anyone used a smoker? Ive had luck with pretty much everything Ive smoked (wings/chicken/fish/sausage/brisket/ribs) but never seem to luck out with turkey. Flavor is good but its always dry. Even did a 24 hour brine this time. Anyone have any tips?
My uncle did it once for thanksgiving and I’m pretty sure he didn’t only smoke it. I think he baked it a little bit first and then smoked it? Idk, not too sure, but I do think it was a hybrid approach and was pretty good.
I smoked a turkey for thanksgiving almost every year. I make sure to have a thermometer in the leg and the breast. I will either brine them or use an injection(Tony Chachere's) I also use crisco butter spray every hour to help keep the skin get crispy.
I have a little portable meat thermometer that I use. Usually just let it cook for close to the right amount of time, check the temp then go from there.
It’s a little skimpy on steak but those are the correct portions. Scoop of rice, scoop of black beans and 2 oz of cheese. Ask for extra rice or beans, they don’t cost extra, or order more than 4 ingredients.
Yeah that looks like a basic-ass bowl to me. Only reason why it doesn’t look big is just because there are 4 ingredients
I loved when people would ask for extra everything and then you’d see them throwing away a half eaten bowl
Nice. My only suggestion is to get one that can hold multiple probes. Poultry can be tough with only one since there’s little to no fat. This is what I have. It’s pricey but worth it. Smoke X® Long-Range Remote BBQ Alarm Thermometer Looks like it’s on sale too!
I will actually be in Hawaii for this year’s thanksgiving, might want to try a completely different meal that day