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

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

  1. undrtow

    undrtow learn to swim
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    Tiger Woods

    Fucked up posting the pic. Fixed
     
  2. bryix

    bryix youth pastor at the meat church
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    Georgia Bulldogs

    smoking two 5lb turkey breasts this Saturday. was thinking of doing a cajun butter (homemade, not bought) injection and a rub. am I overthinking it by doing the injection?
     
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  3. bigred77

    bigred77 Well-Known Member
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    well now I am hungry
     
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  4. undrtow

    undrtow learn to swim
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    I typically inject if I'm frying. I'd just brine and smoke
     
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  5. a.tramp

    a.tramp Insubordinate and churlish
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    When this happens to me I generally eat something.
     
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  6. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Turkey def a 1
     
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  7. bigred77

    bigred77 Well-Known Member
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    good tip
     
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  8. a.tramp

    a.tramp Insubordinate and churlish
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    More than the tip is good if you know what I am saying

    [​IMG]
     
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  9. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    I smoke my turkeys on the Traeger. Brining >>>>>> injecting. Find a good brine recipe and you can always tweak it. My go to brine is as follows:

    • 1 Quart Water
    • 1 Quart Apple Cider
    • 3/4 cup Sea Salt or Kosher Salt
    • Add additional spices to your liking (Pepper, garlic, curry, onion powder, etc.)
    • Boil to let all spices and salt dissolve
    • Chill Brine prior to applying to bird
    • Let bird soak for at least 8 hours prior to cook
    You're welcome.
     
  10. laxjoe

    laxjoe Well-Known Member
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  11. cutig

    cutig My name is Rod, and I like to party
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    So got a 14lb turkey today. Frozen. How long will it take to thaw? Hoping I can start prepping Tuesday
     
  12. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Couple days. You'll be fine by Tuesday
     
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  13. bRamonceTaylor

    bRamonceTaylor Well-Known Member
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    Made it last weekend. My roast took forever. Threw in extra jalapenos and a few habaneros and while hot, I think it turned out really well (but on the spicy side for sure). Got good reviews.

    Also made Taques charro beans, which were also great (threw habs in there too). 1 lb of beans is a whole lot so taking the leftovers to a friend's pig roast tomorrow.
     
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  14. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    [​IMG]
     
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  15. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Another thing to note.... Using butcher twine to tie your bird also helps with moisture retension and provides a better texture to the meat. I tie in four locations. Two across the breast. One across the legs / thighs. One two tie the legs together. See photo above.
     
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  16. jbr

    jbr Well-Hung Member
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    I dry brined this 12lb turkey for 72 hours last week as a practice run for the real deal. 325 until the breasts were 160 and the thighs were 170. It took a little under two hours. Considering it was my first smoked turkey, it turned out great.


     
  17. dawgonit

    dawgonit Like James Brown only white and taller
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    my man. team dry brine no twine. let that bird breathe
     
  18. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    I have never tried a dry brine before. I will make that my next experience. I have heard the pros and cons to twining and not twining. As for me, I like the effect twining has on the meat. I'm certainly open to hearing preferences for not twining though.
     
  19. dawgonit

    dawgonit Like James Brown only white and taller
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    dry brining creates a crispy skin, skipping the twine allows a uniform crispiness to the whole bird. I smoke over a gravy pan and have never had a moisture issue.
     
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  20. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Whoa Nelly!
     
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  21. bryix

    bryix youth pastor at the meat church
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    Georgia Bulldogs

    for my two turkey breasts decided to dry brine for 10 hours (would have done longer, but lacked fridge room), injected with tony chacheres, onion powder, garlic powder, butter, broth...seasoned with parsley, sage, rosemary, thyme right before smoking.

    smoked on charcoal, little bit of hickory, and mostly apple.

    basted after first hour with butter, olive oil, and Simon and Garfunkel

    pulled at 155. super moist and delicious. best turkey ever.

    smoked drippings gravy is the tits.

    no pics because I'm a fiend.
     
  22. cutig

    cutig My name is Rod, and I like to party
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    I too will be making that amazing ribs turkey. Really looking forward to that smoked gravy, and he stock I’ll make with the leftover gravy and carcass on Friday
     
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  23. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Mixing hickory and apple for smoke is god tier flavor
     
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  24. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    FWIW, salmonella dies in less than 4 minutes at 150. If you pull it when the breast is at 150 and let it rest > 10 minutes it’s going to be safe and not dried out. If you’re a worry wart, just let it go to 155.
     
