Recent content by blodzoo

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  1. blodzoo

    Turkey injected with butter

    daveomak, that is awesome. I very much appreciate the detail and the helpful pictures. You made me want to make something that I had never even heard of before seeing your post. Zwiller, I'm already planning on brining in addition to the injection. I just did some chickens as a test the...
  2. blodzoo

    Turkey injected with butter

    Thanksgiving turkey team, I don't usually inject but I want to this year. I was considering some kind of mix of apple juice, bourbon and rub but I see a lot of recipes that use butter. My worry is that butter might give a strange texture to my cold turkey the next day when it solidifies. Is...
  3. blodzoo

    12-14 lbs turkey Pellet grill/smoker temp?

    I'm no expert, but isn't that awfully low for awfully long. Aren't you pushing the danger zone?
  4. blodzoo

    Buttermilk Brined Turkey

    I used the buttermilk and the herbed butter with garlic and chives with some jeff's rub that I had left over from something, But I aggressively rubbed the bird with the snake-bitten chicken recipe, which I love,  the night before smoking...
  5. blodzoo

    Buttermilk Brined Turkey

    Old thread revival! I made this two years ago and it was a huge hit.  I smoked a bird last year using a different recipe and it worked well but didn't blow minds the way this recipe did.  So this year I did this buttermilk recipe again and it absolutely killed.  I highly recommend this recipe.
  6. blodzoo

    smoking a turkey

    You are probably right.  I should focus on getting simple done well.  I am always just tempted to try more interesting things.
  7. blodzoo

    smoking a turkey

    This is an old thread but I'm looking for thanksgiving ideas and this is the only time I've seen anyone mention brining and then marinating a turkey (and then smoking it!)  There's no followup here, did anyone try it?  It sounds delicious but I'm inexperienced and only smoke one turkey per year...
  8. blodzoo

    King Salmon

    Forgive me for being such a noob, I've only cooked salmon once.... That's a dry brine?  So you just rub the salt/sugar/garlic mixture on the fish and let it sit overnight, rinse in the morning and smoke?
  9. blodzoo

    King Salmon

    mind posting your recipe?
  10. blodzoo

    King Salmon

    Sorry I never responded to this, just got ahold of another salmon and decided to find this recipe. The answer is yes, that was all I put in the brine.  As far as being too salty, I think it was just barely on the edge.  Some of the thinner bits were pushing the boundaries of acceptable...
  11. blodzoo

    King Salmon

    I got volunteered to smoke salmon for my aunt and uncle even though I had never done it.  My mom went out and bought a whole fresh wild king salmon and dropped it off, so now I've got a beautiful, very expensive and giant fish (they filleted it at the market, I just had to pull the pin bones)...
  12. blodzoo

    Double smoked ham on the drum

    I just came across this when looking for ideas for something new.  Looks amazing.  I'll try it this weekend.  Thanks
  13. blodzoo

    By request: Snake Bitten Chicken

    Sorry to bring back an old post but I just made this and I'm afraid I may have just rubbed some really salty chicken.  I didn't have any sea salt, so I used kosher salt.  I looked at the conversion table at the morton's site which said that for 1/4 cup of sea salt, I should use 1/4 cup + TBL of...
  14. blodzoo

    Second try at birds

    Yeah, I saw posts about bumping up the heat in the last 20 minutes or so, but I don't know when the last 20 minutes is.  I was really cautious about overcooking them.  I did give it a little blast at the end but I don't think it was enough.  
  15. blodzoo

    Second try at birds

    I thought 275 was higher temp (The only other thing I've done is pork butt at 225).  I guess I need to go higher still.  What about doing 275 for the first hour or so and then moving up, allowing a little more time to smoke?  
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