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firedawg226
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Posted: Sat Feb 2nd, 2008 03:01 am |
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Okay, here's a tough question. How do you prefer your turkey cooked? Baked in the oven, smoked over low heat (coals), or deep fryed? Me, i love deep fryed turkey.
How about it?
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boarmaster
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Posted: Sat Feb 2nd, 2008 03:48 am |
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Well,
I eat so much turkey during the year it's crazy. I love the ground turkey; I use it like hamburger. I also like the smoked turkey meat for sandwiches, but I know what you really want answered.
I like all of it! - Cornbread dressing with baked turkey in it.
- Smoked turkey to leave out on the counter all day.
- Fried Turkey for the main course
If it's a wild turkey, I like to serve it with a little coke on ice just kidding, I like to cook wild turkey in a bath of onions, bell pepper, celery salt, garlic, diced tomatos, peprika, dash or two of pepper sauce, and a whole lot stock. Bake it real slow , 325 for about 8-10 hrs.
Have you ever made turkey neck gravy YUM! YUM!
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boarmaster
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Posted: Sat Feb 2nd, 2008 04:03 am |
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I almost forgot about the beer battered giblets Yeah, we will eat anything! You know you want to try it! Don't be shy just pull up a chair and get ready to eat
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Nutoy
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Posted: Sat Feb 2nd, 2008 05:01 am |
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We are like boarmaster around here. We eat lots of turkey.
Wild turkey, only one way in my book. Breasted, stripped, marinated overnight in whatever we fancy and deep fried.
Store bought ones. It doesn't matter. We'll eat em just about any way they can be cooked.
I can do a load of em in here.
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firedawg226
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Posted: Sat Feb 2nd, 2008 02:52 pm |
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Nutoy, that is one serious grill. is that an old 500 gallon propane tank? I know ole Hank Hill would be proud!!!!LOL I really like that grill. The outhouse i'm assuming is your smokehouse? I really like the look and looks like you got plenty of wood. Would that happen to be mesquite wood?
I like to smoke wild turkey with sugar maple or pecan wood, after i season it up good with some salt, pepper, paprika, hot sauce and garlic powder. oh yeah, brown sugar mixed in with the spice rub. I also like it deep fried. Now Boarmaster did give me a good tip at the holidays. I took a store bought turkey and after i had "juiced him up" with my injectable spices, i added bacon under the skin on the breast. I rubbed the breast meat with my bbQ rub lightley, then used 6 to 8 thick cut smoked bacon slices between the meat and skin and man, that was some serious fried turkey. I have also used my buffalo wing sauce and injected a turkey with it, and rub down the outside with spices, and it was really good.
For years all we ever had was baked turkey, so i dont care for it as much as grilled and fried.
I do like ground turkey, you can make some good chillie or burgers, even spaghetti.
Hey Boarmaster, sounds like Nutoy is a cook too, so we need to get together and write us a cook book, sell it and make millions. Cant use redneck in the title, Foxworthy might want his cut!!!!LOL
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Nutoy
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Posted: Sat Feb 2nd, 2008 04:50 pm |
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firedawg, that is an old 300 gal butane tank that was laying out back,, half full. I used up the the butane treating traps and frying fish on the outdoor fryer.
That is four different types of wood. White Oak, Black Cherry, Apple and Mesquite.
It does alot better than I thought it would. I can get a bed of coals in it and shut the air almost closed and it will idle at 250-275 deg for 8 hrs. It is a brisket cooking machine. With it cranked up I can get the outhouse up to 275 deg.
I sure like that bacon turkey deal. I'm gonna have to try that.
We also make and smoke our own sausage.
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brucet
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Posted: Sat Feb 2nd, 2008 06:07 pm |
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firedawg226 wrote: Okay, here's a tough question. How do you prefer your turkey cooked? Baked in the oven, smoked over low heat (coals), or deep fryed? Me, i love deep fryed turkey.
How about it?
