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Post by Scott W on Nov 22, 2018 10:36:27 GMT -5
I’ve spathcocked a 12 pounder and will rub herbed butter under the skin and put it on the smoker over hickory wood today. I’ll post some pics of the progress.
How are you cooking your bird for Thanksgiving?
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Deleted
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Post by Deleted on Nov 22, 2018 10:53:28 GMT -5
Arby’s did mine fried on a big roll👌👍👍. Was not in the mood to cook for two people. I’m making a sweet potato casserole, cranberry sauce with crushed pineapple. A pumpkin pie with fresh whipped cream for dessert.
From 2pm on Captain Morgan Rum and Eggnog topped with fresh ground nutmeg until I get half in the bag....😂😂😂
PS
Happy Thanksgiving Scott, to you and your family. Have a great day!!!
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Post by McWiggins on Nov 22, 2018 10:58:40 GMT -5
A 48hr brined bird loaded with my bacon stuffing and cooked at 300f.
I also cured a ham! lol
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Post by Ronv69 on Nov 22, 2018 11:08:06 GMT -5
Yippee! No turkey this year. Gumbo!
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Post by Scott W on Nov 22, 2018 11:11:53 GMT -5
Arby’s did mine fried on a big roll👌👍👍. Was not in the mood to cook for two people. I’m making a sweet potato casserole, cranberry sauce with crushed pineapple. A pumpkin pie with fresh whipped cream for dessert. From 2pm on Captain Morgan Rum and Eggnog topped with fresh ground nutmeg until I get half in the bag....😂😂😂 PS
Happy Thanksgiving Scott, to you and your family. Have a great day!!!You too buddy! Happy Thanksgiving! |
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driftingfate
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Post by driftingfate on Nov 22, 2018 11:33:21 GMT -5
I'm not allowed in the kitchen (not for lack of skill, but the wife says it's her territory, and who am I to tell a lady she's wrong?), so the question is, "how is my wife cooking it?"... baking it in the oven, with stuffing and scalloped potatoes.
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Post by Scott W on Nov 22, 2018 11:44:51 GMT -5
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Post by Butch Cassidy on Nov 22, 2018 12:48:52 GMT -5
OVEN
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Post by Deleted on Nov 22, 2018 12:50:22 GMT -5
Smoked prime rib, bacon wrapped asparagus, au gratin potatoes with Irish cheddar and pepper jack melted in whole cream. Bacon, heart clogging animal fat, heart clogging cheese, excessive use of butter, lots of salt looks like I have all the stuff my doctor says not to have.
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Post by trailboss on Nov 22, 2018 13:02:48 GMT -5
I’ve spathcocked a 12 pounder and will rub herbed butter under the skin and put it on the smoker over hickory wood today. I’ll post some pics of the progress. How are you cooking your bird for Thanksgiving? Exactly the same in bold, no spathcock with apple chips and southwest stuffing...usually I roast it while smoking, always turns out really good, always moist...even so, slowing it down to 250 degrees. |
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Post by peterd-Buffalo Spirit on Nov 22, 2018 13:28:29 GMT -5
...no bird...no ham...instead a seafood platter for 10 folks...Crab claws, lobster claws, and shrimp...green beans, pineapple salad, and pumpkin pie...
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Post by Scott W on Nov 22, 2018 13:39:18 GMT -5
...no bird...no ham...instead a seafood platter for 10 folks...Crab claws, lobster claws, and shrimp...green beans, pineapple salad, and pumpkin pie... Sounds damn good Peter! |
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arturo7
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Post by arturo7 on Nov 22, 2018 13:52:27 GMT -5
drumsticks on the smoker
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Post by Scott W on Nov 22, 2018 13:54:39 GMT -5
A 48hr brined bird loaded with my bacon stuffing and cooked at 300f. I also cured a ham! lol I did a brine for 36 hours. How long do you cook it for? |
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Post by Dramatwist on Nov 22, 2018 13:56:49 GMT -5
...no bird... crock-pot chuck roast...
