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  1. dj mishima

    Long time lurker, first time poster. Smoking my first turkey (and ham), need advice.

    I was just at a Friendsgiving. I convinced the host to give me the carcasses of two turkeys. One was smoked and the other deep fried. I plan to make stock with them. I was thinking about roasting the bones with some mirepoix prior to making stock. Would it be okay since they were already...
  2. dj mishima

    Buttermilk Adobo Chicken Breast

    I had some leftover pasilla guajillo adobo left in the freezer from when I did a whole bird. However, it was not enough to marinade very much on its own. So, I decided to experiment a bit. Here's 3 breasts and 3 tenders soaked in buttermilk and adobo with a few healthy squirts of Sriracha...
  3. dj mishima

    Slaughterhouse Brined Breasts

    I cooked these up a few weeks ago. I just realized that I forgot to post it up. Chicken breast was on sale. So, it was time to break out the smoker and food saver. These were some massive breasts. I bought 2 packages around 5 lbs each. They both contained 4 breasts. Brined in...
  4. dj mishima

    Salvaging Too Salty Meat?

    Thanks for the advice, everyone!
  5. dj mishima

    Salvaging Too Salty Meat?

    Is there any way to save overly salty chicken? I messed up brining some chicken breast and it's too salty to eat. Is there any way to save it? Like putting it in soup to draw some salt out of it?
  6. dj mishima

    Smoked Brined Chicken Breast

    I'll have to try that next time.
  7. dj mishima

    Smoked Brined Chicken Breast

    I am pretty sure that it wasn't. I should have looked at the sodium content. But, I didn't see any mention of enhancement on the package that said all natural. Also, since only some pieces were really salty, I suspect that I wasn't able to mix the salt in very well to the chicken packed...
  8. dj mishima

    Smoked Brined Chicken Breast

    I used some salt free rub that I made for dry brined beef.
  9. dj mishima

    Smoked Brined Chicken Breast

    Patted down after 18 hour brine and seasoned with some no salt beef rub I have been using Smoked at around 220F for 3 hours and 20 minutes until 130F IT and finished off on the grill Sliced up I tried brining a 2% solution. 5 lbs chicken plus 850 ml of water filled up my container. I...
  10. dj mishima

    Cowboy Candy ~ Foamheart

    Haha, yeah. I'm still alive and kicking. I had a period of hibernation. But, I'm getting back into smoking. Unfortunately, I just got news that I need to change my diet. So, I'll be eating much less of the fun stuff from now on. However, the cowboy candy should be fine. I should make...
  11. dj mishima

    All Beef Brisket Hot Dogs

    Looks great!
  12. dj mishima

    Cowboy Candy ~ Foamheart

    Try cold smoking your jalapenos beforehand. It's awesome!
  13. dj mishima

    Guajillo Pasilla Adobo Chicken

    I believe so. I scrubbed it a lot. But, running it through the washer couldn't hurt.
  14. dj mishima

    Guajillo Pasilla Adobo Chicken

    Oh, this isn't the first stain, just the largest, lol. I'm not throwing anything away that I don't have to. I guess I could have used the remainder of adobo to baste when I finished it off on the grill. But, I was planning to just smoke it the entire time and got impatient. I try not to open...
  15. dj mishima

    Guajillo Pasilla Adobo Chicken

    I just made up the adobo. If you do a google search, you'll find the recipe I used. The only difference was that I used an IPA instead of Mexican beer because I didn't feel like buying a different beer than what I had on hand. I didn't baste at all. I just put a few serving spoonfuls of it...
  16. dj mishima

    Guajillo Pasilla Adobo Chicken

    Yes, but not quite as much as I was hoping.
  17. dj mishima

    Guajillo Pasilla Adobo Chicken

    I haven't smoked a chicken since the days of yesteryear when I was using El Cheapo Brinkman. So, I was about due to do one again. Marinated overnight in guajillo and pasilla adobo. No rub. Ready to smoke in the mes30 with not quite a full row of pitmaster choice pellets in the amnps...
  18. dj mishima

    Brine or not to brine whole chickens

    I've bookmarked this thread. I'll give it a shot next time I do a chicken. Thanks!
  19. dj mishima

    Brine or not to brine whole chickens

    That's very interesting. So, do you actually add the chicken to the plain water and then weigh? Then, mix in the salt? Or do you estimate how much water you plan to use and then mix in the appropriate amount of salt? I don't expect to use much brine solution because I will be using gallon...
  20. dj mishima

    Brine or not to brine whole chickens

    Sounds good.
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