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Usually I fry the turkey, but we had a bunch of friends over for a mock thanksgiving and I felt like trying a smoked turkey. Got a 12 lb bird, 12 hours in an apple juice, salt, brown sugar brine and air-dried overnight. Rubbed it with olive oil and some homemade Cajun seasoning, stuffed it with onion, herbs, and green apple, and smoked it with Apple wood for about an hour, then heat only. I had no idea how long to cook it and I certainly didn't want 10 people waiting to bring it to temp but the whole process could have been done in about 3 hours. Once it got to 150 I kept it there for another couple hours without smoke, then finished it right as people arrived. 165 in the breast, about 170 in the thigh, rest for 30 mins. Came out better than I could have hoped. Great alternative to the fryer especially if you need the oven space. 
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Nov 16, 2015 16:30
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| # ¿ May 6, 2024 01:03 |
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sellouts posted:Cook stuffing separately and spatchcock it next time. It'll go on about 2 hours and be even more moist. The stuffing was aromatic only. I went back and forth about a spatchcock but decided I wanted the whole bird look. Next time!
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Nov 16, 2015 17:38
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atothesquiz posted:Thats it. I'm smoking a turkey this year. Crisp, but not quite crunchy in most spots. Definitely not rubbery.
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Nov 16, 2015 19:47
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Bay leaves...orange peel...cloves...what else? Brown sugar? Ginger? Sounds familiar.
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Nov 24, 2015 03:19
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Crazyeyes posted:This Yup, same one I used on the last page. It was great.
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Nov 24, 2015 03:34
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Probably sweeter stuff like cherry or apple? Sure you can stuff it though the cavity is probably smaller. What kind of duck? Wild or farm raised?
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Jan 9, 2016 02:09
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Pretty sure that exact conversation just happened.
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Feb 8, 2016 23:18
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Put together a team for a local fundraiser/competition, https://www.hogsforthecause.org. This was our first year and boy it was a doozie. Picked up our whole hog from a local farmer. One of the team members owns a hog farm but he wasn't too keen on using his hogs for the whole hog competition, so we went to another source. We did use his hogs for our hog's head cheese, shoulder, and ribs we put into the competition, though. It's great, marbled pork. Awesome stuff.  The guy who picked up the dressed pig didn't have a cooler big enough for it, so he brought it to the grounds like it was Billy Batts after a night at The Suite bar. Sorry for the lovely quality on this one.  We started setting up and the ground was a little wet. We were expecting some more rain and mud over the weekend, so we set up plywood and palettes and put our equipment up so it wouldn't sink in the mud.   We got all our stuff out and ready to go. Friday morning at 9:00 was the scheduled meat check in, fires to start after check in. We would be serving food to people from 3-8, with all the teams throwing parties on Friday night, with the competition and main day being Saturday. Well, Friday morning started with a little drizzle. You can see our main smoker in the middle of this picture with the propane tank up on it.  The drizzle didn't stop. Eventually the plywood was all submerged. I heard later we got 3 inches in about 30 minutes. It just kept coming. You can see our wood taking water, and the rotisserie in the middle of this shot.   So we moved a bunch of stuff up, including our rotisserie for the whole hog and most of the party equipment. The organizers canceled Friday, so we started cooking food for ourselves and, well, having fun. Eventually, the rain stopped and the sun came out, but the damage was done.          We still had work do to--the party was on for tomorrow, so we started prepping. In two feet of water.  Eventually the sun went down so we started a fire and began drying out the wood. Some of us slept.    Game day! We got everything fired up. The whole hog has been going for several hours; the smoker is not yet fired up as a lot of our wood is wet and there is no source of water---the organizers were supposed to have some but the deluge pretty much screwed everything up. No plan survives contact. Luckily, a lot of the product we were selling was pre-made by us, so we still could get things ready to fundraise.    Bacon caramel popcorn  Cracklins  Hogs head cheese (in drier climes)  97 teams in the competition, including some serious professionals in ridiculous setups that never flooded. Our sauce came in 6th. Our whole hog was 25th (probably not 95 whole hogs if we're honest but drat it was good). Sold out of cracklins and popcorn of course... Despite our woodpile being two feet underwater, we somehow managed to get all the main categories in for judging, and sold about $1300 worth of food. Unfortunately the delay on the smoker meant we didn't get our shoulders moved out from a spare grill to the smoker until the afternoon, and they could have used another 4 hours. But they still scored in the middle of the pack. All in all it was a pretty fun time...just hope it doesn't rain like that next year. Phil Moscowitz fucked around with this message at 17:24 on Apr 6, 2016 |
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Apr 6, 2016 17:20
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mastajake posted:Nice job! Looks like you had a blast and made some good stuff. I always wondered what the advantage of smoking whole hog was? It was a competition category, but the advantage is you get shoulder, ham, ribs, cheek, hocks, loin...  Pulling the juiciest, tastiest strips off of a spit hog and popping them in your mouth is a fun experience.
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Apr 9, 2016 22:04
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Great effort post! I want that salmon but the stuff is like $25-30 a pound down here.
