 |
|
12-11-2006, 05:15 PM
|
#1
|
|
Cooker
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
|
Howdy from Richmond
One of your members here urged me to join. From my reading thus far, I think he pointed me in the right direction.
I've got Lang Model 60 and have only cooked with a few times. So far based upon the advice I've gotten from the Lang Yahoo group I have wowed my friends and neighbors.
This weekend I plan on stuffing the smoker with as many turkey breasts as I can fit. I'll be giving them away as Christmas presents. I have to cook 24 in total. I'm kind of hoping that the breasts will be small enough to get them all in the smoker at the same time, but I know that will make for a lot of shuffling. I should have gotten the Lang 84. In any case. I'm using cherry wood for the smoking, will be doing the brine as instructed and will be spraying apple cider on them to keep the skin moist (after the initial vegetable oil rub).
Any other suggestions?
Chiles
__________________
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
|
|
|
|
12-11-2006, 05:33 PM
|
#2
|
|
BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
|
Hey Chiles,
Welcome, you were given good advice about the forum. Got a camera, we're going to want some pics of those birds. 
__________________
John
"De gustibus non disputandum est,"
|
|
|
|
|
12-11-2006, 05:35 PM
|
#3
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Welcome aboard Chile! We're almost neighbors! Sounds like you're gonna have a fun weekend and alot of cooking ahead of you!! We love pic's so please, post many!!!
|
|
|
|
|
12-11-2006, 05:44 PM
|
#4
|
|
Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
That is alot of breasts 
Pics needed 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
|
|
12-11-2006, 05:47 PM
|
#5
|
|
Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
|
12 pair of Turkey breastes is going to require some pics. Welcome aboard. 
__________________
" Never let a day go by "
|
|
|
|
|
12-11-2006, 06:32 PM
|
#6
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
|
Hey Chiles. Any chance you may be related to the Chiles in Louisa/Orange VA?
Welcome to the board from another Virginian. You know that VA is where BBQ got its start.
|
|
|
|
|
12-11-2006, 07:22 PM
|
#7
|
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
Welcome aboard Chiles! Yeah, I think somebody mentioned we like pics here! Good luck with those breasts!
__________________
I hope this isn't negative!
|
|
|
|
|
12-11-2006, 07:32 PM
|
#8
|
|
Cooker
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
|
Chiles is my first name, but to my knowledge most of my relatives are between Richmond and the Eastern shore. There is a chance we are related, but that would about 7 generations back.
My claim to fame is Brunswick stew. We cook about 6000 quarts per year as fundraisers for different churches and youth groups. The more I cooked stew, the more I wanted to cook. I've had a few "Stew and Q's" at my house now and I'm really getting a kick out of what smoke can do to a quality cut of meat.
Thanks for the warm welcome!
Photo Caption: September 19: Brunswick Stew Masters John D. Clary and Lonnie Moore hand the paddle off to young Chiles Cridlin at the the Third Annual Virginia Folklife Apprenticeship Showcase
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
|
|
|
|
|
12-11-2006, 07:46 PM
|
#9
|
|
Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
|
Welcome man.. you'll find plenty of good information here as well as alot of good people...
Glad you finally made it dude!
Gary
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
|
|
|
|
|
12-11-2006, 08:04 PM
|
#10
|
|
Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
|
Feel free to post a good " How to" for that stew in the recipe section.
__________________
" Never let a day go by "
|
|
|
|
|
12-11-2006, 08:12 PM
|
#11
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Hi Chiles...welcome. Best of fortunes on the turkey breastes. Believe I would put the oil rub down and apple cider squirting into obeyance.
bigwheel
|
|
|
|
|
12-11-2006, 08:25 PM
|
#12
|
|
God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
|
Welcome, Chiles. There's lots of good information, inspiration, and advice here.
--John 
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
|
|
|
|
|
12-12-2006, 06:20 AM
|
#13
|
|
Cooker
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
|
Bigwheel,
I've heard everything from brushing with a light coat of mayo to a light rubbing of vegatable oil prior to going in the smoker. The goal (I'm guessing) is to keep the skin and outer portions from drying while still letting it obsorb the smoke. How about expanding on the
Quote:
|
and apple cider squirting into obeyance
|
Has anyone tried the dry rub from Williams Sonoma? They have on for pork / ribs that my friends have reallly taken a liking too. Only one issue; it is way too expensive to be buying there in the little cans. I've browsed the rub section here and can't decide what I want to do for this next round.
For those guys in VA that may be looking for a source of cherry, I'm bringing up an oversized pickup truck load back this weekend as well. the tree has been down for three months and was cut into managable pieces when it fell. I'll split it for stacking and drying while I am cooking. I don't cook enough to justify the pile I have so if anyone wants some give me a shout.
Chiles
Any and all help is welcome.
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
|
|
|
|
|
12-12-2006, 06:30 AM
|
#14
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Welcome Chiles and good luck on that turkey cook.
I'll second (or third) the request for the Brunswick Stew recipe.
__________________
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
|
|
|
|
|
12-12-2006, 06:55 AM
|
#15
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
Welcome! As a huge B stew afficianado, I'll fourth the
request for the recipe/technique,,
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
|
12-12-2006, 07:45 AM
|
#16
|
|
BBQ Central Pro
Join Date: Mar 2005
Location: Kentucky
Posts: 999
|
Howdy back at you. I like stew!
__________________
Spicewine Turbo 2007 model
Perry Brothers & Sons Bar-B-Q
|
|
|
|
|
12-12-2006, 09:41 AM
|
#17
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
|
Welcome aboard, cant wait to see the pics of that stuffed smoker...
And Ill take some of that wood..Ill pm my address if you would kindly ship me a cord....
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
|
|
|
|
|
12-12-2006, 03:13 PM
|
#18
|
|
BBQ Central Pro
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
|
Quote:
|
Originally Posted by Captain Morgan
Welcome! As a huge B stew afficianado, I'll fourth the
request for the recipe/technique,,
|
Welcome aboard dude.
I'm up for some stew too. I hope you can at least share an outline.
afficianado is a pretty big word Cappy! Where'd you learn a word like that  :P :P
Good Q!
Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
|
|
|
|
|
12-12-2006, 05:39 PM
|
#19
|
|
God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
|
Quote:
|
Originally Posted by Chiles
Anybody care to tell me about their favorite rib rub?
|
This oneis hard to match, for my tastes (caution: I like pepper). There are also some very good ones available through members of this board, one of which is specially priced for the holidays, I'm told.
--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
|
|
|
|
|
12-12-2006, 07:57 PM
|
#20
|
|
Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
|
Thanks for the recipe. I will have to get one of those paddles.
__________________
" Never let a day go by "
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
