I had never used mesquite wood before. I smoked the bird and ribs on an old Brinkmann Sportman with two cooking grids. A load of charcoal and few pieces of mesquite and it was smoking. An 11 lb. turkey was ready in 6 hrs. and the ribs in 3 hrs. Mesquite gave the meat a slightly sweet taste with a good smell. The bird was a deep reddish-brown color and the ribs not as dark. Less smoking time probably the reason. I've used apple/cherry, hickory and pecan woods to smoke turkey. The mesquite had the best taste and color.
Sounds good Wiz ~c~ ~c~
That sounds like a good meal right there Wizard. I never used the mesquite either. I'm gonna give it a try. ThAnks. J.
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That sure sounds tasty ~shade
I started deep frying turkeys in my King Kooker about 15 or more years. I decided to try to smoke a bird this year in my offset smoker. Most of my wood is hickory and apple. Do I need to brine the bird Wiz?
Soundss good but pictures or it never happened.... ~shade ~roflmao
(https://im1.shutterfly.com/media/47b4cf04b3127ccec9e6f483471c00000020O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320041125161658928.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
(https://im1.shutterfly.com/media/47b4cf04b3127ccec9e60577070800000020O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320041125183412584.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
I've heard that mesquite will help tenderize the meat too. Not sure if that's true.
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Most brine the turkey but I do not. I quickly raise the bird's inside temperature to above 145 degrees to kill bacteria and then slow smoke it. It is very moist and tender without brining the bird. I also use a water box below the cooking grids to keep it moist. As far as pictures, I probably should but never remember to do it.
Wiz
I also smoke turkeys in the fall/winter/spring. Usually just the breast though as I cant eat the whole thing. I use the Big Green Egg.
I use hickory and mesquite early on to get some nice color. Then, some apple and mesquote towards the end. Here is a picture of the last one I did.
(https://scontent.xx.fbcdn.net/v/t1.0-9/1926936_10203289732427021_1422996793_n.jpg?oh=77c22a0e67e6a4190d70f7f5758543a7&oe=58BA9140)
Love some dead Turkey! ;D
Caddy, the only reason you can't eat the whole bird is you don't have anybody to BRING you anutter piece ~roflmao ~beer~ ~beer~
Quote from: Lee Smith on November 17, 2016, 10:03:09 AM
Love some dead Turkey! ;D
Caddy, the only reason you can't eat the whole bird is you don't have anybody to BRING you anutter piece ~roflmao ~beer~ ~beer~
lo lo ~shade
Looks good. I just bought a Turkey Fryer last night. Should be here this weekend. I'm getting hungry now lo
Quote from: caddyjoe77 on November 17, 2016, 09:32:05 AM
Wiz
I also smoke turkeys in the fall/winter/spring. Usually just the breast though as I cant eat the whole thing. I use the Big Green Egg.
I use hickory and mesquite early on to get some nice color. Then, some apple and mesquote towards the end. Here is a picture of the last one I did.
(https://scontent.xx.fbcdn.net/v/t1.0-9/1926936_10203289732427021_1422996793_n.jpg?oh=77c22a0e67e6a4190d70f7f5758543a7&oe=58BA9140)
Man that looks good there Joe!! I do goose like that a few times in the fall and I put slices of pineapple under the skin and man that combo with the smoke... heaven!! Cheers.
