Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475983 times)

Bqqkie Pimp · « **Reply #2325 on:** November 16, 2014, 05:39:30 PM »

Successful weekend of meat smokin' and football watchin'... Just emerging from my "food coma".

Pork loin came out fantastic. Props to 'clams for suggesting finishing it in the oven. Great success with ribs & brisket as well.

Great thread; will read and contribute again.

star seed 7 · « **Reply #2326 on:** November 16, 2014, 05:48:45 PM »

pork loin would really hit the spot right now

Bqqkie Pimp · « **Reply #2327 on:** November 16, 2014, 06:01:22 PM »

Quote from: libliblibliblibliblib on November 16, 2014, 05:48:45 PM

pork loin would really hit the spot right now

I've got about 2.5 lbs leftover in the fridge... You're welcome to drive down.

CNS · « **Reply #2328 on:** November 16, 2014, 09:05:02 PM »

Quote from: tdaver on November 16, 2014, 03:37:12 PM

Has anyone done a spatchcock turkey? I may try it this year. Chicken always turns out well that way.

The really popular mexican chicken joint in the Real Talk thread does this, only grilled over wood fire. Not smoked. I thing smoking like this would dry them out. Keeping the cavity whole allows you to use it to keep meat from drying out. That said, give it a shot and report back.

tdaver · « **Reply #2329 on:** November 22, 2014, 06:41:18 PM »

Pork for tomorrow. Tri Tip for tonight with spinach, pecans, blue cheese, cranberries, and balsamic vinaigrette. Would have been perfect if I had red onion.

Cire · « **Reply #2330 on:** November 22, 2014, 07:18:56 PM »

AST

do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast

AST · « **Reply #2331 on:** November 22, 2014, 08:01:17 PM »

Quote from: Cire on November 22, 2014, 07:18:56 PM

AST

do you find that using the foil makes the dark cook slower? I've always started my turkey's upside down in an offset because I worry about the breast getting done too fast

with the 24 hr wet brine & then butter injection i do, i've never had an issue with the breast drying out, not even a close call. yes it gets a little hotter but still is super moist. that is without foiling or ice-packing or any of the various tricks. i do occasionally foil the entire bird but that is at the end of a smoke and i'm worried about the bird taking on too dark of a skin.

AST · « **Reply #2332 on:** November 22, 2014, 08:02:30 PM »

that salad looks heavenly tdaver

AST · « **Reply #2333 on:** November 25, 2014, 11:43:48 PM »

just pulled a turkey off. a buddy is gonna pick it up to take it out of town for his thanksgiving. i'm anxious to jear how it turns out by reheating it in a roasting bag.

tdaver · « **Reply #2334 on:** November 26, 2014, 08:18:43 AM »

Looks great AST. Also curious about the reheat. Let us know how it goes.

CNS · « **Reply #2335 on:** November 26, 2014, 11:41:46 AM »

I just found out last night that due to ROF(Relatives Oven Failure) that I am now hosting 11 ppl at my house for tgiving. Also, since the location changed, they all now want me to smoke turkey instead of baking it. Going to smoke a couple breasts tomorrow morning and get super hammered off of spicy bloody's with spicy pickled greenbeans.

Tobias · « **Reply #2336 on:** November 26, 2014, 11:42:35 AM »

oh man, now you don't have to drive anywhere

Mikeyis4dcats · « **Reply #2337 on:** November 26, 2014, 12:47:37 PM »

Quote from: CNS on November 26, 2014, 11:41:46 AM

I just found out last night that due to ROF(Relatives Oven Failure) that I am now hosting 11 ppl at my house for tgiving. Also, since the location changed, they all now want me to smoke turkey instead of baking it. Going to smoke a couple breasts tomorrow morning and get super hammered off of spicy bloody's with spicy pickled greenbeans.

turkey breasts

CNS · « **Reply #2338 on:** November 26, 2014, 01:33:10 PM »

They turn out good and take much less time.

3gQ@T · « **Reply #2339 on:** November 26, 2014, 04:37:03 PM »

I need a few answers from the experts about my bird. I'm doing a brine this evening. Do I need to do an injection before I cook it to keep it moist? Is that my best bet on keeping it moist sense this is my first bird? (Kinda scared)

I'm thinking of putting it on the traeger for approx 6 Hours on 285. The recipe says 3.5 hours on 350. Does it matter as long as I get the Breast to 165?

TIA

Cire · « **Reply #2340 on:** November 26, 2014, 05:54:01 PM »

do it like an oven.

pissclams · « **Reply #2341 on:** November 26, 2014, 06:12:20 PM »

I don't think you really need to brine & inject combo since they do the same thing
#xtrajuicy!!

AST · « **Reply #2342 on:** November 26, 2014, 06:13:17 PM »

Quote from: 3gQ@T on November 26, 2014, 04:37:03 PM

I need a few answers from the experts about my bird. I'm doing a brine this evening. Do I need to do an injection before I cook it to keep it moist? Is that my best bet on keeping it moist sense this is my first bird? (Kinda scared)

I'm thinking of putting it on the traeger for approx 6 Hours on 285. The recipe says 3.5 hours on 350. Does it matter as long as I get the Breast to 165?

TIA

you will be fine with your plan

AST · « **Reply #2343 on:** November 26, 2014, 06:15:03 PM »

Quote from: pissclams on November 26, 2014, 06:12:20 PM

I don't think you really need to brine & inject combo since they do the same thing
#xtrajuicy!!

i do not brine with butter. my injection is butter. are you saying my brine adds butter?

Boom Roasted · « **Reply #2344 on:** November 26, 2014, 09:03:24 PM »

Fry it and inject butter/spice mix before. That's my fav

pissclams · « **Reply #2345 on:** November 26, 2014, 11:30:41 PM »

I'm saying both impart moisture and flavor

star seed 7 · « **Reply #2346 on:** November 27, 2014, 12:53:39 AM »

#moisture #flavor

Mikeyis4dcats · « **Reply #2347 on:** November 28, 2014, 10:11:59 AM »

2 turkeys yesterday, a turkey and a small rib roast today. Yesterdays got a little dry in the breast as my in-laws were almost 2 hours late getting dinner served and we had to throw them in the oven to warm a bit.

CNS · « **Reply #2348 on:** November 28, 2014, 01:05:10 PM »

Yesterday's birds were great. I have another in the oven now and another on the smoker now, both for tomorrow's Tgiving Divorce Extravaganza - The Sequel.

Also putting together some baby 'bello caps with gruyere and french fried onions.

Later my daughter and I are going to make some homemade empanadas. Never made them before. Going to experiment with some turkey, rice, and gravy filling. Also will prob make some turkey and chz and some turkey, sausage, and chz ones as well.
Pretty excited about trying this out. Love empanadas.

Mikeyis4dcats · « **Reply #2349 on:** November 28, 2014, 09:29:15 PM »

Quote from: CNS on November 28, 2014, 01:05:10 PM

Yesterday's birds were great. I have another in the oven now and another on the smoker now, both for tomorrow's Tgiving Divorce Extravaganza - The Sequel.

Also putting together some baby 'bello caps with gruyere and french fried onions.

Later my daughter and I are going to make some homemade empanadas. Never made them before. Going to experiment with some turkey, rice, and gravy filling. Also will prob make some turkey and chz and some turkey, sausage, and chz ones as well.
Pretty excited about trying this out. Love empanadas.