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Getting The Bird, Thanksgiving

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by DonnieS » Wed Nov 26, 2014 6:20 pm

Safebyahare wrote:Well, taste like turkey. Fudge.
The skin came out perfect, smokey flavor nice and not over powering, NO bacon twist or flavor. :evil:
Perhaps next year will inject bacon fat into bird.
Just learning like this game our girls play.


Would you mind telling just how you did it , how you did the pit, etc. how you prepared the turkey.
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by NumeroUno » Wed Nov 26, 2014 7:01 pm

Screwey Rabbit, I am the King of Smoke, you should have called me for a step by step

The perfect turkey has to be brined for at least three days, 6 even better


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Duck, ribs, tri tip, sausage, ham, pheasent, quail, tuna etc I smoked it all
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by Safebyahare » Wed Nov 26, 2014 10:27 pm

Well,,small frozen cheap butterball turkey about 12lb.
Cherry wood blocks and chips. Some soaked in water, some not.
Used in a side by side grill smoker drum barrel grill set up.
Temp from 215 to 270 with semi heavy smoke. 5hrs cook time.
Dry rub out side, cavity had dry rub, rosemary, dried cherries, bacon.
Grill covered with bacon, were bird sits, then bird draped in bacon set on.
Bacon covered skin removed 45min before bird done to lightly brown skin.

Now I am not complaining, it came out perfect, or as intended.
The bacon protected the skin from being too black or charcoaled bark ish from my heavy smoke.
I was hoping after I saw and handled the bacon that it would infuse with the meat.
We are talking bacon.
Next year I will inject bacon drippings or fat into bird to make this happen.
Just thought with it all around and inside that it would infuse on its own.

PS I used two packages of bacon.
PSS This is not a recipe, I was just winging it. Learning, playing.

PSSS Uno's smoked salmon or tri tip is a bar to reach for.
I see further, because I stand on the shoulders of giants
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by Pale Rider » Wed Nov 26, 2014 11:16 pm

Heres one for you to tackle Iron Chef Uno

http://en.wikipedia.org/wiki/Turducken
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by Safebyahare » Wed Nov 26, 2014 11:26 pm

Uno,,,have you developed a rack? :shock:
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by PDad » Thu Nov 27, 2014 12:39 pm

NumeroUno wrote:Duck, ribs, tri tip, sausage, ham, pheasent, quail, tuna etc I smoked it all

Uno brings new meaning to "Smoke 'em if you got 'em." :D
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by Pale Rider » Thu Nov 27, 2014 1:16 pm

PDad wrote:
NumeroUno wrote:Duck, ribs, tri tip, sausage, ham, pheasent, quail, tuna etc I smoked it all

Uno brings new meaning to "Smoke 'em if you got 'em." :D


30yrs ago it'd been talking about smoking something else ;)
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by Dugout Dad » Thu Nov 27, 2014 3:48 pm

I had this smoked turkey thing all wrong.
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by Pale Rider » Thu Nov 27, 2014 4:27 pm

Dugout Dad wrote:I had this smoked turkey thing all wrong.
Image


Note t-shirt...*Cheerleader Dad*...*figures* :D
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by NumeroUno » Fri Nov 28, 2014 11:19 am

Yesterday smoked pork ribs pork loin chicken wings n tuna

Today the rib eye goes in
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