Rob 2,042 Posted May 1, 2020 Author Share Posted May 1, 2020 On 4/30/2020 at 9:17 AM, ChrisTFM35 said: Here's a brisket from the Pit Barrel Cooker. This cooker gets my vote and should be on everyone's list. It's now $350, and can cook for hours and hours with 40-60 pieces of coal. It's American made by veterans and is very high quality. The results have always been amazing. Making my hungry on this Friday morning. 🍖 2 Quote Link to post Share on other sites
ChrisTFM35 58 Posted May 3, 2020 Share Posted May 3, 2020 Tonight was chicken wings in the Meco grill. Another made in the USA item. 2 Quote Link to post Share on other sites
BarryG 2,137 Posted May 4, 2020 Share Posted May 4, 2020 All of a sudden I’m hungry! 1 Quote Link to post Share on other sites
Receiver2000 830 Posted May 4, 2020 Share Posted May 4, 2020 (edited) Planked salmon tonite. Not sure why the photo did not load. Hmmmm. Edited May 4, 2020 by Receiver2000 1 Quote Link to post Share on other sites
Rob 2,042 Posted May 4, 2020 Author Share Posted May 4, 2020 26 minutes ago, BarryG said: All of a sudden I’m hungry! This topic can make you hungry. 😁 2 Quote Link to post Share on other sites
ChrisTFM35 58 Posted May 4, 2020 Share Posted May 4, 2020 This thread is tasty! 1 1 Quote Link to post Share on other sites
B-Man 3,266 Posted May 5, 2020 Share Posted May 5, 2020 Any of you experienced smokers have a good recipe / instructions for smoking a large turkey ? 1 Quote Link to post Share on other sites
Receiver2000 830 Posted May 5, 2020 Share Posted May 5, 2020 Hey B- my daughter went to Cordon Bleu cooking school before nutrition and diatetics school and her thing is spatchcocking a turkey where you split the mofo, remove the backbone and flatten it. Seems to take less time and turns out fantastic. She uses some Food Network brine recipe but lowers the salt somewhat and replaces it with more herbs. We have rotised a turkey on my DCS BBQ for decades and try different brines. A brine that stood out one year had orange juice and was herbed quite heavily. Usually use fruit wood for the smoke. We have has some incredible Thanksgivings although I can eat smoked turkey any time. 1 2 Quote Link to post Share on other sites
Rob 2,042 Posted May 5, 2020 Author Share Posted May 5, 2020 1 hour ago, Receiver2000 said: Hey B- my daughter went to Cordon Bleu cooking school before nutrition and diatetics school and her thing is spatchcocking a turkey where you split the mofo, remove the backbone and flatten it. Seems to take less time and turns out fantastic. She uses some Food Network brine recipe but lowers the salt somewhat and replaces it with more herbs. We have rotised a turkey on my DCS BBQ for decades and try different brines. A brine that stood out one year had orange juice and was herbed quite heavily. Usually use fruit wood for the smoke. We have has some incredible Thanksgivings although I can eat smoked turkey any time. I have done that same thing with a chicken, taking the backbone out and laying it flat. But I just cooked it in the oven. Definitely took less time. 1 Quote Link to post Share on other sites
Receiver2000 830 Posted May 5, 2020 Share Posted May 5, 2020 Personally I dont care for the spatchocked thing. It looks like flattened roadkill to me but it sure is good and cooks more evenly I guess. I like the look of the whole bird on the rotis with the smoke bellowing. Quote Link to post Share on other sites
danowood 1,701 Posted May 6, 2020 Share Posted May 6, 2020 (edited) On 5/5/2020 at 6:44 AM, B-Man said: Any of you experienced smokers have a good recipe / instructions for smoking a large turkey ? I tried one similar to this and was impressed. I even opted to put some sliced pineapple in it. I also forgot to mention but I put a aluminum dripping pan on a few racks under the bird with a couple of inch's of apple juice in it. 3 or 4 times during smoking cooking process I baste the bird with the apple juice. I also inject the brine into the breasts and thighs. then soak it in a 3 or 5 gallon pail with the brine solution in it. https://www.seriouseats.com/recipes/2009/11/apple-brined-and-smoked-turkey-recipe.html Edited May 6, 2020 by danowood 2 1 Quote Link to post Share on other sites
