The Grill and BBQ thread

#776
#776
governmentmule said:
I don't have a canning pot ,that would be the right size

and couldn't I use a heavy duty garbage bag ? instead of buying a Brining Bag?

have you forgoten how cheap I can be coug ? :pepper:

is that prethawed with the bucket ? I have one that was used for asphalt sealant,would that work ? :loco:
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I'm pretty sure the brine bags are designed to be a little more leak proof than your typical trash bag. You can't really brine a frozen turkey as it's rock hard and won't absorb anything.

governmentmule said:
I have one that was used for asphalt sealant,would that work?
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Oh sure, sounds perfectly safe. It'll probably just add some depth to the flavor profile. :)
 
#777
#777
come on coug,it has been dried out for years,surely it is safe :)


but the canning pot sounds good,I may drop by the Goodwill and see if they have something like that,I would like to keep it in the fridge if I can

I can use the pan from mamaws broaster, i can get by for a couple of days

so I should brine the turkey Monday night,then season it on Tuesday and smoke it on Wednesday ? I have around a 55 mile drive to get to Kingsport for turkey day,so i need it to be ready to go

hmmm how long will it take to thaw one first ? is it 5 pounds per day for a thaw ?

that sounds like to many days,to safely cook one,


Butterball says to allow 4lbs per day

How To Thaw a Frozen Turkey | Butterball®
 
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#778
#778
some brine tips from Butter Ball


How To Brine a Turkey | Butterball®

a smoking tip from Butter Ball

"For food safety, your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven."

How To Smoke a Turkey | Butterball®



i did not know that
 
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#779
#779
vol_in_ar said:
What's the benefit of cooking directly on the logs and does char from the logs not mess with the flavor of the steak

TIA
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No real benefit. I just thought I'd give it a try. There was actually a grate on there...but if your coals are hot you can toss a steak directly on them and you'll get virtually no ask on them. Whatever is on there you just wipe off.
 
#780
#780
governmentmule said:
looks great :) I do have to say,that my last smoker cooking didn't come out to good,I used another rub and think I over smoked it

the ham came out pretty good and the sausages too,but the chicken is way to strong on the smoke part
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I've gotten to the point where I don't add any wood chips/chunks when cooking chickens of turkeys. The natural smoke from the lump is enough.
 
#781
#781
Boca Vol said:
I've gotten to the point where I don't add any wood chips/chunks when cooking chickens of turkeys. The natural smoke from the lump is enough.
Click to expand...

I used some cherry on one and it g as very it a bitter flavor to the skin
 
#782
#782
I think i will be able to borrow a stock pot or a canning cooker,but the canning pot is made of aluminium should I avoided the aluminium pot ?

I'm going to buy a couple of turkeys this coming week and give one a try and see what happens :)

and I will be looking for some Pecan rub while I'm at the Wal Mart too,I do have to say that I like using a Pecan Rub and wood chips for the smoker
 
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#783
#783
Grilled Honey Sesame Wings for the game.

Marinade

½*cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint

Baste
½*cup honey
1½*teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped
 

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#788
#788
no I didn't cali :) seems you must be hogging it

after Turkey Day,it seems I will need to do some painting on my smoker,since the rust is getting heavy in the fire box and the lid on the barrel

I will need to get a couple of wire wheels for my drill and a bunch of sand paper and have at it :)

and how is your daughter doing ? coaching a softball team somewhere I hope :) and if she is,will she get a shot as a GA for the Weeklys ?
 
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#789
#789
I think you've got me confused with someone else. My daughter's a swimmer. :) lol

I do think there is another calivol (in some format) on volnation though.

That's is one good thing about being in California now. No rain = no rust. You still get oxidation on the smoker box but it's minimal. That said, we do need rain desperately.
 
#800
#800
I just bought a Masterbuilt 40 inch electric digital smoker. I've never smoked meat in my life, and I've always wanted to give it a try. Ribs will be my first attempt, and eventually I'll be smoking a shoulder. Any recommendations, as far as cook times, preparation, wood chips, and temperatures would be appreciated by the experts.

I think that I have a fairly good idea on what rub I will use.
 
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