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Posted by
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I smoked the bird this year
Posted by Muthsera on 11/22/18 at 2:33 pm123
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.
re: I smoked the bird this yearPosted by hombreman9 on 11/22/18 at 2:35 pm to Muthsera
Did you inject into that bitch?
re: I smoked the bird this yearPosted by Epic Cajun on 11/22/18 at 2:44 pm to Muthsera
Cool story bro.
re: I smoked the bird this yearPosted by kywildcatfanone 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.
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 at 3:23 pm
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re: I smoked the bird this yearPosted by Triple Bogey 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.
re: I smoked the bird this yearPosted by navy 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.
re: I smoked the bird this yearPosted by whatshisface on 11/22/18 at 4:15 pm to Muthsera
Amazingribs.com has an excellent smoked turkey recipe. Check it out.
re: I smoked the bird this yearPosted by xGeauxLSUx on 11/22/18 at 4:18 pm to Muthsera
Glad you stopped smokin pole!
This post was edited on 11/22 at 4:19 pm
re: I smoked the bird this yearPosted by cryptkeeper 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 at 5:45 pm
re: I smoked the bird this yearPosted by Chum Bucket 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.
re: I smoked the bird this yearPosted by Muthsera 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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