Grilling/BBQ Thread
- Thread starter Wildin
- Start date
Khadafhi
50 States
Doing this soon.
How you gonna cook it?
I'll do this one by the instructions. It's already seasoned and cooked, you just have to thaw it, unwrap it, cover it in foil, heat it up for 1hr 30, then remove the foil and crisp it up for another 30.
I smoking 2 turkeys back to back so I thought I'd give this one a try. Someone I met in July actually came through. We were just bullshytting and I told him I've never tried the turkey but id give it a shot and he's like "I'll hook you up". Fast forward, now I got a turkey on chill.
I'm looking forward to smoking the birds this year again.
Khadafhi
50 States
You just put in my ear. I might fry one and smoke one when I get home since they’re already cooked I believe.
You could fry one.
I thought about throwing it in the smoker, with a light smoke. Since it's already brined and cooked it'll have a faux smoked flavor since it just requires to be heated up. All the smoke flavor will just be on top and not smoked into the meat since it's already cooked and sealed.
Snowed last week
Low to Mid 70's this week
The Grill..... Brethren... its calling me
Its almost time
Grill season is coming
Going out to the shed to get prepped like this
Thinking about smoking a pork shoulder this weekend just to get it out of my system this weekend
its supposed to be 67 degrees.
The Young me would have been grilling last week in the snow with a 6 pack
on some
"that Snow and ice adds to the tenderness" Bullshyt
Low to Mid 70's this week
The Grill..... Brethren... its calling me
Its almost time
Grill season is coming
Going out to the shed to get prepped like this
Thinking about smoking a pork shoulder this weekend just to get it out of my system this weekend
its supposed to be 67 degrees.
The Young me would have been grilling last week in the snow with a 6 pack
on some
"that Snow and ice adds to the tenderness" Bullshyt
Been grilling and queing all winter. Recently got some nice large stainless kebab skewers to try some koobideh style kafta kebab. Bamboo ones serve a purpose but wanted some nice sturdy ones for various uses
Also smoked some salmon that came out pretty good a couple times this month. But I really want it to come out more like a lox product, nice and smokey but still somewhat soft and translucent. Also been wanting to smoke some cheese. In order to do each of those things I need to be able to get a nice smoke with lower temps than my bbq can achieve.
So I finally broke down and got one of those smoker tubes (like a maze n smoker) so I can attempt to cold smoke in my bbq. However, I may have already missed my window as we been hitting 80 degrees the past week, but we shall see. Edit- Would have to attempt very early in the AM too keep the temps down. The tube burns pellets or hardwood sawdust
Also smoked some salmon that came out pretty good a couple times this month. But I really want it to come out more like a lox product, nice and smokey but still somewhat soft and translucent. Also been wanting to smoke some cheese. In order to do each of those things I need to be able to get a nice smoke with lower temps than my bbq can achieve.
So I finally broke down and got one of those smoker tubes (like a maze n smoker) so I can attempt to cold smoke in my bbq. However, I may have already missed my window as we been hitting 80 degrees the past week, but we shall see. Edit- Would have to attempt very early in the AM too keep the temps down. The tube burns pellets or hardwood sawdust
Last edited:
Batsute
The Lion Choker
How do y'all breh-baw's feel about pellets grills?
Friend has a pellet smoker and we did our first brisket on it. Perfect bark, smoke ring, it’s great for people starting out until they feel confident to move to charcoal. Make sure you keep it near the heating element.
swear by them - i have multipleHow do y'all breh-baw's feel about pellets grills?
cook to temp and you won't have any problems
Ricky43
Whats up
Crizzy
U wanted the smoke...u can have it your way
That mug is a crockpot so to speak for BBQ. I have one and all you gotta do is feed the pellets when it gets low. Long cooks are great for those but I still use my offsets on long cooks as well - nothing like that charcoal and hickory or mesquite wood imoHow do y'all breh-baw's feel about pellets grills?
