Bad324 Posted November 14, 2012 Report Share Posted November 14, 2012 I double up on rub and sauce like a bauce I'd venture a guess that there has to be at least 50 bottles of different condiments in our house. They don't call me the Condiment King for nothing! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted November 14, 2012 Report Share Posted November 14, 2012 I double up on rub and sauce like a bauce I'd venture a guess that there has to be at least 50 bottles of different condiments in our house. They don't call me the Condiment King for nothing!How many enchilada and taco sauces? Oh wait, those are probably kept on the burrito cart. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 14, 2012 Author Report Share Posted November 14, 2012 Bbq sauce is kind of like motorcycles. There's tons of them, all of them have its purpose. Some work well for something's, where as others don't. For example, I wouldn't put sbr on brisket. Who wants sugary brisket? Quote Link to comment Share on other sites More sharing options...
jporter12 Posted November 14, 2012 Report Share Posted November 14, 2012 Bbq sauce is kind of like motorcycles. There's tons of them, all of them have its purpose. Some work well for something's, where as others don't. For example, I wouldn't put sbr on brisket. Who wants sugary brisket?Stubbs sweet heat might not be bad on brisket. When I get brisket at 62bbq, I use their "hidden stash" sauce, and a some of their regular stuff. Sweet sauce on brisket? Oh yeah, but only if the brisket is done right, and falling apart! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 14, 2012 Report Share Posted November 14, 2012 How many enchilada and taco sauces? Oh wait, those are probably kept on the burrito cart. 1 can of enchilada sauce, 2 kinds if Taco sauce and 3-4 different Mexican style hot sauces are in the stash from the Mexican side of things Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 14, 2012 Report Share Posted November 14, 2012 Im the same way, I put 0 saucese on while cooking, and only when eating do I add anything besides the rub.I am going to do a turkey breast for Thanksgiving, pretty stoked for that. I was watching DDD Monday night and saw a smoked turkey and wanted to try it so I volunteered to cook for the parents and wife. She doesn't eat meat so just the 3 of us and we only use a Turkey Breast, but I think it will be about the same as a turkey, just going to reduce the rub.Do you guys think I should bring AND rub? I normally only us a dry rub on my pork and beef, and have never done fish or turkey for a meat that may dry out. Also using fruit wood instead of my usual stock, thinking Apple.Thoughts? Recommended rubs for Turkey? Brine AND rub or just Rub? Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 14, 2012 Report Share Posted November 14, 2012 if its a skinless breast, then I don't think you need to brine it. I've done 2 breasts before and brined neither. I have yet to find a rub I really love but this one was pretty good:http://bbq.about.com/od/rubrecipes/r/ble31107i.htm Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 14, 2012 Report Share Posted November 14, 2012 Yeah it will be skinless I believe, although not 100% on that. I may remove it anyways though and the BBB I watched even with the full turkey he didn't brine it. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 14, 2012 Author Report Share Posted November 14, 2012 I prefer to keep the skin, and inject it. I don't do a huge brine process, just inject it and let it rest over night. I used Apple for this smoke, and I have a good stash of pecan I'm going. To use this weekend. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 14, 2012 Author Report Share Posted November 14, 2012 Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 14, 2012 Report Share Posted November 14, 2012 Injecting, dude yes, that is what I need.Whats your injection mix look like? I have the injector, then will add rub on the outside.Man that looks slamming, and Apple was my thoughts too. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 14, 2012 Author Report Share Posted November 14, 2012 (edited) I used creole butter last time. I'm not a huge fan. The last two years I have used this...3/4 cup vinaigrette dressing1/3 cup dry sherry2 teaspoons lemon pepper seasoning1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon cayenneI inject it, and then with the left over, i just pour into a baggy big enough to hold the turkey and let it rest over night. I guess in a sense its a "brine" but its not using a 5 gallon bucket and all this crazy shit I see guys doing.cook it to 165 degrees, and check in multiple places. Also let you guests know, that due to the smoking process, the meat may have a pink tint to it, BUT it is cooked through. let it rest 15-20 minutes and enjoy. I made the mistake awhile back of wrapping in foil and resting for a few hours, and my skin was no longer crispy. The meat was still good, but I like crisp skin. Edited November 14, 2012 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 15, 2012 Report Share Posted November 15, 2012 Thanks boss, did you rub it too? