Smoked Turkey and Chicken

OU812 · May 26, 2009, 11:47:05 AM

Smoked a Turkey breast, 3 chickens and some garlic herb chicken sausage this weekend. The timing was a real b**ch with a softball tourney going on but I made do.
Fri. night I got everything ready. Starting with the turkey.

Pumped with some butter and rub that I ground b4 adding to the butter.

Then coated with some butter and rub that I didn't grind.

And a little more rub.

Next was the chickens.

I didn't pump the chickens only a coating of the butter rub mix.

All loaded up for the frig.

Ready for a good night rest.

Gard dog on duty.

Now its time for a break.

Took 10 lb of chicken leg quarters removed the skin and deboned (note to get 5 lb of meat it will take almost 10 lb)

All that was left of the 10 lb was 4 leg's so I did them up.

Ground chicken.

Ground pork butt.

Ready for the magic.

Ready for the stuffer.

Ready for the over night with the others in the frig.

Day 2 in the smoker

Gard dog still on duty

Chicken is done

Had a storm move in before the turkey was done, had to scramble to get the umbrella and patio table up b4 it hit. First the hail.

Then the rain.

The turkey is done.

Now goes in the sausage, then turn down the temp.

Had a good thing going so i through in some pnuts

The turkey after resting.

Dinner time, on the home stretch now.

Gard dog still keeping an watch on the show.

The sausage is done.

And so am I.

It took all day to get everything done and packed back up. Missed some games on sat. but got in all the games on sun. and on Mon. was the championship. The girls were as tired as i was, you could see it out on the field. A couple of errs cost them the game and they couldn't get the points back. had to settle with second.
took second place

Tenpoint5 · May 26, 2009, 12:07:48 PM

That does look like a busy day. I will take two Turkey Breast Sammies and a couple of them Snausages to go Please!!

OU812 · May 26, 2009, 12:49:34 PM

Hey 10.5 whats a snausage ???

A few of the girls came over sun. after the games and almost devaured the turkey. They said the sausage had to mutch garlic in it but I thought the thyme was a little strong and the garlic was fine.

My daughter is my taste tester. She has grown up on smoked and grilled food.

pensrock · May 26, 2009, 01:19:17 PM

I like the rack you made for the fridge. :)

OU812 · May 26, 2009, 01:44:01 PM

Quote from: pensrock on May 26, 2009, 01:19:17 PM
I like the rack you made for the fridge. :)

I made it out of scrap Re-bar and a welder, took about an hr to measure cut and weld. It is a little heavy but it isnt going to break.

Tenpoint5 · May 26, 2009, 04:18:57 PM

Quote from: OU812 on May 26, 2009, 12:49:34 PM
Hey 10.5 whats a snausage ???

A few of the girls came over sun. after the games and almost devaured the turkey. They said the sausage had to mutch garlic in it but I thought the thyme was a little strong and the garlic was fine.

My daughter is my taste tester. She has grown up on smoked and grilled food.

A Snausage is what you have after a couple of barley pops or a couple of shots of your favorite Adult Beverage!! There is never to mutch Garlic. I won't pick on your english language slauter if you don't pick on mines!! LOL ;D ;D

Smokin Soon · May 26, 2009, 09:21:05 PM

A Snausage is what was next to the pickled eggs in a matching jug. All the bars in Northern Michigan had them. I might have to go back to get some of those recipes. I get really close, but I'm not quite there yet. That term was derived from aTV commercial I think.

FLBentRider · May 27, 2009, 02:35:17 AM

I thought they were a brand of dog treat.

http://www.snausages.com/

::)

OU812 · May 27, 2009, 05:20:54 AM

I won't pick on your english language slauter if you don't pick on mines!! LOL ;D ;D
[/quote]

I wasent meenin to b pikng on anywons spellin ask anywon mine suks ;D

Caribou · May 27, 2009, 06:14:51 AM

What a day of smoking OU812!
We can all appreciate the work that went into prepping and smoking that much food.
It looks like it all came out wonderfully!
Carolyn

OU812 · May 27, 2009, 06:53:25 AM

Don't you love it when a plan comes together.

Ben having the sausage for breakfest on a sourdough bun for two days now, seems like the thyme is starting to blend more evenly with the garlic.

This was the first time I have done this sausage recipe.
Note to self wait 2 days for every thing to blend.

Had some of the chicken on the grill lastnight, cooked indirect heat. The skin crisps up nice that way. Nothing better than smoked chicken on the grill.

NePaSmoKer · May 27, 2009, 06:58:35 AM

We like smoked chicken too ;D

nepas

Tenpoint5 · May 27, 2009, 07:01:50 AM

Quote from: OU812 on May 27, 2009, 06:53:25 AM
Don't you love it when a plan comes together.

Ben having the sausage for breakfest on a sourdough bun for two days now, seems like the thyme is starting to blend more evenly with the garlic.

This was the first time I have done this sausage recipe.
Note to self wait 2 days for every thing to blend.

Had some of the chicken on the grill lastnight, cooked indirect heat. The skin crisps up nice that way. Nothing better than smoked chicken on the grill.

OU812,
A suggestion instead of waiting 2 days to try your snausage, try grinding and mixing the day before you stuff and smoke. Or grind and mix on day one, stuff on day2 and smoke on day 3. This gives all the flavors time to blend and mellow out or enhance the flavors that you want.

easyridinole · May 27, 2009, 07:03:02 AM

Holy Smokes!! That looked like one busy weekend! :D

Ole

OU812 · May 27, 2009, 07:11:51 AM

Nepa, all I can say to that is MMMMMMMMMMMMMMMMMMMM Chicken!

10.5, I did the grind and mix on fri. night then on sat. when the birds were cooking was when I did the stuffing and let rest at room temp for an hr. then when the last bird was done was when the sausage went in. My notes are at home but what I can remember the sausage was resting for a total of 18 hr. All but the last hr in the frig of course.

Smoked Turkey and Chicken

NePaSmoKer