I'm doing the bulk of it this weekend, so we've got to start somewhere.
Everyone, out of the freezer!
"Barnyard Buddies"
- 10 pound turkey breast roast
- 8 pound pork butt
- 9 pound brisket flat
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvNq3W-Z8lI/AAAAAAAA_Ps/JMImKIhy2Tk/s800/DSC00062.JPG)
I'm going to do the brisket 'Pachanga', and the boston butt 'CRG' tomorrow night. (as in - lots of slather, smoke and no foil!)
Nepas, there will be some Carolina Treet involved...
And a mix of Apple/Pecan smoke.
The turkey will go in Saturday with some 1/2 pork loins for a friend.
[stay tuned]
I will miss the blow by blow , butt ;D will catch the finals on sunday or monday.
Good luck in your smoke.
Thanks CRG... Go get them Bambis!
Looke like its going to be a party in the smoker this weekend.
I will be doing a brisket next weekend, when I'm out a huntin the brisket will be a cookin.
STC,
Looks like I know what you're doing this weekend. Get Bubba over there to help you or at least help you drink his beer.
Man I wish I could find one of those turkey breasts roasts that size.
Local grocery here has butts on sale for 89 cents per pound. Also has turkey breasts on sale as well. Sending Jan for 3 butts and 2 turkey breasts.
KyNola
Good idea, KyNola! I might have Bubba do the ribs... He's got it down to a science. I need to swing by his place next week and drink some of his beer, he's got a birthday coming up soon.
It took a while to find these, but I've got a supplier now! She works evenings at a local foodservice company, and can special order them, plus get an employee discount. ;)
Well DUH! I have a very close friend that owns a restaurant and a friend that is a foodservice sales rep. I'm thinking I may have a supply for a mongo turkey breast roast myself. Thanks for smacking me upside the head.
When you guys coming down Paducah's way? Would be proud to purchase you a refreshing carbonated beverage straight from the mountains of Golden Colorado.
KyNola
Quote from: KyNola on November 06, 2009, 06:41:24 AM
Well DUH! I have a very close friend that owns a restaurant and a friend that is a foodservice sales rep. I'm thinking I may have a supply for a mongo turkey breast roast myself. Thanks for smacking me upside the head.
I'll PM you the information on these. (vendor, UPC codes, etc.) I'm sure your insider at CC Cohen's can hook you up..
We'll see how they do in the Bradley - I've never done one this big.
Quote from: KyNola on November 06, 2009, 06:41:24 AM
When you guys coming down Paducah's way? Would be proud to purchase you a refreshing carbonated beverage straight from the mountains of Golden Colorado.
KyNola
We really need to get down there one of these days... Things are so busy now leading into the holiday season.
Thanks Pat!
Tell Hal hello.
Larry
Quote from: KyNola on November 06, 2009, 06:50:44 AM
Thanks Pat!
Tell Hal hello.
Larry
10-4!
Here is the product info, in case anyone else is interested. (and has a foodservice 'friend')
Perdue's Marvelous Mams (http://www.perduefoodservice.com/products/product_details.asp?productId=35008)
They make a smaller version as well:
Perdue 5 pound clucker (http://www.perduefoodservice.com/products/product_details.asp?productId=35060)
Looks like you will have your hands full this weekend Squirt, hope you have stocked up on the adult beverages.
HR
Quote from: Hopefull Romantic on November 06, 2009, 07:36:32 AM
Looks like you will have your hands full this weekend Squirt, hope you have stocked up on the adult beverages.
HR
I am good in that department!
Have fun, post pictures
We're wishing for a bunch of those "happy accidents" tonight...
9 lb brisket, frozen solid, produces this after a soak in the sink:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvTd8L-DmcI/AAAAAAAA_Uk/wyVi_vNZPm4/s800/DSC00070.JPG)
8 lb pork butt, also frozen in the middle:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvTd9oxXFJI/AAAAAAAA_Us/rs36Ee3k4Co/s800/DSC00068.JPG)
Now the wind is howling outside..
[sigh]
Everyone got a heavy baste of CT, and a mix of rubs from Iceman and John Henry.
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvTd_dptnXI/AAAAAAAA_U0/6v7G5w-1MpU/s800/DSC00071.JPG)
I can't even put the probes part of the way in, so I've got the Ranco set at 220 - we'll check back early in the AM.
