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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Set of bull testicles still in the scrotum imo
Cheese cloth, one of my foodie buddies is doing that this year, first I have heard of it.
Jfc, some people just set out to make smoking 1000% more difficult than necessary. This is not rocket science.
I guess it's a Martha Stewart thing, your use the cheese cloth to make a "butter blanket" for the bird....
Why not? Turkey is boring, traditionally. Get weird, live a little.
Breast is injected with a mix of habanero hot sauce, Tony's, butter and oil. Rubbed with salt, smoked paprika, hot paprika, smoked black pepper, black pepper, white pepper, and Italian herbs. Now on a cold (100 degree) smoke for a while then onto the grill to convect at 350 ish.
Damn, eat it with a glass of milk
We always do one "hot" one and one just oven roasted. This will be the hottest yet as only my dad and I will be eating it.
Bet it makes fantastic wish sandwiches
Since smoking a turkey and a ham are just too easy, I decided to try my hand at making summer sausage too today for the first time ever
man I don't know if I'll go back to oven turkey. May have just stolen the turkey cooker role from my MIL
Hey hi hello at the bbq show thread, I just bought a Kamado Joe.
Pic w feet in pic
When it gets delivered
Better mister. We're watching you
Tried a different recipe this year. Rather than brining, I slathered a compound butter under the skin of a spatchcocked 12lb bird, then smoked over apple at 450 until done.
It was really good, but I’d split it into halves next year. One breast was way ahead of the other regardless of rotating it during the cook. Think I’ll stick with brining.
Excellent plating. My family never comments on my carving or plating. Kind of glad I didn't have to deal with them this year.
Guys can someone help this guy?
5-10 minutes on 50% power should do it, alana. worst thing you could do is over cook it
[AChristmasStory]You'll get worms![/AChristmasStory]
Suck it Bevo
Taques i think he's coming at you
Didn’t get any turkey for thanksgiving so decided to smoke some thighs and legs today.
I hope you drop a small piece.
He got more than a small piece. I used turkey necks and giblets for gravy, so he got over half the meat from those along with a good bit of the broth. He was quite happy, although his favorite is beef rib lol
I’m spatchcocking a chicken and day drinking today
What’s the best method for this, temp/direct wise
i go 275°-300° indirect til 155° in the breast and then finish it off skin side down on the fire
I put my meat on the grill and let it fly!
Get a cooler
Put beer in cooler
Cover with ice
Wait about 10 minutes
This is the type of advice I was looking for. Thanks
Butterfly is the preferred nomenclature.
I have done this before, it works really well.
I'm sitting at work and I don't appreciate reading about other people living their best lives so will ya'll keep it down?
Find beer is best when refrigerated. Can pour directly in your mouth from the can or into a glass. It’s up to you.
Ideally the bird is already dead and can no longer fly. But whatever works
It can’t open up the lid on the egg so I let it fly around in there until it’s cooked.
Removing the backbone is quite the rewarding feeling
smoked a couple chucks for pulled beef tacos
Too much sock covering foot, 1/10 would not bang
it’s like 15° fuck your freaky fetishes
Nice to include pic of doggo. However, you still earned a F with this submission.
Not working from home? Stay safe
Haven't worked from home during any of it. I'm "essential".