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Post by McWiggins on Nov 22, 2018 14:09:14 GMT -5
A 48hr brined bird loaded with my bacon stuffing and cooked at 300f. I also cured a ham! lol I did a brine for 36 hours. How long do you cook it for? Depends on the size. This years stuffed bird is estimated to take six hours. On a side note, the extra brine time without dilution makes for a salty bird. Stuffing it with a stuffing thats got no salt absorbs some of the salt in the bird making for a perfect balance between the two. Just my opinion though.  lol |
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Post by roadsdiverged on Nov 22, 2018 14:20:25 GMT -5
2 got pumped full of juice and seasoned under their skin last night. The first one is out of the fryer and the 2nd one has about 15 more minutes to go.
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Post by Deleted on Nov 22, 2018 15:05:27 GMT -5
40 minutes till dinner is served it has been a gorgeous day to be outside tending the smoker with 61F and the sun shining. My built in finger thermometer just tested the meat looking for the perfect pink. Being a highly skilled index finger with a predisposition for all things pink it will be on the money.
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Post by roadsdiverged on Nov 22, 2018 15:12:00 GMT -5
Hahaha
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Post by Scott W on Nov 22, 2018 16:04:06 GMT -5
It’s 22 degrees up here. Pain in the arse getting the smoker to temp and keeping it there. I think the most expensive ingredient for our dinner is the wood.
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Post by trailboss on Nov 22, 2018 16:15:06 GMT -5
It’s 22 degrees up here. Pain in the arse getting the smoker to temp and keeping it there. I think the most expensive ingredient for our dinner is the wood. I have a buddy that lives back east, he rigged up an exhaust port for his smoker so that he can do it in the shed in the back yard...he plumbed an outlet with fireplace code piping, has quick release smokestack to chimney, when he is done he wheels it down the ramp outside to shut it down. He only uses charcoal and wood chips in the shed during the winter, does firewood in the firebox outside the rest of the year. He has an exhaust fan and heater in the shed also, so he can smoke his cigars. |
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Post by Scott W on Nov 22, 2018 16:20:41 GMT -5
It’s 22 degrees up here. Pain in the arse getting the smoker to temp and keeping it there. I think the most expensive ingredient for our dinner is the wood. I have a buddy that lives back east, he rigged up an exhaust port for his smoker so that he can do it in the shed in the back yard...he plumbed an outlet with fireplace code piping, has quick release smokestack to chimney, when he is done he wheels it down the ramp outside to shut it down. He only uses charcoal and wood chips in the shed during the winter, does firewood in the firebox outside the rest of the year. He has an exhaust fan and heater in the shed also, so he can smoke his cigars. I was going to do it in the garage but put it in front of my sunroom so I could watch TV and look at the temp on the smoker. Your friend sounds like he has a good setup |
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Post by trailboss on Nov 22, 2018 16:27:26 GMT -5
Get the Maverick Redi check...get with it man! |
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Post by Legend Lover on Nov 22, 2018 16:33:39 GMT -5
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Post by Scott W on Nov 22, 2018 17:06:14 GMT -5
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Post by Legend Lover on Nov 22, 2018 17:12:48 GMT -5
Looks great. How does it taste? |
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Post by Scott W on Nov 22, 2018 17:15:50 GMT -5
Looks great. How does it taste? Gonna let it rest before carving. I’ll let you know in a bit👍 |
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Post by pepesdad1 on Nov 22, 2018 17:30:36 GMT -5
Fine looking meals, all. Just finished eating and heading for a smoke...probably Patton's Storm Front in a round rim poker by Briar Spirit Pipes.  |
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Post by Scott W on Nov 22, 2018 18:49:50 GMT -5
Turkey was fantastic, worth the effort for sure!
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Post by trailboss on Nov 23, 2018 10:31:36 GMT -5
Turkey was fantastic, worth the effort for sure! Mine too.... all that is left is the carcass. It will be simmered down with vegetables, strained and make some turkey noodle soup. |
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lol
