shepp Posted December 18, 2013 Report Share Posted December 18, 2013 I brined a duck for thanksgiving, crushed in a mortar + pestle some garlic, shallots and rosemary (around 1/3 cup total), salt, water and some light brown sugar. It was awesome. Store bought or wild? I brined that free range chicken I did in salt and brown sugar. Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted December 18, 2013 Report Share Posted December 18, 2013 store bought, I should go take a bb gun and hunt some on the lakes here, plenty around. Quote Link to comment Share on other sites More sharing options...
shepp Posted December 18, 2013 Report Share Posted December 18, 2013 store bought, I should go take a bb gun and hunt some on the lakes here, plenty around. Did you happen to see if it was pre brined? Maybe I'll still do it and cut the salt back Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted December 18, 2013 Report Share Posted December 18, 2013 I think this one wasn't if I recall from the packaging, none of that "up to 15% of a solution of water may have been added" on it Quote Link to comment Share on other sites More sharing options...
unforgiven Posted December 18, 2013 Report Share Posted December 18, 2013 If you have to ask how much butter...you aint used enough Great minds think alike brother bubba. <thumbsup> That food is making my mouth :drool: love it. Quote Link to comment Share on other sites More sharing options...
washguy Posted December 18, 2013 Report Share Posted December 18, 2013 Shepp See if you have honeysuckle brand turkeys up there.....puts a butterball to shame! put the bird down....and step back slowly away from the brine! Ha :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 18, 2013 Report Share Posted December 18, 2013 Lol no honey suckle I got a butler ball hormone free. Ok ok I will that saves me the hassle tho wash Easy this ones up to 8% brine Quote Link to comment Share on other sites More sharing options...
washguy Posted December 18, 2013 Report Share Posted December 18, 2013 Shepp im hormone free too! :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 18, 2013 Report Share Posted December 18, 2013 Lol, not a fan of all the poop they pump into live stock these days Quote Link to comment Share on other sites More sharing options...
shepp Posted December 25, 2013 Report Share Posted December 25, 2013 It all started with a long night, went ice fishing last night and ended up staying the night in my shack it was -20 my quad and wouldn't start. I had plenty of wood in the wood box so I stayed the night till either my buddy showed up or it was warm enought to get the quad running. Finally was able to get it running at 9am this morning. Came home started the smoker and started prepping the bird. Stuffed the bird with one onion 1/4'd, 1 apple sliced, 1 potato, 3 garlic cloves chopped, 1/2 and orange peal a lemon, 3sage leaves and a bunch of tyme, all tossed in olive oil (had sat over night) Rubbed bird with olive oil that had a bunch of tyme and 4sage leaves soaking in it over night, sweet paprika, black pepper and chipotle powder Being in a daze I totally forgot to inject butter. In the smoker below the bird I placed a pan with water, apple juice, dried sage and tyme, two carrots a rib of celery and all the giblets minus the liver. 30 min before the bird was done I removed this pan and made an Ajue with this after straining and cooking down for 30 min. There was no need for butter this bird was magnum juicy!!!!! Sadly in all my daze and confusion I forgot to take a finish bird photo I also had the whole house watching me carve the bird This is all I've got left if 16#, it cooked surprisingly fast I actually turned it down @ 2pm because I was at 140* and didn't want it to finish before everyone got here. But now I know how long it will take @ 275* Quote Link to comment Share on other sites More sharing options...
unforgiven Posted December 25, 2013 Report Share Posted December 25, 2013 Sounds tastey brother Neal.It sure was fukin cold today.-18* in the loop this morning. Quote Link to comment Share on other sites More sharing options...
