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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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Old 11-13-2018, 07:35 AM   #16
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Old 11-14-2018, 09:44 AM   #17
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Going to be doing a test run this weekend with The Big Easy. I can't wait.
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Old 11-15-2018, 06:40 AM   #18
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Thanks for posting the tutorial. I just bought a used Big Easy. Plan on using it for the first time on Thanksgiving.

Is brining and injecting overkill?
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Old 11-15-2018, 07:55 AM   #19
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Just finished assembly this morning and will season later today. I lucked into a deal on eBay and really did'nt want to deep fry a turkey this year, too much peanut oil and cleanup is a mess. Using a whole chicken for a test run before doing the turkey on Thanksgiving. Lately I've been using McCormick Rotisserie Chicken Seasoning and really like it. Also will inject with Cajun Injector Creole Butter. Saw a video on YouTube where the injection was done from inside the bird, said it kept the juice in the bird. Anyone ever tried that?
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Old 11-15-2018, 08:58 AM   #20
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Quote:
Originally Posted by smokemaster1 View Post
Thanks for posting the tutorial. I just bought a used Big Easy. Plan on using it for the first time on Thanksgiving.

Is brining and injecting overkill?
I am using a Dry Brine this year- harvest Brine instead of the Wet Brine and will be using TBE too Toast injects his birds all the time and uses it with great success He has a huge tutorial thread about TBE
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Old 11-15-2018, 09:06 AM   #21
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Yeah I will be injecting this weekend to do a test run.
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Old 11-15-2018, 12:01 PM   #22
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Came across this if anyone interested.

https://steamykitchen.com/45354-deep...thout-oil.html
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Old 11-16-2018, 02:25 PM   #23
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Old 11-16-2018, 06:52 PM   #24
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Quote:
Originally Posted by Dmakkk View Post
Came across this if anyone interested.

https://steamykitchen.com/45354-deep...thout-oil.html

Some of that I agree with and some is wrong. For anyone that has ever truly deep fried Cajun turkeys, the clean up is a bitch compared to the cleanup involved with TBE. As to the warranty, the burner stays clean and never see's food.


I do agree with the NOT brining. This is infrared. Different method with better results for Turkey than frying.


On edit injecting is the way to go.


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Old 11-16-2018, 09:19 PM   #25
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Quote:
Originally Posted by Toast View Post
Some of that I agree with and some is wrong. For anyone that has ever truly deep fried Cajun turkeys, the clean up is a bitch compared to the cleanup involved with TBE. As to the warranty, the burner stays clean and never see's food.


I do agree with the NOT brining. This is infrared. Different method with better results for Turkey than frying.
Ewwww...ummm...yeah.... I'm going to go ahead and kind of have to disagree with the no brining. I do however agree with no WET brining.....
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Old 11-19-2018, 11:30 AM   #26
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Old 11-20-2018, 10:52 AM   #27
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Old 11-20-2018, 02:10 PM   #28
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Supposed to be about 20* Thursday. I guess I will be keeping the lid on for most of the 3 hr cook for the 15lb bird. Will be putting harvest brine on later this afternoon
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Old 11-20-2018, 03:27 PM   #29
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Very well done, a lot of good info here.
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Old 11-20-2018, 03:28 PM   #30
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Should be fine George. Just keep tabs on how dark the bird's skin is getting. Good Luck!
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