- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
2
Posted on 11/23/21 at 10:33 am to xXLSUXx
quote:
Mix soft butter, garlic, salt, pepper, rub, thyme, rosemary, parsley.
What rub do you guys like to use? Smoking a turkey this year as well using an Orion smoker.
Posted on 11/23/21 at 10:49 am to xXLSUXx
What is cook time. Trying spatchcock for first time. Doing a traditional in oven as well. Started dry brining Sunday. It's 13 lbs.
Posted on 11/23/21 at 11:18 am to Trout Bandit
quote:
also dry brine
I’m dry brining mine this year. Starting the brine this afternoon for Thursday afternoon meal.
First time to try it.
Any suggestions?
Posted on 11/23/21 at 4:56 pm to Boss
Boss, It should be quicker when spatchcock.
I believe at 13 lbs....3-4 hours.
A friend did one last using the method I'm going to do and he did his 3 hours. If you foil and put it in an ice chest for an hour it will be fine. It will let the juices redistribute.
So I like to get done a good bit early and let the bird rest for 30min or 1 hour.
I believe at 13 lbs....3-4 hours.
A friend did one last using the method I'm going to do and he did his 3 hours. If you foil and put it in an ice chest for an hour it will be fine. It will let the juices redistribute.
So I like to get done a good bit early and let the bird rest for 30min or 1 hour.
Posted on 11/23/21 at 5:02 pm to Alika_kahuna
It's hard to go wrong with most the stuff out there. The biggest issue is if family doesn't want spicy or not.
My friend last year brined for 24 hrs, mixed a butter garlic rosemary salt pepper paste and rubbed it under the skin.
Some salt pepper and seasoning on the outside and smoked it with hickory. It was unreal.
My friend last year brined for 24 hrs, mixed a butter garlic rosemary salt pepper paste and rubbed it under the skin.
Some salt pepper and seasoning on the outside and smoked it with hickory. It was unreal.
Posted on 11/23/21 at 5:12 pm to AlxTgr
quote:
The last one I smoked, I cut into the various parts.
This is the way. Really only need to cut into 4 pieces, but you can hit the temps exactly.
Posted on 11/23/21 at 5:31 pm to Alika_kahuna
I like the “Simon and Garfunkel” rub from meathead.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News