Author Topic: Took the plung with Chez  (Read 4128 times)

Offline Swadly

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Took the plung with Chez
« on: June 14, 2004, 04:22:29 PM »
Wife wants me to do a Turkey. Do I need to cure the bird? I have read that the internal temp may not get above 140 before the magic 3 hour window. Any thoughts would be appreciated. Also which flavor wood would you recommend.

Swadly

Offline Fuzzybear

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Re: Took the plung with Chez
« Reply #1 on: June 14, 2004, 05:27:55 PM »
Welcome!

You can brine the buzzard if you want, I don't - I just use a dry rub.

Wood pucks?  A matter of preference - I use: Mesquite/Hickory/Apple - depends on how strong a smoke flavor you are looking for...

I've got a post here somewhere about my buzzard experience....

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=204

"A mans got to know his limitations"
Glendora, CA - USA!

Offline PAsmoker

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Re: Took the plung with Chez
« Reply #2 on: June 14, 2004, 07:22:43 PM »
I usually brine my bird.  Here's an approximation of my recipie.  I change it up a little from time to time.
To 1 gallon cold water (or more depending on the size of your bird[:D]) add:  
1 1/2 cups kosher salt
1 1/2 tablespoon crushed or minced garlic or garlic powder
1/2 tablespoon onion powder  
1/4 cup black pepper    
1/2 ounce maple extract flavoring
a couple of bay leaves
a few cloves (or if ground already, add to taste)
 I've also added to this and enjoyed:
 a can of ginger ale, 1/2 cup of molasses, a little lemon juice, pickeling spices.
Let soak overnight.  Rinse well & dry before smoking.  Try to hit about 170deg before pulling.
I've been using maple wood here lately.  With the maple extract & maple smoke,mmmmmmmmmmmmm.
   

The Original PAsmoker

Offline ChefJeff

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Re: Took the plung with Chez
« Reply #3 on: June 15, 2004, 05:23:25 PM »
Welcome,I do not  brine  i use a dry rub.I have used oak and apple.2:1

SMOKIN & SPOKEN

Offline Bassman

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Re: Took the plung with Chez
« Reply #4 on: June 15, 2004, 10:22:00 PM »
Michael,
never did a whole bird but have had good success with turkey breasts.I did brine over night.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=133

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline Swadly

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Re: Took the plung with Chez
« Reply #5 on: June 16, 2004, 01:04:22 AM »
Thanks for all the help and information.

Swadly

Offline Chez Bubba

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Re: Took the plung with Chez
« Reply #6 on: June 16, 2004, 01:39:09 AM »
I've never tried a real brine, but would recommend against injection. To me, the meat surrounding the injections turns mushy & pasty. Maybe I just tried the wrong injection liquid.[?]
Kirk

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Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?