OK you smoke'n guru's put on your thinking caps!
I have 3 turkeys in the freezer and all I keep off the birds are the breast and thighs.
Am lazy so they are skinless. (pull'n feathers sucks)
How would a proud Bradley owner smoke these with lots of juices inside and not make jerky out of them?
Mike.
BACON wrapped!!
Quote from: Quarlow on January 17, 2010, 09:00:50 AM
BACON wrapped!!
OK sounds good!
What do you think about injecting also?
Bacon wrapped sounds perfect!! I would brine the breasts to keep the moisture in there. then maybe make a pastrami type thing out of one. I believe Habs has done some with his pastrami recipe that is on the recipe site. If I remember right he used salt on one and cure on the other and the one with cure tasted more like pastrami.
Maybe Brined AND bacon wrapped.
... and injected with Creole Butter.
I was thinking Creole Butter to inject.
Didn't even think about bacon wrapped.
Thanks guys.....I will brine for a bit and then inject and wrap.
Smoke for 2 to 3 hours with apple. I have some pecan....what do most of you use pecan for?
Man....your all not gonna believe this. As I was typing this I hear a crash in the kitchen.....wife just dropped one of my bottles of CT! >:(
The hounds like it!
Mike, neighbor, tell me how they turn out. I didn't get a turkey this year. Stalked up on a gang of about 40 birds while bowhunting, but never got within good range. Will try again for Spring Turkey.
Condolences on the bottle of CT. Haven't used any pecan yet.
Rick
Quote from: Tenpoint5 on January 17, 2010, 09:29:42 AM
Bacon wrapped sounds perfect!! I would brine the breasts to keep the moisture in there. then maybe make a pastrami type thing out of one. I believe Habs has done some with his pastrami recipe that is on the recipe site. If I remember right he used salt on one and cure on the other and the one with cure tasted more like pastrami.
I have made pastrami out of turkey breast, but I've only posted a thread on this forum. I had plan to experiment with it more and then post it on the recipe site, but never got around to it.
I don't have time to do a search, but the recipes are on this forum. The outcome was alright, but not great.
Quote from: MPTubbs on January 17, 2010, 01:30:41 PM
I have some pecan....what do most of you use pecan for?
I like pecan on beef, pork and turkey.
Quote from: FLBentRider on January 17, 2010, 05:43:09 PM
Quote from: MPTubbs on January 17, 2010, 01:30:41 PM
I have some pecan....what do most of you use pecan for?
I like pecan on beef, pork and turkey.
OK FLB...pecan it is.
Got a whole box and never tried it.
It's sorta like "hickory lite"
Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
To me Pecan is a mild version of Hickory.
I use pecan on almost everything but bacon (Hickory) brisket (Oak)
Took these 3
(http://lh4.ggpht.com/_SdwnSkI1cwY/S1sWYVJ_U6I/AAAAAAAAAiA/QmhDLVFgIfM/s400/DSC00825.JPG)
Brined over night, injected and rubbed.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1sWZHRF8OI/AAAAAAAAAiI/9P3XUSx4ACo/s400/DSC00827.JPG)
Wrapped in bacon.
(http://lh6.ggpht.com/_SdwnSkI1cwY/S1sWZeolIBI/AAAAAAAAAiM/P6StMxPFyW4/s400/DSC00828.JPG)
I had a bonus in one of the bags.....a grouse breast!
And into the smoker they went.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1sWZpzvrgI/AAAAAAAAAiQ/9NvLuyCNrlA/s400/DSC00829.JPG)
At what IT should I pull these birds?
How is that Cabela's "All Purpose" seasoning?
I always buy their 'Tequila Lime'. I tried the 'Garlic + Beer' and it was a bit strange..
Quote from: squirtthecat on January 23, 2010, 07:48:24 AM
How is that Cabela's "All Purpose" seasoning?
I always buy their 'Tequila Lime'. I tried the 'Garlic + Beer' and it was a bit strange..
Well it's got salt, onion, rosemary, celery seed, dill seed, fennel seed, pepper, bell peppers, oregano, tumeric and spice in that order.