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Now you guys done it, my smoker died and I have to wait til next year to get another! :( :'( :'( ^-^ ~xyz ~rant
Rodney
Quote from: Oldfart9999 on November 17, 2016, 03:07:37 PM
Now you guys done it, my smoker died and I have to wait til next year to get another! :( :'( :'( ^-^ ~xyz ~rant
Rodney
Well stop reading these cooking threads with ;PHO) till next year. lo lo Or ask for a new one for Christmas ;D
Quote from: Oldfart9999 on November 17, 2016, 03:07:37 PM
Now you guys done it, my smoker died and I have to wait til next year to get another! :( :'( :'( ^-^ ~xyz ~rant
Rodney
My wife and I have been talking about getting a Traeger smoker. Be nice to put some ribs, chicken or a brisket on in the AM and have it ready after work. The price makes me double over at the gut each time though. :surrender:
Quote from: rockchalk06 on November 17, 2016, 03:14:54 PM
My wife and I have been talking about getting a Traeger smoker. Be nice to put some ribs, chicken or a brisket on in the AM and have it ready after work. The price makes me double over at the gut each time though. :surrender:
Some advice for you rock, I have a few chest type smokers and I looked long and hard at the traeger . I decided against it because I did not want to be tied to their program of using only their pucks. Just a thought here. Masterbuilt is one that I use and don't forget that you don't need smoke through the whole process and you need to keep adding water so there is no set it and forget it with any of them. Having said that, I'm not a big fan of those types of smokers except for cold smoking fish and cheese. For those two things you will need one. Good luck on your choice. FC.
Sent from my iPhone using Tapatalk
Quote from: flowerjohn on November 17, 2016, 04:12:52 PM
Some advice for you rock, I have a few chest type smokers and I looked long and hard at the traeger . I decided against it because I did not want to be tied to their program of using only their pucks. Just a thought here. Masterbuilt is one that I use and don't forget that you don't need smoke through the whole process and you need to keep adding water so there is no set it and forget it with any of them. Having said that, I'm not a big fan of those types of smokers except for cold smoking fish and cheese. For those two things you will need one. Good luck on your choice. FC.
Sent from my iPhone using Tapatalk
Thank you brother! I'll do some looking at Masterbuilt too. We're a ways off, but I'm still reading everyday lo
I learned about the virtues of mesquite while stationed in TX. Don Garner's stompin' grounds. I brine my birds now - have for the past 5 years.
http://www.pitbarrelcooker.com/
Here is one I use and actually it is pretty much set it and forget it.
I'm trying a turkey on it for the first time this Thanksgiving.
I've done wings, whole chickens, ribs, tri tip, pizza, and the best prime rib I've ever had on it. The chicken is easy and as good as it comes. And it's easy peazy.
They only recommend using charcoal but I'm going to try experimenting with some woods.
I am personally a fan of the big green egg. I have no idea how much a traeger is, but the BGE is amazing. I have cooked everything on it -- from brats to chili to pizza to smoked turkeys, tritips, and steaks at 700.
It is not cheap. But, it also does the job of a smoker and a BBQ grill and an oven. People bake bread and other things on this. I never ever have to add water to it because it seals the meat, and I have smoked a 12 pound brisket and never touched the coals (reloaded) for the 14 hours it took. Additionally, it stayed at 220 - 235 the whole time, with most of that being at 225. I couldn't believe it as I had thought of a plan to replace the lump coal in it but I didn't need to.
My logic was -- Ok spend 400 on a good gas grill, then another 400 on a smoker, only to have one of them go bad in less than 10 years or less. Big green egg large will run you about the same. But, you never have to replace it....assuming you build a solid stand for it. I have a cypress table with wheels. The only component you ever have to replace is the seal between the firebox and lid. And, that is free. All you have to do is call them.
my two cents. If you are looking at spending a lot, take a hard look at the egg. My two cents.
Some of you have eaten food off it, and the food speaks for itself.
Quote from: caddyjoe77 on November 17, 2016, 07:26:56 PM
I am personally a fan of the big green egg. I have no idea how much a traeger is, but the BGE is amazing. I have cooked everything on it -- from brats to chili to pizza to smoked turkeys, tritips, and steaks at 700.
It is not cheap. But, it also does the job of a smoker and a BBQ grill and an oven. People bake bread and other things on this. I never ever have to add water to it because it seals the meat, and I have smoked a 12 pound brisket and never touched the coals (reloaded) for the 14 hours it took. Additionally, it stayed at 220 - 235 the whole time, with most of that being at 225. I couldn't believe it as I had thought of a plan to replace the lump coal in it but I didn't need to.