I"m not feeling real good about this one. :(
No worries.you'll be surprised what 10/15 hours can do.
Look at the donut, not the hole :)
Quote from: Brad Stab on November 06, 2009, 07:22:06 PM
Look at the donut, not the hole :)
Quote of the day!
Thanks, I'll check the status again in the morning. I've had perfectly thawed briskets/butts take forever and a day to cook, why should I worry about some icy bricks.. It's been a long week.
Thanks again Brad!
8AM... Bottom brisket (assuming flat at this time) is at 191, butt is 195. Time for a peak...
Brisket point (assumed):
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvWErwGD5pI/AAAAAAAA_Wg/CQcdwJBaHpA/s800/DSC00073.JPG)
Flat:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvWEuPpuXYI/AAAAAAAA_Ws/Zk2yYHxAE5k/s800/DSC00074.JPG)
Butt:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvWEwFl6guI/AAAAAAAA_W0/hX0RdkxZDhE/s800/DSC00075.JPG)
Happy Happy!
I moved the probe in the butt and got a lower reading, will leave it in until 200-ish. Probed the point and it was 165, so I moved it down a rack and will continue to cook it.
Pulled the flat out..
(http://lh5.ggpht.com/_CbvAIVzmFFM/SvWExpWFAjI/AAAAAAAA_W8/AFOnCWKlnAA/s800/DSC00077.JPG)
foiled up and in the cooler now...
Turkey roast is still frozen solid, so it's in the sink thawing.
To be continued........
All looking great Pat!
KyNola
Thanks! Oh, and the smell... Pork-fat-brisket-juice-Carolina-Treet-heaven!
Leaving them bare on the racks did result in a nice bark, but what a mess.. :o
The pork butt is welded to the bottom rack, I'll cross that bridge when it is time.
Man oh man,
You turned lemons into lemonaid!!
They look great!
Pat,
Contact Bryan at Y&P and order the high temp jerky screens that perfectly fit in your Bradley racks. They are a little expensive but well worth it to prevent things from welding to your racks. They will withstand temps up to 500 degrees. I use them all the time in my Traeger too. Super easy clean up. Nothing goes in my BDS without the screens on the racks.
KyNola
Quote from: KyNola on November 07, 2009, 07:35:01 AM
Pat,
Contact Bryan at Y&P and order the high temp jerky screens that perfectly fit in your Bradley racks. They are a little expensive but well worth it to prevent things from welding to your racks. They will withstand temps up to 500 degrees. I use them all the time in my Traeger too. Super easy clean up. Nothing goes in my BDS without the screens on the racks.
KyNola
Thanks, I will do that this week for sure!
Good looking Bark. Did you sneak a little taste for quality control? Did the deckle get fork tender?
I have never used the screens but they sound like a good idea.
I place my racks in the sink for and hour in hot soapy water, scrub the big stuff off with a couple of swipes of a brush and then into the dishwasher.
My racks look like new.
Good luck and slow smoking
Pachanga
Thanks. It's all very tender... I had to be careful just picking it up, as it bent easily in the middle.
I blast my racks & v-tray in the dishwasher 'rinse' cycle when the Mrs isn't looking (removing funk from the racks, and spraying it all over the other dishes ;)), they come out clean after the final heavy wash cycle.
The point is at 177 now. We'll just let it roll on. I might move it up to the top rack when I load this Turkeyzilla in shortly.
Mmm... Brisket basted CT slathered turkey. How can this go wrong!
I can't WAIT to see how the turkeyzilla turns out. I am a big turkey fan too.
Looks like your member status got elevated today. Congrats on the 1000th post.
KyNola
Yeah, this bird should be a fun one.. But note to self, start thawing days earlier.
1000. Woo!
Pork butt is done. Stuck to the rack. I flipped it over and it fell right off - but the bark was welded solid. I used my silicon gloves to pry/poke most of it off. Tasted a bit - YUM!!!!!!!!
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvWyksg6XFI/AAAAAAAA_Yw/vYGT8Psto5w/s800/DSC00078.JPG)
Is "Butt Weld" a coined term yet?? (as in the burnt ends of the pork world)
Turkeyzilla time!
