***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. SpartanGA

    SpartanGA Well-Known Member
    Donor TMB OG

    do you cater or something? That’s a shit ton of wood
     
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  2. jbr

    jbr Well-Known Member
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    Nope. Never used an offset before and have one getting made next April. May as well dive in head first.

    I picked up all the wood off Craigslist last week. It’s sort of a fun hobby. I’m hoping to get some free fruit wood over the next few months.
     
  3. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I
    Is it an all natural bird or is it frozen in a brine solution? That will play a part in how long you should wet brine.
     
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  4. billdozer

    billdozer Well-Known Member
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  5. bigred77

    bigred77 Well-Known Member
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    I'm gunna stay out of this discussion
     
  6. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Ok cool. Thanks
     
  7. bigred77

    bigred77 Well-Known Member
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    It's a touchy subject for some
     
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  8. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Seems like everything is.
     
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  9. fish

    fish Impossible, Germany
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    Imagine something as silly as wet brining becoming a touchy subject. The only thing more asinine would be someone concerned about grates. :awesomeface:
     
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  10. Joe Withabee

    Joe Withabee PS I have sifulus
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    The only right way to season grates is to coat them in canola oil then a very generous amount of various Meat Church seasonings, then charring them to form a thick crust that imparts delicious flavor to any food you cook
     
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  11. Willpépé

    Willpépé Well-Known Member
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    In preparation for shitty weather I had to punt on third down. I’ll be deep frying my frozen turkey, in my bathroom, on Wednesday.
     
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  12. bigred77

    bigred77 Well-Known Member
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    With the video camera rolling
     
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  13. SpartanGA

    SpartanGA Well-Known Member
    Donor TMB OG

    oh shit. What a lead in. Frozen and deep fry :chan::ohnoes:
     
  14. SpartanGA

    SpartanGA Well-Known Member
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    Part of my move it’s time to disassemble and pack all the ceramic innards to my kamado joe. For a long winters nap.
     
  15. infected donkey

    infected donkey Arkansas Razorbacks
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    For a healthy option use olive oil!
     
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  16. jbr

    jbr Well-Known Member
    Donor TMB OG

    55CC1374-3988-42B7-8EC8-9B4E77563ECA.jpeg
    Doing an early thanksgiving lunch of Franklin style turkey breast with drippings gravy, collards, mac and cheese, and yeast rolls.
     
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  17. Willpépé

    Willpépé Well-Known Member
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    have no idea what devine looks like irl, but I if I had to guess, this would be close.
     
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  18. One Two

    One Two Send it!
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    That’s him
     
  19. a.tramp

    a.tramp Insubordinate and churlish
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    Holy fucking dox man, not cool.
     
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  20. jbr

    jbr Well-Known Member
    Donor TMB OG

    devine wears contacts imo

    But that’s him
     
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  21. devine

    devine hi, i am user devine
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  22. devine

    devine hi, i am user devine
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    What are we all smoking for Thursday I am getting hungry
     
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  23. a.tramp

    a.tramp Insubordinate and churlish
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    Idk, some jackass told me to steam my turkey with a can of beer and season it with an off the shelf rub so now I’m on the fence.
     
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  24. devine

    devine hi, i am user devine
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    Sounds delicious!
     
  25. Born Again Lefty

    Born Again Lefty Respect The Pouch
    Donor TMB OG
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    Smoking a turkey for second thanksgiving (Friday with in-laws).

    I’ve decided to dry brine and spatchcock. Guidance I am looking for:

    Since I am dry-brining, Is a pan of water to increase moisture necessary? Likewise, is injecting necessary?

    What is the wood of choice?

    With spatchcock, what is everyone’s preference on time/temp?
     
    devine likes this.
  26. jbr

    jbr Well-Known Member
    Donor TMB OG

    I just dry brined and spatchcocked my tday turkey. 42 hours should do it nice.

