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Grill-Smoking Turkey Low direct heat
Okay so plans have now changed. That quick. One turkey will be fried and one will be smoked on the grill. I'll indirect heat smoke it then. Should I make a partition with brick or something or is just moving the coals away from the turkey enough? -
Grill-Smoking Turkey Low direct heat
Or maybe even BBQ'ing it? That could be tastey. I could inject a cider/sweet baby rays mixture and then a meat rub in the turkeys. The BBQ sauce could be for last or as a side for folks to put on themselves. -
Grill-Smoking Turkey Low direct heat
I may doing this for Thanksgiving this year. I'll likely just do two breast meat only turkeys because the legs and wings almost never get eatin anyway. My dad doesn't have a smoker but does have a large charcoal grill that i've used multiple times in the past to cook some pretty awesome ribs... -
Top Round London Broil
I've smoked one once. It turned out decent but could have been better. I've got a good marinade that I usually freeze my london broils in for a week or so then thaw back out to grill. The one I smoked though I had only frozen it for a night or two. So the marinade hadn't made it all the... -
Smoked Turkey Burgers
Yeah you can turn a healthy turkey burger into an artery clogging monster really fast. Not that there's anything wrong with that. -
Smoked Turkey Burgers
LOL I know I know. But when you stuff them with enough goodies they're actually pretty good. I'll probably end up doing a beef/pork burger for my first smoked burger but I had to ask. -
Smoked Turkey Burgers
Anyone got a good recipe? With methods included? -
Shaved Smoked Pork Loin
Get some ham, some swiss cheese, and some pickles and make cubans!!! Press them on the stove with two heavy pans. Make sure you use some variety of non-stick so things do'nt burn. -
I smoked the loin
Yellow mustard? Interesting. I'll give it a try next time. Next time will likely be a smaller 5lb loin rather than the 7.5lb monster I cooked on Saturday. Thanks for the tips on photobucket. -
I smoked the loin
So for future reference what is something sticky to hold the rub on better that will still let smoke penetrate? Everyone was getting imaptient there near the end of the smoke. That's why I turned the heat up. I'll just start earlier next time. I'll definitley take some pictures next time... -
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I smoked the loin
It took 5 1/2 hours at about 210-225. I up'd the temp to around 275 for the last 30 mins. I was getting impatient. I used mesquite. I slathered the loin with honey and cider then rubbed with some rub that I wanted to use up. Then I injected with cider. I used a cider and whiskey mix as the... -
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Loin Sauce
Not for during the smoke but for the meat after the smoke for guests to possibly apply after being served. BBQ sauce good enough? I've got plenty of that. Thanks in advance -
Bought a 7.5lb loin
I think i'm gonna inject it with apple cider and rum or just play it safe and inject pineapple juice being that it's my first loin. Maybe i'll rub it with a honey pineapple mix to make the rub sticks and use a pineapple whiskey mix as the spritz. Now i'm thinkin . -
Injection ingredients?
I know this is an old thread but how much apple juice and how much rum? I'm thinking spiced rum and apple cider. -
Bought a 7.5lb loin
Thanks guys. I guess i'll skip the stuffing this time. 40mins per pound smoke time? What about injections? -
Bought a 7.5lb loin
I'm gonna stuff it with some something. Should I trim the fat? Should I brine? What should I brine it in? I saw someone brined in apple juice and beer? Thanks guys. I was gonna do two loins but costco had a 7.5lb monster. -
Sunday's Turkey
That looks tastey. I'm smokin a bird for turkey day this year too. Probably gonna go the creole route as well. yum
