I am going to do a Ham in the Bradley (time constraints won't allow me to do DoW's t-shirt method darn) and fry up a turkey. Having over some relatives, husband's office manager and her son and going to have a great time.
Hope everyone has a great Thanksgiving and a great time with friends and relatives. I will be offline to clean the house, you men, help your wives out with this, believe me, she will love you to death and be appreciative of the help!!
I wish I had some boston butt left to make some ABT's, but it didn't last more than 15 hours in this house!! How's that for my first try? LOL
As I have stated in a couple of posts. I am going to take a flyer and cold smoke a 12 lb Butterball Turkey for 4 hours then immediately Fry!
Before that I will have smoked 3 ducks and finish them off Thanksgiving morning. The wife will do her traditional 25 lb Turkey with dressing in the oven. Then either a spiral ham or a beef tenderloin on the spit. We will have a house full. I hope that there are left overs for me to vacum suck and save for another day. I did not get this wish last year and I don't think I will this year. Hope everyone eats, drinks and stays home not driving.
BigRED
We will have about 8-10 over. Wife does 25lb Turkey, Coca Cola Ham, Cheesecakes, one chocolate with a Gran Mariner Rasberry Topping and New York Style with crushed pineapple. Pumpkin Pie. The usual trimmings....I didn't feel like frying turkey this year...
Had wife pick-up 48 Jalapeños, and going to thaw 6lb of Butt, shred, and make a load of ABT's. Will be brining 12 lb Turkey late tonight and start smoking tomorrow night. This will the one that she is not sending leftovers home with the kids. My favorite part of Turkey Day is the leftovers for sandwiches later.
Busy tomorrow, helping the little woman pick-up the place. Not complicated, but just helps out. Yes, Michelle(SmokinMoe), probably most of us help clean up the homestead...some just stay out of the way, which is also a big help!
Beer is stocked up downstairs....One of my boys is one of the SWAT officers on the CHP here in California. He had to work 12 hrs on Turkey Day, but still might come over to eat after midnight, unless they some kind of wierd situation he has to respond to - If on call, no beer! Sorry won't be able to visit, I have to work Friday. Luckily I am off Wed and Thurs this year so can help the wife do some prep work for turkey day too.
My wife will probably be up fussing over the kids until after 2 a.m. I get up for work at 4, so off to the land on nod for me on Turkey Day evening. Usually watch some football, the hit sack at 8 p.m, smiling after a nice dinner!
My best to all of you! Happy Thanksgiving!
Bill
I am going to be traveling a great distance of a quarter mile [;)] to my brother's house, with a 12 lb smoked turkey. My sister-in-law is cooking the dinner which will include a 12 lb roasted turkey and ham. They tell me they are doing a 12 lb turkey to ensure there is enough, but I feel they have no faith in the Bradley [:D].
I going to smoke the turkey today until it is almost fully cooked, and finish it in the oven tommorow. I'm going to smoke it vertically. I injected it with a brine solution, and now I'm trying to decide if I am going to use apple or a maple/hickory smoke.
The morning will start off with a round of duck hunting with my best friends. While we will be in the blind the Hen Mallard will be pulling the two briskets from the BS. I will be trying apple wood this time-4 hours of it. My wife make this wonderful, not your typical, sweet potatoe dish, all I know it has plenty of real butter and just sweet enough that you can eat a ton with out feeling like you are eating 100% carbs, even though you are. Rumors may have it that will might go over to the in-laws(@%$~`%!*^).
Must say Bill, those ABT's sure sound good. Those will beat a oven roasted turkey any day!
Everyone have a great holiday and please be safe and don't try and test your airbags.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
A combination of ribs,leg of lamb and baked beans all in the Bradley
Thanksgiving turkey....I brined it with a recipe that I found somewhere. It has apple juice,kosher salt,brown sugar, oranges,garlic, cloves, bay leafs, water and ginger.....in the brine overnight...then I cold smoked it with maple for 4 hours....tomorrow morning early, I'll baste it(with beer can inside) and slow cook it using the brine under the bird in a drip pan until done. Then wrap it in aluminum foil and a towell for a couple hours before serving....Oh boy!!!!!!!!!PS..no peeking needed if you have a remote thermometer except checking the skin near the end of cooking time. Happy bird day to all !!!
