|
|||||||
The Cooking Channel Got a favorite recipe... share it here. |
|
Thread Tools | Display Modes |
#1
|
||||
|
||||
Labor day cookout
Over the weekend, had a cookout with the neighbors (I know...we are weird and talk to our neighbors). For the feast, I went a little out of bound of the regular BBQ, dogs, or burgers...went with a smoked turkey.
This was no normal smoked turkey...we also smoked a bacon loaf over top of it. That's right, a loaf of freakin bacon. Ends and pieces, 3 pounds of delicious bacony goodness, dripping its juices for 6 hours over the turkey below. Dear God, it was great. Juicy as all get out, just the right amount of cherry wood smoke applied, with bacon flavoring from top to bottom. If you have the means, I highly recommend it. (too lazy to upload and hotlink images, sorry)
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#2
|
||||
|
||||
It sounds delicious.
__________________
Kimber |
#3
|
||||
|
||||
__________________
Stoney ALL WHO WANDER ARE NOT LOST. GFFG
|
#4
|
||||
|
||||
Pics or it didn't happen. . .
|
#5
|
||||
|
||||
I've smoked a whole turkey for Thanksgiving the last three years. It comes out great, and I'll never cook a full bird any other way again.
__________________
You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
#6
|
||||
|
||||
Now I know what i'm cooking this weekend
__________________
|
#7
|
||||
|
||||
I need a smoker. I had started looking before Harvey. I need to restart.
|
#8
|
||||
|
||||
Quote:
Most times I use cherry wood for most of my smokes. Load a split of wood in the fire ring, pour lump charcoal around and on top of it, light it off, and it'll go for 12-14 hours pretty easily.
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#9
|
||||
|
||||
Smoking a turkey was the reason I bought a smoker in the first place. We were slated to go to DPH's mom's for Thanksgiving, She is notorious for cooking a way too big bird for way too long. 26 pounds of no one can eat it without their own personal gravy boat. Bought the smoker in October, got it seasoned, ran a test bird, turned out perfect. Did an overnight smoke on another the night before T-day, packed it in a cooler and took it with me to the in-laws. My bird got picked clean, no leftovers, hers...about 24 pounds of leftovers. Felt a little bad, but had a great meal.
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#10
|
||||
|
||||
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#11
|
||||
|
||||
I bought a BGE a few months back and have been working up to the Thanksgiving turkey. Any tips for the neophyte smoker?
|
#12
|
||||
|
||||
Eat at why_me's house.
__________________
April 13, 2016 -- The day Richard was speechless. May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift. May your heart always be joyful, and may your song always be sung, May you stay forever young! --Bob Dylan |
#13
|
||||
|
||||
I've smoked as many as 4 birds for TG for neighbors and such. Not doing that again until I have a bigger smoker. Been eyeballing the vertical offset smokers from Lone Star Grillz. At 4 birds, my little Weber is capped out.
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#14
|
||||
|
||||
Quote:
Brine was 1 cup brown sugar, 1 cup coarse salt, 20 cups water, a few orange slices, some bay leaves , onions and garlic. Remove and pat dry,stuff, rub down with some EVOO and a little dusting of Mrs. Dash We have replaced the Mrs. Dash with either BGE Whirly Bird or a special blend DPH puts together. In addition to rubbing the outside of the bird, rub a generous amount under the skin directly onto the meat...breasts and thighs, wings and drums just get what they get. Fruit wood (cherry is my preference) goes really good with poultry, hickory, mesquite and other woods like that can be a bit bitter, cherry puts a bit of sweet into it.
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
|
#15
|
||||
|
||||
Spatchcock the bird. It'll cook more evenly, and it's easier to get the rub everywhere. The BGE cooks similarly to my Keg, so you'll want to keep the temperature around 300-325. And lower and the bird will be rubbery. I don't wet brine anything other than fish. Rub the bird with sea salt and let it sit overnight. Then rinse, oil, and rub, and let it sit a few hours longer. Rubs don't penetrate the meat, so you're just doing it for surface flavoring.
Smoke to a target temperature; ignore the time. I use a bit of hickory and apple, but cherry would probably really work well too. Use your diffuser pan to help make the gravy (so add onions, celery, potatoes....whatever).
__________________
You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
Thread Tools | |
Display Modes | |
|
|