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- Apr 8, 2013
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And, I will enjoy my ham and chicken for Thanksgiving. In a very American manner.
Maybe you shouldn't be looked down upon for this decision, but you shall.
And, I will enjoy my ham and chicken for Thanksgiving. In a very American manner.
If you use hickory I'd just do it for a minimal amount as it can overpower poultry pretty easy, haven't used maple much since I don't see it around here often but think it'd be good for turkeyI've read that maple is good with Turkey, but right now I only have access to hickory and pecan.
Going to make do this go-around but I'm looking forward to trying some maple pretty soon.
I imagine you're probably right.If you use hickory I'd just do it for a minimal amount as it can overpower poultry pretty easy, haven't used maple much since I don't see it around here often but think it'd be good for turkey
I've never smoked a turkey. Gonna try one in the next few weeks. Probably after Christmas.The smoked turkey was a success. Didn't have time to brine, but it still turned out really juicy.
Made a rub with a couple sticks of butter, pepper, lots of fresh rosemary, and thyme. Stuffed it with lemon, apple, garlic, and a couple shallots.
Cooked the bird slowly at about 215, so it took right at 13 hours for the 16 pounder. Foiled it about 3/4 through the cook, and the hickory did not overpower it at all.
I've never smoked a turkey. Gonna try one in the next few weeks. Probably after Christmas.
How long did you leave the smoke going?
Went to the market stocked up on processed meats and other food essentials. Was gone 45 minutes. All is in the pantry and freezer.
Oh Damn.This is the BBQ thread.
Did you get sauce?
I've never processed a deer, but have watched other folks. It seems like they must have wasted a lot of meat, though, because we've never gotten 100 pounds of meat from a deer.Processed three deer this weekend. Two buck and a doe. Ended up with over 300 lbs of processed (boneless) meat. Besides keeping steaks and roasts, my brother and I made four different kinds of brats. First year making them instead of ring sausage. They turned out really well. We are in the process of making about 25 lbs of different kinds of jerky and 20 lbs of pepperoni sticks. They're cut, mixed, and curing now. I'm also making some jalapeno/cheddar summer sausage, and some salami. We also made a bunch of loose breakfast sausage, and kept about 20 lbs apiece in burger. Butterflied a back strap and grilled it while butchering/processing. OMG good.
Holy crap that was a lot of work. Butchered them Friday night. Ground, mixed, and stuffed sausages Saturday. Did the jerky and sticks Sunday. I'm smoking the sticks and he's smoking the jerky tonight. Too much all at once for two guys. Next year, gonna split it up over a couple weekends.
Gonna grill a couple tenderloins tonight while the sticks are smoking.
Well, some of that weight was from the pork trimmings. We cut our sausage at around 70/30.I've never processed a deer, but have watched other folks. It seems like they must have wasted a lot of meat, though, because we've never gotten 100 pounds of meat from a deer.
I am interested in your deer cleaning ritual.
I have the beer part down, it's the details that are always fuzzy.Well, some of that weight was from the pork trimmings. We cut our sausage at around 70/30.
The doe was pretty small. Only about half as big as the bucks. I'd say all in all, we ended up with around 240 lbs venison once everything was deboned and trimmed. Most people do not take the meat from the neck. You'd be surprised how much there is. I bet there is close to 8-10 lbs there. Only use it in you grind though, as it is tougher than the other cuts. Or whole muscle jerky.
Also, there is copious amounts of beer involved with processing a deer. That is non negotiable.
I spatchcock smoked one turkey. It was freaking amazing and only took 1.75 hours.The smoked turkey was a success. Didn't have time to brine, but it still turned out really juicy.
Made a rub with a couple sticks of butter, pepper, lots of fresh rosemary, and thyme. Stuffed it with lemon, apple, garlic, and a couple shallots.
Cooked the bird slowly at about 215, so it took right at 13 hours for the 16 pounder. Foiled it about 3/4 through the cook, and the hickory did not overpower it at all.
I've done the last couple turkeys I've smoked that way too, don't think I'm ever going to smoke one whole againI spatchcock smoked one turkey. It was freaking amazing and only took 1.75 hours.
I spatchcock smoked one turkey. It was freaking amazing and only took 1.75 hours.
I spatchcock smoked one turkey. It was freaking amazing and only took 1.75 hours.
This is how I always cook my chickens. Spread that bitch out and enjoy the moist bird.I've done the last couple turkeys I've smoked that way too, don't think I'm ever going to smoke one whole again
I brine mines wiff maple syrup and some spices.Did you lube it first, you sick bastid?
I read a little bit about the process, and will probably try it out next time.
Crazy that it's done in a couple hours.
Almost every time the legs are @185 and the breast @165. People are always cooking chicken/turkey too long. Bunch of dummies