***BBQ Redux Redux thread - OP with knowledge of the board***

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

  1. Bishop

    Bishop Future Member
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    Same. Was planning on brining until I read the. Packaging the other day. So I'm not going to brine it.
     
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  2. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Brine it anyway, cowards.
     
  3. Mr Mortisay

    Mr Mortisay Well-Known Member
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    What’s the consensus for smoking a Turkey? Dry brine? Wet brine? Leave the bird whole and stuff it? Spatchcock it?

    I was thinking about spatching and dry brining. Possibly drying the bird out tonight in the fridge a bit then throwing the salt on tomorrow morning for a 24 hr dry brine. I don’t have much experience with dry brines compared to wet ones however
     
  4. cal

    cal BOATS
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    i usually do a bourbon brine and spatchcock but i’m gonna go with dry brine and spatchcock this year

    i have just as much dry brine experience as you
     
  5. jbr

    jbr Well-Known Member
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    Spatchcock dry brine for 48 hours then smoke with some amazing ribs Simon and Garfunkel imo. I much prefer what a long dry brine does to turkey texture.

    With that being said, I’m trying a 24 hour wet brine this year.
     
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  6. Owsley

    Owsley My friends call me Bear
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    92F1BE1C-EDA4-4DBC-83ED-95092554314D.jpeg 22301DF4-B35E-4A7C-A53C-84BDD6D90BF2.jpeg

    Did Franklin style turkey breasts today. Coarse pepper, salt, paprika, and oregano. 250 over hickory.

    Having it Thursday. What temp in the sous vide and how long for reheating? And should I go ahead and slice or leave whole? Planning on the latter.
     
    #24856 Owsley, Nov 24, 2020
    Last edited: Nov 24, 2020
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  7. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I never slice if I am serving later. I always want to keep the juices inside the meat.

    When reheating I always do between 130-140 depending on the meat. I am assuming you took the breast to 165 so 140 should be fine I would think.
     
  8. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I am planning on setting up my brine first thing tomorrow morning and letting it go 24 hours.

    Wednesday I am going to pull it out, rinse and rub, then put it back in the fridge for an hour or two to dry it out. Then put it on the smoker around 9 am. My issue is I am cooking it here and then taking it to my in laws house. We all quarantine together so it’s not a risk. Going to do the Franklin method and foil tent it half way through with a shit load of butter.

    Planning on driving it over there and then carving it before lunch. Considered spatchcocking it but as a.tramp mentioned the other day; it cooks it very quickly.
     
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  9. Toast

    Toast Capo di tutti i capi
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    Very nice.
     
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  10. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I save my bacon grease a lot of times and was curious, anyone ever baste their turkey with bacon grease/fat? Is this a terrible idea?
     
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  11. a.tramp

    a.tramp Insubordinate and churlish
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    I want you to save enough bacon grease to do an entire turkey confit in bacon fat. If you aren’t man enough to do it, I will.
     
  12. a.tramp

    a.tramp Insubordinate and churlish
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    AND NO I DID NOT SAY TURKEY LEG, ENTIRE BIRD
     
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  13. infected donkey

    infected donkey Arkansas Razorbacks
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    I did a dry brine earlier this month that turned out fantastic, Spatchcocked that bird so hard it knew what was coming its way, Broke my pair of shears doing it.,
     
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  14. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I think it’s a great idea. I might even rub it under the skin with the rub before starting, too.
     
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  15. pacey

    pacey Well-Known Member
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    Smoking a turkey breast, planning on 275 for 20 mins per pound. Is the recommendation to keep the breasts on the bone or remove from carcass?
     
  16. pacey

    pacey Well-Known Member
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    Fresh Market
     
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  17. infected donkey

    infected donkey Arkansas Razorbacks
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    Just lookup franklins method makes for good breasts. I remove from bone and follow his method for breasts, otherwise I just spatchcock a turkey.
     
  18. a.tramp

    a.tramp Insubordinate and churlish
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    I feel like this thread is a mixture of the exact same conversations rehashed daily and occasional food pics. But, I love all you guys.
     
  19. bigred77

    bigred77 Well-Known Member
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    Hey guys, when should I take my turkey out of the freezer?
     
  20. jbr

    jbr Well-Known Member
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    I’m going to smoke a few pork butts on Friday. What temp do I wrap?
     
