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.

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.

"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. :-)

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.

In article ,
says...

"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. :-)

Food truck, Little Havana section of Miami. I love the new food truck
movement, but this one certainly did something wrong. Fish tacos. I
never knew a human could puke so much *stuff* out, and like you, when it
was all gone, I thought I was going to puke my stomach right out of my
body!

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.

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.

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.

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!

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!