    No water pan
    No injection
    Fruit wood; I am doing cherry
    250* for about 60-90 minutes
    325* until the breast comes up to 160
    Rest until it drops to around 145

    No further questions
     
  27. One Two

    One Two Send it!
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    Doing a ham with pops. Mom apparently decided to purchase premade Turkey this year :(
     
  28. bigred77

    bigred77 Well-Known Member
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    I've been smoking turkeys since before most of yall started thinking frying turkeys was cool
    :bunnywithapancakeonitshead:
     
  29. GGCD

    GGCD The most wasted of days is one without CUM
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    smoking my first turkey this year. I'm wet brining now, anything I need to know for tomorrow? What do you guys use for a rub?
     
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  30. Prospector

    Prospector I am not a new member
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    Frying another one in the morning
     

    Attached Files:

  31. jbr

    jbr Well-Known Member
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    You should have dry brined. There’s always next year.
     
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  32. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Thinking about putting a fryer in my smoker and doing a turkey both ways.

    Kudos to devine for another incredible idea.
     
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  33. devine

    devine hi, i am user devine
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    Thank you
     
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  34. Joe Withabee

    Joe Withabee PS I have sifulus
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    Best method is to inject/coat your bird in a liquid smoke/Dale's marinade, then drop the frozen bird into the fryer to distribute the smokiness throughout the oil
     
  35. lfriend

    lfriend Well-Known Member
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    Pack the bird full of ice before dropping frozen bird in oil. Helps maintain things.
     
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  36. SpartanGA

    SpartanGA Well-Known Member
    Donor TMB OG

    this sounds like Hiroshima
     
  37. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    good news. Turkey is on.

    Bad news. I can't find the temperature probe for my wireless monitor and the temp gauge on the smoker lid broke long ago. I'm flying blind.
    A110A5E6-A521-4300-98A1-BFFEE6D1FFE3.jpeg
     
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  38. fish

    fish Impossible, Germany
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    Conservative rub application, too.
     
  39. Willpépé

    Willpépé Well-Known Member
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    Speaking of flying blind, if anyone sees a nice probe on sale tomorrow, please post. I will award you with a like.
     
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  40. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Already started looking. Saw this one but don't know anything about it. There are a few on Amazon marked as balcktop Friday deals already.

    Wireless Meat Thermometer for Grilling Smoking - Kitchen Food Cooking Candy Thermometer with 3 Probes - Monitor Ambient Temperature Inside The Grill Smoker BBQ Oven Thermometer, 490ft
     
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  41. bigred77

    bigred77 Well-Known Member
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    You know your smoker, you got this

    texasraider
     
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  42. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    :beerchug:

    yeah thankfully I have a decent idea of around where it usually nets out and this smoker doesn't ever get too high (even when I try) so should be ok. I just need to keep a closer eye on it. 15 lb bird so last thing I need is for it to Peter out without me knowing
     
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  43. a.tramp

    a.tramp Insubordinate and churlish
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    How it started, 12lb bird edition

    3D1C4BCF-E8C9-492B-B6CE-C2DB84434097.jpeg
     
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  44. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Anyone else Spatcocking their Turkey? Any benefits or drawbacks? Was considering this but wasn’t sure.
     
  45. a.tramp

    a.tramp Insubordinate and churlish
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    Cooks way faster and more evenly. Dark meat is not risking overcooking waiting for breast to be done.
     
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  46. jbr

    jbr Well-Known Member
    Donor TMB OG

    More even cook and takes much less time
     
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  47. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Appreciate it guys.
     
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  48. SpartanGA

    SpartanGA Well-Known Member
    Donor TMB OG

    just use the pop up plastic thing right?
     
  49. jbr

    jbr Well-Known Member
    Donor TMB OG

    B908276F-6932-41AB-91F4-9073ADF2E681.jpeg
    Turkey’s done
     
  50. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    success. Kinda butchered one breast but sharpened the knives more for the second one.

    201F1CAF-D2AB-4891-B989-A251B0279CDA.jpeg AB9028D9-B3B9-4A3E-8356-BC2CF3DDBC25.jpeg