Toggle sidebar

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.
  1. sailingcal21

    Chesapeake Bay Fatty

    Thanks all.  Yes, the crab was pre-cooked, actually I believe that it was pasturized as well, which really kills the flavor along with the nasties, however you're correct to be careful with crabmeat as its a short distance between good and really bad.  I pulled the fatty with an internal temp...
  2. sailingcal21

    Chesapeake Bay Fatty

    Decided to make a fatty with blue crabs from the Chesapeake Bay.  Used 1 1/2 lbs of crab, 1/2 cup of parmesan cheese, a bit of onion and some Old Bay Seasoning.  Also included some fresh spiniach.  Turned out great, be sure and pick the shells out of the crab meat.  Next attempt will be a "Fatty...
  3. DSCN1518.JPG

    DSCN1518.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  4. DSCN1517.JPG

    DSCN1517.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  5. Smoking_165F.JPG

    Smoking_165F.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  6. sailingcal21

    Potential Conflict Smoking a Turkey

    @ 165F.  Should I foil the wing and leg ends?
  7. sailingcal21

    Potential Conflict Smoking a Turkey

    We're having a belated Thanksgiving turkey meal because #2 daughter, our RN was working yesterday. Started @ 7 AM.  I ended up removing the backbone (a modified spatchcock?) I figured that we rarely eat our way to the backbone anyway.  Got through the 40-140F temps in around 3hrs and am...
  8. DSCN1451.JPG

    DSCN1451.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  9. DSCN1450.JPG

    DSCN1450.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  10. DSCN1451.JPG

    DSCN1451.JPG

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  11. sailingcal21

    Potential Conflict Smoking a Turkey

    Learn something new every day.  I had to google spatchcock, I thought that it was SMF slang or something. "A spatchcock, otherwise known as "spattlecock", is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum  of the bird and flattening it out before...
  12. sailingcal21

    Potential Conflict Smoking a Turkey

    Never did that before.  I'll check it out.  Guess that's the first step to making a turchiduckenkey or whatever its called.
  13. sailingcal21

    Potential Conflict Smoking a Turkey

    Thanks for the reply.  Yes, the turkey was bought "fresh" and is completely thawed.
  14. sailingcal21

    Potential Conflict Smoking a Turkey

    I've got an issue to resolve. Conventional wisdom on the forum says that the best size for a smoked turkey is around 12 lbs.  Since joining SMF, I've resolved to do things right so am taking the CW to heart.  I've smoked many turkeys in various (charcoal and electric bullet type smokers) with...
  15. sailingcal21

    Good Morning

    Thanks, yes I am.  Shoulda been here way before now.  I'm finding out why somethings worked and some didn't from my previous experiences  Ignorance is bliss.
  16. sailingcal21

    Good Morning

    Thanks Dave,  I've already learned a lot from reading the forums.  Shoulda bought a remote digital thermometer years ago. I'm thinking that I should have heeded comments about gasketing the doors.  I've got the gas valve wide open and a good flame (mostly blue) however the smoker is hovering...
  17. Img_1451.jpg

    Img_1451.jpg

    • sailingcal21
    • Media item
    • Comments: 0
    • Album: Default
  18. sailingcal21

    Good Morning

    Been smoking butts and turkeys for a good while.  I've had several charcoal and one electric dome type smokers over this year.  Just got a Master Forge propane from Lowe's plus the dual digital thermometer that ya'll recommended here, good idea shoulda gotten one a long time ago.  I seasoned the...
  19. Default

    Default

View older results
Top Bottom
Back
Clicky