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11-25-2005, 09:07 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Leftover's for breakfast
Smoked turkey is always soooooo much better the next day after it sits in the fridge. I woke up this morning thinking I'd still be miserable from last night, but then came out and made this. 100 times better than last night!!
Breakfast!
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11-25-2005, 09:14 AM
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#2
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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No....I think I'll wait for lunch!
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I hope this isn't negative!
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11-25-2005, 10:01 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Looks great Larry, but I'm with Nick, I think I'll wait for lunch. Hell, it's 10:00am , got to be lunch time somewhere. Here's a shot of one of my birds from yesterday just before I pulled it off the grill.
Wasn't quite as dark as the photo appears.
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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
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11-25-2005, 10:03 AM
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#4
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Guest
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Beautiful color on that bird, Bruce!  The reflection from the foil prolly fooled the camera causing the image to be darker than expected.
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11-25-2005, 10:19 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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....uh...OK, I'll buy that. =D> =D> =D>
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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
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11-25-2005, 11:37 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Beautiful bird Bruce! Did you brine?
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11-25-2005, 02:27 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Yep, 24 hours in the apple cider/brown sugar brine that I now find out is not a brine, so I really don't know how to answer your question. I gues you could say I intended to brine.
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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
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11-26-2005, 11:08 AM
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#8
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BBQ Central Pro
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
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If you would have stuffed that spread into a 3 egg omlete mix, use the gravy on top and the cranberry sauce as a garnish...now you got me hungry. Be back later....
Good Q!
Jack
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If you are going to have a Barbecue, something has to die.
- Ted Nugent.
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11-27-2005, 07:40 AM
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#9
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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We had some friends over yesterday and made up turkey pot pie and ABT's. Yummmy !
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Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?
Weber Grill Decency Agent # KTL9352
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11-27-2005, 09:05 AM
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#10
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BBQ Central Pro
Join Date: Mar 2005
Location: Kentucky
Posts: 999
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Larry, to me there is nothing wrong with that plate of food at any time of the day. Pass me the pepper please.
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Spicewine Turbo 2007 model
Perry Brothers & Sons Bar-B-Q
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11-27-2005, 10:22 AM
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#11
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by DaleP
Larry, to me there is nothing wrong with that plate of food at any time of the day. Pass me the pepper please.
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Amen Dale! I'd have a plate it now.........if there were any left! I just put the ham bone in with two bags of Navy beans I'd soaked overnight! Gonna have bean soup by kick off today!
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11-27-2005, 10:38 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Don't forget the onions!!!
__________________
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
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11-27-2005, 10:57 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bruce B
Don't forget the onions!!!
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Got em in already Bruce! Also have 3 chopped carrots and bay leaves in it. Gonna be good!
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11-27-2005, 04:41 PM
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#14
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Cooker
Join Date: Jan 2005
Location: Bradenton, Fl.
Posts: 205
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My mouth is watering! The only thing that breakfast plate needs is a little scoop (~ 12 oz) of the green bean casserole.
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11-28-2005, 08:08 AM
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#15
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Airboss
My mouth is watering! The only thing that breakfast plate needs is a little scoop (~ 12 oz) of the green bean casserole.
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Actually we didn't have the green bean casserole. My wife makes a broccoli casserole the same way as the green bean casserole.
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11-28-2005, 08:42 AM
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#16
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Larry, I always catch heck at work for eating lunch or dinner foods for breakfast. I dont mind a good egg breakfast, its just easier to heat up something from the night before, not too mention more flavorful. Chili, spagetti, soup, brats. Now that makes a good breakfast.
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