What's on the grill or smoker?

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

  1. Mwalsh9152

    Mwalsh9152

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    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.
     
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  2. Marvin

    Marvin

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    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...

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  3. Marvin

    Marvin

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    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.
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    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:

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  4. Marvin

    Marvin

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    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...

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  5. Marvin

    Marvin

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    Did you use any kind of rub on your turkey or did you brine it?
     
  6. Mwalsh9152

    Mwalsh9152

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    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

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    Gots me a new 7.5" grill press 20191110_134339.jpg :)
     
  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    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

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  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  13. DaveGunter

    DaveGunter

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    WHOOPS!:picard::doh:

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

    SKEETER McCLUSKEY

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    ruh roh
     
  15. Chvymn99

    Chvymn99

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    On at 7:45 am... off at 4 pm...

    FA134CD0-FF61-4AEA-B97D-ECBDD834F658.jpeg 4FC25F74-9A58-4AAC-8B40-7E9F0B9D16B7.jpeg
     
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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Prime tri tip with special proprietary rub.... 20191120_174245.jpg
     
  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Where you at fuelrod ?what's cookin?
     
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  18. Certified106

    Certified106

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    Looks good man!
     
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  19. fuelrod

    fuelrod

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    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:
     
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  20. fuelrod

    fuelrod

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    .....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:
     
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