Activity

Reply by oldsarge

There are some good one size fits all forums out there that cover every type of Q hardware and some that are dedicated to just one means...

Reply by jay1924

Oldsarge - I've looked at a couple of other BBQ forums but they seem so huge it is difficult to know where to begin. To be truthful, I...

Reply by idahomike

Years ago I used to cover the breast with butter soaked cheese cloth. Leave the ends long enough to touch the pan that the turkey is in.

Reply by Daniel-J

I used to dry in a special room that I did for this, but I had to move to a smaller room. I bought a model Excalibur 2900ECB as long as...
Daniel-J

Reply by Daniel-J

I use oil and wine. Wine won't solve this problem, but it adds an interesting flavor.
Daniel-J

Reply by meatlover

Will try the higher temp. Also, I like the wet brine on poultry. Forgot to mention that I did rinse, dry and let the bird sit uncovered...

Reply by soleman

I brine my turkeys and cook in an Amerique at 300. Breast and thigh generally finish at the same time. Maybe try cooking at 300?

Reply by oldsarge

Hello Jay! I stay pretty busy on a couple of other forums. I do check in fairly regularly but don't like the whining about prices and...

Reply by meatlover

will try anything twice!! I usually spatchcock chickens but that is at a direct high heat with heated foil covered bricks on top on my...

Reply by idahomike

Meatlover: Do a dry brine. I do this with my spatchcocked turkeys, but it will work with whole birds. Use a compound butter with your...

Reply by meatlover

tried whole bird at 250 with only butter under the skin and seasoning, it was ok but for thanksgiving I tried again at 225 and i did a...

Reply by jay1924

Hey oldsarge, good to see you back - thought you'd deserted us. I'm with you - never have, never will do "social media." It is really...

Reply by kengolden

For the most part, forums in general are dying off as a means of creating a dialogue. Facebook is filled with groups for all brands of...

Reply by oldsarge

It takes some getting used to. And while not as busy as the old forum that is more a result of folks moving on.

Reply by jay1924

Well, I'm glad you found a good solution, but unfortunately for me, I only eat turkey dark meat. I guess I'll just start trying duck and...

Reply by allenjh

Thanks for the replies. Since then I did a couple of turkey breasts and they came out so well and tasty that I don't think I will ever...

Reply by gque

I have a 2007 AQ and had to replace my ioriginal probe with speaker connector several yrs ago due to weak point at probe and wire. Noew...

Reply by meatlover

I am far from being an expert because I have never actually had the opportunity to use the meat probe. I bought my unit used minus the...

Reply by jay1924

I will be very interested to hear your report on this probe. My AQ was made in 2013, and it has a twist lock probe with a plastic sheath...

Reply by meatlover

2 pin twist lock. I assume it is a redesign from the previous one as it is less than half the price. I was curious considering the...

Reply by jay1924

Not sure what "new" means. When was your AQ built, and what type of probe does it have? Two-pin twist lock or phono type plug?

Reply by jrh

Check out Howtobbqright website and search pork belly burnt ends. They are fantastic! Pretty easy to make, too.

Reply by stickyribs

I have been using the ThermoPro TP 20 for about two years and love it. Love the ability to for dual temps probes and the remote...

Reply by Dalectia

I am very happy with ThermoPro TP20. I once bought it on Amazon . Much earlier I used a SOVARCATE AS530 IR thermometer for cooking (it's...
Dalectia

Reply by techguy

It sounds like you may be having an issue with your Hi-Limit switch. Give Bill or Tony a call here at Cookshack and we will get you...

Reply by idahomike

Jay: The Salmon is from Costco. I am to crippled up to do my own fishing. One if felits got damaged as I was taking it out of the...

Reply by jay1924

Mike - looks good. This late in the season, are you using fresh sockeye, or coho, or other? I have used Mr. T's brine for several years...

Reply by idahomike

I used to inject my birds, and stuff the cavity with onions, oranges, celery, and herbs. separate the skin as much as I could without...

Reply by Shah

Hi this FEC100 is a great smoker. It has good performance and good reviews also. why this problem you are facing? you may contact with...

Reply by jay1924

Man, if you get this to work out, you win the Nobel Prize in cooking turkey! It is exactly the same thing that happens in my oven or...

Reply by jackalope

Guys... Impossible to tell not knowing your budget, requirements and what are you going to cook which one is better. Some of them are...
jackalope

Reply by andyj

Was going to do a turkey in the FEC today, but I think my draft fan broke. Have to take a look in the next few days to see if that's the...
andyj

Reply by okcjeep

I have not tried pork belly but have done burnt ends with pork butt. Pull about 160 and cube. Put back in and bring up to 200-205 range.

Reply by okcjeep

I only have two rib racks but have ran them full a few times with no issue. I do not rotate but generally spray them with a jack and ACV...

Reply by cal 2

No, I'll do mine whole, looks cool that way. You might look into spatchcocking it. It's a quick way to smoke them and the two meats tend...
cal 2

Reply by Rdsbucks

Thanks for the input...anyone cutting up the turkey to cook white and dark meat separately?

Reply by jay1924

Thanks for chiming in, JOEM. You've been around here longer than I have, so you know that back in the heyday, there would have been at...

Reply by joem

I usually do 4 turkeys in my FEC 100. I've also done them on my FEPG. The first one I did on the PG I forgot to flip mid cook so it was...

Reply by jay1924

Sorry, not an FEC owner. Given the sad state of this Forum, I wonder if there are any left here. Have a happy Turkey Day anyway!

Reply by jay1924

It wasn't a major selling point for the AQ for me, since I am usually there when the product finishes anyway. So I try to get my meat...

Reply by S-met

I'm not a fan myself, at least not to make as a routine main dish. But my friend makes them sometimes. His recipe is something like:...

Reply by tnq

but that control is one of the major selling points of the AQ.; why invest in that if CS is now no longer supporting those old units?
tnq

Reply by jay1924

Sorry - did not mean to sound dismissive. But I have learned, the hard way, to watch my health.
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