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  #181  
Old November 25th, 2014, 12:27 PM
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Craig Dickson
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Tom,
I usually soak my Turkeys in a Brine mixture for 24 hours before smoking. You can find plenty of how tos on the internet. I also put a small tin of water or apple juice in the corner of the smoker to keep some moisture around. This year I am going to try smoking breast side down for the first half and then flip over for the last half. I keep it pretty simple, coat with olive oil and sprinkle with Treager Seasoning mix.
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  #182  
Old November 25th, 2014, 01:09 PM
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Very nice. Did you fill it yet?
Not yet. I can't fill it with just anything!
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I am talking purely from an aesthetics standpoint.
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  #183  
Old November 25th, 2014, 01:19 PM
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Abraham Bell
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Not grilling but tonight we are having home made corn chowder over cornbread.
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  #184  
Old November 25th, 2014, 01:49 PM
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Jesse McCoy
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Quote:
Originally Posted by Craigd View Post
Tom,
I usually soak my Turkeys in a Brine mixture for 24 hours before smoking. You can find plenty of how tos on the internet. I also put a small tin of water or apple juice in the corner of the smoker to keep some moisture around. This year I am going to try smoking breast side down for the first half and then flip over for the last half. I keep it pretty simple, coat with olive oil and sprinkle with Treager Seasoning mix.
I 2nd the brine and I always make sure to add something with a bit MSG (yeah yeah yeah, but science is science and it adds to the Umami) for a final dry rub prior to cooking. I also change temps based on how I want the consistency (how I'm serving it). If I am pulling it for BBQ, then I smoke at 250, if I am slicing it then I cook at 325, breast side up (some people ice the breast prior, I'm not one of those people). I use beer for my moisture, the alcohol will actually enhance the ability of your taste buds to pull certain flavors out (as does the MSG).
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  #185  
Old November 30th, 2014, 01:28 PM
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Smoking the Turkey today! While listening to Metallica quite loud....

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  #186  
Old December 1st, 2014, 09:12 AM
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The turkey turned out very good, skin was very salty but the meat was awesome. I pulled it with the internal temp at 160. 7 hours on the smoker.
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  #187  
Old December 1st, 2014, 09:54 PM
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I smoked a turkey this week on my Kamado Joe, I brined it and spatchcocked it. It came out great! I plan to do this again.
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  #188  
Old December 23rd, 2014, 05:35 PM
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Kurt Ohlendorf
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We've had some slices of cheese made of goatmilk inside a nest of roasty slices of bacon, besides fresh roasted pepper topped with garlic, fresh lamb's lettuce.
Pepper, salt, some olive oil and acid from Modena.
Ok, a fresh baguette invited us too.
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  #189  
Old December 23rd, 2014, 06:19 PM
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Quote:
Originally Posted by Arlo View Post
We've had some slices of cheese made of goatmilk inside a nest of roasty slices of bacon, besides fresh roasted pepper topped with garlic, fresh lamb's lettuce. Pepper, salt, some olive oil and acid from Modena. Ok, a fresh baguette invited us too.
Is a fresh baguette a code word for a limp wristed Frenchman?
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  #190  
Old December 23rd, 2014, 06:23 PM
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Kevin Keith
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Is a fresh baguette a code word for a limp wristed Frenchman?
En français….. une demi baguette…
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  #191  
Old April 4th, 2015, 12:33 PM
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Paul
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Steak and cheese subs
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  #192  
Old April 13th, 2015, 01:05 PM
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Forget Grilling Let's Smoke....

I think these speak for themselves. 12 racks of baby backs 6lbs of wings.
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  #193  
Old April 13th, 2015, 01:08 PM
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Wow. I'll be near LGA on Wed & Thur. Can I stop by for lunch?
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  #194  
Old April 13th, 2015, 01:11 PM
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If you see smoke when your landing come on over...wait that doesn't sound right....
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  #195  
Old April 18th, 2015, 07:36 PM
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Matthew
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Like your smoker rig. I'm smoking two loin back and one spare rib on a sweet rub and fruitwood. And I'll also be making a spring hoppy lager as well
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  #196  
Old April 18th, 2015, 08:01 PM
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Bill Adams
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Jerk chicken, red pepper and spare grass
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  #197  
Old April 18th, 2015, 11:57 PM
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Jeff Payne
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Did three birds tonight plus 60 wings and some salmon in the smoker.
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  #198  
Old April 19th, 2015, 06:41 PM
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  #199  
Old April 19th, 2015, 06:45 PM
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Massive quantities of steak tips that have been marinating happily
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  #200  
Old May 26th, 2015, 01:12 PM
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Kevin Keith
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6lb beef short rib rack.
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