Rsquared Posted December 25, 2013 Report Share Posted December 25, 2013 23* here in the DC area Quote Link to comment Share on other sites More sharing options...
washguy Posted December 25, 2013 Report Share Posted December 25, 2013 We started at 6:30 am for bird number 1....it was 26 brrrrr bird is almost ready...#2 ready to go on....need coffee need coffee looks great Shepp :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted December 26, 2013 Report Share Posted December 26, 2013 Heres bird #2 for our dinner.....do the rub and butter and fresh herbs under the skin of breast night before inject as much butter as you can just before putting it on....put in the apples celery and onion in cavity just before too so have the smoker at 325 with water bath underneath filled with celery,apples,onions.. in my new smoke daddy i used pecan chips and hickory chips to help the gmg put more smoke on the bird...baste with liquid in the pan after it has cooked down......(bout 2 hours) and pull it off about 165 internal....total time bout 4 hours.... put in cooler for an hour with towels on top and bottom...of course the bird is wrapped in foil...so it doesnt taste like a year old miller lite :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted December 26, 2013 Report Share Posted December 26, 2013 That is a bueatiful thing you do there brother.Not sure what i'd eat first the juicey ass bubba posted or that bird. <dontknow> Fuk it I'll eat um both. >:D Quote Link to comment Share on other sites More sharing options...
washguy Posted December 27, 2013 Report Share Posted December 27, 2013 F the turkey...gimme the other :) Wash Quote Link to comment Share on other sites More sharing options...
bubbasks Posted December 27, 2013 Report Share Posted December 27, 2013 (edited) F the turkey... :) WashOk if u say so. U get the turkey i get her lol Edited December 27, 2013 by bubbasks Quote Link to comment Share on other sites More sharing options...
washguy Posted December 27, 2013 Report Share Posted December 27, 2013 Ok if u say so. U get the turkey i get her lol Good one..... <lmao> Wash Quote Link to comment Share on other sites More sharing options...
98Z5V Posted December 27, 2013 Report Share Posted December 27, 2013 23* here in the DC area I hope all the beltway democraps were sleeping outside that night, without blankets. I'm just sayin'... Quote Link to comment Share on other sites More sharing options...
shepp Posted December 30, 2013 Report Share Posted December 30, 2013 I gotta get one of them smoke daddy's on order!!!! Quote Link to comment Share on other sites More sharing options...
shepp Posted December 30, 2013 Report Share Posted December 30, 2013 Here's a pork loin smoked at 325 dgrees for 2 hours until internal is 165 degrees.....this was done with the smoke daddy providing the extra smoke the last 15 mins you baste with Shepp's awesome peach bbq sauce...available everywhere gourmet foods are sold! :) Wash Going to do this NY Day wanted to smoke something tomorrow but I've got to work Quote Link to comment Share on other sites More sharing options...
washguy Posted December 31, 2013 Report Share Posted December 31, 2013 Shepp dont over cook...rub nite before....pink is good....lol.....165 degrees max......let it rest wrapped for at least 20 mins your super sauce basted 15/20 before its done will give you a woodie at first bite ! :) wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 31, 2013 Report Share Posted December 31, 2013 Shepp dont over cook...rub nite before....pink is good....lol.....165 degrees max......let it rest wrapped for at least 20 mins your super sauce basted 15/20 before its done will give you a woodie at first bite ! :) wash Wrap it after it's done? Quote Link to comment Share on other sites More sharing options...
washguy Posted December 31, 2013 Report Share Posted December 31, 2013 Yeppers make a tent with foil after its done let it rest for a bit :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2014 Report Share Posted January 1, 2014 Well just got thru having our New Years Eve dinner.....first off...can you get high off of meat?....lol im wasted....Belch! so okay had probs at work....then off to the butchers...but Char said go to the butchers first...I didnt...got there bout 3pm..and yes there was a line and yes the butchers were up to their azzes busy. so took a number and was looking at the empty meat trays of where the cuts should be YIKES....im in trouble....both of the owners came out and shook my hand and wished me happy new year....so the owner said forget the number go see my wife she has something you might want. so go to the counter say hello to wifey...and I asked for some prime bone in cowboy cut prime rib...she laffs.....we sold out this morning..Oh Crap!....but I kinda knew you would be coming...so she goes and gets the prime cowboy cut prime rib 2 bones from the meat locker Whew! rub it down reverse sear... smoker to 500.. 20 mins on three sides then down to 190 on the smoker and smoke to 140 internal...bout 1 hour and then let rest for 20 mins Quote Link to comment Share on other sites More sharing options...
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