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something try out Q-view

post #1 of 14
Thread Starter 
this is what I did

bought turkey fillet +/- 3 pound

the turkey cut into strips

rubbed all the strips and twisted in a sausage

in the refrigerator for one night
the next day,carefully opened

and laid in a piece strech aluminium ,that I have folded
Here you see olso my oak wood to smoke

close up of fillet

on the smoker

ready to come off

on the cutting board ready to cut

slices cut

on my plate with mashed potatoes and braised leeks

I found the marmering beautiful
and the taste from the rub to in the core ,was tasteful

Thanks for looking

post #2 of 14

What a Unique Idea!

Dang thats an awesome Idea! Did you bend that expanded aluminum around a pole?

I have a french bread pan that I think would do almost as good as your stretched aluminum. Or One could just tie it with butchers twine in several places.

Did you oil the aluminum first? Did the meat come off the aluminum easily without sticking too much?

What a great way to get the rub into the center of the meat. points.gifFor a unique idea and great qview.

I'm going to try that with a poultry spice mixture rub, I'll put some melted butter on just the center two pieces and a cranberry glaze applied near the end of the cooking. I bet it will be awesome.
post #3 of 14
Thread Starter 
no i didn't oil the stretch aluminium,but in future I would try it

I did not have so many problems because I ,I was possible to fold the aluminium a little
post #4 of 14
Thread Starter 
maybe I will next time to wrap bacon
many smoke pleasure in advance Gnubee PDT_Armataz_01_34.gif
post #5 of 14
Gotta follow Bee's points and give ya some too. Very cool idea and I liked the idea of having the strips pressed together for a great tasting turkey loaf! PDT_Armataz_01_37.gifpoints.gif
post #6 of 14
Really interesting idea.
I like that it seemed to hold together really well and love the rub on each piece so when you put them together, smoked then sliced you would have that flavor all the way through as you said.
If I can give you points you definitely got them!
post #7 of 14
Very nice indeed Geert.You have some talent for sure and Leeks are one of my favorites....PDT_Armataz_01_37.gif
post #8 of 14
I LIKE ITNow thats a cool idea for sure there Treegje. I really like the uses of the wire roll. The turkey looks awesome and did the rub come though as much as I think it did ??? I did see Dan do some sausage like this a short time ago. It looked about the same but it was sausage. I have to give some points.gifon this one for sure for the idea and pulling it off I bet it would be even better with a good bacon weave. You mite even get a Fattie named after you Tree.
post #9 of 14
Excellent turkey, Geert, and well earned points for your style and effort. That was a nice idea on the metal roll for your turkey breast!

post #10 of 14
That's a fantastic idea. It is better than injecting as the rub flavor would go all the way to the core. Great pics and how to advice. Keep up the great work Treegje, I enjoy following your posts. points.gif
post #11 of 14
Great idea. Thanks. PDT_Armataz_01_34.gif
post #12 of 14
Looks great Geert! This maybe something you might try. After you season the meat with the spices, Sprinkle 6-9 grams per 5 lbs. (2.2 kg) of gelatin along with it, that will help bind the pieces of meat together while it's cooking and doesn't add any off flavors to the finished product.
post #13 of 14
Thread Starter 
Thank you for the good tip Dan PDT_Armataz_01_34.gif
post #14 of 14
Treegje, that looks wonderful! I love the leeks and potatoes too. Thank you for the pictures I'll give your method a try. PDT_Armataz_01_37.gif
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