do weddings or parties??

I think you could make my farked up wings I cooked this weekend look good.
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Unread 10-14-2008, 03:55 AM   #11
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Once again Rick it all looks yummy!
The cooked aspargus looks like it may have been arranged in a way that could be mistaken as pron!
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Unread 10-14-2008, 05:45 AM   #12
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Quote:
Originally Posted by Pork Smoker View Post
Looking good Rick, what the heck is a Butternut?

I been wondering about slicing the turkey that way, I have always been traditional and cut length wise, is there any difference . Seems like it would be like a cut of beef cutting across the grain.
butternut is the best squash in the world! it takes the smoke well and really benefits from being cooked in the smoker.

for me, that is the best way to cut turkey breast. there is just something about holding that mass of turkey meat in your hand. try it!
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Unread 10-14-2008, 06:17 AM   #13
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You sir, are a chef with artistic flair. While I muddle through, you are already there. One of these days... One of these days... (muttering to self mod)
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Unread 10-14-2008, 08:01 AM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i don't know, thirdeye, i can't imagine this any juicier. no brine, free range bird smoked with cherry chips. maybe it's the type of turkey?





Well, it sure looks good and juicy from here. But I guess you'll never really know how you feel about intracellular moisture & flavor until you give brining a try. Hint Hint.....
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Unread 10-14-2008, 08:31 AM   #15
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