BBQ Thread

mcnuttz said:
Before I smoked this turkey, we'd only buy one for Thanksgiving and Christmas.

But now a whole new world has opened up and I'm going to buy enough to offset the LT & Iamtdg turkey boycott throughout the year.
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Fire away. Literally.
 
People who don't like turkey haven't had them prepared properly. If not done right, turkey can be dry and tasteless. I'd suspect that is the main problem.

That, and being gay.
 
NoDak said:
People who don't like turkey haven't had them prepared properly. If not done right, turkey can be dry and tasteless. I'd suspect that is the main problem.

That, and being gay.
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I have had a few smoked turkeys I liked but they were charcoal color on the outside. Most smoked turkeys aren't smoked enough for my tastes. If a turkey is baked it needs to sit for a few hours to get the poultry smell out. Fresh baked or light smoked just don't get rid of the poultry odor.
 
L.T. Fan said:
I have had a few smoked turkeys I liked but they were charcoal color on the outside. Most smoked turkeys aren't smoked enough for my tastes. If a turkey is baked it needs to sit for a few hours to get the poultry smell out. Fresh baked or light smoked just don't get rid of the poultry odor.
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turkey should not have a "poultry" smell to it

Next time, don't leave the turkey in the sun for 3-4 days before you bake it.
 
Since this has turned into a Turkey thread of sorts.

Anybody inject and what is the best you have used?

I used this for thanksgiving and it was the best, most moist Turkey, I have had outside of fried.

41QMtNL7dQL.jpg
 
jeebs said:
turkey should not have a "poultry" smell to it

Next time, don't leave the turkey in the sun for 3-4 days before you bake it.
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Are you saying it should smell like fish? :art
 
Jiggyfly said:
Since this has turned into a Turkey thread of sorts.

Anybody inject and what is the best you have used?

I used this for thanksgiving and it was the best, most moist Turkey, I have had outside of fried.

41QMtNL7dQL.jpg
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I used to buy those, but now U just make my own.

Stick of butter and bunch of herbs and spices.
 
I'm kinda hooked on the smoked pork belly now. My grandfather has congestive heart failure and isn't allowed to eat bacon, so he's been pretty miserable.

Smoked a belly for the super bowl and had some left over, so I sliced it up and cooked some as bacon.

Since it's not overly seasoned or cured, the sodium content isn't that great and my grandpa's been able to have bacon again.

Thank you, pork belly!
 
Need help. Bought a tri tip roast, 2lbs and about an inch thick in the middle. What should I do with this - smoke it 100% indirect heat? Grill it direct heat to sear and then smoke it?

Wet marinade? Dry rub or just salt night before?

Tri-Tip-Roast.jpg
 
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Either smoke it or put it in a slow cooker.
 
Iamtdg said:
Either smoke it or put it in a slow cooker.
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im gonna smoke it 2-3 hours. Some recommend sear first, then smoke. Others don't mention any searing at all. What say you?

to me, the searing sounds ridiculous, but double checking.
 
pdom said:
im gonna smoke it 2-3 hours. Some recommend sear first, then smoke. Others don't mention any searing at all. What say you?

to me, the searing sounds ridiculous, but double checking.
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You never sear then smoke. You don't get any smoke in the meat. Always smoke then seal the meat.
 
Props.

I'm gonna go just salting overnight, and rosemary, pepper, garlic/onion pub before smoking. That should be a good first trial.
 
I smoked 96 burgers, 80 hotdogs, and 50 stuffed jalapenos at our work lunch today.

Just gonna stay in my office and fart a bunch.
 
While the smoker was going yesterday, I decided to try smoking some red potatoes and an onion.

Poked a bunch of holes in them and covered in olive oil and mashed them up when done.

Probably the best mashed potatoes I've ever eaten.
 
mcnuttz said:
While the smoker was going yesterday, I decided to try smoking some red potatoes and an onion.

Poked a bunch of holes in them and covered in olive oil and mashed them up when done.

Probably the best mashed potatoes I've ever eaten.
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Hmm, I may have to try that. How long and on what temp did you do them?
 
Iamtdg said:
Hmm, I may have to try that. How long and on what temp did you do them?
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I don't remember how long they cooked, a few hours at 225. Maybe a 12 pack or so.
 
mcnuttz said:
I don't remember how long they cooked, a few hours at 225. Maybe a 12 pack or so.
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So, just low and slow. So noted, my BBQ'ing friend.
 
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