Recent content by dawna
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Cutting Turkey in half...
Thank you, Martin.. that was very helpful! I appreciate you! With a little help from you all, and especially Chef Jimmy via pm, I'm about ready to put two halves of the turkey into my tiny smoker as soon as it gets up to temp! Will make a report tomorrow evening! -
Cutting Turkey in half...
Thank you, Chef Jimmy! That is very helpful. Skull fish, THAT looks amazing already. I'll have to search and see if I can find Chef Jimmy's brine recipe. I'm intrigued! -
Cutting Turkey in half...
Martin, Tell me about 'exposing the joints', please. I'm not familiar with that.... -
Cutting Turkey in half...
My smoker isn't big enough to handle it if I spatchcock it, which is why I was going to cut it in half. -
Cutting Turkey in half...
I ended up with a 15 pound turkey this year... Should I cut it in half to brine and smoke it? I'm afraid it will take forever to smoke if I leave it whole. So... cut it, then brine it, then smoke it, OR brine it, then cut it, then smoke it? -
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Ribs...Now this could get addictve
WOOF! Mangrove! You did a beautiful job! I, too, made ribs tonight, much the same way, but used Jeff's amazing rub. I did not baste with bbq sauce, but I just may, nixt time if mine would look like this! Mind you, I'm not complaining, because mine were really awesome, too. I just can't...- dawna
- Post #2
- Forum: General Discussion
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two questions
Pull the done button and throw it in the trash. That is all they are good for. Or sell it on ebay. LOL!! How do you REALLY feel about it, Smoke Blower? Buzzard, I posted pics on the Newbie page... look for my intro post and it is in there. I didn't get the pic of the ribs I did... they...- dawna
- Post #6
- Forum: General Discussion
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'nother newbie
Thanks, JMack! The chicken is amazing! It is also very moist. Hubby and I are working on it bit by bit. It's too good to take out in one meal! Hubby is saying things like, "It's just the PERFECT amount of smoke! Any more would be too much but this is perfect!!!" I drove into town today... -
'nother newbie
?OH WOW!! Okay, the salmon the other day tasted great, but was a bit dry, but here is my result is posted below. SO, tonight, here is the delicious, juicy, heavenly chicken! I am so impressed!! GO, me!! -
'nother newbie
i 'chickened' out about smoking the turkey, but I did have a chicken defrosted, so I brined it today, about 5 hours, and slapped it on the smoker, breast side down. I just flipped it, and checked it, and it is at 125* at 1-1/2 hours. It smells SO good with a bit of mesquite in the bottom... -
two questions
AWww, MAN, I rock! My salmon took about 2 hours 45 minutes, and it is really good! My first meal. Hubby is quite pleased, and the old cat, who is comatose most of the time is wide awake and telling me he wants a taste! Too bad.... too good for kitties! Thanks for all the help!!- dawna
- Post #3
- Forum: General Discussion
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two questions
I bought a turkey with a done-button. Will it pop in the smoker, and can I use it to determine when it is done? (Yes, I have a probe, but I'm curious. and... should I be soaking my fruitwood chips before using them? The mesquite is in chunks, and I am okay with putting them on the rock...- dawna
- Thread
- Replies: 7
- Forum: General Discussion
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'nother newbie
Thanks, Chad! I finished putting the beast together tonight, will wash and coat it tomorrow. Turkey is defrosting. I had intended to just roast it, but one of the two families we invited has declined the invite, and the other family may, as well. (We're all retired military, hubbies working... -
'nother newbie
Wow, Meowey! Beautiful! I have a question.... If my turkey is already injected with whatever it is they add to it, then do I still need to brine it? If I do, will it trun out too salty?
