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#2
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
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. |
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#3
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
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. |
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#4
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
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. |
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#5
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
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! |
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#6
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 10:06 AM, F.O.A.D. wrote:
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! Do you use a kosher beer can for that method? |
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#7
posted to rec.boats
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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. |
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#8
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 9:51 AM, F.O.A.D. wrote:
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. Is all your food Kosher? |
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#9
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 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. Chicken or a small turkey come out best when roasted on the barbee like John says. |
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#10
posted to rec.boats
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Barbecue Grill Advice - Could Be On Topic
In article m,
says... 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? Dumb and dumber..... http://gizmodo.com/5862312/brine-you...ol-its-science |
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