Turkey Breast, WSM - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-24-2007, 05:35 AM   #1
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Good looking bird. I notice the Yellow LAb is always waiting around when there is food prep in the works. They learn fast.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-24-2007, 06:27 AM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nice looking bird and dog!! I have a yellow lab too. I've had blacks and a chocolate and the yellow has been by far the best one of them all!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-24-2007, 06:42 AM   #3
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Larry Wolfe
Nice looking bird and dog!! I have a yellow lab too. I've had blacks and a chocolate and the yellow has been by fart the best one of them all!
Larry, I'm a little concerned that you judge your dogs by their farts!

kjs, I've never noticed a ham taste on my birds. It looked great though!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-24-2007, 06:46 AM   #4
BBQ Central Pro
 
cflatt's Avatar


 
Join Date: Dec 2005
Location: Franklin, TN
Posts: 792
great lookinf bird. I havent noticed tha ham taste on one before. My dog sits and waits patiently when she sees the chimney come out. she loves to lick up any rub that may hit the ground.
__________________
What is the difference between a southern zoo and a northern Zoo?
...The southern Zoo has a description of the animal and a recipe.

Curtis
cflatt is offline   Reply With Quote
Old 01-24-2007, 06:46 AM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=Nick Prochilo]
Quote:
Originally Posted by "Larry Wolfe":m11ihj75
Nice looking bird and dog!! I have a yellow lab too. I've had blacks and a chocolate and the yellow has been by fart the best one of them all!
Larry, I'm a little concerned that you judge your dogs by their farts!

kjs, I've never noticed a ham taste on my birds. It looked great though![/quote:m11ihj75]

Ooops....
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-24-2007, 08:12 AM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Just an early warning, this will not morph into a thread about dogs or flatulence.

Good looking turkey, was the breast fresh or was it enhanced? Did you use a rub on it before cooking?
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-24-2007, 08:21 AM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Nice looking bird
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-24-2007, 08:22 AM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Nice looking bird you have there. How long did you brine it? You said it wasn't long enough.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-24-2007, 09:56 AM   #9
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Great looking turkey.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-24-2007, 10:26 AM   #10
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
LOL nice bird and dog
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 01-24-2007, 08:05 PM   #11
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Need to rinse the brine off.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-25-2007, 06:54 AM   #12
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by kjs
I was sort of under the assumption that it must have been the salt. I believe I used kosher, which may have been a mistake.

I also didn't rinse the brine off, I just patted it dry. In retrospect, the parts that tasted "hammiest" were the parts I probably didn't dry too well.

I did use just the brine, no rub. Cheesecloth and then melted butter/oil to get it brown. As for the brine, I may have come up short on ginger, I don't know if that would have counteracted the saltiness. Believe me the ham tasting part was good!

I'm not sure about the type of bird, I just got it at BJs.... without reading too much.

As for wood, I just used cherry as I didn't have apple. I used it sparingly as well.

I really only brined it overnight, and I only let it rest out of brine for a half a day or so.
When I brine I don't bother rinsing the bird off prior to cooking. I did it a couple times and never really could tell a difference so I just pull the turkey from the bucket of brine and put directly onto the cooker. Couple things that come to mind that would have given the turkey the hammy taste. All the salt may not have been disolved and the bird could have been resting right ontop of the undissolved salt, thus concentrating all the salt in one area. And/or the turkey was "self basting"already injected with broth and salt solution.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-25-2007, 06:41 PM   #13
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Good looking turkey, I think Larry hit the nail on the head in his last post.
__________________

__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×