Search results for query: smoked turkey

The county fair is coming up and it has me thinking about those turkey legs. Last year they were $26 for a leg. I thought I’d give them a try. $2.99 a pound at the store. Legs were 1 1/2 pounds each, as were the wings Used Pop’s brine with a 1/2 cup of Morton’s. Three days in the refrigerator...

Welcome to SMF, @jbrent

I've had a little experience with smoking. Mostly on a vertical gas smoker. Does pretty well but its 15 years old and I'm looking to upgrade. I'm looking at getting a Pit Boss Pro 1300. I picked it because after doing a lot of research, it looks to be the size of smoker, for turkey and larger...

Would any of you be willing to share your brine recipe for slow, heat smoked salmon and turkey? My dad used to smoke them in an old fridge in MN, and they turned out really tasty!! If it matters, we're Scottish Norwegian...that may affect the recommended seasoning. But he always used the...

I can't say enough good things about our friend YNot2K's bbq joint. https://www.jeffstexasstylebbq.com/ He makes pretty much everything you'd expect, and more. Ribs, brisket, sausages, turkey breast, etc. plus some great sides. And his smoked brisket burgers are out of this world! He won best...

found a sale so i jumped on one for fun. i took it apart and saved the breasts for sunday dinner for the wife. she not a fan of dark meat or smoked stuff so...... all mine!!! well my son will probably stop by for a chew later too. i seasoned up the dark meat chunks good earlier today. i just...

Welcome from Tennessee 🔥

OK......We were at the fair yesterday and I had to try a turkey leg to see how it stacked up to the ones I made. The turkey leg at the fair was saltier and not as sweet as the ones I smoked. I could see it was pink throughout, so it had been in brine with curing salt. It was saltier and not as...

Holy smokes, that looks ABSOLUTELY KILL'ER!!!!!!! I decided to by the 8 qt, I cook like a Sicilian Nona, when you eat over our house you leave our house with more leftovers than you ate. Manga.🤌

I've been thinking about them again myself. It's been a couple of months, I thinks.......I lose track of time these days. The last batch I used thighs. Although there was more meat, and no tendons to deal with, the experience was not the same. Back to legs...........

Greetings new member here. Been lurking around for a while reading, soaking up knowledge etc. I started fire cooking a long time ago and was sold after experimenting with my first beer can chicken. My primordial cave man brain has driven me to purchasing countless grills, Kamado Joes...

...for Thanksgiving day a few hours away. My wife's idea, I dont really care to cook for crowds anymore, so I picked up two Butterball smoked turkeys and a spiral sliced ham on sale. We are setting up a bain marie buffet line in the garage and trying to do as much stuff ahead as possible. Been...

I really like curing chicken and turkey. Put couple split breast in Pop's low salt for a week. Just dropped the breast in frozen. Rinsed and soaked in water for one hour than let dry for about 6 hours in fridge. Set recteq to 225. Had some problem with high temps for some reason. Was...

I have done a smoked turkey and then into a turkey fryer. It was very good. I bet you could do it with chicken too. If you did battered fried chicken the batter would probably lock the smoke flavor in. If you try it let us know how it turns out.

I smoked a turkey breast,and finished in the oven barded with bacon.i fell asleep and when i awoke it was at 158 so i took it out thinking it would cook itself to 165,well its been resting for a while and i dont want to reheat it....is 159-160 ok for internal temp?

Deli meat is actually simple once you figure it out. It's mostly about salt. You can dry brine, wet brine, but the the pros inject. Faster and more uniform. Pretty sure lunch meat is cooked via sous vide. If its smoked I think it's done after the SV. If I was wanting some I would make a...

I do love a good smoked turkey. I started deboning and rolling mine to smoke. But that turkey there looks fantastic to me.

Old thread I don't think any of these folks are active. I know one has passed. Hopefully someone will chime in with the info your looking for. BTW I'm Irish/Norwegian. Chris

That screams... I need some soppin bread! Or for those farther south... cornbread! Ryan

nice looking meal brother!