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Messages - raymillsus

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1
Pork / Re: St. Louis Cut Spares - By Mistake
« on: November 27, 2017, 08:49:39 AM »
justchillin, Thanks I have never FTC'd my ribs before I usually just wrap them in tinfoil for about 30 min. I may have to try your method.

2
Brines, Marinades & Injections / Re: The Briner
« on: November 27, 2017, 08:41:36 AM »
The Cabelas Brine mix in with the Peach, peacan, and Cherry wood made an amazing turkey. Problem with it is no one ate the ham or the other Deep fried turkey. Which meant there was no left overs for samiches.  :D That honey poultry Brine from Cabelas is actually really good. Just wanted to give an update I put it in the brine about 7pm on Tuesday night. Pulled it out of the brine at 9am on Thanksgiving. it was amazing.

3
Sarge told me I would be a moron if I didn't buy one so I did. And man I am glad I did.

And Sarge did not say that. He was the reason I know about this unit and maybe 90% of why I bought it. He reccomended it on another board and sent me here. I have to admit I love my smoker It is about to be loaded in the camper (3rd time) for Turkey day at the campground. Using this thing that I love. Thanks sarge for the kick in the ass I needed.

4
Brines, Marinades & Injections / Re: The Briner
« on: November 21, 2017, 11:54:59 AM »
Good morning Ray ...

I'm going down the same road you are with a pre-brined 8.36lb young turkey this Thanksgiving

Mine was free with a $100. purchase at the grocery store a few weeks back. Reading the label the bird was injected with 9.5% of broth,salt, sodium phosphate, sugar and flavoring....humm ... but contains no gluten or MSG ... Praise The Lord and pass the gravy!

My plan is to brine the bird for 8 hours using 1 cup of Kosher salt and 1 cup of cane white sugar and that's it. Then wash and rinse well, dry with paper towels and put back in refrigerator to air dry overnight. TG morning, I'll pull the bird early and liberally sprinkle inside out with a mix of black pepper and sweet paprika, but no more salt or any oils or other binders.  I'll stuff the cavity with apples/oranges/onions all quartered to fill'er up.

Smoking will be @250 for how ever long it takes to get to 165 internal with both thighs and breast probed and monitored. The only addition to the smoker will be an aluminum boat with apples/oranges/onions again quartered and with a small amount of water to start. The fruit will caramelize and add to the wood flavoring. My wood choices are a mix of pecan and peach wood.

I too tend to overthink things but simple seems to work really well in these smokers as I'm proof of it...lol

Happy Thanksgiving Ray!

Happy thanks giving to you too Gent.

I think I am going to go ahead and brine for the 24 hrs as re-reading the jar it says "For atleast 24 hrs" to me that means it is not real strong. But the other folks are also doing turkeys at the campgrounds by means of Frying them. If ours does not turn out we will still eat :) Brining an already injected turkey is really new to me as I have always been told never do it unless fresh. But Everything i have followed here has been spot on. I am still reading. :)

Thanks for your reply.
-Ray

5
Brines, Marinades & Injections / Re: The Briner
« on: November 21, 2017, 09:30:06 AM »
So quick question I have read on here that you can brine a turkey that has a 3-4% solution. THe one I bought (Wife bought) is 8% I have never brined a prebrined turkey. But here is my plan.

I bought Cabelas Poultrey brine mix (Honey one)
Says to brine for 24 hrs I will  put it in the briner for 24ishhrs
Before putting it on the #3 my plan was to rinse it, rub it with Dizzy Pig's Mad Max Turkey rub.
Use Peacan, Cherry, and Peach wood for the smoke (read that is a great combination) I do have Hickory and Tequila/Jimbeam barrel too.
Put my ice bags on the breasts for 20 min or so to chil down the breasts. (I do this as I think they need to be colder so allow the dark meat to get to temp first.
IT in the breasts gets to 165 thigh is 175
Smoke at 225 until 140 it then crank up to 250?

We are doing this at the campgrounds so what I have will be limited but thoughts on this plan? The brineing and wood choice are, kind of, only thing that has me concerned. The solution is double what I have read on here is ok to brine at. And I have never used any of the woods that I bought that I read on here. :) I am going to put the bird in the brine tomorrow morning. and that will do it I think. All the wood I have is from Fruita Wood chunks.

Thanks for your help here. I know I may be overthinking this and if so just tell me to stop overthinking it. I am a big boy and can take it.

6
Brines, Marinades & Injections / Re: The Briner
« on: November 15, 2017, 01:58:47 PM »
I can tell you that the Briner bucket is amazing. I like the locking plate to keep foot submerged. I think that is really the game changer on this. If you do not care about keeping food submerged plenty of other options out there.

7
What type of tree do you use? / Re: Fruita Chunk Size?
« on: November 13, 2017, 06:28:18 PM »
I figured if in fact there was a huge issue with it they would not have so much of it in there with it on it. Thanks for the replies.

