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  1. dad of four

    Thanksgiving turkeys (2) qview and 2 double smoked hams.

    Yummy!  Looks divine
  2. dad of four

    363 days until Thanksgiving, can someone start/maintain a Brining sticky?

    I went nuts chasing down all the threads to find various Brining recipes. Sometimes they were easy to find, sometimes they were buried several responses into a thread. Is it possible to create a Turkey Brine sticky that only contains Brining recipes/instructions And... Can it be kept clean...
  3. dad of four

    Q-View - My first smoked turkey - MES 40.

    Thanks for the narrative. I have the exact same unit. One question:  I typically only put in as many racks as I need.  For T-Day, I had just the one rack, the other 3 are still sparkling clean  What was the purpose of the other 2 racks in your case?
  4. dad of four

    What's with all the early finishers? and Q-View

    I wonder... I had the same thing here.  I was planned for a 6 hour smoke, after 4 hours I was almost done. I wonder if it is because of all the wonderful advice here, a lot of former newbies are no longer opening the door/lifting the lid. And we are generally getting better about maintaining...
  5. dad of four

    has anyone smoked a turkey in your fireplace chimney?

    I was about to call Balderdash...  Till I found this: http://bit.ly/TalAg1
  6. dad of four

    Breaking in the new smoker

    Just curious, how big was that bird?
  7. dad of four

    removing the membrane from babybacks

    You can search at Youtube.  There are hundreds of videos of people demonstrating it.
  8. dad of four

    Propane to natural gas move..

    But it is a big difference.  Propane has a higher BTU output for the equivalent amount of NG. This means the orifices need to be bigger to allow more NG to flow to get the same amount of heat.  
  9. dad of four

    brine??

    I'd make sure to support the Ziplock bag in case there is a leak. Here is my 2.5 gallon bag in action, inside a large "canning" pot
  10. dad of four

    Smoked my first pork butt this weekend (w q-view)

    I'm not with the Food Police, but plenty of people in here will tell you to go straight from the Fridge to the Pre-heated smoker. You need to power-through the danger zone (40-140 degrees) in under 4 hours. In your case, your small butt got through it quick enough.
  11. dad of four

    Breast or Whole Turkey

    As others have said, it comes down to a personal preference. My family only likes white meat, so a whole bird is a waste. Many recipes call for some type of rub under the skin. (example Rub mixture & softened butter) With a whole bird, the skin is more intact, so it is easier to to keep the...
  12. dad of four

    8% Solution turkey, Brine still?

    I know you're being funny, but if they did take it back, I'd never shop their again. Of course this is assuming that they took it back and re-stocked it. Sam's Club (much to their credit) will take back such things, and then destroy them.
  13. dad of four

    Smoking Turkey

    I followed this recipe, it turned out good: http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html
  14. dad of four

    Thanksgiving Turkey

    When it is done, you should let it rest for 20-30 minutes. Wrap it in foil (and possibly wrap that in an old towel to maintain some heat. After 20 minutes, I unwrapped mine and threw it under the broiler for 4 or 5 minutes to crisp the skin a little.
  15. dad of four

    Buttermilk Brined Turkey

    I did not detect any buttermilk taste, but then it's been nearly a year since I had whole turkey, so I may not remember what un-brined turkey taste like.
  16. Turkey in Oven.JPG

    Turkey in Oven.JPG

    • dad of four
    • Media item
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    • Album: Buttermilk Brined Turkey
  17. Turkey-Buttermilk Brined Turkey.JPG

    Turkey-Buttermilk Brined Turkey.JPG

    • dad of four
    • Media item
    • Comments: 0
    • Album: Buttermilk Brined Turkey
  18. Turkey-Buttermilk Brined Turkey.JPG

    Turkey-Buttermilk Brined Turkey.JPG

    • dad of four
    • Media item
    • Comments: 0
    • Album: Buttermilk Brined Turkey
  19. Buttermilk Brined Turkey

    Buttermilk Brined Turkey

  20. dad of four

    Buttermilk Brined Turkey

    I decided to give Jeff's recipie from a current newsletter a try. http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html My family likes white meat,so I opted for a Turkey Breast as opposed to a whole bird 1. 3 day defrost in the fridge 2. Brining in a 2-1/2 gallon...
Great deal on LEM Grinders!
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