The Grill and BBQ thread

#830
#830
looks great as all ways vols72,I have a Turkey thawing in the fridge for Turkey Day,I'm going to brine it also,that was some great information on brinning one,I will try to do that for future Turkeys and I will do it for the ham come Christmas

at what point should i add the pineapple slices when smoking a ham ? I've got to make it look pretty for Christmas :)
 
#831
#831
governmentmule said:
looks great as all ways vols72,I have a Turkey thawing in the fridge for Turkey Day,I'm going to brine it also,that was some great information on brinning one,I will try to do that for future Turkeys and I will do it for the ham come Christmas

at what point should i add the pineapple slices when smoking a ham ? I've got to make it look pretty for Christmas :)
Click to expand...
I put mine on and smoked the whole time
 
#833
#833
I did them one time before,but they came out charred :) but I have better control on the temperature these days ,did you use tooth picks to hold them in place ?
 
#834
#834
Well I used wooden skewers didn't have any toothpicks at the time. Just soak them in water for a couple hrs to keep them from burning
 
Last edited:
  • Like
Reactions: 1 person
#835
#835
thanks vols72,I need to but some tooth picks anyway,I will try to get the bigger ones,with out any food coloring saoked into them
 
#838
#838
mine is getting close,the internal temp seems to be stuck at 135 degrees for some reason,here are a few pictures
 

Attachments

  • 002.jpg
    002.jpg
    81.6 KB · Views: 1
  • 003.jpg
    003.jpg
    81.3 KB · Views: 1
#840
#840
governmentmule said:
what is the turkey in ZZ ?
Click to expand...

It's stuck on a stake that was driven into the ground. It's about a foot off the ground. A pan of moisture is under it (3 cans if beer). Then just put the metal can over it. One 10lb bag of charcoal on the ground around it and another 10lb bag on top. 1 1/2 hours later it's all done. It's all been eaten already.
 
#842
#842
Upside down metal can, hot coals placed on the bottom of the can after it's turned over.
 
#847
#847
it looked better than mine did Boca,I had to finish cooking it in the Oven to get the inner thigh temp up to 190 degrees Fahrenheit,I still don't know why I can't get the temperature up that high with my smoker,I pretty much kept the temperature around 230 degrees in the barrel all day and I had it in the smoker for 5 to 6 hours,it hit around 145 to 150 and wouldn't go up anymore

it was all black looking,but it came out really great tasting,it wasn't dry at all,which was what I was trying to accomplish by Brinning it ,I did soak it with 3 Oranges and 4 Lemons,1 cup of salt and a cup and a half of Brown Sugar

everybody said it tasted great,hopefully they weren't lying about it,because I'm doing a ham for Christmas lol
 
#850
#850
Smoked my first turkey breast yesterday.

It smoked fine. The problem came from the brine. My wife handled it, and I imagine used a recipe meant for a 15-20 pound whole bird, not a 6 pound breast.

Looked beautiful, tasted like it had swam in the Dead Sea for a week.

Even with that, I'm looking forward to smoking some more.
 
New posts
You must log in or register to reply here.

VN Store



Back
Top