This is my first time using the all purpose seasoning.
When tasting it you can really taste the celery and dill seed and boy does it smell good.
Smoking with pecan and boy does that smoke smell good!
Would you happen to know at what IT the birds should be pulled?
A dial meat thermometer says poultry should be 180*...I think that's to high.
Cool, thanks! Might have to pick one up...
I take 'non wild' turkey to an IT of 160*, then I foil it and let it rest a bit.
Can't speak about the wild stuff.
Remember these are "pieces" and not the whole bird.
Someone told me once that dark meat cooks faster than white meat.....any truth to that?
P.S. The double element set up is working great!
15 pounds on turkey, 3 pounds of bacon and vent wide open.....hit my 220* with ease after loading.
Outside temp 40* and it's all taking place in the garage.
After 3 hours of pecan
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1tNoL8Jh8I/AAAAAAAAAi0/hpJFeLQsBYk/s400/DSC00830.JPG)
Looking Good!
Hey all.... does poultry have a stall point also?
My birds have stalled around 158*. Tower temp is 225*.
Been right around those temps now for 1 1/2 hours.
I'm not sure how long you've had it in there, but I cold smoked mine and it was over 10 hours before I hit 160. I haven't tried hot smoking like you're doing, but I imagine it'll take a while to get it up there.
Quote from: MPTubbs on January 23, 2010, 04:00:49 PM
Hey all.... does poultry have a stall point also?
My birds have stalled around 158*. Tower temp is 225*.
Been right around those temps now for 1 1/2 hours.
Tubbs, I would re-insert the probe.
You might be in a pocket or something.
CRG....did that about 5 times in both breast. Didn't make a difference.
It acted just like a stall, after it hit 160* the temp started to rise and pulled the birds out at 165* IT.
Just got done feeding and heres some pictures.
(http://lh4.ggpht.com/_SdwnSkI1cwY/S1un6OKcRAI/AAAAAAAAAjc/FZ1zeky1EPw/s400/DSC00832.JPG)
Bacon sure was good. And had smoke flavor all the way to the breast bone.
(http://lh6.ggpht.com/_SdwnSkI1cwY/S1un7HGaZFI/AAAAAAAAAjk/n3p6LloefBA/s400/DSC00834.JPG)
Legs and thighs were real tough.......but that's what you get with the wild ones.
Looks good Tubbs
Them wild turkeys do to much time walking and running around for the legs to be any kind of tender for me.
After the smoke I through the wings and legs in a pot of water and simmer them till they fall off the bone and make turkey noodle soup out of them.
Quote from: OU812 on January 25, 2010, 09:04:21 AM
Looks good Tubbs
Them wild turkeys do to much time walking and running around for the legs to be any kind of tender for me.
After the smoke I through the wings and legs in a pot of water and simmer them till they fall off the bone and make turkey noodle soup out of them.
And that's exactly what I had planed OU!
When making the soup pull the turkey out and let cool then chop and dont put it back in till all the other ingredients are done. If you keep the meat in the pot the hole time you will have shredded turkey and not chopped.
Just throwing this out there.
Got ya! ;)
MPT, those look great!!!
Mrs S
I've never had grouse - may have to try it sometime.....
Quote from: seemore on January 25, 2010, 11:37:40 AM
MPT, those look great!!!
Mrs S
I've never had grouse - may have to try it sometime.....
Grouse is a dark rich meat.......a little on the gamie side but not bad.
MPTubbs,
That was a nice looking smoke. How is the second element working out?
I'm headed out for some quail with my hounds soon.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on January 25, 2010, 01:43:21 PM
MPTubbs,
That was a nice looking smoke. How is the second element working out?
I'm headed out for some quail with my hounds soon.
Good luck and slow smoking,
Pachanga
Hi ya Pachanga!
Second element is working great. I would suggest it to anyone smoking in winter weather!
Smoked quail.........mmmmmmmm good! Happy hunt'n!
Smoked Quail wrapped in bacon is some gooood stuff.
I have 3 hole pheasants in the freezer that will take a ride in the smoker soon.
Good luck huntin Pachanga.