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Discussion in 'Pork' started by pike, Apr 3, 2010.
A Turkey a single slab of ribs and later on here an arm rost.
3 hrs in now
Now everything look asolutely fabulous and I really like the color on the turkey too.
Nice looking bird there.
Here is the img without clicking.
put alot of butter all over it, when the ribs get done ill crank up the heat to crisp up the skin
nice looking ribs and an excellent flavor too
the Turkey pulled it out at 170 deg
using thumbnails is part habit and the other half is being dial up user friendly. I'm also a dial up user and nearly 50% of the posts the Q-view is so massive i cant view them, ill wait 30sec to a min but if nothen of the pic start showing up ill move to the next post.
The Turkey and ribs were a big hit at dinner today only a small amount of turkey left for a turkey sammie tomarow
Great job, that bird looks great, nice ring on them ribs,
Thank You for the comment
still stumped on how I'm getting the ham like look with the rib meat, Ive used BP,Tyson and this slab was from a hog butchered just 2 weeks ago, not shure as of yet.
that is a beautiful looking turkey pike... i would have put the ribs on the top though. i think your safer off not letting the poultry drip on your other meats... better to err on the caution side. good looking food though
Looks great. How large was the bird and at what temp did you smoke?
I would have had the ribs on top if the bird hadn't been injected with brine the day before.
the bird was 13 lb average cook temp was 250 it was a windy day so that jumped around some and it took 5 1/2 hrs.