This is topic Thanksgiveing in forum Member forum at The New Huntmastersbbs!.
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Posted by TA17Rem (Member # 794) on November 26, 2008, 09:18 PM:
Leonard and the rest of you guys have a safe and happy Thanksgiveing..
Posted by Kokopelli (Member # 633) on November 27, 2008, 06:06 AM:
And a Happy Turkey day back at you and all!!
My wife (She Who Must Be Obeyed) and I are spending the day with friends that I fixed some of Tim's Atomic Buffalo Turds for, a couple of weeks ago. By popular demand, we're taking a whole tray full this time.
Posted by Leonard (Member # 2) on November 27, 2008, 08:58 AM:
Happy politically correct Holidy, everybody! I don't know about y'all, but I plan on eating huge amounts of turkey?
Good hunting. LB
Posted by Tim Behle (Member # 209) on November 28, 2008, 07:29 AM:
Did anyone else deep fry their Turkey this year?
That's the only good way to cook them that I've found. Done in 45 minutes, and it's nice and moist, not greasy, and never dry.
I think I'm going to have some left over pumpkin pie for breakfast !
Posted by Paul Melching (Member # 885) on November 28, 2008, 08:30 AM:
Happy day after Thanksgiving
I brined two turkeys and smoked them this was my first attempt , they come out moist and delicious but the time factor was well over the 45 min. deep fry method gonna try that next year.It took about 10 hours in the smoker and 12 in the brine.
And yes I too had pumpkin pie for breakfsst!
Posted by Tim Behle (Member # 209) on November 29, 2008, 06:03 AM:
Paul,
What all did you add to your brine?
The only constants to my brines, are water, salt, and lots of garlic. Everything else just gets added on a whim.
I'm going to be smoking 20-25 drumsticks a week from Tuesday.
Planning on using Mesquite charcoal with a few pieces of Hickory Firewood.
Posted by Az-Hunter (Member # 17) on November 29, 2008, 01:04 PM:
Question Tim.....when smoking drumsticks, which end do you light:)
Posted by Tim Behle (Member # 209) on November 29, 2008, 03:15 PM:
The big end !
The roach clip only fits on the smaller end... Duh !! ![[Wink]](wink.gif)
Posted by Paul Melching (Member # 885) on November 29, 2008, 03:16 PM:
Tim
I used salt , sugar , tarragon and apple juice after 12 hours in the brine I injected them with butter and GARLIC. Smoked them with mesquite and added apple juice and oranges in the water pan.
Posted by Tim Behle (Member # 209) on November 29, 2008, 03:56 PM:
I don't know if I have ever tried sugar in the brine, how did that turn out? What kind of sugar did you use? I use a lot of cane and raw sugars in my rubs and sauces.
Have you ever filled the water pan with beer? I don't often use a water pan, but when I do, it' more of a drip pan, and for ribs or brats, a few bottles of strong dark beer make for some great steam.
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