Hey Doc...I'm down to 2 racks a day!!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by car54</i>
<br />A combination of ribs,leg of lamb and baked beans all in the Bradley
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I think at Christmas a leg of lamb and a rib roast will be in order[:D]
For T-day cranberry injected turkey all the trimmings
for desert Olds' raw apple cake and tiramisu. My wife makes the best. And to go with desert fresh roasted Guatemala huehuetenango-huixoc coffee. It has an unbelieveable choclate flavor. Thanks again Bill. Happy Thanksgiving[:)].
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
You are welcome Jeff! Roasting coffeee is just as addicting as smoking good food!
Happy Thanksgiving
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<i></i>
fresh roasted Guatemala huehuetenango-huixoc coffee. [:)].
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man, that Guatemalan coffee is way to "earthy" for me. Although I have found out that when it is freshly roasted it does taste better. The wife and frequent a little place that does their own roasting. I'm still a Columbian guy, when it is freshly roasted, can't be beat, then second to that would be Tanzanian.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
The coffee Jeff is referring to when roasting a little light is quite mild. I roast pretty dark - to the point the beans have beads of oil on the outside, as the sugar carmelizes in the bean. Dark is my preference, as I really drink more espresso then coffee. Roasted dark, this coffee is a little tangy and chocolate-like....just a hint , but quite noticeable on the palate.
When you are roasting coffee, the road to the coffee you like best exposes you different flavors all reacting differently to the temperature and time of the roast. Amazing differences between Africa, the Islands, South America and Asian coffees. You could spend your life time sampling them, and spend a fortune doing so!
The effort and time spent is not wasted, because you experience the best of the world, and you are roasting it, so it is always fresh!
Bill
micki and i found a small possium in our hotel parking lot... not sure of the weight but we got it brining in the fridge...
to curtail cross contamination we got two 5lb turkey breasts thawing in the fridge in a seperate container...
going to smoke the breasts on the next to top rack with the possium on the top rack thinking the drippings will keept the turkey moist...
micki is going to make mashed butternut squersh with lots of butter... sauted mushrooms with lots of butter... pan fried green beans with lots of butter...
fresh stawl berries with splenda and cream over shortcake made of ground pork rinds...
a low carbers thanksgiving...
owrstrich...
What does Possum taste like(Don't say chicken)? They are so "rat" looking!
After I smoke something we have a possum that used to visit the back porch. Dog would go nuts trying to get at it! It stopped coming when it realized I wasn't leaving anything around for it.
Bill
possium tastes like armadillo...
[:D]
owrstrich
Possum aint no rat...it is a marsupial(sp)...So it tastes like Kangaroo...You get your self a Kanga and a Roo....Make sure you stir the roo till it comes to a boil...you never know the true thickness of a rue til it boils....
then you drink 8 beers...grill the sucker til it is crispy and it all tastes good. Heck after 8 beers that sucker will taste like prime rib!![:D]
Well, since Canadian TG was last month, I'll be stuck in the office while Mallard is out wackin' green heads...Good luck by the way you son-of-a-duck.[:D]
Actually I quietly think it would be in most employers best interest just to close down business for another day. My plan is to fire up nfl.com and watch the play by play scroll on my monitor while taking care of paper based work on my desk. I swear US Thanksgiving is the least productive work day in Canada, bar none...
Have a good day all.
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Well, since Canadian TG was last month, I'll be stuck in the office while Mallard is out wackin' green heads...Good luck by the way you son-of-a-duck.[:D]
. I swear US Thanksgiving is the least productive work day in Canada, bar none...
Have a good day all.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hey bud, Speaking of <b><font color="blue"><i><u>WACKING</u></i></font id="blue"></b>, we did the smote on 31 Saturday morning. Mainly Teal....It was a Beeeuuuutiful thing. Going tommarow morning and the wife will pulling the briskets while I am gone.
Well at least have a great NFL day....
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I have a 15Lb. Turkey right now in the brine. Gallon of Apple Juice, Gallon of ice water, a couple juiced oranges (and threw the rinds in for the hell of it, some peppercorns, and a Cup and a half of Kosher Salt... Sitting in a Coleman Cooler with a 20Lbs bag of Ice in it. I'll probably pull it out a couple hours before and let it dry.
