|
Author
|
Topic: Thanksgiveing
|
TA17Rem
Hello, I'm the legendary Tim Anderson, Field Marshall, Southern Minneesota Sector
Member # 794
|
posted November 26, 2008 09:18 PM
Leonard and the rest of you guys have a safe and happy Thanksgiveing..
--------------------
What if I told you, the left wing and right wing both belong to same bird!
Posts: 5116 | From: S.D. | Registered: Jan 2006
| IP: Logged
|
|
Kokopelli
SENIOR DISCOUNT & Dispenser of Sage Advice
Member # 633
|
posted November 27, 2008 06:06 AM
And a Happy Turkey day back at you and all!!
My wife (She Who Must Be Obeyed) and I are spending the day with friends that I fixed some of Tim's Atomic Buffalo Turds for, a couple of weeks ago. By popular demand, we're taking a whole tray full this time.
--------------------
And lo, the Light of the Trump shown upon the Darkness and the Darkness could not comprehend it.
Posts: 7619 | From: Under a wandering star | Registered: Apr 2005
| IP: Logged
|
|
Leonard
HMFIC
Member # 2
|
posted November 27, 2008 08:58 AM
Happy politically correct Holidy, everybody! I don't know about y'all, but I plan on eating huge amounts of turkey?
Good hunting. LB
--------------------
EL BEE Knows It All and Done It All.
Don't piss me off!
Posts: 31532 | From: Upland, CA | Registered: Jan 2003
| IP: Logged
|
|
Tim Behle
Administrator MacNeal Sector
Member # 209
|
posted November 28, 2008 07:29 AM
Did anyone else deep fry their Turkey this year?
That's the only good way to cook them that I've found. Done in 45 minutes, and it's nice and moist, not greasy, and never dry.
I think I'm going to have some left over pumpkin pie for breakfast !
--------------------
Personally, I carry a gun because I'm too young to die and too old to take
an ass kickin'.
Posts: 3160 | From: Five Miles East of Vic, AZ | Registered: Jun 2003
| IP: Logged
|
|
Paul Melching
Radical Operator Forum "You won't get past the front gate"
Member # 885
|
posted November 28, 2008 08:30 AM
Happy day after Thanksgiving
I brined two turkeys and smoked them this was my first attempt , they come out moist and delicious but the time factor was well over the 45 min. deep fry method gonna try that next year.It took about 10 hours in the smoker and 12 in the brine.
And yes I too had pumpkin pie for breakfsst!
--------------------
Those who value security over liberty soon will have neither !
Posts: 4188 | From: The forest ! north of the dez. | Registered: Jul 2006
| IP: Logged
|
|
Tim Behle
Administrator MacNeal Sector
Member # 209
|
posted November 29, 2008 06:03 AM
Paul,
What all did you add to your brine?
The only constants to my brines, are water, salt, and lots of garlic. Everything else just gets added on a whim.
I'm going to be smoking 20-25 drumsticks a week from Tuesday.
Planning on using Mesquite charcoal with a few pieces of Hickory Firewood.
--------------------
Personally, I carry a gun because I'm too young to die and too old to take
an ass kickin'.
Posts: 3160 | From: Five Miles East of Vic, AZ | Registered: Jun 2003
| IP: Logged
|
|
Az-Hunter
Hi, I'm Vic WELCOME TO THE U.S. Free baloney sandwiches here
Member # 17
|
posted November 29, 2008 01:04 PM
Question Tim.....when smoking drumsticks, which end do you light:)
Posts: 1635 | From: 5 miles west of Tim | Registered: Jan 2003
| IP: Logged
|
|
Tim Behle
Administrator MacNeal Sector
Member # 209
|
posted November 29, 2008 03:15 PM
The big end !
The roach clip only fits on the smaller end... Duh !! ![[Wink]](wink.gif)
--------------------
Personally, I carry a gun because I'm too young to die and too old to take
an ass kickin'.
Posts: 3160 | From: Five Miles East of Vic, AZ | Registered: Jun 2003
| IP: Logged
|
|
Paul Melching
Radical Operator Forum "You won't get past the front gate"
Member # 885
|
posted November 29, 2008 03:16 PM
Tim
I used salt , sugar , tarragon and apple juice after 12 hours in the brine I injected them with butter and GARLIC. Smoked them with mesquite and added apple juice and oranges in the water pan.
--------------------
Those who value security over liberty soon will have neither !
Posts: 4188 | From: The forest ! north of the dez. | Registered: Jul 2006
| IP: Logged
|
|
Tim Behle
Administrator MacNeal Sector
Member # 209
|
posted November 29, 2008 03:56 PM
I don't know if I have ever tried sugar in the brine, how did that turn out? What kind of sugar did you use? I use a lot of cane and raw sugars in my rubs and sauces.
Have you ever filled the water pan with beer? I don't often use a water pan, but when I do, it' more of a drip pan, and for ribs or brats, a few bottles of strong dark beer make for some great steam.
--------------------
Personally, I carry a gun because I'm too young to die and too old to take
an ass kickin'.
Posts: 3160 | From: Five Miles East of Vic, AZ | Registered: Jun 2003
| IP: Logged
|
|
|
UBBFriend: Email this page to someone!
Printer-friendly view of this topic
