|
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/26/13 10:00 AM, iBoaterer wrote: In article , says... On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote: On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. I'm not a steak fan. I think a steak is over-rated. Just as soon have a good grilled burger, or seafood! Beer can chicken on the grill is VERY nice. Ahh, forgot about that...beer can chicken...love it! Easy, and damned good. |
Barbecue Grill Advice - Could Be On Topic
"F.O.A.D." wrote in message m... On 6/26/13 10:17 AM, Eisboch wrote: "F.O.A.D." wrote in message m... I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. -------------------------------------------- The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. It runs the risk of spreading bacteria on your sink, countertop and utensils where it can be further spread. Cooking at the correct temperatures kills any harmful bacteria. My mother rinsed poultry before cooking it, her mother rinsed poultry before cooking it and I rinse poultry before cooking it. Period. :) We're away of the possibility of spreading bacteria. That's why we scrub down everything that came near the poultry while we prepared it for cooking. ----------------------------- Yeah, we were all taught to wash 'em. But it turns out it's not really necessary and can actually be more risky. I got food poisoning last year from a pre-cooked chicken dish that I apparently didn't reheat hot enough. Worse 8 hours of my life, I thought at the time. Thought I was going to upchuck all my internals and then die. There now. Go enjoy your chicken or turkey. :-) |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 10:31 AM, iBoaterer wrote:
In article , says... On 6/26/13 9:50 AM, iBoaterer wrote: In article , says... On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Gee, it seems that most renowned chefs disagree with you, maybe you should teach them how to cook properly. Did you notice the difference in the before/after weight of each when brining versus not brining? What do you think that weight loss occurs from? You know, I don't really care what "renowned" chefs think. The only one I watch once in a while is Giada de Laurentiis, and I watch her because *she* is a dish. I never pay the slightest attention to the dishes she is cooking. http://tinyurl.com/q2pw4bc I can tell. Giada is the granddaughter of Dino De Laurentiis and Silvano Mangano. Mangano was one of my favorite Italian movie actresses during the late 1950s and early 1960s, and I was delighted to see her again as the Mother Superior in "Dune." She was stunningly beautiful in her youth. Grandpa Dino produced a slew of movies, including a number of first-rate ones. Giana has a liberal arts degree, of course. :) |
Barbecue Grill Advice - Could Be On Topic
|
Barbecue Grill Advice - Could Be On Topic
In article , says...
On 6/26/13 10:31 AM, iBoaterer wrote: In article , says... On 6/26/13 9:50 AM, iBoaterer wrote: In article , says... On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Gee, it seems that most renowned chefs disagree with you, maybe you should teach them how to cook properly. Did you notice the difference in the before/after weight of each when brining versus not brining? What do you think that weight loss occurs from? You know, I don't really care what "renowned" chefs think. The only one I watch once in a while is Giada de Laurentiis, and I watch her because *she* is a dish. I never pay the slightest attention to the dishes she is cooking. http://tinyurl.com/q2pw4bc I can tell. Giada is the granddaughter of Dino De Laurentiis and Silvano Mangano. Mangano was one of my favorite Italian movie actresses during the late 1950s and early 1960s, and I was delighted to see her again as the Mother Superior in "Dune." She was stunningly beautiful in her youth. Grandpa Dino produced a slew of movies, including a number of first-rate ones. Giana has a liberal arts degree, of course. :) Good thing she can cook then so she'll have a job. |
Barbecue Grill Advice - Could Be On Topic
|
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 11:47 AM, iBoaterer wrote:
In article , says... On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote: The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. It runs the risk of spreading bacteria on your sink, countertop and utensils where it can be further spread. Cooking at the correct temperatures kills any harmful bacteria. Maybe some of us just want to wash the **** off the bird instead of simply cooking it long enough to make it "safe". This makes me wonder how they "wash" their birds, with a pressure cleaner? You are going to expose your kitchen surfaces to the bacteria as soon as you take the bird out of the bag from the store. The answer is to clean the surfaces. BTW do you use those reusable bags? How often do you wash them and how do you wash them? To the contrary of what you hear, your dryer is probably not going to get the contents hot enough to kill all of the bacteria, particularly on the "energy saver" setting. I've been in a chicken processing plant. It's really, truly nasty. I had never been in an animal to food processing plant until I worked at that newspaper in KC and went out to write news and feature stories about the large factories. What a smell, and the sights were disgusting, too. |
Barbecue Grill Advice - Could Be On Topic
On Tue, 25 Jun 2013 20:28:12 -0400, Earl wrote:
John H wrote: On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote: Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. There are two sides on that subject. I use both larger pieces and chips with similar results and plenty of smoke. Maybe you need to use more smoking wood? The wet chips delay the process. You want the meat to get hit with a lot of smoke as early as possible. I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and get the large chunks going. I don't have problems with flames, but that may be because I use an electric element and a baking pan for the chips. John (Gun Nut) H. I put the smoking wood right on the red-hot charcoal. That would make a difference. Try wrapping them in some tin foil. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote:
"F.O.A.D." wrote in message om... I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. -------------------------------------------- The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. It runs the risk of spreading bacteria on your sink, countertop and utensils where it can be further spread. Cooking at the correct temperatures kills any harmful bacteria. I put the birds in the sink and rinse them with hot water.. So far, no problem. John (Gun Nut) H. -- Hope you're having a great day! |
| All times are GMT +1. The time now is 06:50 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004 - 2014 BoatBanter.com