BBQ

[Chris 2]

Al ,Sparky, well have you guys been doing any cookin?
After many many years ,My wife and extended family said I did my best tirkey ever for thanksgiving! a 20 pounder and it was as moist as a well lets say it was extremly juicy and tender! only problem I didn't write it all down:Pound:

[Sparky_Bill]

I did a smoked turkey, first ever. My wife liked it and she does not normally care too much for turkey. So I will be doing it again. I will brine the next one and use a turkey stand. Put it on the night before cooked will I was asleep. Think hard as to what you did!!!

[SmknAl]

I was able to pick up a demo Big Green Egg this fall. I am in "learn mode" with the new cooker.:cool::cool:

:Cook:I have done some 1 1/4 inch steaks at 650 degrees. 1 minute on a side and turning them 3 times for a total cook time of 3 minutes. Timing has to be done with a stopwatch. The result is a nice char on the outside and medium rare in the middle. My first attempt resulted in a char thought out due to over cooking. :Pound:

This Big Green Egg is awesome so far. I tried some baby back ribs which again were cooked to fast at 300 degrees due to better half being in charge of the vents while I was riding with you guys.. :Zzzzzz:oh well.... :Hehe:next time I'll do it my self at 225, they should be perfect, fall off the bone and pink though out.

I'm thinking about a turkey.... Christmas? :rolleyes:What is the receipt for brine?

[Chris 2]

Sparky,
I soaked mine in a brine for 12 hours as it was a 20 lb turkey'
Brine per gallon of water, took 2 gallons and a litre of ginger ale to cover.
1/2 cup kosher salt
1/2cup brown sugar
1tbl spoon black pepercorns
1/2tbls allspice (Iused 5 star spice)
1/2tbls curry pwdr,,sage garlic,onion pwdr
1lb honey
mix into water bring to a boil on stove cool,
pour over turkey in container( 5 gallon plastic bucket works for me)
Add ginger ale store below 40 f anywhere from 6 hrs on turn turkey over half way thru start breast side down ....
After brining rinse well with cold water'
I sprinkled some cajun seasoning on the bird and rubbed it down with olive oil then put it on a turkey stand and put it in the pit at 275 with apple wood for smoke covered the breast portion at about 2 hrs with foil total cook time was 6.5 hours (approx) Brined meat cooks faster.
Sheesh I wrote a book (L)

[Chris 2]

AL I bought a orion cooker sorta like a tin can with a tight lid(L) but did a nother turkey in it sunday 20 lbs 2.5 hours amazing! excellent turkey now all the kids got leftovers (L) anyhow theres about 300 different brine recipes and I have 38 pages of them (L) al try this file it has a bunch you too sparky!

[Sparky_Bill]

Thanks for the info, will have to read it over before Christmas and pick one. Read right off that I should not use apple juice like I was going to. Also not to leave in TOO long and keeping below 40 degrees should not be an issue now!

Where did you find the turkey rack?

[Wingnutx7]

THANKS FOLKS......I am on day 12 of the NutriSystems diet and you have to talk about this.
Oh well, back to the rabbit food....actually the food is very good but portions only feed the left big toe.:biker83:


Wingnutx7



P.S. should make the Vic's mono-shock happier....(leaving the door on that)

[Chris 2]

Sparky I believe my bride got the turkey stand at gander mountain, It actually was for deep frying them I think, sort of like a beer can cooker stand. slide the turkey down over it and use the leggs to steady it works well for me..

[Sparky_Bill]

I wil check there, it was sold separate I hope.

[TXCharger]

I use the stand that came with my turkey fryer. I brine my bird in the bag it comes in. I inject the brine through the bag in about four places on the top of the bag and put in a pan and cover with foil and place in the fridge for 24 hours. It cuts down on the amount of brine needed. I did a couple of chickens for Thanksgiving they were really good.

[Sparky_Bill]

I found a stand at Ace hardware in town. I also got a clean 5 gal pail but like the in the bag idea. Hummmm will have to try that too.

[Chris 2]

Lee, wow those look mighty tasty!

[TXCharger]

They were!! I bought 2 of the beer can chicken holders for doing chickens in my smoker. I don't use any cans in the holders to allow smoke to get inside the chickens. Also another handy tool is a remote thermometer to monitor progress of the meat without having to open the smoker. I have the Brinkman upright smoker with the electric hotplate and has an access door for adding wood/chips. I wish it was insulated for better operation in cold weather. I have been looking at some newer models but good ones cost money. Maybe I'll find an old round-top fridge and make a bigger smoker. Maybe I could make a door in a door to avoid having to open the whole thing to add wood. I never tried this, but my Grandfather always used corncobs the smokehouse. Anyone else ever heard this?

[Chris 2]

Lee I sometimes wrap an old moving blanket around my pits if it's cold and windy, no corn cobs here, but as for the fridge idea go to (the smoke ring) and theres a link to plans for building several different smoker- cookers everything from 55 gal barrells to brick, by the way I did a 24.7 lb turkey 3 racks of ribs and a 20lb ham for x-mas eve, must have been good the kids lined up for doggy bags (L) take care!

[sstodvictory]

Great looking turkeys, yum! For some reason I hear music...
.

[TXCharger]

Fried up some of Lake of the Woods finest tonight. Lee and Deb

[John Ritter]

Are they perch?

Num num look good.

[TXCharger]

Lake of the Woods finest would be walleye!!

[Chris 2]

Sparky ,how did yer brisket turn out????:notdead:

[Sparky_Bill]

Just as good as the first time. The only time your recipe was not up to par was the time I cooked it all day but had slide the chip holder in wrong and thus had no smoke. :eek: