Retire the fryer?

Discussion in 'Poultry' started by smokedinstl, Nov 26, 2011.

  1. First thanks for all the warm welcomes in roll call. Second thanks for the e-course and all the info this forum has. Now on to the birds. I took over Thanksgiving from my parents 4 years ago and been frying turkeys ever since this year was my first smoked bird and it was a hit they all love the fried birds but love the smoked even more maybe its time to retire the fryer and just smoke them all.

    [​IMG]

    smoked mac and cheese and the turkey just pulled the thermo and juices poured out yum[​IMG]

    Skin was a little dark but meat had great color sorry didnt get to snap any cut pics was busy cutting up 3 turkeys

    Heres the brine I used-2 cups brown sugar,1 cup maple syurp,1 cup k salt, 3 heads of garlic separated not peeled, 6 bay leaves, 1 1/2 cup of chopped fresh ginger, 2 teaspoons dried chilli flakes, 1 cup soy sauce 1+ gal water, and a handfull of fresh thyme sprigs. Soaked in brine for 30 sum hours then washed and dried and rubbed with- Spice rub -3tbs brown sugar, 1tbs k salt, 2tea ground cummin, 2tea dried oregano, 2tea of rubbed sage, 2tea dry mustard, 1tea thyme, 1tea ground criander. After rub it sat in fridge for 24hr waiting for smoker. Smoked over Hickory and Apple chips and chunks. at 250 about 5hrs till it hit 165.

    [​IMG]

    Heres 1 of the fried birds shes been injected with- Liquid: garlic onion and celery, 1 1/2tbs of cyenne pepper, 2tbs salt. 4tbs tabasco, 1tbs old bay seasoning and sat in fridge injected for 48hrs she got a little spice to her and still juicy yum this was my fav till I ate that smoked bird.

    Thanks for readin hope you enjoyed I know I did

         Bill
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks for the Qview Bill

    The birds look fantastic [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It looks absolutely delicious!
     
  4. Thanks Bill Those birds look great.

    Happy Smokin'

    Mike
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Total East meets West...Asian Brine and American Rub!...cool....Bro, that Smokey Tom makes the Fried bird look Sad!...JJ
     
  6. tyotrain

    tyotrain Master of the Pit

    looks great... bet it was tasty nice job[​IMG]
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    smoke turkey looks great .

    dont give up on the fryer. smoke then fry that turkey.

    best of both worlds [​IMG]
     
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      They look great!  jrod, I never thought of that but I bet it is great.Will have to try that sometime.

    Mike
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that is one great looking meal. Awesome job
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks a great smoke and a great color on the birds
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    i smoke then finish chicken in the fryer all the time .

    good that way
     
  12. roller

    roller Smoking Guru SMF Premier Member

    WOW !!!!
     

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