HoppyDaze
Well-Known Member
Also doing wings
Sent from my iPad using Home Brew
Sent from my iPad using Home Brew
^AZ - what time and temp did you smoke those wings at?
Mmmmm....
AZ those wings look awesome, my favorite smoker food! What's the seasoning? I usually dust mine in Tony Chacheres. Damn, now I'm hungry.
Anyone ever done a pork belly pastrami? I decided to wing it starting with a dry rub. I used dextrose with the cure and heavy on the garlic powder. I'll renovate in a few days with a bit of molasses, coriander, mustard,clove and juniper. I'll give that 4 days or so then smoke. I'm thinking apple and pecan. I'm open to experienced suggestions.
Wouldn't that be Bacon? Interested to hear your results.
I told my Ma that I would smoke the Thanksgiving day turkey. Problem is, I live about 4 hours away from where we are having it. Any tips? Can I smoke it the day before, wrap it up and stick it in a cooler to maintain temperature until we eat? Am I completely stupid for saying that I would do it?
Wouldn't that be Bacon? Interested to hear your results.
First smoked turkey in preparation for thanksgiving. Brined overnight and absolutely phenomenal. The best turkey I have ever had.
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Just bought a used Klose stick burner - will be heating it up for the first time this weekend.
Smoking two turkeys on Thursday. Spatchcocked, high temp, NO BRINE.
Brining is overrated; especially if you spatchcock and cook to the right temp. Let alone the fact that way too many people brine birds that are essentially pre-brined.
Agreed. I actually feel that when I smoke poultry it is almost too juicy. I try to take off a drum stick and the bird needs a diaper. Not that I am complaining.
And yeah, most (all) supermarket birds are 'enhanced' in some verbiage or another which means prebrined.
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