Search results for query: smoked turkey

Found some turkey thighs for .99/lb and decided to have a go Sunday for game/race. Brined overnight and then seasoned with Kinder's Thai BBQ rub and a pinch of scorpion dust.Used pecan shell dust in the tube for smoke.Into the MES at 235 for about 3 hours until 175-180 and finished on the grill...

...the 20077915, which I believe is the Gen2 from what I read in previous posts. I purchased 6 years ago I believe. I have only really smoked turkeys 1-2 times per year, so around 10 total smokes since purchase. I keep it in my garage so it is out of the elements, but not temperature changes...

Been a long time since I smoked a brisket. Thanks for the turkey bag suggestion. The use of lighter fluid is a personal decision. I used it for years and years, just made sure the coals were ready prior to cooking. I even know of many Texans who use a small amount of diesel to get their...

Thank you! It was a enjoyable night Yes they are a treat! Thanks chopsaw the hotdogs for for the younger grandkids but I did sneak one for my self Talk to your local locker and see if they can get you some. Faraway had them put they are pricey. These were hen legs and hardly had any tendons...

Thanks for the replies all. I was doing some digging the other day on Amazon and was looking at the low pressure burners to see what's out there. The turkey fryer idea seems to fit the bill fairly well. It's kinda the reason I was thinking about going with 5' tall since the fryer is going to eat...

this was better than any butterball turkey ive had! me and my son got his turkey tag filled opening morning. he got a big old double bearded tom. the bird snuck up behind the blind and the boy leveled him at 15yrds. lol now for the cooking. i cooked up my seasoned brine for him to...

Hey guys kind of new to smoking. How long would I smoke turkey wings if I wanted to use them in greens later? I don’t wanna get them perfect on the smoker and then boil them for an hour and ruin them, also not sure when to pull them. Any doneness temp suggestions for this purpose?

Hi all. First post in this thread. Wanted to ask about the safety/ correctness of this method of grilling my turkey for Thanksgiving. I will be using Meatheads spatchcocked turkey recipe on my Broilmaster. Which would be the best way to set my pan up? I will be using the burners on the opposite...

I love smoked turkey and you're right, perfect color on them. What?? You eat sweet corn?? Who'd have ever thunk it??😄

Been up at the deer camp last 3 days planting food plots. Cousin was leaving day I arrived and gave me some wild turkey breast he smoked, so I added it to my lunch. Man was this good!! 4 slices of thick cut bacon, 1 Avocado, and 3-4 pieces of smoked turkey breast...Wow!

Hello All! I have a question about the skin of the turkey while smoking. I have smoked turkeys 3-4 times now. And, every time I do, the skin gets really crispy which is awesome and has a decent flavor, but the skin also turns an almost black color. Is there anything I can do to keep the skin...

Thanks Charles! We might eat a little sweet corn! Ryan

Short answer.... YES. Now, for grilling, I like the skin on so I can crisp it up. For smoking...both turkey and chicken, I go skinless, but I have a little trick that fools the eye😎. And this works on breasts, thighs, drums, 1/2 birds etc. I brine, or inject all my poultry for 4 hours, then...

I do that same simple seasoning (occasionally add some smoked paprika and cayenne), and have done both pan and deep fried. Wife also dislikes liver, so usually just for an occasional or game day unless already have something else for dinner for wife. Oh well …

uuuummmm uumm smoked otter sausages!

Can’t argue with those results Rich, those look top notch bud! And Pop’s brine will forever be a fav in this house.

DANG man you just threw out like years of experimenting of mine in that paragraph but THANKS! I will throw you one. I really think the cajun/creole stuff benefits from homemade stock. This is a gumbo from some turkey I cured and smoked. I use an IP to make the stock. Super easy. VERY silky...

...most people are turkey'd out from Thanksgiving and it's leftovers. My thought is that's your std affair turkey. But a cured & smoked turkey is quite different from the std 24hr brine oven cooked with gravy. Texture taste visually. Many people do not get to eat smoked cured turkey...

Thanks to everyone for the direction and thoughts. At this point I am pretty strongly considering getting a vertical smoker of some kind and keeping a separate propane grill (lower cost, we got our current one for almost free used). Kilo, if you read this... I see a lot of vertical smokers...

Speaking my language now!!