8
Poultry / Re: Camping for Thanksgiving and my Brining delima.
« on: November 08, 2017, 11:00:32 PM »
I have plenty of coolers and also an Ice machine from a restaurant that went out of business. Did not consider that as an option. I have a 12x8 garage on the camper so I have room. I just want to do the right thing. Maybe the small fridge is the right answer.

-Ray

9
Poultry / Camping for Thanksgiving and my Brining delima.
« on: November 08, 2017, 07:59:28 PM »
Ok So here is my issue.

1. I want to smoke a turkey for Thanksgiving.
2. We camp for thanksgiving.
3. Smoker goes in the Garage of a toyhauler with a Kegerator.
4. I have the briner in both sizes.
5. I have a 14.8lb turkey. (Smallest I could find)
6. I plan to use Fruit Chunk, Cherry, Pecan, Peach wood with Dizzy Pig Mad Max Turkey Rub (If you have not tried Dizzypig you need to. Local to me but Amazing)

So my real issue is 2 questions.
1. Do I prebrine it and take it out and bag it?
2. Take the briner with me and brine it there. May be cold enough to leave it outside. Bears and animals will be a concern. But no room in the fridge for either briner.
3. is the best bet just to bring a small dorm fridge to put stuff in?

We have 5 campers going with us we are doing 1 smoked (me) and 1 fryed (Bubba) And maybe another one too if the women decide they need one more. I want this to be as good as i know it can be.

Thoughts on to brine early or brine there.

10
What type of tree do you use? / Re: Fruita Chunk Size?
« on: November 08, 2017, 01:45:46 PM »
What do you do with all the bark on the wood. Do you leave it on or remove it first. Almost every piece has bark.

11
What type of tree do you use? / Re: Fruitawoodchunks Question
« on: November 08, 2017, 01:44:53 PM »
Put this reply on the wrong post.

Thank you for all the replies. I have not been on lately but I am recovering from an injury. I ordered the 50lb you pick um pack. I got Peach, pecan, hickory and Regular Cherry. That should last me a bit. I read that Turkey Peach, Pecan, Cherry are a great mix for Thanksgiving. I am loving this Smoker Everyone touted my BBQ before the only difference now is they Rave about it. Having a Kegerator gives me plenty of beer for the loaf pans too. :)


Ok so one thing. The #50 box is truely alot of wood. And I am not sure where I am going to be able to store it. the box is about 18x18 or 20x20. Good size box. It is divided into 4 sections and and filled amost to the top on each of them. Can't wait to use some of this wood. the wood feels damp. It is certainly not just a weekend smoke. This could easily last the average person a year of smoking. I am looking for about 6-8 months. I smoke something about 2 times a week.

12
Auber PID Tips and Tricks / Re: PID with Wifi
« on: November 06, 2017, 05:47:28 PM »
Now that you've ordered your #3, if you don't already own a wired thermometer (you probably do), consider purchasing a Maverick or Thermopro and dropping the wires down the top hole. They are bluetooth, and are what most of us use with the analog controller. If you want multiple probes, Wifi, and an app to control and graph your cooks, you can splurge on something like Fireboard or Tappecue. (Awesome) There are a lot of other similar options out there too. After a few smokes, you might find you don't really need the Auber or Heatermeter precision for box temp. But if you do, you can always add it later. It's a personal preference. There are only a few situations in my mind, like cold smoking, etc., where that kind of precision would be very helpful. I can successfully small scale cold smoke without it though.

I do have the Maverick. Been using it for years. Wish it had more inputs but all in all a good unit.

13
Pork / Re: St. Louis Cut Spares - By Mistake
« on: November 06, 2017, 08:38:41 AM »
One thing I noticed is with this smoker and a dish of beer.... I mean liquid, You can just let them go at 225 for 6 hrs and never open them and they are amazing. the moisture this thing keeps in it is amazing.

14
What type of tree do you use? / Re: Fruitawoodchunks Question
« on: November 03, 2017, 01:09:07 PM »
Put this reply on the wrong post.

Thank you for all the replies. I have not been on lately but I am recovering from an injury. I ordered the 50lb you pick um pack. I got Peach, pecan, hickory and Regular Cherry. That should last me a bit. I read that Turkey Peach, Pecan, Cherry are a great mix for Thanksgiving. I am loving this Smoker Everyone touted my BBQ before the only difference now is they Rave about it. Having a Kegerator gives me plenty of beer for the loaf pans too. :)

15
What type of tree do you use? / Re: Anyone use those Bradley Smoker Pucks?
« on: November 03, 2017, 01:06:41 PM »
The Kegerator is for the Enviornment. We tend to drink some beer. So for the fact that we do not want to put more into the Landfill with the bottles and cans, the Kegerator is really the only real option. I know some of you will call bullshit on me. That is ok. Wife bought it, and that is all I really care about.
LOL

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