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Thread: Smoking Food Thread

  1. #2061
    The learning curve is v steep for turkey

  2. #2062
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    PhDeac's Avatar
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    Can you teach me your ways before Friday?

  3. #2063
    Chicken > Turkey > Ham










    jimmies = rustled

  4. #2064
    Quote Originally Posted by PhDeac View Post
    Can you teach me your ways before Friday?
    Wet Brine for thawed 12 pound turkey. Brine for 24 hours. I use an extra large Ziploc bag.

    1/2 c real maple syrup
    1 c packed brown sugar
    2 c Kosher salt (cut in half if turkey is pre injected)
    2 qt. apple juice
    3 sliced oranges, squeezed
    1 qt. vegetable broth
    4 oz sliced fresh ginger
    15 whole cloves
    6 bay leaves
    6 large garlic cloves, crushed
    1 qt water (more if needed to submerge turkey)
    1 Tbsp chopped fresh thyme
    1 Tbsp chopped fresh rosemary

    Remove turkey from brine and let drain.

    Rub turkey with softened herb butter on and under the skin. Be careful not to tear skin.

    Herb Butter
    1 stick softened butter
    1/2 tsp black pepper
    1 tsp chopped fresh thyme
    1 tsp chopped fresh rosemary
    1 tsp chopped fresh sage
    1 large garlic clove, minced

    smoke at 250, 30-40 minutes per pound

  5. #2065
    Big thing to keep it moist is butter under skin and inject with a lot of moisture. I like apple cider vinegar and citrus juice combo. I also dry brine and have found that better for retaining moisture than anything. After a certain temp its not taking on any more smoke so you can always move to oven to finish up.

  6. #2066
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    PhDeac's Avatar
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    Usually I do a lemon herb turkey because we have a lemon tree and herb garden. Ill probably just stick with that using apple wood. Lemon juice, olive oil, spices, and fresh herb injection and butter herb under the skin.

  7. #2067
    Quote Originally Posted by Screamindemon3 View Post
    Chicken > Turkey > Ham










    jimmies = rustled
    I smoked one green ham. It is not worth the effort.

  8. #2068
    A friend has asked me to smoke a prime rib roast for him. I am guessing I will do it the same way I smoke a tri-tip with a reverse sear after getting it up to 145, but looking for other suggestions too.

  9. #2069

    Smoked a smaller brisket yesterday. Turned out great.

  10. #2070
    Quote Originally Posted by nomadic View Post

    Smoked a smaller brisket yesterday. Turned out great.
    that looks awesome. good job.

    I'm smoking ribs for the first time tomorrow on my Smokey Mountain. Pretty excited.

    https://www.virtualweberbullet.com/s...-3-2-1-method/

  11. #2071
    Good luck, I'm 0/2 on ribs on my egg

  12. #2072
    Quote Originally Posted by BeachBumDeac View Post
    that looks awesome. good job.

    I'm smoking ribs for the first time tomorrow on my Smokey Mountain. Pretty excited.

    https://www.virtualweberbullet.com/s...-3-2-1-method/
    That method has worked great for me on my Smokey Mountain. Funny they call it the 3-2-1 method - 3-2-1 is way too long. Good luck!

  13. #2073
    Anybody have experience making a warranty claim with BGE?

    My firebox is broken in two places and the fire grate wont sit how its supposed to.
    Hungry

  14. #2074
    Yeah a trimmed St. Louis rack definitely wont take 6 hrs but conceptually the 3-2-1 is solid, Ive been using that method for a while and never messed up a rack.

    Just rubbed up 2 pork shoulders to smoke on the WSM tomorrow while I spread mulch. Sucks that itll be 30 degrees tomorrow am (in April!) when I get up to light the coals.

  15. #2075
    Quote Originally Posted by BeachBumDeac View Post
    that looks awesome. good job.

    I'm smoking ribs for the first time tomorrow on my Smokey Mountain. Pretty excited.

    https://www.virtualweberbullet.com/s...-3-2-1-method/
    Howd the ribs go?

  16. #2076
    I've got half a pack of Costco wings in the smoker. 2/3 with a chipotle garlic rub to be tossed in some Cheerwine BBQ sauce my wife found (smells sweeeeeeeet), and the rest will be dry lemon pepper. Love wings when you want to smoke, but don't have the time.

  17. #2077
    Quote Originally Posted by 06deacon View Post
    Howd the ribs go?
    Went great! Smoker ran a little hot during the first leg of cooking but I got it under control. Followed the instructions from the virtual Weber bullet site to a tee.

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