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Message
I smoked the bird this year
Posted on 11/22/18 at 2:33 pm
Posted on 11/22/18 at 2:33 pm
Used a Weber grill and some Macguyver-ing.
B+ effort.
Super moist, crisp skin, but I underseasoned.
B+ effort.
Super moist, crisp skin, but I underseasoned.
15
Posted on 11/22/18 at 2:34 pm to Muthsera
quote:Better than over seasoning.
underseasoned
Posted on 11/22/18 at 2:35 pm to Muthsera
Did you inject into that bitch?
Posted on 11/22/18 at 2:44 pm to Muthsera
Cool story bro.
Posted on 11/22/18 at 3:01 pm to Muthsera
I did spatchcock for the first time, and cut the wrong bone out, so we'll see how it comes out. 
Posted on 11/22/18 at 3:14 pm to Muthsera
quote:
I smoked the bird this year
I know...
Posted on 11/22/18 at 3:18 pm to Muthsera
My 5.5lb pork shoulder has been on the smoker since 10am, it's now 3:20, will be ready about 5pm.
Is my setup. 4 vents (2 top/bottom). Fire at 1 end, meat on the other (make a drip pan out of aluminum foil for ez cleanup), open vent under fire and over meat for air circulation. ETA: just looked it up, BF sale has it for $400. I have 1 here @Mom's and 1 @my place NW La.
Usually do a turkey but this year it's Mom and I (she turns 80 tomorrow btw). Sis's family stayed in Ft. Worth since niece is flying back tomorrow night to catch the UGA game since she's a pre-med freshman there (not a single snails' hair chance of a pic).
Is my setup. 4 vents (2 top/bottom). Fire at 1 end, meat on the other (make a drip pan out of aluminum foil for ez cleanup), open vent under fire and over meat for air circulation. ETA: just looked it up, BF sale has it for $400. I have 1 here @Mom's and 1 @my place NW La.
Usually do a turkey but this year it's Mom and I (she turns 80 tomorrow btw). Sis's family stayed in Ft. Worth since niece is flying back tomorrow night to catch the UGA game since she's a pre-med freshman there (not a single snails' hair chance of a pic).
This post was edited on 11/22/18 at 3:23 pm
Posted on 11/22/18 at 3:20 pm to Muthsera
I've got my bird on the Yoder. First time smoking a turkey, hope it comes out good. I would hate to pull a Tim Allen and end up at Denny's.
Posted on 11/22/18 at 3:34 pm to Muthsera
Your turkey tastes like an ash tray now
Posted on 11/22/18 at 3:59 pm to biglego
quote:
ash tray now
What kinda amazing smelling ashtrays have you been around? Here they all smell like shite.
Posted on 11/22/18 at 4:02 pm to Muthsera
I smoked some pheasant in my Orion cooker. Good flavor but dry as hell. Think I left it for too long.
Posted on 11/22/18 at 4:08 pm to Muthsera
NTTAWWT
Posted on 11/22/18 at 4:10 pm to Jim Rockford
Frying 2 birds.
But...for smokin'....
SMOKIN' TEX....FTW.
But...for smokin'....
SMOKIN' TEX....FTW.
Posted on 11/22/18 at 4:15 pm to Muthsera
Amazingribs.com has an excellent smoked turkey recipe. Check it out.
Posted on 11/22/18 at 4:18 pm to Muthsera
Glad you stopped smokin pole!
This post was edited on 11/22/18 at 4:19 pm
Posted on 11/22/18 at 5:44 pm to Muthsera
Spatchcock 16lb turkey on our memphis pro pellet grill, injected with creole butter. Smoked for 3.5 hours at 290 degrees and came out great! This was the first time to spatchcock and I will be buying a quality pair of kitchen shears for next time.
This post was edited on 11/22/18 at 5:45 pm
Posted on 11/22/18 at 6:08 pm to cryptkeeper
I've done a turkey on the egg every Tgiving for damn near 20 yrs, and this year was my best. Pre-ordered and picked it up from a local BBQ joint yesterday. It was very damn moist and smoked perfectly. I figure it cost me about the same as making all of the brine/marinade and $10 of charcoal. I'm a retired turkey smoker from here on out.
Posted on 11/22/18 at 7:13 pm to hombreman9
quote:
Did you inject into that bitch?
No, I went real simple. 2 halved lemons and a fistful of herbs (rosemary, sage, thyme) in the cavity. Butter under the skin, in the neck, and all around the outside. Finished it off in the oven for 20 mins since I was having temp issues in the wind.
Really needed to season the outside but I just kinda...didn't.
Wife said she wanted me to do it again next year, so I'll call it a victory.
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