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  25. dawgonit

    dawgonit Like James Brown only white and taller
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    The soup I make from the smoked carcass is my favorite part of the whole thing
     
  26. cutig

    cutig My name is Rod, and I like to party
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    Turkey is salted and in fridge uncovered to brine. Gravy is prepped and ready to go. Now I have to hope the turkey fits on my WSM. Made some watergate salad and cranberries, may make Mac and Cheese tonight so I don't have to fuck with it tomorrow and I'll be good to go. Looking forward to just watching football and having everything ready to just go in the oven
     
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  27. YNWA

    YNWA :feelsgoodman:
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    Doing two turkeys tomorrow both are in the brine. The other half insists on doing one in the oven (though everyone ate the smoked last year) and smoking mine with apple wood.

    Most of the sides are ready outside of the mashed potatoes. Ready to drink bourbon and wait for chip to make up his damn mind.
     
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  28. Shookup

    Shookup Well-Known Member
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    Georgia Bulldogs

    Fuck injecting meat. Just brine them. I smoke turkey breasts all the time and I always brine them overnight. Rub them and smoke them. They always come out juicy.
     
  29. Shookup

    Shookup Well-Known Member
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    Georgia Bulldogs

    Fuck that. Spatchcock it. All day long.
     
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  30. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    I have to work tomorrow :feelsbadman:
     
  31. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    What a loser!
     
  32. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    No u
     
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  33. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    I'll send you pics of food & beer though
     
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  34. a.tramp

    a.tramp Insubordinate and churlish
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    He means his penis but you already knew that
     
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  35. MoJo

    MoJo It bees that way sometimes...
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    Put my birthday present together today:

    AC95AC05-D26A-4152-845F-C09F57448390.jpeg


    Didn’t get it ready in time to use it today, smoked a pork butt on my WSM but the picture won’t load because somehow the file is too large...idk
     
  36. dblplay1212

    dblplay1212 Well-Known Member
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    Thanks to whoever recommended the Big Easy a few years ago. Love that thing.

    [​IMG]
     
  37. cutig

    cutig My name is Rod, and I like to party
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    Couldn’t get my smoker to get temps high enough so I’m sitting at 153 after about 3 hours cooking. Sides were done 45 mind ago because I thought the temp was climbing fast enough to go ahead and heat them. Sweeet.
     
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  38. fish

    fish Impossible, Germany
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    In the future, give yourself 45-60 minutes resting time for your bird. It's such a large piece of meat that it'll keep under a foil tent for quite some time before carving.
     
  39. cutig

    cutig My name is Rod, and I like to party
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    Yeah it’ll probably be the last one I smoke. Just not that into turkey to do all that work again. The stock from the drippings pan was the best part. I like fried way better. A big easy is probably on my list of toys to get. I recommended it to my parents and they liked it way better than oil fried.
     
  40. Duval

    Duval On a gravy train with biscuit wheels
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    Turkey turned out awesome, but it was annoying as hell dealing with rain on thanksgiving.

    IMG_5277.JPG
     
  41. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Did a bird in the Big Easy which turned out great, injected and smoked one which came out perfect but my injection did nothing. I self ground (dried) peppers and stuff but it had no zip. I was pretty pissed. Back to the drawing board on that.
     
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  42. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    :gocho:
     
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  43. AggieVillain

    AggieVillain I feel awesome right now. Top of the world! - Dump
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    For those who smoke their turkeys (as I did) for thanksgiving, is there a trick to get the skin crispy? I brined my bird so I know I didn't help there but I took it out the night before and rinsed/dried and put rub on it and left it overnight.

    Is that just a casualty of brining?
     
  44. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Baking powder, regardless of preparation and cooking method. Rub it on the skin before you put it on the smoke. Same trick can be used to mimic deep-fried chicken wings when they’re actually just oven-roasted.
     
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  45. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    He means baby powder FYI, don't want you to use the wrong stuff
     
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  46. wtrhino

    wtrhino Well-Known Member
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    C57D39D6-F0B3-4616-85EE-7DE028B0AFA6.jpeg Spatchcock 22#, dry brind turkey yesterday. Moist and flavorful.
     
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  47. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Turkey from yesterday. Wet brined for 36 hours then dried it out in the fridge for a day before smoking. It was a real hit. Smoking the Thanksgiving turkey is such a boss move.

    [​IMG]
     
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  48. Drew63

    Drew63 Well-Known Member

    Don't baste your turkey and the skin will be more crispy
     
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