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Apr 27, 2016 14:40
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Is that rice a roni lmao
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May 22, 2016 03:17
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Those look really great. I've never put wood in the spritz. You taste it?
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May 23, 2016 00:55
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Smoking four baby back racks and grinding a few pounds of sausage tomorrow, salute are troops. 
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May 30, 2016 02:51
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Yodzilla posted:Smoked my first batch of jerky today! Is this your first time making jerky? I've never done it but it's one of my favorite snack foods and I want to make it. I'm going to try this.
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May 31, 2016 03:16
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Nice grill marks. That all looks great.
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Jun 3, 2016 03:40
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Vents are all open? Pipes aren't kinked?
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Jun 8, 2016 04:00
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Dr. Gitmo Moneyson posted:My rib smoke ended a little early tonight. It counts as delicious ribs and a learning experience. 4 hours steaming will get you that result which no doubt tastes great but won't win any awards and isn't ideal as you note.
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Jul 5, 2016 15:08
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I can't imagine that working out e. I am tremendously partial to fried potatoes and believe the gold that comes therefrom to be the best potato. But I like to grill chopped taters with onions and butter in foil, and those are sublime. Just seems like potatoes need fast, wet, and hot, then very little smoke to get what you want. Pls proceed and report back on your experiment. Phil Moscowitz fucked around with this message at 20:54 on Aug 28, 2016 |
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Aug 28, 2016 20:50
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That looks so hot
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Sep 21, 2016 01:00
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What's wrong with being sexy?
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Sep 27, 2016 19:32
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jonathan posted:It's basically the website in page form and not a mess like the website. All the pictures are colour. I haven't read into it too much but I've been trying to read a few pages per night. Smoked turkey and cheese are good. 
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Sep 28, 2016 00:59
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Trig Discipline posted:Today I am making literal OMGWFTBBQ. Yesssssssss
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Jan 17, 2017 01:41
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The promo video for that thing made me want to shove a meat thermometer in my meatus
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Jan 29, 2017 02:43
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I wouldn't think deep frying would remove smokiness in the meat. You're not battering them or anything right?
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Mar 3, 2017 15:27
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Chop up the brisket real small and fry it in a skillet and make philly cheese steak sandwiches
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Jul 22, 2017 14:53
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Fog Tripper posted:Agree to disagree. Although I don't see how you can disagree about the flavor. Do a chuck and brisket side by side with no rub and tell me which has more flavor. Real talk: when I smoke a beef tenderloin I use the trimmings for pcs the next day. It's amazing.
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Jul 22, 2017 15:51
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Larrymer posted:12 hours in and pork shoulder is rocking steady at 162. Only a 6.X pounder, my smoker just seems to take it's time on the stall. Uh oh...how long has it been at 162ish and how hot are you cooking at?
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Jul 22, 2017 18:11
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Just in case you guys haven't seen it... https://forums.somethingawful.com/showthread.php?threadid=3264505&userid=0&perpage=40&pagenumber=33#post474209678 That thread is amazing. Guy is living the bachelor dream.
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Jul 24, 2017 22:46
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https://twitter.com/taniaonfox7/status/901410686005374977
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Aug 26, 2017 18:03
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Sounds like "just" the smoke pit is burned out, but I would assume they are fully overinsured...still will be some time before they come back.
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Aug 26, 2017 20:22
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Glambags posted:I'm doing slc ribs this weekend in my bge. Last time I did ribs I did baby backs and they ended up a little dry/tough. I've read the amazing ribs last meal ribs article but is there anything major I should watch out for? I can do a brisket or pork shoulder fine but for some reason ribs trip me up. I've gotten better at temp control and I use a water pan but if anyone has any other tips my taste buds will thank you. Do you crutch them? I find basting with apple juice or baste and wrapping for 30 minutes to an hour helps keep it moist.
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Sep 2, 2017 14:10
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If you pull at 180-190 you’ll be slicing pieces off, not shredding.
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Dec 8, 2017 01:57
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Bottom Liner posted:2 hour smoke, 48 hour sous vide, 30 second sear turned this chuck roast into melt in your mouth ribeye. I also chopped up an onion and sauteed it in the juices until it formed a thick reduction. Fuckin' heavenly, best piece of meat I've ever eaten. That’s pretty alchemical. What temp did you sound vide at?
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Feb 3, 2018 13:55
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If I recall correctly Gitmo made stock for gumbo by boiling whole shrimp and crawfish and vegetables for like 3 hours until they turned to mush, then burned the shut out of his roux
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Mar 1, 2018 23:44
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You better smoke something soon motherfucker
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Mar 6, 2018 01:48
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Classic Gitmo
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Mar 8, 2018 00:38
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Guys why does my pork loin taste like a mummified horse dick someone rolled in soot?
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Mar 8, 2018 00:40
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Pics or it didn’t happen
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Mar 8, 2018 01:26
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Your pork loin looks like it’s going to waddle away and jump in a lake lol Good job Gitmo, now smoke some butter
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Mar 8, 2018 02:53
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| # ¿ May 6, 2024 01:03 |
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Good poo poo happening these last posts
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Mar 10, 2018 21:18
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