Nameless Range
Well-known member
Fever Tree Pink Grapefruit Tonic Water and Tanqueray. Delightful.
What's on the smoker today?
- Thread starter wytex
- Start date
Fever Tree Pink Grapefruit Tonic Water and Tanqueray. Delightful.
millerkiller77
Well-known member
The look on that kids face says it all.
millerkiller77
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Two pork butts, about 21lbs. Both are getting shredded for tamales
Flatbrimmer
Well-known member
It’s been a dream of mine for three years now, to have a wild turkey for Thanksgiving… I finally got a turkey with my bow this year and was able to make that happen. I brined it overnight, covered it with seasoning and put it in the smoker with apple and mesquite chips for about six hours. I lightly “basted” it every hour with a little butter, maple syrup and brown sugar. I think it came out delicious, it tasted like a turkey would but noticeably tougher than a store-bought turkey. Given the amount of food on Thanksgiving I had plenty of leftovers that I put in the slow cooker and made the meateater-style recipe for beer and citrus turkey tacos. Those also came out delicious, and I have leftovers for my dad and his wife!
Forgive me idk how to truss a turkey properly and I kinda slacked on the picture taking.
Forgive me idk how to truss a turkey properly and I kinda slacked on the picture taking.
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noharleyyet
Well-known member
I've not had any luck with wild turkey, with multiple prep methodologies...to the point I don't take em anymore.It’s been a dream of mine for three years now, to have a wild turkey for Thanksgiving… I finally got a turkey with my bow this year and was able to make that happen. I brined it overnight, covered it with seasoning and put it in the smoker with apple and mesquite chips for about six hours. I lightly “basted” it every hour with a little butter, maple syrup and brown sugar. I think it came out delicious, it tasted like a turkey would but noticeably tougher than a store-bought turkey. Given the amount of food on Thanksgiving I had plenty of leftovers that I put in the slow cooker and made the meateater-style recipe for beer and citrus turkey tacos. Those also came out delicious, and I have leftovers for my dad and his wife!
Forgive me idk how to truss a turkey properly and I kinda slacked on the picture taking.
Flatbrimmer
Well-known member
Tell you what, I’ll never take the time to pluck them sombitches anymore to serve whole..
noharleyyet
Well-known member
User name checks out...Tell you what, I’ll never take the time to pluck them sombitches anymore to serve whole..
Tradewind
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- Aug 19, 2015
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- 5,174
Too dry? Too tough? Got a flock running around the ranch. was considering one of them for holiday dinner.
noharleyyet
Well-known member
Tough 'ol birds TW. Mileage prolly varies but not for me.
millerkiller77
Well-known member
I shot some that primarily lived in private vineyards and apple orchards with a pretty lush life. They were pretty rough eating, brining, injecting, slow cooker or smoked they are tough birds. No longer on my hunting radar.
WestKyHunt
Well-known member
Every turkey breast I've ate has been fantastic.
Legs braised for several hours make great enchiladas
Legs braised for several hours make great enchiladas
Nick87
Well-known member
This was my experience as well.
JohnCushman
Well-known member
I never thought of smoking carrots. What do they come out like?
Actually just tried one. Interior is a bit crunchy while the exterior is soft, and it doesn't trip the buds like I hoped. Needs some kind of zip which I haven't figured out yet. Probably will recycle this batch into soups, etc.
So far today, this is the clear winner:
So far today, this is the clear winner:
woods89
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- Oct 27, 2021
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- 821
Posole is another great use of the legs.
Nick87
Well-known member
Had posole for the first time last winter. Life changing.
Maybe coated with brown sugar and a touch of cayenne.
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