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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-17-2020, 01:17 PM
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#1 |
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Full Fledged Farker
Join Date: 11-02-13
Location: Montgomery, Alabama
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Something different
Smoked turkey breasts in ham stockings. Kingsford applewood charcoal and applewood chunks at 205 degrees in the Assassin GF17. Injected liberally with melted butter, apple cider and a little honey before sacking them up and smoking for 6 hours, until IT reached 155 degrees.
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10-17-2020, 01:44 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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mighty fine.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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10-17-2020, 04:44 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Post cut pics.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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10-17-2020, 05:51 PM
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#4 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks very good,
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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10-17-2020, 07:38 PM
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#5 |
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Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Never thought of doing turkey like that. Thanks for the idea.
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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10-17-2020, 07:58 PM
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#6 |
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Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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Teach me. What makes turkey breast done/safe at 155?
By the way,...It looks fantastic.
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Craig |
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10-17-2020, 08:03 PM
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#7 | |
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Full Fledged Farker
Join Date: 11-02-13
Location: Montgomery, Alabama
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Quote:
Last edited by 104timberwolf; 10-17-2020 at 08:32 PM.. |
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10-17-2020, 08:09 PM
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#8 |
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somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Any way you slice it (and please show us
 ), those look great!
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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10-18-2020, 01:54 AM
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#9 |
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is one Smokin' Farker
Join Date: 02-09-14
Location: Reservoir, Victoria, Australia
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Looks very tempting, yum!
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10-18-2020, 07:08 AM
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#10 | |
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Babbling Farker
  Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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Quote:
Some folks believe that Pasteurization will work for meat. Folks that cook sous-vide sorta prove this theory. ....with that said, you will have to wonder about USDA and food safety, but they have been wrong before, or at least changed their minds...ie. pork finish temps? |
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10-18-2020, 07:46 AM
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#11 |
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Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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very cool cook and those look great
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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10-20-2020, 11:25 AM
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#12 |
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is one Smokin' Farker
Join Date: 06-30-14
Location: Los Angeles California
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Wow! Looks great! I bet it turned out fantastic!
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Best regards, Chett |
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