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  1. 2014-11-25 00.17.26.jpg

    2014-11-25 00.17.26.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Thanksgiving Turkey QVIEW
  2. 2014-11-24 23.55.08.jpg

    2014-11-24 23.55.08.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Thanksgiving Turkey QVIEW
  3. johngalt

    What to do with largest Buck Mule Deer of my life

    Yeah, I guess that's true. I've always just hung my kill in a tree at camp, but normally I hunt at higher elevations. This deer was killed right before dusk, temperature was 50 when I finished cleaning it, and it got down below 40 degrees that night. It most likely cooled to 40 degrees within a...
  4. johngalt

    Newbie from Southern Utah

    I'm in Southern Utah as well. Cedar City to be exact. New to this forum, and newish to smoking. I'm a seasoned BBQer and experienced non-professional cook. Whereabouts in Southern Utah are you? If you're near me, perhaps I can have you try my end results and see what you think I can do to...
  5. What to do with largest Buck Mule Deer of my life

    What to do with largest Buck Mule Deer of my life

    • johngalt
    • Album
    • Comments: 0
  6. johngalt

    What to do with largest Buck Mule Deer of my life

    My three brothers and I have been putting-in for a limited entry hunt near our cabin for 14 years. We all drew rifle tags this year, and all ended up with 4-pointers. I had the whole deer into a refrigerated room within 24 hours (was only 60F outside), and I skinned and quartered it 3 days...
  7. 4-bros-hunt.jpg

    4-bros-hunt.jpg

    • johngalt
    • Media item
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    • Album: What to do with largest Buck Mule Deer of my life
  8. johngalt

    POLL: Smoked Turkey! To butter or not to butter

    With Thanksgiving coming up this week, turkey is on everyone's mind. Let's help answer a major question on many people's mind: Buttered skin or Not?
  9. johngalt

    Crispy TURKEY skin, over-the-top attempt WITH PICS

    WOW SQWIB! You're very perceptive and maybe have helped me see some flaws. You wrote:  I ran the numbers (with a calculator this time). Two gallons of fluid is 64 cups. To achieve 6% salt solution, that would require almost 4 cups of salt. No wonder I didn't get as much effect from the brine as...
  10. Crispy TURKEY skin, over-the-top attempt WITH PICS

    Crispy TURKEY skin, over-the-top attempt WITH PICS

    • johngalt
    • Album
    • Comments: 0
  11. johngalt

    Crispy TURKEY skin, over-the-top attempt WITH PICS

    So after a half-dozen AMAZING turkey breast successes in my (not-so-new-anymore) GMG Daniel Boone Wifi Smoker, I finally decided I was ready for the big show. I bought a 100% natural, fresh whole turkey coming in around 14LB. I got a little crazy on this one and tried every suggestion I had read...
  12. 2014-11-23 22.41.47.jpg

    2014-11-23 22.41.47.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  13. 2014-11-23 22.29.01.jpg

    2014-11-23 22.29.01.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  14. 2014-11-23 22.06.03.jpg

    2014-11-23 22.06.03.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  15. 2014-11-23 22.05.43.png

    2014-11-23 22.05.43.png

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  16. 2014-11-23 21.55.50.jpg

    2014-11-23 21.55.50.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  17. 2014-11-24 13.18.09.png

    2014-11-24 13.18.09.png

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  18. 2014-11-23 15.11.41.jpg

    2014-11-23 15.11.41.jpg

    • johngalt
    • Media item
    • Comments: 0
    • Album: Crispy TURKEY skin, over-the-top attempt WITH PICS
  19. johngalt

    brine ?

    I'm not officially an expert (yet), but I have enough experience and have read enough to provide an answer to your question. If the bird you bought is already brined, brining it more will make it too salty. Definitely the slaughterhouse brine will be too much. Since your meat says 8%, that's on...
  20. johngalt

    It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!

    My facebook account is under Brad Green I'm a huge fan of cranberry sauce (or jelly) on my roasted turkey. One year, my brother made the most amazing (and unhealthy) candied yams EVER. They were so saucy, that after they were all gone (before anything else) we all started pouring the sauce from...
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