Recent content by caveman27
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Turkey done way to quick!
Hey guys - just about to put my 18# in (8:30 Pacific time - dinner around 3:00). I am wondering what temperature you guys went with. I was going to shoot for around 275 due to the size of the bird and to get out of danger zone in less than 4 hours. Now I considering waiting a bit or lowering... -
To spatchcock or not to spatchcock - that is the question
Thanks Jimmy for the quick response. After much deliberation, I am going traditional one more time. The 18 lb. bird wasn't as big as I thought it would be and I have already had success with the old way. I am going to try your trick before the seasons up however. Who knows I might like it... -
To spatchcock or not to spatchcock - that is the question
Picked up a fresh, no additive turkey tonight for Thanksgiving. Got about a dozen hungry folks showing up so I bought an 18 pounder. Looking for fresh ideas (this will be my 4th smoked turkey but the biggest so far) and I came upon the idea of spatchcocking. Trouble is the door to my smoker... -
Turkey Pic i saw on FB
I posted this one last week on FB myself and my family was convinced that I was really going to do it. Not that the thought didn't cross my mind...Nobody has ever complained about my pork wrapped pork stuffed pork after all (pork lion filleted and filled with pork sausage then rolled up and...- caveman27
- Post #2
- Forum: General Discussion
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New Platform - What do you think?
The new profile is certainly cleaner and more modern (almost like windows vs. DOS). As soon as I get used to the navigation, I am sure it will be more fun too.- caveman27
- Post #107
- Forum: For New Members
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What it is really for...
So I purchased a new digital thermometer in preparation for my first turkey smoke. Until now, I have been relying on the stock thermometer in the door of my smoker (which I was happy to learn agrees with the digital). I realized why I have needed this all along...now I can justify simply hanging...- caveman27
- Thread
- Replies: 2
- Forum: Meat Thermometers
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First go at a turkey
Hey Ryan, you are not alone. I decided my wife couldn't get all of the glory but she wouldn't let me risk the main attraction for tonight's dinner since I have never smoked a bird. So last night I ran out and got a 14# bird and brined it over night. It went on about 9:00AM (PST). Despite... -
new member
cballjr, welcome aboard! I too got my first smoker for Christmas and am currently just waiting for my second batch of Jerky to be done (the family already plowed through almost all of the 4 lbs of beef I did last night). I spent several hours looking around the internet for information and... -
Hello fellow meat lovers!
You know, if I had read further in this forum I would have recognized the number one problem that everyone faces. There is never enough! The first 5 lbs of beef jerky tasted so damn good, I have had to hide it in 3 different places! Sent about 1/4 of it home with the neighbor - he was kind... -
Illness from jerky
I see that this post is old but I am hoping that perhaps others can still shed some insight on this subject. A previous reply mentioned that jerky needed to get up to 145* for at least 10 minutes. Since Jerky is typically cut too thin to insert a meat thermometer, how do you know when it has...- caveman27
- Post #12
- Forum: Making Jerky
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Hello fellow meat lovers!
My wife loves to surprise me at Christmas by buying me something I did not include on my wish list. This year she set out to buy me a smoker and had decided to get me a Little Chief. Fortunately (for me) she wound up talking to a guy at Sportsman's Warehouse that changed her mind. Apparently...
