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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 11-14-2009, 05:28 PM   #61
///
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Default Cooking advise ...

Hi Guys

Was directed to this thread by one of the helpful admins. Looking for some advise on how to cook these beasts.

At the moment I am using a weber and making a 44gal cooker as I go ...

I'm in Oz, so resources are skinny on the ground for reading material. So just wondering any info on times and temperatures for cooking these birds. And any tips such as butter under the skin, brining etc ...

Gotta say very envious of you guys in the US, so much protein ... so slowly cooked ...

Scotty
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Unread 11-14-2009, 05:31 PM   #62
Stan41
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Did a practice turkey today. Brined it for 17 hours, then smoked it on my electric Brinkman for 5 hours. Tastes good. My wife even approved!
Stan41

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Unread 11-14-2009, 05:39 PM   #63
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I love a nice boob too!



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Unread 11-14-2009, 06:54 PM   #64
Stan41
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Turkey Cook (2 turkeys) Nov. 12 and 13th 2009
Turkeys weighed 10 and 12 pounds and were fully thawed.
Started turkeys brining Nov. 12, 2009 at 12:05 PM. in Ice Chest with 3 gallons of ice in milk jugs

Turkey Brine Recipe For 2 Turkeys


* 2 gallons water
* 2 cups coarse Kosher salt
* 1 1/2 cups soy sauce
* 1 cup white sugar
* 1 cup brown sugar
* 1 cup honey
1 cup apple cider vinegar
1 teaspoon sage
* 8 tablespoons black pepper
* 8 tablespoons chopped garlic
* 2 teaspoons Allspice
2 Tablespoons Tender Quick


Bring to a rolling boill, turn heat off and let it set until it is room temperature then

brine turkey for 24 hours.

November 13, 2009

Cooked on Brinkman Electric with mesquite chips on burner for 3 hours, 40 minutes at 275 degrees. Temperature was 175 degrees in the breasts.
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Unread 11-14-2009, 07:15 PM   #65
Rich Parker
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I did a practice cook on Veterans Day.

Anybody looking for turkey advice should read Cookshack Brining 101 and Cookshack Turkey 101.



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Unread 11-14-2009, 07:19 PM   #66
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Quote:
Originally Posted by BBQ Grail View Post
MMMMMM....
Tursquirduckin.
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Unread 11-14-2009, 07:47 PM   #67
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Here's my test run from today. Just did a breast.



Injected it with equal parts of...



Rubbed with Poultry Perfect Rub (from Smoke and Spice), thyme and rosemary.

Cooked on the Egg at 325f, basted with broth a few times. When it it 155f, I basted it with some of the reserved injection to get the nice golden color.



We were quite happy with it and the sides we tested today.
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Unread 11-14-2009, 07:57 PM   #68
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Here is mine, Smoked Legs from last year...

http://i239.photobucket.com/albums/f..._Lo_Lo_Res.jpg
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Unread 11-15-2009, 01:20 PM   #69
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Here is my practice bird from a couple weeks ago.
Brined for 2 days I think, don't remember. Smoked on UDS at about 225 for 7.5 hours.

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Unread 11-15-2009, 01:25 PM   #70
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Quote:
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great shot! nice lighting
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Unread 11-15-2009, 01:46 PM   #71
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Unread 11-15-2009, 01:52 PM   #72
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Quote:
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How about posting pics of the finished pron?
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Unread 11-15-2009, 01:54 PM   #73
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Ummm....

Don't know what to say here. I mean I do but....
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Unread 11-15-2009, 03:02 PM   #74
Mvillesmoker
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Question? If you inject, What do you inject with?
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Unread 11-16-2009, 03:32 PM   #75
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Nice Breasts.
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