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mvmac

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Do you brine it first? I always brine my turkeys (and pork loin, too).

+1 on brining. Just read an article on brining shrimp, which I've never tried. Think I'll try it out when I get home.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

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No. No need to at all. I thaw it, pat it dry, rub it, and smoke it.

Actually brining is how I thaw my turkey. It goes straight into the brine frozen. Not surprised it doesn't need it, though. A well cooked piece of meat really only needs some salt and pepper for seasoning. [quote name="Ernest Jones" url="/t/74957/food-thread/210#post_1077454"]+1 on brining. Just read an article on brining shrimp, which I've never tried. Think I'll try it out when I get home. [/quote]I've never brined my shrimp, either, but I do add aromatics to the poaching liquid when I make shrimp cocktail. In Chinese cuisine, we mostly stir-fry them whole and the shells flavor the sauce.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Not surprised it doesn't need it, though. A well cooked piece of meat really only needs some salt and pepper for seasoning.

Well like I said, I put a bunch of dry rub seasoning on it. Lots of stuff. Dark red. Brown sugar and a bunch of other stuff, including paprika, etc.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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Well like I said, I put a bunch of dry rub seasoning on it. Lots of stuff. Dark red. Brown sugar and a bunch of other stuff, including paprika, etc.

Ideas for your next book? ;-)

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Isnt it funny how hot you can cook a bird and that skin really seperates the heat from the meat. I am toying with smoking a turkey I have defrosting in my small fridge. Its a fairly big bird, and I have no idea which wood I should use.

It would be interesting. I would guess applewood. Let me know what you come up with.

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Well like I said, I put a bunch of dry rub seasoning on it. Lots of stuff. Dark red. Brown sugar and a bunch of other stuff, including paprika, etc.

Sounds good to me. My basic rub is 1 cup brown sugar, 1/2 paprika, 1/2 salt and the I play around with various other flavours to round out the flavour depending on what I'm cooking.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Best ribs I ever smoked I let sit in the fridge overnight slathered in Beano's Sub Sandwich oil. Not sure why I thought of it but for a while I was smoking every weekend. Probably going to smoke some corned beef for T-Giving.

Dave :-)

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Porkloin in an anti turkey move, ginger honey and sesame oil, to name a few ingredients.

Tom R.

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There's a show on National Geographic. It's actually like 9 shows or something. EAT: The History of Food or something.

I've seen two, and they've been good so far.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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It can be useful. I am on a smoked meat forum and its amazing what these cats are able to do with modern gear and old recipes.

Tom R.

TM R1 on a USTv2, TM 3wHL on USTv2, TM Rescue 11 in 17,TM udi #3, Rocketbladez tour kbs reg, Mack Daddy 50.10,54.14,60.14, Cleveland putter

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My buddy left a weber bullet smoker at my house. I've never used one, but I'm pretty handy in the kitchen and on the grill. Gonna smoke the turkey on Thursday. Any tips from smoker pros out there?

Kevin

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My buddy left a weber bullet smoker at my house. I've never used one, but I'm pretty handy in the kitchen and on the grill. Gonna smoke the turkey on Thursday. Any tips from smoker pros out there?

yeah word on turkeys is its best if they are less than 14 lbs and you are cooking to a temperature, say 175z180 in the thigh. Have some lump on hand rather than kingsford if you have to add some, and give yourself time, say 1 hour per 2lbs, and lengthen it if you think you are gonna use 250 temp or lower, which I would not do. I would use hickory, but I would burn it down so the wood gas is gone and its more coal style and you arent cooking in methane outgas. But other than that...have a good time and a plan B.

Tom R.

TM R1 on a USTv2, TM 3wHL on USTv2, TM Rescue 11 in 17,TM udi #3, Rocketbladez tour kbs reg, Mack Daddy 50.10,54.14,60.14, Cleveland putter

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yeah word on turkeys is its best if they are less than 14 lbs and you are cooking to a temperature, say 175z180 in the thigh. Have some lump on hand rather than kingsford if you have to add some, and give yourself time, say 1 hour per 2lbs, and lengthen it if you think you are gonna use 250 temp or lower, which I would not do. I would use hickory, but I would burn it down so the wood gas is gone and its more coal style and you arent cooking in methane outgas. But other than that...have a good time and a plan B.

I usually just butcher the turkey down into parts. Take the wings and legs off. Then I can just cook them, pull out the chicken breast when it is done and let it rest while the legs and wings finish cooking. I do the same thing with chickens.

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Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Dave :-)

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Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Agreed which is why I decided to smoke the bird this year. At least I can have some fun cooking, even if the finished meal is just whatever. My wife insists on the traditional boring meal: mashed potatoes, stuffing, green bean casserole, etc. I asked her if I could try something interesting with the stuffing, but she said no. She's making the stuffing. Meh.

Kevin

Titleist 910 D3 9.5* with ahina 72 X flex
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Adams Idea A12 Pro hybrid 18*; 23* with RIP S flex
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Titleist Vokey SM wedges 48*, 52*, 58*
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Quote:

Originally Posted by Dave2512

Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Agreed which is why I decided to smoke the bird this year. At least I can have some fun cooking, even if the finished meal is just whatever.

My wife insists on the traditional boring meal: mashed potatoes, stuffing, green bean casserole, etc. I asked her if I could try something interesting with the stuffing, but she said no. She's making the stuffing. Meh.

I'm gonna try to get my wife to "smoke the bird" when she gets home. Nudge, nudge, wink, wink...

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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I'm gonna try to get my wife to "smoke the bird" when she gets home. Nudge, nudge, wink, wink...

Whaddaya think I meant by "something interesting with the stuffing?"

Kevin

Titleist 910 D3 9.5* with ahina 72 X flex
Titleist 910F 13.5* with ahina 72 X flex
Adams Idea A12 Pro hybrid 18*; 23* with RIP S flex
Titleist 712 AP2 4-9 iron with KBS C-Taper, S+ flex
Titleist Vokey SM wedges 48*, 52*, 58*
Odyssey White Hot 2-ball mallet, center shaft, 34"

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Quote:

Originally Posted by Ernest Jones

I'm gonna try to get my wife to "smoke the bird" when she gets home. Nudge, nudge, wink, wink...

Whaddaya think I meant by "something interesting with the stuffing?"

:-P

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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