My logic was -- Ok spend 400 on a good gas grill, then another 400 on a smoker, only to have one of them go bad in less than 10 years or less. Big green egg large will run you about the same. But, you never have to replace it....assuming you build a solid stand for it. I have a cypress table with wheels. The only component you ever have to replace is the seal between the firebox and lid. And, that is free. All you have to do is call them.
my two cents. If you are looking at spending a lot, take a hard look at the egg. My two cents.
Some of you have eaten food off it, and the food speaks for itself.
I am with you on that brother!! The egg is the bomb when it comes to smoking and slow or fast cooking!!
Sent from my iPhone using Tapatalk
I'm between a Masterbuilt and a Bradley, I still like having a gas grill for doing, chickens, turkey breasts, pork loins and roasts on a rotisserie, at times they are what we want. ;D
Rodney
Quote from: Oldfart9999 on November 18, 2016, 05:57:28 AM
I'm between a Masterbuilt and a Bradley, I still like having a gas grill for doing, chickens, turkey breasts, pork loins and roasts on a rotisserie, at times they are what we want. ;D
Rodney
I'm with you on that Rodney. For on the run after work I'm using the gas grill.
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Quote from: flowerjohn on November 18, 2016, 06:00:20 AM
I'm with you on that Rodney. For on the run after work I'm using the gas grill.
Sent from my iPhone using Tapatalk
I'm with you on that. Just for something quick, on the gas grill it goes.
Am I the only one who things there aren't enough pictures in this thread?
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/1915954_137024794693_5707634_n.jpg?oh=1452e3ea669c6d8f5d6cb6ebfa57a0be&oe=58CB0962)
Quote from: WarriorRiverTackle on November 18, 2016, 09:31:39 AM
Am I the only one who things there aren't enough pictures in this thread?
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/1915954_137024794693_5707634_n.jpg?oh=1452e3ea669c6d8f5d6cb6ebfa57a0be&oe=58CB0962)
Those look damn fine right there Jon!!!
Sent from my iPhone using Tapatalk
Stuffed Shroons and marinated chicken sticks...
(https://im1.shutterfly.com/media/47a0d909b3127ccefaecad275e2600000030O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320100729000018533.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
Steak night at the Garagemahal with the fellas
(https://im1.shutterfly.com/media/47b6d725b3127ccecf5cca2b454000000010O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320060904154338193.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
(https://im1.shutterfly.com/media/47b6d725b3127ccecf5ce097c4d900000010O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320060904154338166.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
Quote from: scwildbill on November 18, 2016, 09:34:09 PM
Stuffed Shroons and marinated chicken sticks...
(https://im1.shutterfly.com/media/47a0d909b3127ccefaecad275e2600000030O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320100729000018533.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
Steak night at the Garagemahal with the fellas
(https://im1.shutterfly.com/media/47b6d725b3127ccecf5cca2b454000000010O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320060904154338193.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
(https://im1.shutterfly.com/media/47b6d725b3127ccecf5ce097c4d900000010O08AZuWLhm1bNge3nwE/cC/f%3D0/ls%3D00006653819320060904154338166.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
Those look good. But they got nuthin on guntersville pork steaks or tri tip.
Just saying
Quote from: caddyjoe77 on November 18, 2016, 11:16:52 PM
Those look good. But they got nuthin on guntersville pork steaks or tri tip.
Just saying
Or that summer sausage!
A typical day around here... but we never use a Texas wood here in Florida! No mesquite allowed! We use only wood acquired right here on our land like hickory, black jack oak, pecan, citrus, Bay laurel, wild cherry to name a few. No need to buy any wood from outside of Florida.
