1st BBQ 2014 Brined turkey
 

8 lb turkey defrosted
Brine
2 cups coarse salt
1 cup sugar
1 cup apple cider vinegar
1 liter apple juice
spices to your taste
Brine the turkey in the refrigerator for at least 12 hours turning once
Rinse bird allow to air dry for one hour
Mix 1/2 cup butter with a flat beer and heat on stove until butter melts, inject turkey with the mixture allow the left over to mixture to cool then rub the butter over the turkey
Cook in preheated BBQ at 325 over direct heat for about 3 hours check internal temperature
I used the A-MAZE-N smoker tube gives of smoke for 5 hours on one fill would also work good for cold smoking.
And enjoy !


[IMG]http://i1309.photobucket.com/albums/...ps12c5842e.jpg[/IMG]

Please excuse my ignorance but what is coppa. Also noticed that for the marinate mixture there is no fluids except what may come from the meat is this a correct assumtion
This recipe has certanily got my attention cant wait to try it.
Thank-you for sharing

I left out the 12 cups of water from the marinade

Into 4 cups of water add the salt and suger, heat on stove unitl dissolved then add to the remianing 8 cups of water add ice to cool.

A Coppa is a cut of Pork from the neck just in front of the Shoulder Butt.
Capicolli is made from this cut.
I use it extensively for dry cured meats-Coppa-Tasso-etc

Thanks , much appreciated

I prefer smoked salmon.
But there are so many recipes, I will try to do one of them.
Everything looks delicious

Little big of sausage making for Easter. 6lbs of elk summer sausage, 5lbs of honey garlic pepperoni, and 2lbs burbon BBQ pepperoni. Into the smoker in an hour.

[IMG]http://i1078.photobucket.com/albums/...EE0F2F2DB8.jpg[/IMG]
[IMG]http://i1078.photobucket.com/albums/...5EC9ED803E.jpg[/IMG]

Im smoking 12 fillets as I type......second batch goes in at 12:30. I have 4 more rainbows going in and 4 salmon fillets left to smoke. I love the whole process but sure makes a guy hungry.

Everything is in the smoker.
[IMG][IMG]http://i1078.photobucket.com/albums/...A1BA32D6CE.jpg[/IMG][/IMG]

Here's the finished product.
[IMG]http://i1078.photobucket.com/albums/...CA3248315C.jpg[/IMG]
[IMG]http://i1078.photobucket.com/albums/...3D4FB01136.jpg[/IMG]

There is alot of great info here, it got me interested and I've got my 2nd cook going on with my UDS right now. I'm having trouble finding a good thermometer, I was going to order a Maverick, but then I seen the igrill minis and igrill 2's that are available and I like that idea. Anyone know of any suppliers? I've tried BBq's Galore and BBq World, but neither carries them. I think there is a company in Ontario but would like to deal with one closer. Thanks again and keep it coming.....

There is a couple of guys in your area called " The Smoker Broker ". They sell iGrill as well as Yoder Smokers.

Nice

I use a couple of these units..awesome :) available at Lee Valley Tools online.

http://www.leevalley.com/en/garden/p...33,44734,57729

kind of sad
 

I was hoping to see some really good deer and moose recipe's like summer sausage - although those pork ones are looking good as well as the trout tails. I hope now that the spring has sort of shown up we can see some more good stuff coming. I bought my smoker at the end of summer last year (hell of a good price that time of year) I is set up and ready to go.

I've been doing some reading and see some good start up recipe's to get the hang of things but come fall I'm looking forward to making some great sausage. I need some help please YUMM YUMM YUMM LOL
:grouphugg:

I decided to get a couple recipe books and I signed up for one of CTR Refrigeration's one day courses on sausage making. I hope to be be ready by fall.

The ones I posted are not pork they are elk. All my spices come from ctr or hi mountain.

kind of sad
 

I was hoping to see some really good deer and moose recipe's like summer sausage - although those pork ones are looking good as well as the trout tails. I hope now that the spring has sort of shown up we can see some more good stuff coming. I bought my smoker at the end of summer last year (hell of a good price that time of year) I is set up and ready to go.

I've been doing some reading and see some good start up recipe's to get the hang of things but come fall I'm looking forward to making some great sausage. I need some help please YUMM YUMM YUMM LOL
:grouphugg:

Sorry about the duplicate post - I don't know how I managed that. I do not know what is CTR Refrigeration is that in the Edmonton area? I would be interested in that.


After I posted I did notice the Elk I like that and WOW they look delish - but I don't really have access to elk. Could the recipe be used on deer? I knew a guy up in peace country that did a moose sausage with coriander and is was sooooo good.

Don't know if you have since found one but Halford Hides in Edmonton has a LOT of really great stuff and they have pretty good variety as well. You can look on line at their catalog also. If you try to go to the store it's in a crazy little location so I would get directions from them first.

:)

CTR is located on the west end off Edmonton on 170st and 105 ave. Yes it can be used for deer. The summer sausage is made with the cracked pepper and garlic Hi mountain kit. Hope this helps.

