2023 Smoking/Grilling/Cooking thread

[pitbulld45]

How many are smoking or deep frying a turkey for tomorrow?

 

[Doug28450]

Grilling indirect with some smoke.

 

[littletommy]

I’m doing turkey on the pellet grill. No brine, but I made a compound butter that will go under the skin.

 

[d.kaufman]

Grilling indirect with some smoke.

Same here.

 

[Brandon]

One of 2 meals fiance cooks. How she cooks it is up to her, my day off!

 

[phylodog]

Got back from hunting this morning and got to work breaking down the turkey and getting it into a cajun brine. I'm cooking it indirect on the Big Green Egg tomorrow.

I wanted to try being able to pull the different parts of the bird off separately to see if I can't avoid anything being overcooked. I've been thinking about one of these for quite a while now. They were on sale and I have until January to return it if the juice ain't worth the squeeze but reviews are good.

Took everything that didn't go into the brine along with a couple of onions and a carrot, roasted them and made a pot of stock. Cooked it down, pulled off the fat and added a bit of the cajun seasoning I'm using on the bird. Should make for some tasty gravy.

Hope everyone has a successful day cooking tomorrow.

 

[pitbulld45]

I’m smoking mine in my drum smoker, will have a water pan as a diffuser so indirect.

 

[Nazgul]

Gently smoked the turkey yesterday for 2 hours after a butter/apple juice injection. Used some seasoned crab apple wood, nice delicate flavor. Then into the oven covered to finish.

Family likes the mild smoke.

Don

 

[JamesV]

That finishing salt is [chef's kiss].

Thanks and yes it is, first time using it

 

[dnurk]

Grilling indirect with some smoke.

Same. Spatchcock the bird and 325 for about 2 hours. Easy peasey and delicious

 

[chipbennett]

How many are smoking or deep frying a turkey for tomorrow?

Roasting the (brined, fresh) whole turkey. I smoked a turkey breast yesterday. Reheating it today, along with a spiral ham, on the smoker while the bird roasts.

 

[chipbennett]

Got back from hunting this morning and got to work breaking down the turkey and getting it into a cajun brine. I'm cooking it indirect on the Big Green Egg tomorrow.

I wanted to try being able to pull the different parts of the bird off separately to see if I can't avoid anything being overcooked. I've been thinking about one of these for quite a while now. They were on sale and I have until January to return it if the juice ain't worth the squeeze but reviews are good.

Took everything that didn't go into the brine along with a couple of onions and a carrot, roasted them and made a pot of stock. Cooked it down, pulled off the fat and added a bit of the cajun seasoning I'm using on the bird. Should make for some tasty gravy.

Hope everyone has a successful day cooking tomorrow.

Love my Meater block! I primarily use it for meat on the smoker, but today it's monitoring the breast and thigh of the turkey I'm roasting.

 

[littletommy]

Put my bird on the Traeger at 10:00 am, dinner is at 2. Spatchcocked and compound butter under the skin everywhere I could get it. I’m running mine at 275 for a while, with a smoke tube thrown in to give it more smoke early on.

 

[phylodog]

Pulled mine from the brine, rinsed it, patted it dry and seasoned it. Back into the fridge for a few hours to dry the skin before it hits the heat.

 

[pitbulld45]

UDS results, turned the drum loose at 350* for the last hour to keep the skin from being rubbery. It turned out amazing.

 

[Cameramonkey]

You know what’s awesome?

Chicken noodle soup made with leftover smoked chicken.

Smoked a chicken Sunday. Made soup last night. I had the soup flavored really well I thought. Then I added the chicken and some of the gelled juice at the end to heat it up. Wow. It went from good to insane.

 

[d.kaufman]

You know what’s awesome?

Chicken noodle soup made with leftover smoked chicken.

Smoked a chicken Sunday. Made soup last night. I had the soup flavored really well I thought. Then I added the chicken and some of the gelled juice at the end to heat it up. Wow. It went from good to insane.

With leftover Turkey I will either do Turkey noodle soup or just Turkey and noodles and always make a pot pie as well. Then we're done eating turkey till the following Thanksgiving

 

[tim87tr]

Smoked a ham last Thanksgiving and the other was sliced so smoked those about 5 hours for this year. Black cherry pellets. Giving away much of it for gifts. Love the vacuum sealer.

 

[littletommy]

Everything looks good so far, hit 165 temp about 30 minutes ago, so turned it down to smoke for a few more minutes.

 

[d.kaufman]

Delicious