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LIttle help with Turkey legs. Injection and glaze
So do most people remove the skin after smoking? It seemed inedible as-is unless I did something wrong. I also think I totally forget how many tendons are in Turkey legs. Certainly not a grab and eat drumstick like Chicken. More of a pull and eat like the rest of the bird. -
LIttle help with Turkey legs. Injection and glaze
Well, we finished this one off and it was decent but could have been better. I pushed internal to 170*. Skin was pretty much too tough to eat but meat was good. Lacked some flavor that a good brine solution probably could have fixed and had good smoke flavor. It was absolutely killer with my... -
LIttle help with Turkey legs. Injection and glaze
Kind of a last minute deal, I decided to do some Turkey legs. No time brine overnight so I injected with water, salt, cider vinegar, brown sugar, and a few spices. I went ahead and threw them on the smoker while it warmed up. I planned to glaze the legs in the last 30min with my custom BBQ... -
Discuss flavor differences of tomato sauce vs paste
There seems to be a lot of controversy over the use of paste in a sauce and if the flavors are really about the same. For the sake of discussion, lets just consider a canned sauce vs a paste that has been hydrated to the same viscosity of a sauce. I am more concerned of any flavor differences...- viper
- Thread
- Replies: 10
- Forum: Sauces, Rubs & Marinades
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Cherry wood, I am beginning to think never again...
Has anyone done cheese with something other that fruit wood? Real curious to see if something like hickory would work well or cause over smoke real easy...- viper
- Post #10
- Forum: Woods for Smoking
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Smoked a chicked. turd in a punch bowl. Where did I miss....
All I drink is real beer. I think I used a Sammy Winter Lager on this one and I injected it. Maybe that was not a good idea since I am confident the beer was not really adding a ton of flavor, just keeping things moist. -
Smoked a chicked. turd in a punch bowl. Where did I miss....
I certainly did not eat the uncooked stuff. I actually took the bird apart and put it back in the smoker. Was just real frustrated that the flavor was not there... The way it stands right now, I will just stay a grill master with chicken. Seems that mailard reaction in the skin might be real... -
Cherry wood, I am beginning to think never again...
I would not say the cherry is "sweet", I would just say "off", like creosote off but not bitter. Maybe the cherry and chicken was a bad match. I have realized that whiter meats are like a clean slate for flavors. Maybe hickory will be a better match. I am still interested to try peach wood. ...- viper
- Post #5
- Forum: Woods for Smoking
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Smoked a chicked. turd in a punch bowl. Where did I miss....
Yeah, I pushed the heat up to max. I realize that may not be advised but I did not plan to smoke either. I just pushed it up to get it done. -
Cherry wood, I am beginning to think never again...
So far, I have smoked cheese and chicken in cherry. Typically I use mesquite for everything. I really feel the cherry leaves an off flavor that I just do not like... this is cherry in a bag from the hardware store so I cannot be sure of species, curing, etc. I do know I do not like it. I am...- viper
- Thread
- Replies: 40
- Forum: Woods for Smoking
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Smoked a chicked. turd in a punch bowl. Where did I miss....
Well, the wife was doing up a full chicken thing so she was about to throw it in the oven and asked if I would smoke it. I told her smoking needs planned but I figured because my smokers are electric, some smoke is better than none and pretty close to throwing it in the oven... I have never... -
4.82lb spare ribs? What did she bring home? Also need a glaze
Camera was gone with the wife today so I missed an opportunity for pics but... I decided against the foiling after my experience with other meats in foiling. I was happy with my decision. Not sure if others would agree but I really like some texture on the outside. I was extremely happy with... -
4.82lb spare ribs? What did she bring home? Also need a glaze
Right now I am trying to make the decision to foil or not. I never have in the past because I honestly did not know about it and have never seen a competition guy do it. I tried it on my pork butts and did not like it. made my bark soft and prefer a more crispy bark. So, can I get my with... -
4.82lb spare ribs? What did she bring home? Also need a glaze
First I would like to ask if anyone has seen a rib rack this light? I think this hog ran marathons or something. More bones than meat.... Also, Obviously I will have to tune my cook times a bit due to the smaller rack. Any ideas where I might end up? I was thinking about 2/2/1. Also, I... -
How long do you guys store smoked meats in the fridge?
Just curious how many days you guys leave stuff in the fridge? I am usually cool with 2 weeks but thought I might see what others do. -
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Compare flavor of shoulder vs ribeye roast
most everything was the same. Temp, smoke, rub, glaze. I think the butt was more tender and juicy but I guess the roast had more flavor. -
Compare flavor of shoulder vs ribeye roast
I recently have done a ribeye roast and a couple butts and was told the roast had more flavor. I was surprised because I figured the fatty butts would have more flavor. is this just a lucky draw of meats or would a ribeye roast usually have better flavor? -
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911 MES 30 HELP
Sounds like not enough air flow IMO. Back off how much wood you are putting in it. I see some big design issues with these smokers but I will have to make it work here in the short term. Remember also that you can tune how your box works simply by the air gap between the heat element and...- viper
- Post #2
- Forum: Electric Smokers
