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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Turkey Outcome
Thank you Norm, TFM and Edwin for the advice to go ahead and smoke the
turkey. I am so glad that I didn't throw that bird away. Didn't get sick from it either. I smoked it for about 6 hours with pecan and apple wood with apple juice in the water bowl. An engineering friend of mine, with too much time on his hands, had made me a "beer can" type holder from stainless steel and thick gridworked base (told you he had too much time on his hands). I had a German riesling in the refrigerator so I filled the beer can holder with riesling and stuck it up the bird's.....tail. The turkey was very moist and flavorful and the skin was a beautiful dark golden color. I thought it had too much smoke but my husband and the cats said is was fantastic. It seems I forgot advice I had read here years ago...while the meat is resting change clothes and if possible take a shower. Wash the smoke off yourself. I did change clothes but didn't think about my long hair which had collected some of the smoke as I tended the smoker (putting a thermometer in the bird and adding wood and generally being around the smoker). I think I had too much smoke around myself to enjoy the taste of the turkey. The next day I was very impressed with the taste. All in all, I was very pleased with my first turkey and thank you for encouraging me to put the turkey in the smoker and not the trash. Julie |
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Turkey Outcome
Julie and Sam wrote:
> Thank you Norm, TFM and Edwin for the advice to go ahead and smoke the > turkey. I am so glad that I didn't throw that bird away. Didn't get > sick from it either. I smoked it for about 6 hours with pecan and > apple wood with apple juice in the water bowl. An engineering friend > of mine, with too much time on his hands, had made me a "beer can" > type holder from stainless steel and thick gridworked base (told you > he had too much time on his hands). I had a German riesling in the > refrigerator so I filled the beer can holder with riesling and stuck > it up the bird's.....tail. > > The turkey was very moist and flavorful and the skin was a beautiful > dark golden color. I thought it had too much smoke but my husband > and the cats said is was fantastic. It seems I forgot advice I had > read here years ago...while the meat is resting change clothes and if > possible take a shower. Wash the smoke off yourself. I did change > clothes but didn't think about my long hair which had collected some > of the smoke as I tended the smoker (putting a thermometer in the > bird and adding wood and generally being around the smoker). I think > I had too much smoke around myself to enjoy the taste of the turkey. > The next day I was very impressed with the taste. > > All in all, I was very pleased with my first turkey and thank you for > encouraging me to put the turkey in the smoker and not the trash. > > Julie I'm so glad that it worked out! Congrats! Next time try injecting the turkey. TFM® uses a mixture of butter, honey and garlic. He sticks the bird ALL over the place. You get juicy pockets of flavor. It's really good. kili -- http://www.caringbridge.org/visit/kilikini |
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Turkey Outcome
On Wed, 24 Jan 2007 05:26:04 GMT, Eddie >
wrote: >On Tue, 23 Jan 2007 13:45:12 -0500, "Julie and Sam" > wrote: > > >>All in all, I was very pleased with my first turkey and thank you for >>encouraging me to put the turkey in the smoker and not the trash. >> >>Julie >Julie, have you visited ABF? (alt.binaries.food) Most of the AFB >people are also there. And your turkey sounds like it should have >been shown off there. >I love smoked turkey in my K-7 but never had to do one for six hours. >Usually around 3.5 to 4. Oh, you mentioned it was too cold. With the >Kamodo you can smoke regardless of external cold. However, it doesn't >get that cold here in San Jose. Anyone done a K smoke in really cold >temps? >Eddie >> >> Can't speak about 'smoke' per se, but two years ago it was -20c [4 below zero in F] when I roasted our Christmas Turkey on my #7 Kamado. Harry |
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Turkey Outcome
On Thu, 25 Jan 2007 06:11:31 GMT, Eddie >
wrote: >On Wed, 24 Jan 2007 23:51:29 GMT, Harry Demidavicius > >wrote: > >>On Wed, 24 Jan 2007 05:26:04 GMT, Eddie > >>wrote: >> >>>On Tue, 23 Jan 2007 13:45:12 -0500, "Julie and Sam" > wrote: >>> >>> >>>>All in all, I was very pleased with my first turkey and thank you for >>>>encouraging me to put the turkey in the smoker and not the trash. >>>> >>>>Julie >>>Julie, have you visited ABF? (alt.binaries.food) Most of the AFB >>>people are also there. And your turkey sounds like it should have >>>been shown off there. >>>I love smoked turkey in my K-7 but never had to do one for six hours. >>>Usually around 3.5 to 4. Oh, you mentioned it was too cold. With the >>>Kamodo you can smoke regardless of external cold. However, it doesn't >>>get that cold here in San Jose. Anyone done a K smoke in really cold >>>temps? >>>Eddie >>>> >>>> >>Can't speak about 'smoke' per se, but two years ago it was -20c [4 >>below zero in F] when I roasted our Christmas Turkey on my #7 Kamado. >> >>Harry >You *roasted* a turkey in 4 below zero temp? That means you did not >have the dome down (or it would have been smoked) >Yikes, you must have had to keep that fire hot. Just curious, where >were you when it was roasting? (me, I would have been right next to >the fire, lol) >Eddie Turkey cooked, dome down at 330F. K was outside. I was not. Harry |
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