Official BBQ thread

If any of you smokers haven't tried pork shots try them out there great for party's and get togethers.
Sausage disc wrapped in bacon with a cheese filling wrapped in really good I made em they went quick youtubes got recipes
 
Gonna attempt to do the big bird this year 

Getting my research on with a few brines and rubs and the danger zone range.

If yall brine, do yall inject too or only one or the other?
 
Elpablo21 said:
 
Gonna attempt to do the big bird this year 

Getting my research on with a few brines and rubs and the danger zone range.

If yall brine, do yall inject too or only one or the other?
Click to expand...
I injected the bird with brine and let it sit in it over night
 
i have never cooked a turkey ever.

i need tips family.

conventional oven.



i am in charge of this bird.


how can i make it the best turkey ever.


please help,
 
sckid20 said:
i have never cooked a turkey ever.

i need tips family.

conventional oven.



i am in charge of this bird.


how can i make it the best turkey ever.


please help,
Click to expand...

Cook it breast side down to prevent it from drying out.

Once in the oven the less you mess with it the better.
 
Last edited:
Jhowlett said:
Elpablo21 said:
 
Gonna attempt to do the big bird this year 

Getting my research on with a few brines and rubs and the danger zone range.

If yall brine, do yall inject too or only one or the other?
Click to expand...


I injected the bird with brine and let it sit in it over night
Click to expand...

I just recently saw someone do this on yt..never crossed my mind to inject the brine before
 
Last edited:
Elpablo21 said:
 
Jhowlett said:
 
Elpablo21 said:
 
Gonna attempt to do the big bird this year 

Getting my research on with a few brines and rubs and the danger zone range.

If yall brine, do yall inject too or only one or the other?
Click to expand...

I injected the bird with brine and let it sit in it over night
Click to expand...
I just recently saw someone do this on yt..never crossed my mind to inject the brine before
Click to expand...
I feel like it helps out specially on the breast 
 
I dont see a point in injecting the bird with the brine that you are brining it with, cuz thats the purpose of the brine.

I brine for 18-24 hrs and then rinse it and pat it down as i get the temp up.

Once you do that inject it with butter and chicken stock(you can add your rub in the mixture)

Rub underneath the skin and in the cavity.


While its on the smoker you can mop some butter on the skin if you want.

20 min before its done crank dat thang up to 400 for crispy skin.


And NEVER stuff the cavity while its cooking. It will take forever for certain parts to cook and you risk over cooking the bird.


Im thinkin about spatchcocking my turkey so it cooks evenly and faster.
 
Last edited:
sckid20 said:
i have never cooked a turkey ever.

i need tips family.

conventional oven.



i am in charge of this bird.


how can i make it the best turkey ever.


please help,
Click to expand...

Brine it, and take it out 45-1hr before you throw it in the oven.

And when its sittin out put two bags of ice on the breast to keep the breast cool since those will take the longest to cook and the easiest to dry out.
 
Wavy Daddy said:
I dont see a point in injecting the bird with the brine that you are brining it with, cuz thats the purpose of the brine.

I brine for 18-24 hrs and then rinse it and pat it down as i get the temp up.

Once you do that inject it with butter and chicken stock(you can add your rub in the mixture)

Rub underneath the skin and in the cavity.


While its on the smoker you can mop some butter on the skin if you want.

20 min before its done crank dat thang up to 400 for crispy skin.


And NEVER stuff the cavity while its cooking. It will take forever for certain parts to cook and you risk over cooking the bird.


Im thinkin about spatchcocking my turkey so it cooks evenly and faster.
Click to expand...
Never stuff it with stuffing/dressing or dont stuff it period?

 I was gonna throw some fruits and veggies in mines for the aromatics.

What kind of wood you planning to use?
 
Elpablo21 said:
Never stuff it with stuffing/dressing or dont stuff it period?

 I was gonna throw some fruits and veggies in mines for the aromatics.

What kind of wood you planning to use?
Click to expand...

While its cooking i wouldnt stuff It, it just wont cook evenly.

If you wana do fruits and veggies, you can just do like you would do a beer can chicken.

And im gona use apple wood with maybe a few pecan chips but apple wood for the most part.

And for a good easy smoke with no worrys go with a 10-12 lb turkey, if its not enough turkey get 2 that size. Trust me cuz tryin to keep breast on a 15-20 turkey moist and tender while the legs are done aint wassup.
 
Wavy Daddy said:
 
Elpablo21 said:
Never stuff it with stuffing/dressing or dont stuff it period?

 I was gonna throw some fruits and veggies in mines for the aromatics.

What kind of wood you planning to use?
Click to expand...
While its cooking i wouldnt stuff It, it just wont cook evenly.

If you wana do fruits and veggies, you can just do like you would do a beer can chicken.

And im gona use apple wood with maybe a few pecan chips but apple wood for the most part.

And for a good easy smoke with no worrys go with a 10-12 lb turkey, if its not enough turkey get 2 that size. Trust me cuz tryin to keep breast on a 15-20 turkey moist and tender while the legs are done aint wassup.
Click to expand...
Yeah I'm going with some apple wood pellets.

I should have read up on that before buying the Turkey..I got an 18 #'er and read all over the internetz afterwards smaller turkeys are better off smoking with 
laugh.gif
 
Well they should have some fresh ones in the store tomorrow morning or afternoon just call first and youll still have time to brine, and if not as long as you can inject your good.

If anything, just spatchcock it and that should cook good.
 
For beginners or budget reasons. You CANNOT go wrong wit a webber. You can grill AND smoke on dem thangs.

Couple hundred bucks on those will save you in the long run.

But if your finance is on point, get the green egg on credit. You wont regret either decision.
 
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Thinking of picking up a grill. Trying to keep it about 120 on the high side. Propane, something small for my appt patio. Any suggestions ?
 
DCAllAmerican said:
How easily can that fire hold in a DC Winter?

Re: weber
Click to expand...
I'm in Michigan and I smoke on a Weber all year round. You can build a 3 piece wall that you put that silver insulation on and put it around it when it's real cold and it smokes fine. You use more charcoal in the winter but that wall will definitely help if you need it I can show you the wall.
 
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