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Pork Butts for Celebrate Recovery Today!
Our Celebrate Recovery group celebrates 2 years today at our church and they wanted BBQ. Instead of forking over dough to some retail outlet, I told them I'd smoke it. Went to Sam's and picked up a twin pack weighing 19#. Rubbed em down and wrapped em in plastic wrap on Wednesday night and took... -
Smoking An 18# Turkey
Okay, after cutting deep into the thigh/leg joint, the meat wasn't quite done so I removed the thighs and wings and put the bird in the oven to finish. It turned out great! My wife kept the meat in the oven thinking that since it was smoked that it didn't require refrigeration. It was fine... -
Smoking An 18# Turkey
Thanks Tribe! I used a combination of pecan and apple. If it's done then I'm going to leave it in the oven until the pies have to go it. I heated the oven a little while ago but only to 175. Happy Thanksgiving to you and yours as well! -
Smoking An 18# Turkey
Well I didn't watch it close enough and the I.T. shot up to 187F. The skin is mostly black. I hope it won't be too dry. It's been smoking for 3 hours. I immediately took it out and put it in a roasting pan with a lid and it's just sitting in the oven now, without turning the oven on. -
Smoking An 18# Turkey
It's 11AM and my I.T. is 148. I'm really pleased with the progress. I'm expecting it to plateau at any time now until the next jump to completion. But hitting that first crucial safety point in 2 hours makes me feel as though I can relax now and just let it do it's thing. -
Question for the Turkey Gurus!!!!
Careful you don't end up with a melted Fluke! -
Smoking An 18# Turkey
Ok, got a bit of a late start. It's 29 degrees with a windchill of 22 degrees so it took a bit longer to get hot. Charcoal alone wasn't cutting it so I put some wood blocks in and it took off after about 10 minutes. I only have the one probe so that went into the thigh, next to the bone. With... -
Smoking An 18# Turkey
Thanks Meddling. You drive safe out there and watch out for the other guy! Happy Thanksgiving to you! Thank you also Sprky. Great on the oven temp if my smoker is stubborn today. Have a Happy Thanksgiving as well! -
Smoking An 18# Turkey
Bird is still resting nicely in the fridge taking in the brine. At 18# I'm going to really have to get the smoke nice and hot before it goes in. I was thinking in at 9am and out by 5pm but I think that's a little premature. I may have to start at 7am. By the way, after I rinse the bird well, how... -
Smoking An 18# Turkey
Hi Foamheart. Even though the bottom of the smoker is adequately elevated, I position my smoker where I want it at any given time I'm going to use it and then I place concrete paving stones under and around the smoker. We're renting this house and the pictures are deceiving. The deck is a piece... -
Smoking An 18# Turkey
All very good points. I think I'll go with the box-style Brinkmann. Thanks Doohop! Now if I could just find a Maverick ET-732 at a retail store. I've been to Target, Lowe's, Home Depot, & Kohl's already this morning. -
Smoking An 18# Turkey
I'm wondering if I really have to spatch-cock my turkey. I will be using lump charcoal and soaked wood chunks combination. I started brining yesterday in a spare refrigerator I have in the garage. I know to let it come to room temp before I smoke and to get the smoker good and hot first. I have... -
Scarbelly Wings (Buffalo Style)
I made these for the first time way back in Spring I think. To date, I cannot eat wing any other way. For me it's a 50/50 mixture of Creole Butter and Louisiana Hot sauce and then dust with Tony Chachere's Cajun seasoning. As I said before, make a BUNCH of these! Keep in the fridge overnight... -
My first Salmon smoke
Salmon is one of my favorite things to smoke! SO simple too! After rinsing WELL, I let it dry a bit and get what's called pellicle and it's the term for letting the meat get dry just to the point of being tacky. It's also when the flesh becomes like the surface of a basketball. On a side note, I... -
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Smoked Cabbage Rolls
After reading this as torture, I say that because we're desperately needing to cut back on the meat and fat to lose weight. Last night I made some Butternut Squash with onion, apples, sweet red peppers, barley, thyme and salt and pepper. It needed something else and I'm guess nutmeg, but when I... -
How did you come up with your screen name?
My first choice was Bimmerknut, but that was already taken. Bimmer is a slang term for the BMW automobile. Not to be confused with Beemer which is the slang term for the BMW motorcycle. Not a lot of folks know this. Anyway, one of my enthusiastic passions is restoring my daily driver which is a...- bimmer
- Post #788
- Forum: For New Members
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Gettin ready for my first fattys!
Yeah it did. I think next time I'll add more but you really need to get the liquid out of it. I strained it through a strainer, kinda mashing it as I went. I will also use more fillings. I went with 6 large deli sliced corned beef, next time I'll do 8. Same with the Swiss cheese I used 6 and... -
Gettin ready for my first fattys!
- bimmer
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Gettin ready for my first fattys!
I just did my first fatty a couple of weeks ago. I was SO intrigued by the Reuben Fatty that we had to try that one first. Country Sausage, fresh sliced Corned Beef from the Deli, fresh Swiss cheese, Saurkraut (well drained), stone ground mustard. It was inCREDible! Found some fresh Caraway...