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0004-1.jpg&hash=d407a266695d295fbb5b4a92039235d93ef069f4)
ribs, swordfish chunks, mahi mahi, tuna, and salmon. firebox on the left so fish is on the cooler side to the right put on only after the ribs are long since done and the fire has died down and temp dropped to 200 or less before putting any seafood or fish on. The ribs are smoked for hours first along with water to keep them moist sometimes wrapped in foil to help keep moisture in, then finished off on flame tips to give slight char and crunch to outside before serving.
Temperature kept down for the fish and seafood:
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0005.jpg&hash=ab44e2c9eb19a36a091bf53f219c450b456e1e7b)
Then when the fire really dies down to below 200 degrees the shrimp and scallops go on:
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0007-1.jpg&hash=ae3660608833050834f9320e2384f024fd8fd2d1)
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0006.jpg&hash=61c3d4aa9e46a5a2ab56eddcf0fe3e188506091e)
Here are a few recipes for ya'll
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FCAJUN.jpg&hash=b7a78812b6889a1de400238667cf8c89f3e1228a)
Living in Florida near the coast surely helps because I like to use fresh caught wild Florida shrimp. If it isn't still wiggling, it isn't fresh! And fresh caught shrimp really makes the difference!
Dallas chef Dean Fearing, the genius in kitchen at the Mansion on Turtle
Creek, inspired this fiery Southwestern shrimp treat. It's as classic a
combo as Carolina pork and vinegar and becoming popular in backyards across
America!
www.mansiononturtlecreek.com/dine1.cfm
Jalapeno-Lime Shrimp Marinade
1/3 cup pickled jalapeno slices
1/4 cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 tablespoons corn oil, preferably unrefined
3 tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced
1 pound large shrimp (24 to 30 shrimp) deveined and peeled leaving tails
on...
--------------------------
Jalapeno-Lime Mop
Remaining Jalapeno-Lime Marinade
1/2 cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red and other red chile for garnish (option)
Drain the shrimp from the marinade, pouring the marinade into the saucepan.
Add the stock and additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat and boil for several
minutes. Keep the mop warm over low heat.
Serves 4
------------------------------
Puree the marinade ingredients in a food processor or blender.
Peel the shrimp, leaving the tails on. Clean the shrimp and, if desired,
devein them. Place the shrimp in a shallow, nonreactive dish or plastic bag.
Pour the marinade over the shrimp and let the shrimp marinate at room
temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees
to 200 degrees farenheit.
------------------------
Additional notes by FloridaFishinFool:
Prepare the main ingredients as written and skip the mop all together.
Marinade the shrimp and drain off excess marinade before placing shrimp in
smoker. Too much marinade sticking to the outside of the shrimp prevent the
smoke from getting to the shrimp, and may leave the shrimp too hot from too
much marinade and jalapenos...
Use long bamboo skewers and skewer the shrimp for smoking.
You can use the remaining marinade as-is to lightly mop the shrimp as they
smoke if desired.
Use blackjack oak wood for best smoke flavor, and use hickory as a runner up
wood. Pecan and citrus also work well. Mesquite wood is not recommended for
this recipe unless you prefer a weak sweeter smoke flavoring...
For smokier shrimp, reduce the temperature to about 170-185 degrees and smoke
for about one hour. When the temp is around 220 degrees, smoke shrimp for about 20
to 30 minutes flipping and rotating regularly for even smoking.
For stronger jalapeno flavor, double up on recipe.
Something to consider is the hotness or strength of the jalapeno peppers! Different brands give different results so keep that in mind! Adjust to taste!
I have used this recipe for up to 3 pounds of shrimp by doubling the amounts
and stretching it a little bit. Works well and tastes great!
Quote from: FloridaFishinFool on November 19, 2016, 11:10:59 AM
A typical day around here... but we never use a Texas wood here in Florida! No mesquite allowed! We use only wood acquired right here on our land like hickory, black jack oak, pecan, citrus, Bay laurel, wild cherry to name a few. No need to buy any wood from outside of Florida.
