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September 22, 2013 4:56 PM
4thngoal wrote:Date: 9/22/13br>
Conditions: 65 degrees.
Cooker: Bar-B-Chef cast iron charcoal insert grill indirect at 250 degrees - Baby backs
What I'm drinking: Nada
Charcoal and applewood. ...
September 23, 2013 6:33 PM
scoobs69 wrote:Date: 9/21/13
Conditions: Sunny about 60 deg.
Cooker: Masterbuilt electric smoker ($120 on sale)
What: 14 lb turkey
Prep: Famous Dave's Country Chicken rub
Smoke: Hickory wood chips soaked in hot water for 1 hour
Sauce: Stubb's original BBQ sauce was perfectly at home with this bird.
This was a Thanksgiving run-through, as I've never smoked a whole turkey before. Cooked the bird for 7 hours at around 250 degrees - I'll probably pull the bird after 6 hours, then let it rest for another 30-minutes to 1-hour on Thanksgiving day. ...Meat fell off the bone as it was.
September 24, 2013 12:52 PM
September 24, 2013 1:03 PM
Bucky4077 wrote:I've got to try a big bird for the same reason you're doing your run through. The 4077s always host my side for Thanksgiving, the nation's greatest, most enjoyable holiday. The masses demand that one of the two turkeys I do be deep fried. Makes great turkey, but I've yet to find much use for 4 gallons of oil afterwards. Even filtered I'm not using so much as a gallon across the next 364 days. I want to change the family's expectations and I think it may do the trick by introducing them to a turkey done in a low and slow smoker. Any advice appreciated.
September 24, 2013 1:58 PM
September 24, 2013 4:25 PM
November 9, 2013 10:42 PM
You mess with the bull, you get the horns
November 10, 2013 10:00 PM
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