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Smoked Pickled Eggs
O.K Gonna see what all the talk is about..have had pickled eggs and have had smoked eggs so now is time to combine the two like others on here have done!!! Gonna smoke the eggs in the shell, then use the TH recipe for the brine,except using my wifes sliced jalapenos instead of the store bought...- cuervoacres
- Thread
- Replies: 8
- Forum: Side Items
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Deep Fryed Turkey
I smofried my last turkey and it turned out really good..I injected it,no brine,smoked to 140 then fried to temp. I put rub under the skin but I think next time i won't,when I fried it the skin started coming loose. (There should be some posts somewhere on here for this) BA Got two racks of...- cuervoacres
- Post #27
- Forum: Poultry
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Hog wings
Hey Ya'll I was reading about hog wings today and they were sounding good but my butcher is already closed.So,what exactly is a hog wing..descriptions range from a smoked pork chop to "like a meaty rib shaped like a large chicken leg". http://www.pigtrip.net/photos/Smokeh...gwings-big.jpg pic...- cuervoacres
- Thread
- Replies: 0
- Forum: Pork
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Smofried Turkey
Took turkey to 140,dropped in fryer for about 12 minutes but when I pulled it, it was already at 178 to 183. The skin had shrunk and torn.Was afraid it might be too dry but while slicing it, it was still very juicy. The sriracha was not as hot as hoped,but gave it a good flavor. Will post Q-view...- cuervoacres
- Post #22
- Forum: Poultry
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Smofried Turkey
Turkey on the smoker,temp approx 250,internal temp at 105 after a little more than an hour.Will be heating up the fryer oil in a little bit and will post pics when done!- cuervoacres
- Post #21
- Forum: Poultry
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Smofried Turkey
O.K. got my turkey thawed,rubbed a little cajun injector brand rub under the skin,injected cajun injector brand creole butter and a little tradicional(this is Cuervoacres) in half the turkey and the creole mixture with a couple oz. of sriracha in the other half.All ready for the smoker and fryer...- cuervoacres
- Post #18
- Forum: Poultry
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Mesquite Smoke w/ Turkey?
To me I use mesquite alot...if your smoking beef,poultry,I want to taste smoke flavorin'..otherwise I would cook it in the oven!- cuervoacres
- Post #12
- Forum: Poultry
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Smofried Turkey
Yep that is what I was thinkin'..the frying after the 145 smoke is mainly to crisp up the skin.I'm thinkin sriracha and butter and maybe some other spices for the injection.- cuervoacres
- Post #16
- Forum: Poultry
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Smofried Turkey
O.K. then,I'll just inject,smoke ,and fry....now to pick the injection liquid. Thanks BA- cuervoacres
- Post #5
- Forum: Poultry
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Smofried Turkey
O.K. For this Thanksgiving I am going to try smofried turkey.From what i've read on here smoke at 250-275 till 145 then fry.I plan to inject the night before but should I brine first (12 hr brine then inject 12 hrs before smoke)? Thanks BA (there was a link in another post for smofried turkey...- cuervoacres
- Thread
- Replies: 21
- Forum: Poultry
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Another one from Texas
Howdy. I'm Bad Andy from Cuervo Acres (near Princeton) Texas. Been lurking on this forum for a while and finally decided to join in. Been smokin' on the same New Braunfels offset smoker for about 17 years. Mainly briskets, but lately have been experimenting with pork. Still don't have my ribs...- cuervoacres
- Thread
- Replies: 9
- Forum: Roll Call
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