I miss both your expertise and wit, Ma’am. ((hugs))!
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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hey Cheryl, Hope all is well with you. as you can see you have been missed!Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Hey Mizz "C" Bug! Good ta see yo parts round here....errr, see ya round these parts!
Last T-Bird day I smoked a small T Bird. Marinated it in Riches Poultry Brine and Mojo (store bought) overnight. Smoked @ 325° - 350° in the pellet pooper fer about hour and half. Then raised it to 425° till I got 170° inna de thigh and breasties! Really tasty and moist! I use the Mojo mix instead of water, same ratio. :)
Really good ta see ya bout the place Squirrel, hopin ta see ya postin bunches!Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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We sure have missed you squirrel-girl!
Nice to see you back, and I hope you enjoy your Holiday
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Howdy!
Welcome back!
I haven’t smoked a turkey in a few years (damn picky eaters!) but here’s how I used to do it
Brine overnight in this:
1 gallon water
3/4 cup pickling salt
1 cup brown sugar
3 cups apple cider
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 oz maple flavoring
1 tsp ginger
3 Tbsp ground black pepper
2 Tbsp minced garlic
1 cup dry minced onions
2 bay leaves
2 Tbsp Italian seasoning
Next morning remove and pat dry. Season well with salt and pepper, inside and out. Stuff cavity with the usual stuff: diced apples, orange peel, celery, rosemary, thyme, cinnamon stick, etc. and leave out to dry while the smoker heats up. Run the smoker on the high side, 350+ for about 10-15 minutes per pound until 165 in the thigh and breastMike
Life In Pit Row
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Becky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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Wow! So this is a late back Cheryl... Great to see you posting again. Some how I missed this post. Back!Smoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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Originally posted by nickelmore View Postgreat to see ya back, hope ya stick around.
Please update on what you have been up to......
PS How is the UPS guy doing? .......
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Originally posted by Squirrel View PostFunny you should ask. Sooo,,,,, I got a package today and it was big, I mean really BIG, much too big for me to get it inside I asked the very handsome, tall, muscular, tight buttocks, brown shorts wearing sexy delivery god to bring it around to the rear. He kindly obliged. "Just a little more," I said. "Almost there," I cried out. "Yes, yes, yes," I squealed. It was almost more than I could handle, but alas I am now the proud owner of a new MES. Oh, and the UPS guy is in the basement.
Forgot aboot UPS guy in your neighborhoodsigpic
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Originally posted by Squirrel View PostFunny you should ask. Sooo,,,,, I got a package today and it was big, I mean really BIG, much too big for me to get it inside I asked the very handsome, tall, muscular, tight buttocks, brown shorts wearing sexy delivery god to bring it around to the rear. He kindly obliged. "Just a little more," I said. "Almost there," I cried out. "Yes, yes, yes," I squealed. It was almost more than I could handle, but alas I am now the proud owner of a new MES. Oh, and the UPS guy is in the basement.
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