All the above
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brucet
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Posted: Sat Feb 2nd, 2008 06:08 pm |
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Nutoy wrote: firedawg, that is an old 300 gal butane tank that was laying out back,, half full. I used up the the butane treating traps and frying fish on the outdoor fryer.
That is four different types of wood. White Oak, Black Cherry, Apple and Mesquite.
It does alot better than I thought it would. I can get a bed of coals in it and shut the air almost closed and it will idle at 250-275 deg for 8 hrs. It is a brisket cooking machine. With it cranked up I can get the outhouse up to 275 deg.
I sure like that bacon turkey deal. I'm gonna have to try that.
We also make and smoke our own sausage.
Don't that look good
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firedawg226
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Posted: Sat Feb 2nd, 2008 07:34 pm |
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| Hey Nutoy, if you dont mind i'm gonna borrow your design and build me a smoke housse like that.
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Nutoy
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Posted: Sun Feb 3rd, 2008 03:14 am |
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I don't know if I'd call it a design. It is just some leftover materials I had from another project. The only thing that was bought for it was the Hardi-board that I used to line the inside floor, walls and ceiling and the stove pipe.
It's framed with 2x6's and has R-23 insulation in the floor, walls and ceiling.
It has 6 wall attachments that I can either put racks on or put hangers in for sausage. It has 3 thermometers at different levels so I can monitor the heat. It has a damper in both the inlet and exhaust pipes to help me regulate the heat and smoke.
One thing I would change is I'd go with a 8" inlet pipe so it would heat faster.
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firedawg226
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Posted: Sun Feb 3rd, 2008 11:09 am |
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| Sounds good, i like to build things so that would be a good project for me, not to mention it would go well with my house. I might have to do a little different on design, dont want the tax assessor thinking i' m adding on to my house. You used hardie plank on the inside. Why not use tin to line the inside? It seems that if you needed to wash it out that would make the task easier.
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Nutoy
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Posted: Sun Feb 3rd, 2008 03:34 pm |
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I did think about using tin but decided against it because of the temps it would be up too. I wasn't sure if the galvanize on the tin would put off fumes or not. Another reason I went with the hardi board was because it doesn't transfer heat well and it will not burn.
I wash it out before and after each use. I just take the hose and spray nozzle to it.
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Dry-Run
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Posted: Sun Feb 3rd, 2008 09:20 pm |
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| That looks nice, Would you show how you arranged the fire box and inlet pipe. Do you use a butterfly type valve to adjust the air intake or just the pipe size? I guess its time to throw out that old refrig. smoke and build one.Man those sausages look good. What a nice house for the 3 little piggys to rest in
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Nutoy
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Posted: Sun Feb 3rd, 2008 10:21 pm |
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Dry-Run, all I did was to cut an elipical hole in the pit just below the smoke stack in the top of the tank. After a little grinder work the stove pipe fit nice and snug. If you look close you can see the stove pipe damper in the crossover pipe. I put another damper in the exhaust pipe coming out of the smoker.
When I want to use the smoker I close the flapper on the pit stack and open the damper going to the smoker. It took a few times of using the smoker to figure out how much to open/close the dampers to get the temps I wanted. I wrote the settings on the side of the smoker in a permanent marker for future reference.
For small cooking jobs I just use the pit. I can put 8 brisket or 24 beer can chickens in it. If I want to get serious I can rack out the smoker and put 30 briskets or 120 chickens in there.
In the pit I also have a grill just over the fire area. I use that for flame cooking steaks.
I'll have mine med rare.
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firedawg226
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Posted: Mon Feb 4th, 2008 02:31 pm |
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Steaks, i like them xx-rare!! To each their own. I like you design as it lends to and not detracts from you house, the appearence that is  . The hardie plank idea is better than the tin, i didnt think about conducted heat. I will definately have to plan mine out, but yours looks great...... Function and designLast edited on Mon Feb 4th, 2008 02:43 pm by firedawg226
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