| Name: |
lakngulf
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| Subject: |
Mack or McGill
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Date:
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11/14/2012 7:50:39 PM (updated 11/14/2012 7:51:29 PM)
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With a little research I have been able to uncover some of the cooking secrets of expert Forum Chefs. Perhaps, I could get some of this info to Cat, to help him out. Anyway, I found this cooking secret but not sure if it belongs to Mack or McGill
P.S. I do need to give proper credit to source
https://www.facebook.com/#!/photo.php?fbid=301939049922401&set=a.193141677468806.41791.102938843155757&type=1&theater
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| Name: |
Mack
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| Subject: |
Lake and Gulf person>>
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Date:
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11/14/2012 8:21:16 PM
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That Bird is NOT in my recipe box. But,,,,, if you think about it carefully, put that bacon-wrapped bird on your favorite cooker with a large drip pan under,,,???/// Gonna' try it!!
The flavor of bacon drizzling thru a chunk of turkey meat has GOT to be good. Not to mention the gravy....
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| Name: |
roswellric
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| Subject: |
After..
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Date:
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11/15/2012 9:45:57 AM
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dining on this one I'd follow up with a colonoscopy :-)
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| Name: |
Tall Cotton
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| Subject: |
After..
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Date:
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11/15/2012 11:47:21 AM
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With that much bacon grease, the prep would go much faster! :-)
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| Name: |
Tall Cotton
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 11:48:56 AM
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I just sent this picture to teh guy who has ordered 3 smoked turkeys from me. I expect to get a call any minute now. Seriously though, any special forum tips on smoking a whole bird?
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| Name: |
lakngulf
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 12:16:16 PM
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Seriously, when I used to smoke a whole turkey, I had one of those tall cylinder smokers, with water pan, etc. I would put big turkey on bottom rack and a whole ham on the top. The pork grease dripping onto the turkey worked great.
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| Name: |
Mack
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 12:58:35 PM
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TC, never did a whole bird. But, from all I can read about prepping a big bird, all stress that you brine it for flavor and moisture retention. Long process, and need care to smoke at a high enough temp to prevent spoiling.
Good luck. Let us know the verdict.
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| Name: |
Mack
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 6:59:35 PM
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Watch some of the more popular cooking shows and one of the most prevalent steps in preparing a dish is to brown some BACON and save the grease and pan scrapings for seasoning the main course. Pork grease is King.
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| Name: |
roswellric
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 7:26:21 PM
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Mack you probably slick up your hair with it before going down to the Rodeo Club... LOLOL!
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| Name: |
Mack
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| Subject: |
Mack or McGill
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Date:
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11/15/2012 7:54:40 PM
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Beats the Hell out of that TOFU Salve that you use in your armpits and on your morning granola. Squeeze tube style.
Is that what you wanted to see?
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| Name: |
roswellric
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| Subject: |
Man...
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Date:
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11/16/2012 9:32:35 PM
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You are a tough guy LOL!
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| Name: |
Mack
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| Subject: |
Man...
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Date:
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11/16/2012 10:06:19 PM
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Only when someone acts like a jackass.
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That looks good....gonna have to try it.
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| Name: |
roswellric
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| Subject: |
Wow.
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Date:
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11/17/2012 3:11:56 PM
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I certainly didn't mean that personally, I meant it as a joke. Please accept my apology.
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| Name: |
Mack
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| Subject: |
damn
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Date:
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11/17/2012 6:35:18 PM
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somebody spent a lot of time with that bird. Look at how the bacon is laced together over the breasts?? Bet that sucker looks pretty after sitting on a fire for a few hours.
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| Name: |
Mack
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| Subject: |
Wow.
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Date:
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11/17/2012 6:37:44 PM
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Done. Post some recipes and perk up this site. It has gone into hibernation way too early.
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| Name: |
Tall Cotton
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| Subject: |
Mack or McGill
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Date:
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11/29/2012 4:08:46 PM (updated 11/29/2012 4:09:45 PM)
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I brined the turkeys, five total, for 24 hours in a sugar, honey, pepper, rosemary, thyme brine. I injected them with butter, chicken stock, and lemon juice with a little garlic thrown in for good measure. Rubbed them down with olive oil and then onto a smoker with a mix of mesquite and hickory. They smoked at 235 for 4-7 hours, depending on size, until I got a 170 internal reading. Reports from 4 of the 5 were great. The 5th I haven't heard from. (Hope they aren't in the hospital.) I did do one with a cajun butter injection and rub. The guy that got teh cajun one has been buying from GobbleGobble.com, but said they have had his last order. I can't give a personal report. We had smoked prime rib. YUMMMMMM!
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| Name: |
Mack
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| Subject: |
Are You Kidding Me??
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Date:
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11/29/2012 7:15:08 PM
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You smoked 5 big birds and you did not sneak a wedgie taste out of any of them?? Just a little bite somewhere?
NO WAY!! Give it up. You tried it,,, how was it? Tell us true, TC.
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| Name: |
Tall Cotton
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| Subject: |
Are You Kidding Me??
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Date:
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11/29/2012 8:36:36 PM
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Welllllll, there was this one little piece that accidentally fell off when I was taking one off the smoker. And you know, waste not want not. Oh shoot, it was great! Moist, tender, a little smoke but not too much. But I ONLY tried it because it fell off. That's my story and I'm sticking to it.
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