Thanks. I hope you're right.
Two and a half hours in and the cook is appreciating the somewhat windy (bad) and the chilly (good) weather with a fresh supply of libations (hehe) so he really doesn't care how long this takes.
This is a cold smoking so after about a 6 hours or so, we can decide what we want for dinner and wrap the rest in plastic wrap to continue the sweating (read smoke infusion). All the meat will have to be cooked before eating. I guess you knew that when I said cold smoke huh? Oops, I mean eh?
Cheers.
Two and a half hours in and the cook is appreciating the somewhat windy (bad) and the chilly (good) weather with a fresh supply of libations (hehe) so he really doesn't care how long this takes.
This is a cold smoking so after about a 6 hours or so, we can decide what we want for dinner and wrap the rest in plastic wrap to continue the sweating (read smoke infusion). All the meat will have to be cooked before eating. I guess you knew that when I said cold smoke huh? Oops, I mean eh?
Cheers.
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Smoked turkey is awesome. My boss brought some in last year. It had spent some 12+ hours in the smoker. So tender it fell off the bones. Still juicy, though. Fantastic stuff.
~Tom
Did you happen to brine it first? If so you are my newest hero. I want to try that next. Brined turkey in the oven is the best I've tasted. Done that the last 3 years and will not go back to the 'old' way. Now I would like to try smoking before cooking, I'm thinking turkey heaven here. If not I bet it was still the best ever as you said. Cheers.
Cold smoked brisket,I'm on my way over!
Funny you should mention that, I've already set a place for you.
Meat! Me Like!
Check out the BBQ Pit Boys for some great ideas. Never fails to make me hungry.
For smoke, try maple or oak - different flavours. Cherry too, any hardwood is good.
Check out the BBQ Pit Boys for some great ideas. Never fails to make me hungry.
For smoke, try maple or oak - different flavours. Cherry too, any hardwood is good.
John, I was hoping you would show up.
Thanks for the links, I do get to help out with the BBQ crowd, I am a 'silent' partner for some of the competitions in this neck of the woods. My buddy has won here and there but I don't put too much into it, I am more interested in doing what I like rather than pleasing the judges. My stuff might not win competitions but always wins the hearts of those who join me. I've tasted many 'a' winners stuff and I have to shake my head. It's good and all but why did that win a competition? Anyway...
We decided on one of the rib racks and I am once again very happy. I have a big food hard-on about now. Oops, did I say that? Must be the rum.
Cheers.
Thanks for the links, I do get to help out with the BBQ crowd, I am a 'silent' partner for some of the competitions in this neck of the woods. My buddy has won here and there but I don't put too much into it, I am more interested in doing what I like rather than pleasing the judges. My stuff might not win competitions but always wins the hearts of those who join me.
I've tasted many 'a' winners stuff and I have to shake my head. It's good and all but why did that win a competition? Anyway...We decided on one of the rib racks and I am once again very happy. I have a big food hard-on about now. Oops, did I say that? Must be the rum.
Cheers.
I didnt brine it but it was a commercial bought turkey which had already had a salt solution soaked in to it. I put a pound of herb and lemon butter under the shin and that was all i did. The fire was burning with Aussie red gum for about two hours the as it died down I put the turkey in then shut the door. Ther was enough smoke from the smouldering coals to give a mild but very distinct smoke flavour.
I have been cooking ribs lately, maybe my favourite "Americann food"
I have been cooking ribs lately, maybe my favourite "Americann food"
Choky, you know there's always a seat for you at my table.
ever since I knew Fred N. , Canucks are my kind of wakoo's
( please - leave few Mooses alive - for next year's BBQ
)
( please - leave few Mooses alive - for next year's BBQ
Not to worry, the moose are further north than here. Funny animals them moose. They like to hide in the middle of the road, just around a corner, late at night. You don't have to shoot them you just need a whole lot of bodywork done on your truck.
All things Alaskan from a Washington State's point of view.
so - you mean - that's how little Johnny see - through pink glasses ?
anyway - it's still one of my fave TV shows .....
You guys have got to try Alton Browns brined turkey. He has a show on the Food Network called Good Eats. You can find the recipe at foodnetwork,com
I followed the recipe exactly and used a thermeter with the cord that connects to an alarm. It was very easy and very cheap. The best turkey I ever had.
My next adventure will be brined pork.
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