Bought a box of Cherry Pucks... Placing the bird on a Spanek (Vertical) Roaster with a small cake pan to capture the juice and probably put some of the brine it it to start things off. Figuring about 8 Hours (1/2 Hour a Lb or so The vertical way is supposed to speed things up a bit.).
well guys dont let your wives see this, but i do all the cooking and the meal planing and all the shoping at my house all the time, just another day of cooking for the wife and i and the 4 kids and there boyfriends and girlfriends, did up a 20lb ham in a t-shirt on sunday, (thanks dow-oldman) for the tips that will go into the oven it will look just like his sauce and all, have 2 large turkey breast in some honey/apple juice/ salt/ suger brine, smoke it in the bradley with pecan pucks, the grean bean thing and garlic mashed tators, rolls, made up a homade pumpkin cream cheese pie, also a rosted corn/tomato/avacado salad, also some smoked cheese and crackers, and a few watermellon martinis,
Going to keep it simple for this Ole man....Warm Brandy, Cold Beer, and a very Soft Wife~~~hehe heheh you youngins' got to learn what to be Thank-full for!
One thing about being around the gaming group I with is the things you can learn. Below is an animated gif file of my wife made from a several photos, and with that you will see why this ole man smiles at night.
(http://www.dow-mgc.org/Rayeimages/kiss.gif)
A good and safe Thanksgiving all...
Olds
http://rminor.com
Wished all the Americans Happy TG on another thread before I found this one--hope everybody down south (and North for you Kummock) has a great day. Just pulled a couple of yarbirds out of the smoker--good result for my first effort.
Cheers,
Tom
Well since my smoker isn't finneshed yet wife and I are spending Thanksgiving at Leavenworth
[:)]
http://www.leavenworth.com/
Name my Smoker!!!!
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=605&whichpage=3
i cant preheat because im smoking indoors so at 12am i loaded the 2 5lb breasts... turned it on high... advanced 3 pucks... set the bs alarm at 225 and the meat alarm at 165... went to bed...
at 5am the bs alarm went off... the meat was at 164... i waited for it to come up to 165 and foil towel wrapped at 5:30am...
i unwrapped them at 10:30am and pulled the warm moist meat off the bones and commenced grubbing... the turkey is a++ for sure...
one breast i left the skin on and i removed the skin on the other...
the breast with skin has a crispy outside and when the skin is pulled off the smoke flavor is slight... the way micki likes it...
the breast without the skin was not crispy at all and the smoke flavor is very pronounced... the way i like it...
4hrs of hickory... 5hrs total time... 5hrs wrapped... awesome...
more later...
owrstrich
Turkey came out in 8.5 hours, pulled it at 165 (Breast). It was moist, had a wonderful light smoke flavor. Everyone loved it. We had two turkeys, one Smoked, one "Normal". Smoked was gone... Normal is still 75 there. [:D]
The color on it was awsome! Everyone was amazed when I pulled the foil off (I drove it to my in-laws a few miles away).
Pinkertonfloyd
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Posted - 26 Nov 2004 : 03:42:58
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Turkey came out in 8.5 hours, pulled it at 165 (Breast). It was moist, had a wonderful light smoke flavor. Everyone loved it. We had two turkeys, one Smoked, one "Normal". Smoked was gone... Normal is still 75 there.
The color on it was awsome! Everyone was amazed when I pulled the foil off (I drove it to my in-laws a few miles away).<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
At what point did the foil get used? After you removed from smoker? I am doing mine this weekend. Less competition for the sandwich makings after the kids have picked the carcass and taken all the leftovers home![:D]
Thanks,
Bill
I brined a 22lb bird overnight. Started it at about 7am for an evening dinner. I set the BS on top of a cooler so it would be at a higher level. All was going fine, till lunch time (about noon). I went inside to eat and the wind really had picked up. When I went back out, the BS was laying on it's front with the door off it's hinges!! Luckily, the bird didn't hit the ground, just stuck between the door & cabinet. I ended up taking the bird inside and finishing it in the oven. I still slow roasted it at about 235-250 until 6pm. It still came out with a good smoke flavor and really juicy.
