Food Smokers and Smoking Tips/Tricks/Techniques

Looks tasty! If you spatchcocked it it would be done even faster!

 

Looks so good!!!

 

My turkey looked way better.

Jkjk looks good!!

 

I’m not a turkey guy, usually just give these away. I tried spatchcocking and injecting for the first time. Used Tony Chachere’s Creole Butter. I must say, this didn’t suck. Sorry no plated pics, was hongry....

 

Have eaten way more than I should have, no sides, just meat. I’ve already got it broken down into “future” meals. Smoked turkey salad tomorrow for lunch, (small green sandwich bag) carcass stew later in the week (large zip lock bag, plenty of meat left on there on purpose). The rest will be frozen for future eats.

 

That is the F/V Alert. It is a wood purse seiner that fishes Icy Straight Alaska. Salmon Fisher. I probably will not be a deckhand any longer..... ha who knows.

 

Uh oh...

...I’m a fishing vessel examiner. Why won’t you be a deckhand much longer? Something we should look into?

 

That’s cool, been working in Alaska for 27 years also

 

Current owner keeps screaming "Lt. Dan!" and jumping off.

 

“You got new lawgs”

 

Frankly, this should be the last line in pretty much every recipe ever.

 

Going to be doing my first double smoked honey baked ham for Turkey day. Last night made these beauty filet mignons. Pan seared in butter then finished in oven.

Also other night my buddy made me some bomb top sirloin steak sandwiches. One the best sandwiches I ever had.

 

Figure I have had enough birds last couple of weeks, and more to come. Had 2 capsteaks in fridge that needed to cook or freeze. Operative word had.



Actually cooked something else to go with them tonight. Well besides bacon, onions, peppers and shrooms which would be my normal routine. Mn. wild rice. Peas. Corn.

 

Haha. No. I just live in Texas nowadays.

 

That little guy eating popcorn watching the show cracks me up every time. He’s got the right idea.

 

Ya I was wondering what you were doing up there.

 

Chimmichuri?

 

So let’s talk smoking turkey.

I’ve got her in the brine now, plan to spatchcock. I want smoky meat and crispy skin. How’d y’all do that?