Fuzzy pic... CTd the bottom side first, then wrestled it on to the racks..
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvWyl0yTb3I/AAAAAAAA_Y4/fdkgfL3Ttrc/s800/DSC00080.JPG)
Peeled back skin, slathered with CT and a hodge podge rub. (leftover John Henry, Iceman's butt blast, and a 1/2 T shot each of Riley's all purpose, garlic powder, curry, Hungarian paprika, and peppered bacon salt)
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvWynVA7yuI/AAAAAAAA_ZA/7MZg8ytpAWo/s800/DSC00082.JPG)
Reassembled, little more rub for good measure.
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvWyosfaiDI/AAAAAAAA_ZI/a0IXLf6ERdE/s800/DSC00084.JPG)
In the Bradley. Note the internal temperature.. This is going to take a while.
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvWyp2DaImI/AAAAAAAA_ZQ/0wQ8_2NaDgA/s800/DSC00085.JPG)
3 hours of smoke. Had about 9 leftover alder and 'Special Blends', so in they went (mixed).
I still had quite a bit of water in the pan from last night! (thanks CRG and Pachanga for the 11x13x2" foil pan tip)
But I dumped it anyway and put some fresh hot water in..
Now we wait.
To be continued..
Are you serious? 29 degrees? Thank goodness you have your smoker in your building. You are right. It will take a while. What temp are you cooking at? BTW, about 4 hours or so south of you, it's 72 degrees and beautiful.
Look at the pork butt this way. You didn't have to pull that part! :D
KyNola
???
The turkey's IT was 29 degress... It's 73 and sunny outside. :D
I've got my Ranco cranked, so 220 is what I'm cooking at. The overnight smoke was 210.
Ok, the brisket point (stubborn little sucker) got to 192, so I pulled it and put into FTC.
It was purdy..
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvXdOTfZL9I/AAAAAAAA_bM/58TAwBnmnxg/s800/DSC00087.JPG)
I did tear a chunk off of it (bigger than I should have - I'll tell the recipients that I had to do it for quality control purposes), and it was good.. Nice bark.
Turkey is at 105 or so now. I've got both Mavericks keeping close tabs on it.
Oops, sorry on the temp flub.
It all looks great!
KyNola
And, it's a wrap! Phew...
Pork is roughly pulled:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvYIPnFtPkI/AAAAAAAA_dA/333Q6lyxqJs/s800/DSC00089.JPG)
Zeroing in on the optimal turkey temps (measure twice, cook once):
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvYIR6qoMxI/AAAAAAAA_dQ/edMRAfkNWeU/s800/DSC00092.JPG)
Patio 'Q' after a 24 hour shift:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvYITKApgkI/AAAAAAAA_dY/RFr17nmtfdw/s800/DSC00097.JPG)
Turkzilla!
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvYapWS0ELI/AAAAAAAA_eM/2IT890_QB4M/s800/DSC00100.JPG)
LOTS of foil later..
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvYaqoXZXxI/AAAAAAAA_eU/LWwp1gaIvYQ/s800/DSC00101.JPG)
Turkey roast will rest in the cooler for a while, brisket point/flat & pulled pork are chilling in the fridge.
I'll vacuum seal the entire load tomorrow afternoon for delivery.
To be continued...
Looking Good Squirt
STC,
That turkey looks awesome.
I know you must be worn out after that smoking marathon.
The folks who bought your charity package got a huge bargain.
KyNola
Quote from: KyNola on November 07, 2009, 08:05:43 PM
STC,
That turkey looks awesome.
I know you must be worn out after that smoking marathon.
The folks who bought your charity package got a huge bargain.
KyNola
Yeah, it looks like it turned out pretty good. It definitely smelled awesome - I had to beat the cats away from the countertop as I was wrapping it.
I will have to whack it in half to get it in the foodsaver bags... That'll be a good time to sneak a nibble or two to check the taste. ;)
Bubba is doing the ribs (3 racks of loinbacks) for me this week. He's doing a whole turkey today as a practice run for Thanksgiving.
Awesome job squirt. All of it looks great. You made somebody very happy!
Thanks CRG - and everyone! It was a fun project.
Quote from: squirtthecat on November 09, 2009, 07:40:05 PM
Thanks CRG - and everyone! It was a fun project.
NO .... Thank you.