Rob 2,042 Posted May 7, 2020 Author Share Posted May 7, 2020 13 hours ago, danowood said: I tried one similar to this and was impressed. I even opted to put some sliced pineapple in it. I also forgot to mention but I put a aluminum dripping pan on a few racks under the bird with a couple of inch's of apple juice in it. 3 or 4 times during smoking cooking process I baste the bird with the apple juice. I also inject the brine into the breasts and thighs. then soak it in a 3 or 5 gallon pail with the brine solution in it. https://www.seriouseats.com/recipes/2009/11/apple-brined-and-smoked-turkey-recipe.html The first thing I read this morning is this? I'm hungry already. 🍖 2 Quote Link to post Share on other sites
Rob 2,042 Posted May 7, 2020 Author Share Posted May 7, 2020 And I do have a turkey in the freezer. Quote Link to post Share on other sites
Receiver2000 830 Posted May 7, 2020 Share Posted May 7, 2020 Ha. And I thought that all that you guys inventoried was Carver parts. 1 Quote Link to post Share on other sites
Rob 2,042 Posted May 7, 2020 Author Share Posted May 7, 2020 (edited) Pork ribs, turkeys, salmon and chickens. lol Edited May 7, 2020 by Rob 1 1 Quote Link to post Share on other sites
Brian_at_HHH 1,909 Posted May 7, 2020 Share Posted May 7, 2020 I'm gaining weight, just reading this thread! 1 Quote Link to post Share on other sites
Rob 2,042 Posted May 7, 2020 Author Share Posted May 7, 2020 @Brian_at_HHH I am seriously trying to maintain the same weight I was at before we were laid off. 😂 Quote Link to post Share on other sites
Community Admin Sk1Bum 8,371 Posted May 7, 2020 Community Admin Share Posted May 7, 2020 2 hours ago, Rob said: @Brian_at_HHH I am seriously trying to maintain the same weight I was at before we were laid off. 😂 I was able to do that, but I sure miss my left leg. 1 Quote Link to post Share on other sites
Receiver2000 830 Posted May 7, 2020 Share Posted May 7, 2020 Yeah, seems like since work is a bit slow, I do yardwork, sit around checking out the Carversite wondering if I should upgrade while listening to the cool music suggestions that you all make and do some serious recreational eating especially BBQ inspirations from my friends at The Smokehouse. Oh and maybe have an occasional spot-o-whiskey. I might need to cut myself off from The Smokehouse. 1 2 Quote Link to post Share on other sites
Receiver2000 830 Posted May 8, 2020 Share Posted May 8, 2020 The main problem is that I'm turning into a Carvernivore. 2 Quote Link to post Share on other sites
RodH 4,206 Posted May 8, 2020 Share Posted May 8, 2020 So you were a vegecontrarian until you came here? 3 Quote Link to post Share on other sites
Receiver2000 830 Posted May 8, 2020 Share Posted May 8, 2020 Nah. Always been a carnivore. But I am a bit of a contrarian. I'm still thinking about that photos of that brisket from a few posts back. I need to think about something else. Quote Link to post Share on other sites
RodH 4,206 Posted May 8, 2020 Share Posted May 8, 2020 Ribs? 2 Quote Link to post Share on other sites
Rob 2,042 Posted May 8, 2020 Author Share Posted May 8, 2020 @Receiver2000 Good morning to you. How does the brisket look? 😁 1 3 Quote Link to post Share on other sites
Receiver2000 830 Posted May 8, 2020 Share Posted May 8, 2020 Whoa. Carver-nivore heaven!!! That is too pretty to even eat. But I would eat it if presented. Just to be polite. I am going out today to score a slab of bovine flesh and get my rig set up. 1 2 Quote Link to post Share on other sites
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