I do love to cook! but it started by nessesity, my mother taught me and my brother how to cook when we were young. Then we lost mom when I was 13, My father kept the house together but had to work alot to stay afloat, So I did most of the cooking. My father was an outstanding cook as well, no complaints there
Yeaaaaa that's always the crappy part. Turkey turkey turkey turkey until your body starts to reject the leftovers. That looks delicious Dave when can I come get some?
Everyone's turkey pictures look soooooo good. I made spaghetti sauce tonight. Really doesn't compare to your turkeys.
Thanks for sharing Dave. Awesome work there. I especially liked the obligatory beer at 0800 after getting the fire going
Also please understand, thats "NOT" my daily practice Just special occasions and the Holidays… The last thing I need is to be reported to Dr. Phil
This is mine about 1.5 hrs in. This one is about 13 lbs, and my sister did one in a roaster about the same size. Mine, of course, was gone . Hers made good leftovers. I am cooking the carcasses down right now to make stock. That smoky bird smells amazing, again.
Umm, whatever small chunks were handy. Some ash, maple, cherry, and hickory, I think. I let the first load burn down quite a bit, so I only had a faint bit of light blue smoke coming out, and I only added a few more chunks. I finished it with lump charcoal. Pretty easy to overpower poultry with smoke. It didn't get much more color than in the pic.
Wow! For Turkey, I like Maple, it's a smooth light flavor. I do a large amount of chicken through the spring and summer and my favorite for that is Oak, but hickory a close second. I don't get much hickory here, "hard to come by" . Next time you do a bird, and you can get your hands on some suger maple, Try it, you'll love it.
Hi Dave Have you ever tried Pecan wood? It's my secret weapon. Especially for beef. But it is great for any meat. I also use oak, cherry, hickory, and pear
I have never tried Pecan, It's not easy to aquire here. I can buy it, but just haven't yet. Even hickory is very tough for me, I have a tree surgeon buddy who gets it for me from time to time and mostly small amounts. I will try Pecan one of these days, my three woods I have on hand mostly are Cherry, Oak, and Maple. I have some Apple stashed for my ribs and that's getting "SLIM" pickens. I had some pear years back that was given to me, as I remember it was very nice and smooth flavor. I guess for me, seeing a bag of chunks for $8.99 in the stores makes me cringe when I know I have a yard full of wood and besides, $8.99 is beer money
Pecan is hard to get. I smuggled mine from South Carolina luckily I only need very small amounts of wood for my smokers.
Foot one thawing for tomorrow, haven't decided how I'm cooking it yet. I know the drumsticks are coming off to be smoked, the rest might get deboned and Dutch ovened on the stovetop.