That just finished off a bad week. PA's bear season opened on Monday. I only got out into the woods about 7:30am (rough night at the cabin, a "little" merrymaking went on). There was a guy & his kid in MY TREE. Supposedly his bro was near there too. Right after we walked by, they started shooting! Those a$$%@les shot a SMALL sow & her two cubs. That really irritated me. That's not what that season is about. They were so proud. No one in my camp was too impressed. If those cubs went 45lbs, I'd be suprised. I definitely would have let them pass. BUMMER. That gives all sportsman a bad name.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by PAsmoker</i>
<br />That gives all sportsman a bad name.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I agree PA, it's a shame that there are varying degrees of sportsmanship and stewardship of the outdoors. That said, be thankful you came across someone in your spot that only wanted to hunt. What the HELL is with that <font color="blue">whackjob</font id="blue"> up in Wisconsin that killed all those people?
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
White, wow. I feel for their families. Unfortunately, people will use this as an anti-gun or anti-hunting point, when neither guns nor hunting had anything to do with those fellow's deaths. I've already heard some talkinghead on tv pushing these aburd notions.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Pinkertonfloyd
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Posted - 26 Nov 2004 : 03:42:58
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Turkey came out in 8.5 hours, pulled it at 165 (Breast). It was moist, had a wonderful light smoke flavor. Everyone loved it. We had two turkeys, one Smoked, one "Normal". Smoked was gone... Normal is still 75 there.
The color on it was awsome! Everyone was amazed when I pulled the foil off (I drove it to my in-laws a few miles away).<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
At what point did the foil get used? After you removed from smoker? I am doing mine this weekend. Less competition for the sandwich makings after the kids have picked the carcass and taken all the leftovers home![:D]
Thanks,
Bill
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Didn't use foil it Til after it was out of the smoker (while it was resting, held the heat in while the other stuff was finishing up)... came out a nice Dark carmel Color... it was stunning.
Use a Vertical roaster... I used a Spanek (www.spanek.com) (better Gourmet shops sell them, as does the www.nesco.com (American Harvest). Green Egg also resells the Spanek. It holds the Turkey standing up.
I placed the Bird so the Dark Meat was towards the back of the Bradley (it's a bit hotter there). Pulled when the Breast was 165 (The Dark was about 175 at this time... Perfect!.
I used Cherry Pucks, great smoke flavor, but not overpowering. Did 8 hours of Smoke (two packs). Had the Cooking temp about 190-200 Degrees.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />I swear US Thanksgiving is the least productive work day in Canada, bar none...<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Heck, dealing with Bradley, I've come to believe you Canadians celebrate all your holidays <b>AND</b> ours!
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by pinkertonfloyd</i>
<br />Turkey came out in 8.5 hours, pulled it at 165 (Breast). It was moist, had a wonderful light smoke flavor. Everyone loved it. We had two turkeys, one Smoked, one "Normal". Smoked was gone... Normal is still 75 there. [:D]
The color on it was awsome! Everyone was amazed when I pulled the foil off (I drove it to my in-laws a few miles away).
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
At what temperature did you smoke at. I did a 12 pounder cooking at 220 degrees, roasted it vertically and it took 14 hours, with a thigh temperature of 165 degrees. As you would expect, all drippings were dried up in the pan by the time the bird was done.
Mine came out great, and I used a combinination of 2 apple - 1 hickory, using three hours of smoke. If I can cut down on the cooking time that would be a great help.
As Bill asked, when did you used the foil, and did you foil the whole bird or just the breast?
One other question. I read an article that stated when brining poultry never use acidic liquids - acids will begin cooking the meat upon contact. I noticed you had two acidic based liquids, apple juice and oranges. It sounds like a good brine. Where there any signs that the meat reacted to the acid, prior to smoking the bird? How long did you brine for?
Sorry! For some reason the post above mine we not shown when I sent my first reply. I don't understand why mine took much longer to cook. I used a lower meat temperature and had a smaller bird. Although it was windy the day that I smoked, the Guru was keeping the temperature steady, and I had the ramp mode off. Any one has any ideas?
I am still curious about answer to the question about the brine you used.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Heck, dealing with Bradley, I've come to believe you Canadians celebrate all your holidays AND ours!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Careful Whitetail, we got us a smart one here--he's on to us! [:)]
Tom