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 15, 2012 Author Report Share Posted November 15, 2012 No rub, but my next one will have it. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 19, 2012 Author Report Share Posted November 19, 2012 Felt alittle adventurous a few days ago. After hearing all the raves about brine I had to try for myself.Orange juice, Apple juice, brown sugar,salt,cinnamon,cloves. Left in brine for 36 hours. Turkey cannon. Works the same as the beer can, with beer can chicken. I filled the cannon with left over brine. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 19, 2012 Report Share Posted November 19, 2012 Whered you get the cannon? I picked up the injection and rub ingrediants so I am ready to go now, but the cannon looks cool lol Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 20, 2012 Author Report Share Posted November 20, 2012 Gander mountain, 20 bucks! Quote Link to comment Share on other sites More sharing options...
smashweights Posted November 20, 2012 Report Share Posted November 20, 2012 For those with a Weber charcoal grill, this little guy is a GREAT addition to convert the grill into a smoker. Made some excellent brisket and baby backs with this thing:http://www.smokenator.com/ Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted November 20, 2012 Report Share Posted November 20, 2012 http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html. Here is a pretty good Q site and his take on turkey. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 20, 2012 Report Share Posted November 20, 2012 Man that means I gotta get to gander somehow, I wonder if Dicks has one? They are like 10 feet away from work and they have it online. I think I will give it a try tomo after work. Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted November 20, 2012 Report Share Posted November 20, 2012 Just saw this, and thought I'd share with y'all:http://aglifesciences.tamu.edu/news/2012/11/19/turkey-tips-from-texas-barbecue/?utm_source=tamutimes&utm_medium=email&utm_campaign=2012-11-20 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 21, 2012 Author Report Share Posted November 21, 2012 Thanks red! Picked up a 14lb bird tonight, and will be going into the brine thursday morning for Friday Quote Link to comment Share on other sites More sharing options...
JackFlash Posted November 21, 2012 Report Share Posted November 21, 2012 Will be monitoring this thread I want to get a smoker next year. We did pulled pork in the slow cooker and it was good, but I like the smoke.Dry rub? Store bought or homemade?Store bought sauce or homemade?There is a store bought sauce I really like, I think its sweet baby rays.I've had one of those R2D2 type Char Broil H2O water smokers for about 20 years and it's still going strong. I've made a lot of brisket in it, a few turkeys, ribs, chicken, salmon, and I don't know what else. I use a home made rub on my brisket then wrap it in Saran Wrap overnight in the fridge. I also make my sauce. I use a recipe from a book and it always comes out right. The sauce goes over the meat after it's shredded and placed in a roasting pan, just before it goes into the oven for 45 minutes.Try any of the recipes you find and give them a go. You'll find something that works for you.. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 21, 2012 Report Share Posted November 21, 2012 Turns out I still have a beer can chicken holder and am only doing a breast so I will be using that instead of the B.A. Cannon, but will pick one up after the holidays if this fails me.All my rub and injection stuff is on the counter and ready to go. Our stuff is Saturday so I think I'll wait to rub it until tomorrow evening after injecting first. Can't wait to give this a try, got apple juice and apple chunks both, and plan to soak the chunks twice prior to smoking them.I'm actually stoked to get up for the OSU vs MI game, start a turkey at about 9am, and eat 2ish, or right after the game really. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 23, 2012 Author Report Share Posted November 23, 2012 man o man, day after thanksgiving and there isn't a single picture! slackers! Quote Link to comment Share on other sites More sharing options...
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