Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Deboning pix
How big is your hindquarter? On a small deer I like to just separate the muscles and cut them into steaks. If all you want is a boneless ham, run a filet knife down th inside of the thigh along the bone (where the meat is thinnest), then work the knofe down the bone keeping the blade pointed... -
How to hot smoke chicken
A hole in the ground for fire is something that every outdoor cook should have anyway BF. RT's post works. You might want to build a fire on the side and then shovel coals as you need them though Argintine or Italian style). Coals work bettere than plain fire -
Deboning pix
Remove wing tip sections and tail Cut down side of backbone Be careful to separate the oysters from both sides and leave attached to the thigh meat Expose and separate the thigh joint Work knife down the thigh bone to separate meat from bone. When you reach the "knee joint" cut the meat... -
Big Bird....low and slow?
Geek, I questioned the 200* too when I saw that show. I wasn't near as concerned about the bacteria factor as I was the rubbery skin factor. I have always done mine @ high temp. If you don't like duck, I would suggest that you consider using some boneless turkey thighs in the... -
How to hot smoke chicken
Looking @ the Fokker's birds brings to mind my favorite way to do chix, split birds. Spatchcocking (butterflying) is maybe a bit better, but more work. Split birds present better (which would you rather have on your plate, what you saw in his pix, or a sliced up, broken skin bird?), they also... -
Smoked Potatoes
I never measured it, but we don't heat soup in the micro anymore because it seemed like it always got cold befor we finished eating it. I'l have to time and temp it next time..I know it seems that way, but now you've got my curiosity up.- smokyokie
- Post #29
- Forum: Fruit, Nuts & Vegetables
-
Smoked Potatoes
I'll testify. I hate to say it though Mike, I think that OK Joe's "Sweet Spot" rub is ideal for that task. It tastes just like Lay's BBQ chip seasoning... perfect for crispy skinned taters. Off topic, didja ever notice that food heated w/ a nuker doesn't stay hot near as long?- smokyokie
- Post #27
- Forum: Fruit, Nuts & Vegetables
-
Smoked Potatoes
"Turd is as turd does" my momma always used to say Al. Good to see you around too.- smokyokie
- Post #21
- Forum: Fruit, Nuts & Vegetables
-
T-bones twice smoked taters
Twice smoked taters instead of twice baked taters. Now why didn't I think of that? Great idea Tim!- smokyokie
- Post #3
- Forum: Fruit, Nuts & Vegetables
-
Smoked Potatoes
Slather them whole with bacon grease, roll and coat with your favorite rub (high sugar rubs are best cuz they help produce a crunchy skin), smoke to 185* internal. Do not poke holes in the skin, but a 4" aluminum nail inserted lenghtways will speed cooking time. Slit, smoosh, and top w/ Tim's...- smokyokie
- Post #10
- Forum: Fruit, Nuts & Vegetables
-
Turducken w/ pix
They were a little overcooked, but the gravy was good enough to overcome it. -
-
Turducken w/ pix
I saved it after it rendered for making confit. I cut out the big rear chunks and left them in the pan to render. The breast fat only helped the texture of the breast meat in the turkey (you cook them breast side down). That and the stuffing. Most all the fat from all three birds renders out... -
Turducken w/ pix
I took some deboning pix, but they didn't turn out too well, too much glare I think. Here's a link that shows and explains pretty well. They use a turkey, but ducks and chix are the same only smaller. I didn't cut out the backbone, I just work all the way around the back. It leaves a little... -
Turducken w/ pix
It's all just rented and recycled anyway. What's the diff. Besides that, With a little less alcohol in it, I can stand up longer! -
Turducken w/ pix
I think it's obvious that something does, isn't it? I think the word is "wunnerful", isn't it Joe? My daughter in law is Viet (immigrated when she was 9). The red turkey is one of their traditional ways of cooking a turkey. It was PDG. -
Turducken w/ pix
Here's the finished product though the quality of the pix could've been better. Mr Coors may have been in control of the situation @ that time. This was our Turkey Trilogy this year. one traditional smoked bird, one turducken, and one Viet glazed, meat stuffed bird. And here they are all... -
Turducken w/ pix
Yes. All but the wrists which can be poked back into the bird through a small slit, left out for a "Chef's Treat", or simply removed and used for stock making. BTW, is one roasts the bones, carcasses, trimmings and giblest @ 375 for about 1 1/2 hrs. then boils them for about 3 hrs (don't... -
Turducken w/ pix
The only real trick to deboning is the legs and wings. After opening the bird up from the backside (if you want, you can just cut out the backbone w/ shears), disjoin the "knuckle" of the thigh from the back, then slide the knife down the thigh bone separaring the meat as you slide it. Do this... -
Turducken w/ pix
I'll post the pix if there's enough interest but it'll take a while to do. the pix are kinda hard to figure out what w/ all the meat fat and skin everywhere. I'll have to add a lot of text to explain what each pic is. Happy TG Joe
