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Egg Nogg brine
Turkey came out amazing with lots of flavor and juicer goodness! I would not put over at 425 for half an hour next time as it burnt the skin a bit (most likely because of the butter underneath). Pulled at 165 and it climbed to 175 during the 30 minute rest period. This recipe is a jeweler! -
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Egg Nogg brine
2 1/2 hours of smoke on the 20 lbs bird. In oven now at 425 for half an hour to crisp up skin then dropping to 325 until 165 in breast. -
Egg Nogg brine
Turkey on at 7am. Put a butter mix under skin of Tony Chachere, garlic and nutmeg to complement the egg nog brine. I only used a cup of salt because the nogg was 3% salt as well. -
Egg Nogg brine
- pappagut
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Egg Nogg brine
Do you think I would need more salt and sugar because it is a bigger bird or is that plenty to create the "brine effect"? -
Egg Nogg brine
I recently smoked some turkey legs with an eggnog brine because apparently, no one drinks buttermilk in my town, so our local Safeway stopped carrying it! I used the Nogg with 1 cup salt, one cup brown sugar, 1 quart Nogg, 1/2 gallon water (filled my bag) for 24hrs. Smoked at 250 for about 1/12... -
Why is Franklin BBQ in austin so good?
Nice story MickHLR! I spent a few year is Austin, but grew up in Sugar Land. There was a butcher shop/bar b-que east of Austin in Elgin. Can't recall the name of the place. You could smell it before you could see the city. Not sure if there was even a stop light back then, but I do remember the... -
Calling all Smoke Hollow owners!
Demosthenes9, I rotated the burners every couple hours. This was my first attempt, just getting to know the smoker. I was hoping I did not have to have both burners on full time? I was playing with different woods in the two bins (cherry and oak). I think I will get the hang of it. I got it so I...- pappagut
- Post #194
- Forum: Propane Smokers
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Calling all Smoke Hollow owners!
I bought the 44" smokehollow this weekend at bi-mart for $199. To hard to pass up trying it at that price. I figured I would never build the cedar smokehouse ;). It worked great for chicken, but the beef tri tip roast I got up to internal temp of 139 and when I cut into it, only 2/3 of it were...- pappagut
- Post #192
- Forum: Propane Smokers
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SMOKER CLEANING
On my 20" side box, I load the coals from the chimney when I start the next smoke. I have my 40" cook surface so it is cut into two sections. I move each one over to the burn box and burn/scrape it clean.- pappagut
- Post #148
- Forum: General Discussion
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Buttermilk Brine Survey
I did the buttermilk brine on my turkey last night. Smoked today at 250 for 6 hours to 170. It came out incredible! I will use this brine again 1gallon water, 1 gallon milk. 2 cups salt and 6 tblspoons rub. -
Cedar smokehouse construction
Curious how long your fire box holds the heat? Some cold smokes can go for months...how do you handle that? Do you use an auger with pellets for times when you are away?- pappagut
- Post #123
- Forum: Smoke Houses
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First pulled pork. Question about how many it feeds.
- pappagut
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First pulled pork. Question about how many it feeds.
This is 4 hours in. 11 hours in and temp is 167- pappagut
- Post #2
- Forum: Grilling Pork
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First pulled pork. Question about how many it feeds.
Smoking 2 eight pound butts. I usually do a brisket about 15 pounds and it can feed a lot if people. Do butts behave the same or do they shrink down more than beef? Can I expect to feed 30 people if I add chicken and sausage to spread the load?- pappagut
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- Replies: 5
- Forum: Grilling Pork
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Time to celebrate!
I am just across the river from you in Washougal. I cooked the smae ribs and some ABT's (first time with ABT's...not the last after they went so fast!). Here is tohoping the sun sticks around a bit...but looking out the window, it is wishful thinking :( -
Greetings from a transplanted Texan
Hello all, I have recently moved from Texas to Washington. Bit of a culture shock and the highs are only in the 80's so I still get cold ;). I use a side box smoker from Texas Smokers in Uvalde, TX for most of my big meats. I am not a pro, but I have lots of fun trying! Word has gotten out at...