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0004-1.jpg&hash=d407a266695d295fbb5b4a92039235d93ef069f4)
ribs, swordfish chunks, mahi mahi, tuna, and salmon. firebox on the left so fish is on the cooler side to the right put on only after the ribs are long since done and the fire has died down and temp dropped to 200 or less before putting any seafood or fish on. The ribs are smoked for hours first along with water to keep them moist sometimes wrapped in foil to help keep moisture in, then finished off on flame tips to give slight char and crunch to outside before serving.
Temperature kept down for the fish and seafood:
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0005.jpg&hash=ab44e2c9eb19a36a091bf53f219c450b456e1e7b)
Then when the fire really dies down to below 200 degrees the shrimp and scallops go on:
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0007-1.jpg&hash=ae3660608833050834f9320e2384f024fd8fd2d1)
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FBUSH0006.jpg&hash=61c3d4aa9e46a5a2ab56eddcf0fe3e188506091e)
Here are a few recipes for ya'll
(https://www.ultimatebass.com/bass-fishing-forum/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe214%2FCagey1%2FCAJUN.jpg&hash=b7a78812b6889a1de400238667cf8c89f3e1228a)
Living in Florida near the coast surely helps because I like to use fresh caught wild Florida shrimp. If it isn't still wiggling, it isn't fresh! And fresh caught shrimp really makes the difference!
Dallas chef Dean Fearing, the genius in kitchen at the Mansion on Turtle
Creek, inspired this fiery Southwestern shrimp treat. It's as classic a
combo as Carolina pork and vinegar and becoming popular in backyards across
America!
www.mansiononturtlecreek.com/dine1.cfm
Jalapeno-Lime Shrimp Marinade
1/3 cup pickled jalapeno slices
1/4 cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 tablespoons corn oil, preferably unrefined
3 tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced
1 pound large shrimp (24 to 30 shrimp) deveined and peeled leaving tails
on...
--------------------------
Jalapeno-Lime Mop
Remaining Jalapeno-Lime Marinade
1/2 cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red and other red chile for garnish (option)
Drain the shrimp from the marinade, pouring the marinade into the saucepan.
Add the stock and additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat and boil for several
minutes. Keep the mop warm over low heat.
Serves 4
------------------------------
Puree the marinade ingredients in a food processor or blender.
Peel the shrimp, leaving the tails on. Clean the shrimp and, if desired,
devein them. Place the shrimp in a shallow, nonreactive dish or plastic bag.
Pour the marinade over the shrimp and let the shrimp marinate at room
temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees
to 200 degrees farenheit.
------------------------
Additional notes by FloridaFishinFool:
Prepare the main ingredients as written and skip the mop all together.
Marinade the shrimp and drain off excess marinade before placing shrimp in
smoker. Too much marinade sticking to the outside of the shrimp prevent the
smoke from getting to the shrimp, and may leave the shrimp too hot from too
much marinade and jalapenos...
Use long bamboo skewers and skewer the shrimp for smoking.
You can use the remaining marinade as-is to lightly mop the shrimp as they
smoke if desired.
Use blackjack oak wood for best smoke flavor, and use hickory as a runner up
wood. Pecan and citrus also work well. Mesquite wood is not recommended for
this recipe unless you prefer a weak sweeter smoke flavoring...
For smokier shrimp, reduce the temperature to about 170-185 degrees and smoke
for about one hour. When the temp is around 220 degrees, smoke shrimp for about 20
to 30 minutes flipping and rotating regularly for even smoking.
For stronger jalapeno flavor, double up on recipe.
Something to consider is the hotness or strength of the jalapeno peppers! Different brands give different results so keep that in mind! Adjust to taste!
I have used this recipe for up to 3 pounds of shrimp by doubling the amounts
and stretching it a little bit. Works well and tastes great!
Just a beautiful post there bud!! Thanks for that. Lots of great info !!! Cheers. J.
Sent from my iPhone using Tapatalk