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  21. bigred77

    bigred77 Well-Known Member
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    350
     
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  22. billdozer

    billdozer Well-Known Member
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    Should be ok in the morning as long as it goes straight into the oil
     
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  23. Willpépé

    Willpépé Miles of D.
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    Right before you put it in your oil. I'll save everyone from going back a page, because I know that's sacrosanct around here.
     
  24. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    If anyone is curious; these guys have a bunch of “How To Fry a Turkey” videos on the internet this week.



    These guys are experts so they show you how to do it correctly. The last minute spraying it in diesel to help it cook evenly is the real underrated technique.
     
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  25. Willpépé

    Willpépé Miles of D.
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    Anyone doing beer can turkey?
     
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  26. devine

    devine hi, I am user devine
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    No I’ve heard some negative things about beer can chickens. Can anyone confirm?
     
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  27. bigred77

    bigred77 Well-Known Member
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    Fosters works
     
  28. infected donkey

    infected donkey Arkansas Razorbacks
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    Doing Crowler can Turkey.
     
  29. lfriend

    lfriend Well-Known Member
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    I wish I had known all this before I made my first turkey, I tell ya whut.
     
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  30. bryix

    bryix to have ambition is my ambition
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    found out last night that my mom wanted me to smoke her 17.5 lb turkey today.

    so the only thing I did (after removing neck, organs) was rub that bitch with a ton of Tony Chachere's. smoked on pecan and apple until 150 degrees, then put on roasting pan covered with foil and finished in the oven so I could get some good drippings.

    for a not-giving-any-fucks smoke, it turned out pretty damn well.
     
  31. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Rise and shine boys. Aka devine...

    It’s time to get this party started.
     
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  32. a.tramp

    a.tramp Insubordinate and churlish
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    Time to take your turkey out of the freezer
     
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  33. infected donkey

    infected donkey Arkansas Razorbacks
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    Freezer? Mines been in liquid nitrogen storage! This deep fried bird is going to make things POP!
     
  34. jbr

    jbr Well-Known Member
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    24 hour wet brine in the books

    Pat dry complete and currently air drying in the fridge for the next 5-6 hours

    Hit the smoke at 2pm, done at 4pm, eat at 5pm
     
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  35. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    2 hours? Breast?
     
  36. infected donkey

    infected donkey Arkansas Razorbacks
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    spatch cocked @ 300-350 will be done this fast.
     
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  37. Baron

    Baron Well-Known Member
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    You can’t make this stuff up folks
    upload_2020-11-26_10-13-20.png
     
  38. a.tramp

    a.tramp Insubordinate and churlish
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    I have to believe that is a staged photo to troll a group. Sadly, this has most assuredly been done numerous times.
     
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  39. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Darwin, go to work brother.
     
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  40. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I got up with my four month old son at like 6, got him fed and changed and pulled the turkey from the brine.

    I seasoned it and then put it back in the fridge for an hour while my son and I went on a walk. Just fired up the smoker and put the turkey on. Hoping it’s done in 3.5 hours so we can let it rest an hour or so before carving.

    [​IMG]

    Oh and the foil on my drip pan needs changing for sure.
     
  41. Baron

    Baron Well-Known Member
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    If I’m gonna judge someone by their kitchen, I’d be willing to bet it happened lol
     
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  42. a.tramp

    a.tramp Insubordinate and churlish
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    Idk man, it might not be super nice but at least it appears very clean.
     
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  43. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  44. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    What are you guys using for a rub on birds? I normally go really simple with s&p on turkey because of the "Cajun" injection but am open to ideas.
     
  45. a.tramp

    a.tramp Insubordinate and churlish
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    For me, always s&p, garlic powder, rosemary, thyme, sage on the turkey bird.
     
  46. Owsley

    Owsley My friends call me Bear
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    This plus a little paprika for color.
     
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  47. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    S&p paprika garlic...maybe throw in a little Italian seasoning or something. Thyme. I don't always do the same thing but those are usually in there
     
  48. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I've got some excellent hot paprika on hand, I like this idea.
     
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  49. texasraider

    texasraider thanks
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    Got a text from a friend who I didn’t even know had a smoker. “Bird is done!” With the attached pic

    572960C5-BEEA-4522-9B53-47549FE41542.jpeg

    Not sure if he forgot to take the wrapper off or what
     
  50. Bishop

    Bishop Future Member
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    Can decided if it looks more like a hairless cat or a naked mole rat.

    Oh its cheese cloth...