In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. Mwalsh9152

    Mwalsh9152

    Joined:
    Jan 17, 2017
    Messages:
    5,325
    Likes Received:
    38,822
    Location:
    Pelham NH
    Turkey looks great!

    I did my turkey on the Weber kettle last Christmas, and it came out fantastic. The only gripe I had was that the gravy was WAY too smokey. Weird, I didnt put any wood in with the charcoal because my wife isnt a fan of smoked meat. The turkey had zero smoke flavor.
     
    Chazsbetterhalf, Marvin and Chvymn99 like this.
  2. Marvin

    Marvin

    Joined:
    Mar 31, 2018
    Messages:
    2,266
    Likes Received:
    15,259
    Location:
    Huntingdon, Pa
    In to the oven at 350* to finish up. Hopefully this will crisp up the skin. Turkey and duck were both around 130* internal before going in the oven...

    20191109_171904.jpg
     
  3. Marvin

    Marvin

    Joined:
    Mar 31, 2018
    Messages:
    2,266
    Likes Received:
    15,259
    Location:
    Huntingdon, Pa
    I turned the oven off around 630 and just let the turkey and duck rest in there until about 930. They got wrapped up and put in the fridge.
    20191109_221306.jpg 20191109_232859.jpg

    The brisket came off around 1130. It could have come off earlier than that but I was working on other things. Internal temp was 203* when I pulled it off and wrapped it to rest overnight. The bark looks really good. I'm gonna cut some this morning. Brisket for breakfast??:drool::drool::drool:

    20191109_233652.jpg
    20191109_234719.jpg
     
  4. Marvin

    Marvin

    Joined:
    Mar 31, 2018
    Messages:
    2,266
    Likes Received:
    15,259
    Location:
    Huntingdon, Pa
    Brisket looks good! It's a little dry on the flat. I should have wrapped it up a few hours before finishing. Live and learn...

    20191110_082350.jpg
     
  5. Marvin

    Marvin

    Joined:
    Mar 31, 2018
    Messages:
    2,266
    Likes Received:
    15,259
    Location:
    Huntingdon, Pa
    Did you use any kind of rub on your turkey or did you brine it?
     
  6. Mwalsh9152

    Mwalsh9152

    Joined:
    Jan 17, 2017
    Messages:
    5,325
    Likes Received:
    38,822
    Location:
    Pelham NH
    no, I just used salt & pepper I believe. It was my first time trying it, and I didnt want to ruin christmas dinner lol. No brine, though, it was a store bought bird which came "brined"
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Gots me a new 7.5" grill press 20191110_134339.jpg :)
     
  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Turkey,regular,and beef sausage just store bought junk.
    Candied thick cut bacon with chipotle
    Couple ribeye's and a strip steak with brown sugar and bourbon rub....made some garlic butter that I will put on top of them in a bit. 20191114_155528.jpg
     
  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
  13. DaveGunter

    DaveGunter

    Joined:
    Oct 5, 2013
    Messages:
    3,859
    Likes Received:
    22,679
    Location:
    Far Away Ranch, Meadowbrook Forest
    WHOOPS!:picard::doh:

    It's a little smoky in here. Mrs DG just got home she is not pleased.
    20191116_145213.jpg
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    ruh roh
     
  15. Chvymn99

    Chvymn99 Moderator

    Joined:
    Oct 4, 2013
    Messages:
    19,207
    Likes Received:
    98,392
    Location:
    KC Metro
    On at 7:45 am... off at 4 pm...

    FA134CD0-FF61-4AEA-B97D-ECBDD834F658.jpeg 4FC25F74-9A58-4AAC-8B40-7E9F0B9D16B7.jpeg
     
    fuelrod, Sean, Dpopps and 9 others like this.
  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Prime tri tip with special proprietary rub.... 20191120_174245.jpg
     
  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Where you at fuelrod ?what's cookin?
     
  18. Certified106

    Certified106

    Joined:
    Oct 17, 2013
    Messages:
    4,170
    Likes Received:
    11,885
    Location:
    In The Hills
    Looks good man!
     
  19. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    Nothing too special, took some of my favorite sausage in links and smoked enough for a weeks worth for breakfast and/or lunches, they re heat well on a small plate in the microwave in a little bit of water, covered. Did (smoked) about a dozen burgers using my buddies grass fed Scottish highland beef that's very lean and mixed it with some ground pork, they also re-heat well using the same method as the sausage. And of course there's a pork butt in there as well. Wifey came up with a way to use the that (with additional seasoning) for the meat in enchiladas, that was a pleasant surprise and use of the plentiful and ever giving pp butt! I've snapped a pic or two but they were not very impressive and I didn't think they " made the cut" for this thread.
    Overall I've just been busy getting ready for winter getting my firewood covered, putting "stuff" away or undercover so I don't smash it when it's covered with snow. I spent a lot more time in the fall than I should have helping a good friend build a house for his MIL and with his hay, he puts up about a 1000 round bales a year, mostly by his self and is a full time firefighter. Did I mention the sun setting at 4:00 in the afternoon does not help :headbang:. The older I get, the more I seem to just naturally get tired when the sun sets, he!! just a few months ago I was good for a couple of hours after dinner before it got dark and I got tired.
    Then there's the mezzanine that I'm building in a portion of my shop, adding 280sq/ft of storage and freeing up enough room to have a space for my newly acquired vertical mill and a very old lathe. Something I've wanted to play with for a long time. My time here has been limited and mostly just reading, but still around and watching.:thumbs:
     
  20. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    .....oh, I'm really enjoying my kamado type cooker, gets up to temp fast, the cold doesn't bother it, and is very versatile being able to smoke, direct/indirect heat, and just grill, not to mention pizza! Skeet you played a big part in that:thumbs: