OK,,,Lets hear some great recipes,,,,

Quote from Grapes of Wrath, Grandpa Joad: I smell spare ribs. Somebody's been eatin' spare ribs. How come I ain't got none?

Edited by chaskaduo - 29 Nov 2019 at 10:41am

desertjoe wrote:  You know,,Trace,,,I have a likin for ham, especially a nice hickory smoked ham,,,I just cannot find one that does not have too much of a salty taste,,,,  Yeah,,Dakota,,I'm thinkin  this year I might try ole Ted;s idea on the brown-in bags,,,sure would make for a really moist bird,,,,,,   Last night,,I was lookin for something "different" in addition to the turkey and boy have I got something really great lookin,,,especially for all the MANY bacon lovers on here. I gots part of the recipe downloaded cause they had a lock on downloadin,,,I'ma gonna get the url so see what Ya'll think,,,,,,more to come.,,,,,

Ok I will give you something better than some old bird you are trying to cook.

Go get a 100 count of frozen home style meatballs and 4 bottles of Kikkoman brand sweet and sour sauce. Dump it all in a crock pot and 4 hours later you will slap your momma because it is so good.😉

I forgot to mention, always cook your turkey breast down.  The juices will flow to the breast making it more moist.

My brother deep fries.  He has hypodermic type injectors and applies spices and ingredients deep into the meat.  Works really good and you can use whatever you desire.  His favorite is SW Spicy.  Me, I'm just a salt and pepper on the outside.  Butter as far under the skin as far as I can get, and carrots, celery and an onion inside, type.  The wife likes to use the stuff stored inside to make pate.

Chask thanks for the info on the tortillas. Gonna order some. Aldi’s is starting to carry carb free bread but don’t have it here yet. It sells quick as they get it.

desertjoe wrote:  Yeah,,Thad,,I have 3 of those electric Roaster ovens. They are so good to use when you looking at a long cook and they hold their set heat  really well. I used to use those when I got asked to cook the briskets for a wedding or some such. After trimming the Brisket, I would cook them at 225 for 18-20 hours, slice and serve.  Bout 5-6 years ago I started to smoke the briskets for bout 5 hours just to get that smoky flavor,, then into the Roaster they go,,,you have to use a mighty sharp knife to keep from tearing the meat ,,it so tender,,,,  Hey TBone,,,when those deep fryers hit the market,,,,,I never got a hankerin to get one cause they was really expensive,,but ,mostly cause the owner of the local GM dealership liked to burn his house down when he put a frozen turkey in the boiling hot oil and he told me thet sob EXPLODED on him and the flames shot up plumb to the ceiling and caught the curtains afire before he dropped the turkey,,which was afire as well and he broke and run for the water hose,,,,he was able to douse the fire by the time the fire dept got there,,,, Funny now,,but bet it wasn't then,,,,

I'm sure it doesn't need to be said here, but I will anyway, fighting a grease fire with a water hose was not the best idea either. he was real lucky he got it out rather than spread it out

John, that is a good set up - turkey fryer, one CO2 extinguisher and one dry chemical extinguisher (ABC or BC ?). 

John...that's pretty cool, salt and pepper shakers that look like fire extiquishers!

I soak mine in a brine for about two days, then smoke it. Brine consists of filling a clean plastic five gallon bucket about half full of cold water, add one cup brown sugar, one cup tender quick, and one cup canning salt. Mix it thoroughly and drop the bird in. Add enough more water to completely submerge the bird, swoosh it around a little to get the added water mixed into the solution. Cover it, and keep it at fridge temperature for two days. Then pull it out and smoke it. I presently use a pit boss vertical pellet smoker. Temperature varies on how soon you need it done. I prefer a lower heat and cook it longer. Make er smoke often. I have a meat thermometer that is wired into the smoker to tell when it's done. You can use the plastic popper as an indicator too. I used to use a vertical briquet smoker. That made the best turkeys ever, but required a little too much babysitting, and heat regulating could be tricky. One turkey that I made in that smoker got a little too hot at one point and blackened the outside of it. But let me tell you what, under that black layer was the best tasting turkey I ever made. Oh, I am also very persistent about keeping a water pan full in the smoker to keep it moist. Darrel