| Fabvsix |
So what are you guys planning for Bird day? I am going to brine two "young and tender" Diestel" turkeys and slow smoke them on the Pitts and Spitts smoker! Brine process starts Sunday....
Gobble gobble gobble.......
Will provide pictures during and after for those curious ones!
Fab:1: :1: :1: :1: |
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| G. COLTON |
I will be putting on a butterball about 0700 Thanksgiving day. Heavy on the wood chunks and light on the charcoal so that it takes most of the day. Keep it on slow speed rotisserei.
With this setup do not need to brine to keep the moisture. It just naturally holds its own juices. Even the white meat tasts good. Over the years I have tried various stufings, beer basting, etc. and nothing improves the end product. Will do three of these over the period of now to Christmas.
The only thing that I change is the type of wood chunks. Pecan and mesquitte are probably my favorites.
G |
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| Fabvsix |
Here is the BEST in the WEST fed the BEST too !
At only 6-10 pounds when fully mature the Diestel Petite Turkey is great for the grill, barbecue, rotisserie and roasting – everyday! The Diestel Petite has superior meat-to-bone ratio with a smaller bone structure. As with all of our range grown Diestel turkeys the Diestel Petite is tender and juicy with that real old-fashioned turkey flavor. It is perfect for everyday!
The Diestel Petite Turkey ranges 6-10 lbs.
visit: www.diestelturkeys.com family owned and operated since the 40's........:eek: :1: :1:
I've brined and smoked huge commodity turkey's in my smoker. I keep it in a foil pan to hold the juices. Nothing beats my brined smoked turkey done in a Pitts and Spitts smoker ! If any left overs, SMOKED TURKEY GUMBO WITH ANDOUILLE SAUSAGE with OYSTERS !
2 die for......nuff said....:1: :1: |
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| gmc74 |
I will be picking up a few bottles of wine and heading to my parents house, let them do the hard work.
Fab, no Turducken? |
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| Fabvsix |
| Not this year! :rolleyes: |
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| eujinc |
| Anybody have any tips on fried turkey? In-laws are bringing in the bird tomorrow afternoon. Apparently freshly killed from a friend's farm in PA. I've done whole chickens in the deep fryer but not turkey. Planning on brining it the night before. |
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| Fabvsix |
Wash down that bird. dry it off. dry rub with Tony's cajun seasoning (should google it to find it locally in your area). Put in deep fryer just as you would do chickens. Google for how long etc.....don't over cook it...
Avoid over flow too! |
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| gmc74 |
| Next year I am getting a turkey fryer, it is supposed to be sooooo tastey! |
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| Fabvsix |
My father, who is 78 has had the bird every way possible and concluded "deep fried Turk" is the BEST. Just keep in mind it can be messy and dangerous! Our local fire department was demonstrating how easily fires can start with the turkey fryers! Beer drinking and turkey fryers are a bad mix.......
I'm off to costco to buy my Pork Butt and wrap it in bacon for da smoka !
Burp...... |
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| hammermdx |
quote:
Originally posted by SouthsideDuc
I can't believe that none of you are going for this:
http://en.wikipedia.org/wiki/Image:...rkey_flavor.jpg
Gross!I had a deep fried Turkey about 4 years ago, truly amazing, crispy on the outside, tender and juicy on the inside! |
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| Fabvsix |
I'll stick with meat.....
Main course Menu:
Crazy J's Brined Smoked Diestel "young and tender" Turkeys
Crazy J's BACON wrapped Tony's Pork Butt
Crazy J's BACON wrapped Cajun injected/Black Pepper/Salt rub PorK Lion all via the Pitts and Spitts smoker!
"PORK FAT RULES"
Filipino
Lumpia (home made)
Menudo Beef cube stew (home made)
San Francisco's famous
"Potato Salad"
:eek: :2: |
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| Fabvsix |
So most thought I'm out waxing the vehicles? Think again, I bacon wrapping the pork butt and pork loin.......and of course having a CHELADA in the process since I'm off till Monday......
Butt injection/wrap process.... |
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| Fabvsix |
Cajun injector..
Calm down LionSpeed..... |
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| Fabvsix |
| Pork Lion wRapping....whew......wher iS mi chEladA......burp..... |
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| Fabvsix |
| Pork butt wrapped...... |
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| Fabvsix |
| now back to da Pork Loin..... |
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| Fabvsix |
| BEST Pork RUB IN THE US OF A (AMERICA).......:o |
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| Fabvsix |
Pork Lion BACON WRAPPED by Crazy J......:eek: :eek: :eek:
So who's mouth is watering by now................................????? burp.......:7: :7: :19: :6:
PORK RULES ! :1: |
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| hammermdx |
Fabvsix,
Mine is, you should either open up a resturant or host a cooking show!
:4: :2: :6: :7: :claphead: |
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| G. COLTON |
Fabsix. I am interested in the pedigree of that "Fat Boys" rub.
There used to be a -BQ place at the Cape called Fat Boys. They had the finest Bar B Que that I have ever eaten anywhere. I have been know to turn down dinner in the crew quarters to eat there.
Do you have any idea if this product has any relationship to that place? I do not know if it is even there. It was back during the Apollo days that I was eating there.
G |
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| Fabvsix |
G,
Let me get back to you with regards to the origin of this fabulous rub! I've got so much shniztz, some body help me with this stuff !:eek: :eek: |
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| Fabvsix |
| another :rolleyes: |
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| Fabvsix |
| my own signed bottle of Tabasco! ;) |
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| Fabvsix |
| This is some 50 plus year old burbon 101 proof.....especial...... |
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| Fabvsix |
| got some nice bottles for "Marg".......:4: |
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| Fabvsix |
| ummmmmmmmmmmmmmmmm |
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