longcaster Posted November 19, 2017 Report Share Posted November 19, 2017 I'm going to wet smoke my bird. Put bird in the pan, sprinkle in a bunch of wood chips, add water until bird is covered. Boil this until the water is gone and smoke starts to rise, now put on a lid and lower the fire. Cook the thing until it is as dark as you want. Um,Um, Um. If being stupid got us into this mess, how come being stupid can't get us out?I don't want to behave improperly, so I just won't behave at all. Link to comment Share on other sites More sharing options...
PaddyCrabby Posted November 19, 2017 Report Share Posted November 19, 2017 19 hours ago, longcaster said: I'm going to wet smoke my bird. Put bird in the pan, sprinkle in a bunch of wood chips, add water until bird is covered. Boil this until the water is gone and smoke starts to rise, now put on a lid and lower the fire. Cook the thing until it is as dark as you want. Um,Um, Um. I would add some liquid smoke to the water. Besides that great method..... Link to comment Share on other sites More sharing options...
Buckscorider Posted November 19, 2017 Report Share Posted November 19, 2017 For you cooks out there. I highly recommend Flavor God. You buy it on the internets and its great. Check them out on the instagram to see some ideas that they do with it. Basic must have starter flavors: Everthing, everthing spicy, garlic lovers and garlic and lemon. Put it on your christmas list lke I do maybe. You will love it on everything from fish, turkeys, stuffing, burgers, eggs you name it. People won't kmow why things taste so good. *disclaimer, no I dont have a financial interest. PSA only. Crushed barbs save fish, keep that rod bent! Link to comment Share on other sites More sharing options...
longcaster Posted November 19, 2017 Report Share Posted November 19, 2017 20 mins ago, PaddyCrabby said: I would add some liquid smoke to the water. Besides that great method..... I was thinkin to get the modern industrial flavor to use a tablespoon full of 90 weight gear oil and the bright taste of a classic 10w-30 with another tablespoon full. If being stupid got us into this mess, how come being stupid can't get us out?I don't want to behave improperly, so I just won't behave at all. Link to comment Share on other sites More sharing options...
MikeMc Posted November 19, 2017 Report Share Posted November 19, 2017 On 11/18/2017 at 5:12 PM, Mokes said: No. I'm not smoked turkey ready yet. Sure you are. Not hard at all. You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
DAQ Posted November 20, 2017 Report Share Posted November 20, 2017 On 11/17/2017 at 10:19 AM, JaseB said: Salt is a mineral. Pepper is an organic matter. Salt does not burn, that's why you can bake fish in a salt dome. Pepper burns. It may not make a huge difference in a low and slow environment, but on a hot sear over flame or black iron skillet (preferred way to cook a steak) it most definitely will burn. Plus, pepper is best when fresh ground just before serving. Used to work with an old dude who grew up on a 20,000 acre beef ranch in Argentina. Conquistador Argentinian, not indian. To say he was serious about his carne asada is the understatement of the year. It was 15 years ago and I can still hear him yelling, literally, yelling at me in my office "ONLY SALT BEFORE GRILL!" He brought me back a box of some Sal para carne asada, that has an awesome crystal structure to it that goes really well with grilled meats. It's not kosher, not sea salt, haven't really been able to find anything like it here. Kosher does just fine. Could you explain more about this crystal structure and how it relates to grilled meats? Embrace American Privilege Link to comment Share on other sites More sharing options...
PCstriper Posted November 20, 2017 Report Share Posted November 20, 2017 I have been deep frying a turkey for Thanksgiving and Christmas for nearly 20 years, I have brined and injected sometimes done one and not the other and all have turned out moist and delicious. For the past 6 years I have deep fried one and smoked one, this year I will be smoking both turkeys since everyone has preferred the smoked one over the fried. Both are moist and flavorful but the smoked turkey just seems to be everyone's favorite. (*member formerly known as 'PCSilverstriper') Link to comment Share on other sites More sharing options...
ScottO Posted November 20, 2017 Report Share Posted November 20, 2017 (edited) First and second cousins only matters if you plan on kids. No kids marry away!!! Guess the same could be said for siblings. Edited November 20, 2017 by ScottO Link to comment Share on other sites More sharing options...
BrianBM Posted November 20, 2017 Report Share Posted November 20, 2017 How about a picture of the hot cousin? Link to comment Share on other sites More sharing options...
HugeDinghy Posted November 20, 2017 Report Share Posted November 20, 2017 who the hell would get married if it wasn't for kids?! Link to comment Share on other sites More sharing options...
PCstriper Posted November 20, 2017 Report Share Posted November 20, 2017 5 hours ago, HugeDinghy said: who the hell would get married if it wasn't for kids?! Right, you're already getting the sex so why get married if you don't want kids ? (*member formerly known as 'PCSilverstriper') Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to register here in order to participate.
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now