something try out Q-view

treegje

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Oct 12, 2009

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Belgium

• Dec 1, 2009

• #1

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

Geert

 

gnubee

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Sep 12, 2008

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Penticton BC

• Dec 1, 2009

• #2

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.

For 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.

 

treegje

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Oct 12, 2009

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• Dec 1, 2009

• #3

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

 

treegje

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• Dec 1, 2009

• #4

maybe I will next time to wrap bacon
many smoke pleasure in advance Gnubee

 

sumosmoke

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New Smyrna Beach, FL

• Dec 1, 2009

• #5

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!

 

fire it up

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Feb 24, 2009

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South Jersey

• Dec 1, 2009

• #6

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!

 

alx

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Feb 4, 2009

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Annapolis,Maryland

• Dec 1, 2009

• #7

Very nice indeed Geert.You have some talent for sure and Leeks are one of my favorites....

 

mballi3011

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• Dec 1, 2009

• #8

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

on 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.

 

rivet

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Apr 25, 2008

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The "Show Me" state

• Dec 2, 2009

• #9

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!

 

bbq engineer

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DeSoto, KS

• Dec 2, 2009

• #10

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.

 

bud lite

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Aug 20, 2008

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Joplin, Mo

• Dec 3, 2009

• #11

Great idea. Thanks.

 

DanMcG

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• Dec 3, 2009

• #12

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.

 

treegje

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• Dec 3, 2009

• #13

Thank you for the good tip Dan

 

cowgirl

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• Dec 3, 2009

• #14

Treegje, that looks wonderful! I love the leeks and potatoes too. Thank you for the pictures I'll give your method a try.