I will be trying these on my new Bradley and keeing an eye out, great work

Test run with burgers on my Bradley
 

http://www.smoking-meat.com/may-1-20...smoked-hotdogs

Usually when I want smoke on my burgers I put them in the Bradley for a bit and then finish them on my grill. I got the above link sent to me a while back, suggesting the full cook in the smoker. I did not use the author's suggested rub rub but used what I had on hand.

http://i61.tinypic.com/xblcpi.jpg

I used 4 hickory pucks and set oven temp to 240 degrees. For most of the time the temp was +/- 225 degrees. I planned to cook around an hour and a half. Checked on burgers and turned rack around at about half way.

http://i61.tinypic.com/2hp0eoo.jpg

At and hour and 20, gave then a flip and checked temp. 160 degree and they are done.

http://i60.tinypic.com/oayhqr.jpg

This was just a test before I made a larger batch. That first burger went down really easy all by itself. Great smoke taste. This will be really good in a bun and all dressed up. Might be a bit much on time for just 4 burgers but for a larger batch I think it will be well worth it.

smoking pig on new yoder 1500
 

smoked a small 40lbs pig this weekend and a brisket and pork shoulder.. got the pig hook up from Dakota369! turned out great! thanks again for the pig contact!

http://i1056.photobucket.com/albums/...ps5d66d567.jpg

<a href="http://s1056.photobucket.com/user/biggie29/media/20140510_070544_zps2b8e5591.jpg.html" target="_blank"><img src="http://i1056.photobucket.com/albums/t363/biggie29/20140510_070544_zps2b8e5591.jpg" border="0" alt=" photo 20140510_070544_zps2b8e5591.jpg"/></a>

<a href="http://s1056.photobucket.com/user/biggie29/media/20140509_105507_zps3a72da23.jpg.html" target="_blank"><img src="http://i1056.photobucket.com/albums/t363/biggie29/20140509_105507_zps3a72da23.jpg" border="0" alt=" photo 20140509_105507_zps3a72da23.jpg"/></a>

pig
 

pig
 

Wow!
 

There are some outstanding pictures and food in this thread, thanks to everyone who is sharing. Please don't forget to put up your recipes and cooking methods. biggie 29 that is quite the feast of meat there, what did you use for rubs?

Here is my latest smoking adventure:
A 5lb batch of jerky to snack on while we are fishing this weekend.
I tried out the Hot and Sweet spice mix from CTR, they have 4 or 5 flavours now.
http://i103.photobucket.com/albums/m...psf09bc144.jpg
The rum is from a buddy who went to Cuba, should make for a nice drink after a day on the water!

I trimmed up my deer meat so it fits through the grinder and added my spices and cure and let it sit overnight in the fridge. Then my trusty side-kick and I ran it through the grinder.
http://i103.photobucket.com/albums/m...ps63d0d3b0.jpg

I added some water so it wasnt too dry and would go through the jerky gun nice and smooth. Then into the smoker at around 200F, I used hickory. I rotated the racks after 20-30 minutes to try and even cooking, that worked so-so, some of it got pretty crispy. After about 1 1/2 hours I started to take some of the jerky out when it was done. I like it to be plyable and not break too easy.

My smoker is from Costco, its a Smokey Mountian, I think? Basically a tin box with a big propane burner, have to really watch if its full because the stuff at the back and bottom cooks much faster. Here is a pic with some sausage in it.http://i103.photobucket.com/albums/m...r/P1020734.jpg

And here is the jerky, its got a good bite to it heat wise that builds as you eat the jerky, and just a little sweet onthe front end. Will go great with a cold beer I think:
http://i103.photobucket.com/albums/m...ps582d5b86.jpg

I buy most of my supplies from CTR they are very helpful and have good prices. Jerky guns for 25 bucks right now and the Bradley jerky racks are cheaper there than at Wholesale.

Happy smoking!!

Here's supper... Smoked chicken, potatoes, and garlic bread. The garlic bread is not home made (Costco). http://img.tapatalk.com/d/14/06/02/aja9u3at.jpg

Wow these pictures made ma mouth water!!

Not my pic-But I saw this recipe for chili on a BGE on another forum.

I don't really follow a recipe for the chili, I just toss stuff in as I remember and I spice it up to taste. But here goes:

1lb ground chicken (or whatever other meat you like)
1 can of beef broth
few tablespoons of diced garlic (I use the stuff in the plastic jar)
Mexican chili powder - to taste
regular chili powder - to taste
paprika
cumin
LeGrille brand sweet chili & pepper mix
some Cajun spice
onion powder
black pepper
oregano
Italian seasoning
1 large can of kidney beans
1 reg can of black beans
sliced carrots
2 cans of mushrooms
1 orange bell pepper - diced
1 yellow bell pepper - diced
a few jalapeno peppers - sliced
a few whole chili peppers - the really hot ones
2 fresh tomatoes - diced
1 large can of diced tomatoes
1 can of tomato sauce (not pasta sauce)
and anything else you like can go in the mix

I brown the chicken on a fry pan with the garlic and chili spices then add everything together in a cast iron dutch oven which goes on the BBQ uncovered. I also add about 5 or 6 good sized chunks of hickory wood to the coal pit to give it that awesome smokey flavor. Cooked a about 350 for 3.5 hrs.