Smoked turkey breast and hot wings!

Discussion in 'Poultry' started by squirrel, May 23, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    It's another fine day, albeit hot and humid as heck, but a good day for smoking! I got my hiney up early this morning and fired up the smoker. Then I took these two little gems out and tossedem' on:

    So I ripped open the packages, removed the inner cloth netting and I found out something real special. I'm using my whispering voice because I don't think the folks who make these little babies want us to know this. You see, these are not really turkey breasts, per se and I would have never known this if I had bothered to read the instructions that clearly say DO NOT REMOVE CLOTH NETTING. So I removed it and about 50 pieces of turkey breast fell out. My jaw dropped and I began shoving it all back in the netting. What have I done! For the shame of it all! Read the instructions next time!!!!! So, I managed to get it all back inside and it no longer resembled the other "turkey breast" yea, wink, wink. Now I have a fake turkey breast and something that resembles a giant turd, all tapered and stuff. Ok. Moving on. I also grabbed a bunch of these:

    Here's everybody cooking right along, minding their own business. I did mix up some maple syrup and some maple flavoring and brushed it on the turkey a few times. It didn't take very long to cook, about 3 hours maybe, I didn't really pay that much attention. I cooked the breasts to 158F, tented and the temp rose to 165F. The wings, well, I had something special in store for them. Just you wait and see!

    Notice the turkey breast left, foreground, yea, that one, the doodie hootie. LOL! I just thought of that, I swear. So, I pulled off the wings when they were not quite done, what? you say, undercooked chicken? She's trying to kill us all! Hold on to your drawers. I did some fancy cutting on the wings, fired up a pot of oil and did this:

    No she didn't! Yes, she did. She breaded half smoked chicken wings that have been cut in a fancy sorta hot wing style and dropped them in here:

    Then, I melted some butter (alot of butter) and added some hot sauce like so:

    AND THEN, great timaday, I can't stand it no mo!

    Back to the hooties, So they are now done and I sliced in to one:

    That's just so lovely, I didn't know all them pieces and parts were gonna hold together like magic after it was cooked! Those sly little marketing people! Then I made myself a jam up and jelly tight sammich. I remembered that six weeks ago today, I made this:

    So, then I fried some bacon, took out some yummy whole wheat bread I made yesterday and started the assembly. It goes like this, dijon mustard, layers of yummy turkey, shaved aged baby swiss, heirloom tomatoes, pickles, bacon, sauerkraut and spicey mayo. I ate it all, and then fainted dead away. The end.
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking sammie,I gotta try wings like that sometime. [​IMG]
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    you made your own kraut!!! newfound respect[​IMG], make my own as well and there aint no boughten that beats it in my opinion... dam i love your posts!!![​IMG]
     
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    dang girl, you sure have jumped right in. nicely done. [​IMG]

    i may have missed it, but what kind of smoker/fuel are you using?
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    Pineywoods and I were in chat one night and we were talking turkey... lol, he was going to deep fry some... so me i say why doncha smoke em some first and Piney being the dude he is volenteers to give it a shot... love the name he come up with still. Cheryl, those wings you made, they were "Smo-fried"!!!
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great smokes, as always, Cheryl. The commentary has me LOL! [​IMG]
     
  7. pandemonium

    pandemonium Master of the Pit

    You sure do have some great posts, great pics and commentary haha, so how did the wings taste like that? What are you smoking on?
     
  8. treegje

    treegje Master of the Pit

    Wow excellent job that had to be good
     
  9. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    OMG, those wangs look AWESOME!

    Your posts are always a hoot, but please tell us what temps you're smoking at, what woods you're using, and what IT you're pulling at next time. PLEASE!?

    Also, I'm still waiting on a recipe for that chocolate cake. [​IMG]
     
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Damn Cheryl! Cowgirl better watch her back.... you keep coming up with grub like that and you are gonna give her a run for her money! [​IMG]

    Hats of to you for that awesome looking Sammy!
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Excellent[​IMG]
     
  12. squirrel

    squirrel Master of the Pit OTBS Member

    Hey you guys! Thanks! And stop asking so many daggum questions! Durnnit. What temp? Hot. Okay. It's just hot in there. I don't have a clue what temp, but low and slow. LOL. I do need to get a thermo for my cheap Brinkman. You know it has one of those little dials that says stuff like "Ideal" how the heck do you know what is "ideal"? Also, I used apple wood. Why? cuz it's free! There's a golf course I frequent and I steal the wood. Not really, they let me have some as long as I bring them food.
     
  13. squirrel

    squirrel Master of the Pit OTBS Member

    MM - what's IT mean? see above post about temp and wood. I cooked the turkey to 158F. You guys are just too darn technical for me. I'm just a silly little blonde girl. Oh yea. I forgot all about that chocolate cake! I'll pm you the recipe! It's yummo!
     
  14. pandemonium

    pandemonium Master of the Pit

    IT means internal temp, hell im still learning half of the abbreviations on here
     

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