ScottyDaQ
Master of All
Oh yeah...
:pop:
Hheheee
Sorry. That was
fftop:
:pop:
Hheheee
Sorry. That was
fftop:
Smoking a Turkey
- Thread starter ddog27
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Uncle Al
Senior Cook
This whole thread is a turkey!!!!!!
Finney
Master Chef
One fish, two fish...
Red fish, blue fish... 8-[
Red fish, blue fish... 8-[
LarryWolfe
Chef Extraordinaire
I'm cooking turkey breasts this weekend anyone got any advice on brining??? How do I measure the temp? Pop up timers?
Jack W.
Sous Chef
:pop: :pop: :pop: :pop: :pop: :pop: :pop:
Jack
Jack
G
Guest
Guest
The apple juice/honey brine here is fantastiK ! !
http://www.wbhays.com/BBQ/Turkey_Breast ... /index.htm
http://www.wbhays.com/BBQ/Turkey_Breast ... /index.htm
LarryWolfe
Chef Extraordinaire
But is it really necessary to brine? Huh? Huh? Do you brine the turkey while it's still in the plastic?
G
Guest
Guest
And here I thought you were serious about wanting to brine... #-oLarry Wolfe said:
LarryWolfe
Chef Extraordinaire
And here I thought you were serious about wanting to brine... #-o[/quote:25ej0o98]The Joker said:
Oh yeah, like I gotta be persuaded to brine??? How long have you known me??? I was trying to make a funny and re-kindle this post since turkey season is coming up soon!!!
G
Guest
Guest
LarryWolfe
Chef Extraordinaire
The Joker said:
Okay you are forgiven! Must be the "Old Timer's" kicking in!!
LarryWolfe
Chef Extraordinaire
Smokehouse said:
SH, that was Bill's turkey. He uses a guru, so the water pan was empty except for some foil.
G
Guest
Guest
It was me.Smokehouse said:
And under the turkey, you can see foil that was over the water pan. In the pan were loosely crumpled balls of foil (4 of them I think) 'cause I use the BBQ Guru.
G
Guest
Guest
Larry Wolfe said:
LarryWolfe
Chef Extraordinaire
Smokehouse said:The Joker said:...It was me.
So I guess with a guru, you don't need a heat sink like sand and the moisture from water is not a whole lot. And the balls of foil. Let me guess - they support the cover of foil to keep the pan clean. Right?
SH
SH,
The balls of foil are the heat sink for the guru.
G
Guest
Guest
Larry Wolfe said:Smokehouse said:[quote="The Joker":1xx4btj1]...It was me.
So I guess with a guru, you don't need a heat sink like sand and the moisture from water is not a whole lot. And the balls of foil. Let me guess - they support the cover of foil to keep the pan clean. Right?
SH
SH,
The balls of foil are the heat sink for the guru.[/quote:1xx4btj1]
Not true ~ It's there to help deflect the heat from radiating from the water pan. They do support the foil though. The newer way that the folks at the BBQ Guru are promoting is to ball up several sheets of foil and then open back up into sheets but leaving it crinkled and laying those sheets in the water pan on top of one another, then the grease catching foil over top of those. I think some people were balling the foil up too much and heat was radiating through the gaps between the foil balls...I just form them to take up all the space and it works great for me. You gonna get one? [-o<
LarryWolfe
Chef Extraordinaire
The Joker said:[quote="Larry Wolfe":2eogx4x5]Smokehouse said:[quote="The Joker":2eogx4x5]...It was me.
So I guess with a guru, you don't need a heat sink like sand and the moisture from water is not a whole lot. And the balls of foil. Let me guess - they support the cover of foil to keep the pan clean. Right?
SH
SH,
The balls of foil are the heat sink for the guru.[/quote:2eogx4x5]
Not true ~ It's there to help deflect the heat from radiating from the water pan. They do support the foil though. The newer way that the folks at the BBQ Guru are promoting is to ball up several sheets of foil and then open back up into sheets but leaving it crinkled and laying those sheets in the water pan on top of one another, then the grease catching foil over top of those. I think some people were balling the foil up too much and heat was radiating through the gaps between the foil balls...I just form them to take up all the space and it works great for me. You gonna get one? [-o<[/quote:2eogx4x5]
Whatever Billy!! What a crock of crap! Heat sink, heat deflector, whatever! If you don't us a Guru you don't have to worry about whether it's a heat sink or heat deflector. Sand is sand and water is water with or without the guru. <---That makes about as much sense as (it is or isn't a heat sink)
JHC This baffles me, we are making BBQ. Some people use electronics "Guru", some don't!! Some inject "ABC", some inject "XYZ". I don't get it??? People are spending more time, effort and money trying to make the perfect BBQ. Isn't the point of making BBQ supposed to be (you take a cheap piece of meat and make it into something good)?? It's not supposed to be you buy a cheap piece of meat, then you spend $X,000.00 to make it tender, moist and taste good! IMHO that takes everything away from what you are doing, making BBQ. I know this will offend or piss people off, but hey that's what I do best. If you have to use electronics or inject your piece of meat with some "Fab Schmab Crap" in order to make a quality product or to beat the guy next to you in a comp that is using a plain piece of meat and tending his fire then you suck! If you are using something to tend your fire (Guru) or something that is manufactured to help you turn out a better finished product (Fab B or whatever) then that is no different than these POS athletes using steriods! It's cheating whether it's in the rules or not! What gratification do you get when you win a ribbon or serve your product when you say, "here's the BBQ that I injected with some manufactured crap and then set my Guru to cook it for me?? That's the bottom line IMHO.
G
Guest
Guest
It's all a conspiracy.DaleP said:
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