Recent content by nc cue
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First fatty failure now with qview
In my experience, it's only the bottom of the fatty bacon that ends up undercooked. My solution, tested 4 or 5 times now to great success, is to smoke the fatty in a foil boat for the first 20-30 minutes. The bacon fat pools in the boat as it renders, and the bottom gets nice and crispy. Once... -
Over cooking chicken wings, purposefully.
I'm a big fan of smoking them to 165-170, letting them cool off, then deep-frying them for a bit when people are ready to eat.- nc cue
- Post #10
- Forum: Grilling Chicken
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Why are my smoked turkeys turning black and cooking really fast???
dward51, yours looks awesome. I did a turkey with apple this Thanksgiving and got that same look on the skin. Tasted like candy. Crispy, sweet, delicious. -
Turkey time! (w/ plenty of Q-view)
Thanks, Foamheart! Any day I can spend time outside with a cooker and some adult beverage is a good day. -
Turkey time! (w/ plenty of Q-view)
Allrighty, all done! Turned out GREAT, although I wish I'd used a bit more garlic and rosemary in my rosemary-garlic butter--the lemon dominates the rosemary and garlic. Here's the bird after I took it out of the over to crisp up the skin, which I'm very glad I did. The skin tastes like candy... -
If there weren't enough turkey posts... Here's one more!
Your pictures aren't showing up. Maybe it's just me? In any event, I'm also doing an applewood smoke today. Good luck on yours! -
Turkey time! (w/ plenty of Q-view)
4:15pm--Just hit the 3-hour mark. Smoker still maintaining temp well, which is a pleasant surprise. Getting a read of 144 on the breast and 135 on the thigh. Any tips on how to prevent the breast from overcooking? I'm a bit concerned that it's cooking so much quicker than the thigh... -
Turkey time! (w/ plenty of Q-view)
- nc cue
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Turkey time! (w/ plenty of Q-view)
12+ pound bird that I'm cooking early so I can watch football tomorrow! I brined it for about 18 hours in a cooler that I then put in the fridge--salt, brown sugar, a couple apples, rosemary, sage, clove, and a couple cinnamon sticks. Before putting it on the heat, I patted it dry, stuffed some...
