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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 11-13-2009, 06:10 PM   #16
Langsterjohn
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Oh! The sacrifice! I'll try, but I feel shaky already.

John
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Unread 11-13-2009, 07:11 PM   #17
BBQchef33
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I cooked many a turkety in both the bandera and the backyard chef.

I use oak mostly, and some apple or cherry.

Shoot for 325, burn hot and clean. Kepp logs on top of the firebox to preheat them so when u need to add, add a hot log and it will ignite immediatly eliminating the white smoke you get with a new log.

The higher temp will roast.. not smoke.. you will have a wood roasted bird, not smoked with the wood roasted flavor, but very little smokiness.. (my family loves it that way) Also, when the bird achioves the color you want, cover it with cheesecloth moistened in hot apple juice and butter. This will stop it form browning too much. You can also cook form the beginning with cheesecloth, and then remove it in the last 45 miutes to brown the skin.
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