- Oct 18, 2009
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Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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Pre turkey experiment number 2 today. Injection with a butter rub on the outside. Rub is a bbq butter compound. Injection is a beer, butter, little salt, soy, whocheser sauce(spelling), onion and garlic powder, and beer.
If this isn’t good. It’s back to traditional butter compound with rosemary, sage, thyme, salt and pepper in the over.
In theory this sound really good. But so did the last one.
If this isn’t good. It’s back to traditional butter compound with rosemary, sage, thyme, salt and pepper in the over.
In theory this sound really good. But so did the last one.
Thanks man. Lol
Do u guys pull chicken before it hits 165 like u pull read meat to rest? I read an article that u can pull at 145 as long as temp holds for 9 mins after pulled and doesn’t drop below 145. The article was on ThermoWorks blog.
Do u guys pull chicken before it hits 165 like u pull read meat to rest? I read an article that u can pull at 145 as long as temp holds for 9 mins after pulled and doesn’t drop below 145. The article was on ThermoWorks blog.
- Oct 18, 2009
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- Oct 18, 2009
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- Oct 18, 2009
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Bird is in. Probes are reading the same so that’s good. Smells much better than last one I did.
Winner winner chicken dinner! I just have to decrease the soy sauce and up the liquid smoke a bit bit I’m happy. Turned out good. Injection is deff my preferred method for poultry.
And now my daughter and myself and going downstairs and working on some legos!
And now my daughter and myself and going downstairs and working on some legos!
- May 23, 2015
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Tandoori chicken on the BBQ -
Found a recipe online but checked it out with my Indian neighbor. She gave me the inside scoop on some details. Came out really good. Served it with some basmati rice and broccolini.
Found a recipe online but checked it out with my Indian neighbor. She gave me the inside scoop on some details. Came out really good. Served it with some basmati rice and broccolini.
I don’t remember ever letting chicken rest.
I let my chicken rest off the grill, in a cooler, with towels and it turns out great. The juices are there and it gets hotter actually. I’m paranoid about chicken, I take my chicken off at 165 when cooking for others to be safe. I’ve done less 155 and it did heat up to 165 but I won’t risk it.
- Oct 18, 2009
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Fresh ground meatball sub. Meatballs precooked in the air fryer.
Rattus Suffocatus
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- Jun 5, 2019
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So I got a new electric smoker a couple of weekends ago and did pork loin and ribs in it so far. Want to use it again this weekend.. haven't decided for what yet... Should I try to smoke a turkey for Thanksgiving or should I fry it like I have done for the last several years (which is expensive)? What do you all think? I also have the option to cold smoke with pellets and a tube... haven't played with that yet.
I airless fry my turkeys now. Past 3 years. They come out awesome. I do a 20 on turkey in like 2 hrs. U would think it was deep fried. I use one of those Coleman big easy. I love it.
If I had a smoker I would smoke it. I love smoked turkey. Especially wild ones when smoked right. Cause if not smoked they r rough!
If I had a smoker I would smoke it. I love smoked turkey. Especially wild ones when smoked right. Cause if not smoked they r rough!
- May 23, 2015
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I'd stay away from cold-smoking or leave that for your favorite cheese...if not done correctly then cold smoking = a good case of botulism .... then again, if you like to live on the wild side gastronomically then, by all means, have fun with it 
My favorite turkey recipe is this - when someone else cooks Thanksgiving Dinner!
My favorite turkey recipe is this - when someone else cooks Thanksgiving Dinner!
Wife whipped up Coq au vin when she got home from work. Chicken cooked in brandy and red wine. Darn good dinner.
- Oct 18, 2009
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Jim we also do infra red turkeys and they almost taste like it was deep fried
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