Thanksgiving Central Threads Getting Action?

[tallbm]

Hey moderators and TulsaJeff , how's the traffic on the Thanksgiving Central posts? (https://www.smokingmeatforums.com/forums/thanksgiving-central.3199/)

Hopefully getting lots of views.
Haven't yet seen many questions though on those threads this year but I imagine that will be coming in the next few days :D

 

[jcam222]

Hey moderators and TulsaJeff , how's the traffic on the Thanksgiving Central posts? (https://www.smokingmeatforums.com/forums/thanksgiving-central.3199/)

Hopefully getting lots of views.
Haven't yet seen many questions though on those threads this year but I imagine that will be coming in the next few days :D

Maybe a good idea to pop it on the carousel

 

[tallbm]

Maybe a good idea to pop it on the carousel

Sounds good to me lol :D

 

[gmc2003]

I completely forgot about it.

Chris

 

[indaswamp]

Been picking up a lot of new members over the last week or 2. Post approvals have skyrocketed.....

 

[gmc2003]

Been picking up a lot of new members over the last week or 2. Post approvals have skyrocketed.....

How about denials?

Chris

 

[Gonna Smoke]

My question is about brine recipes, what you got??

 

[SmokinVOLfan]

My question is about brine recipes, what you got??

Let me know what you find out I am here for the same lol

 

[BandCollector]

My question is about brine recipes, what you got??

I use Chef Jimmy J's exclusively. Great recipe!

I really miss that guy. . .Rest in peace my friend!

Chef Jimmy J’s Turkey Brine
From Smoking Meat Forum​

½ C Kosher Salt
2 T Paprika
2 T Granulated Garlic
2T Granulated Onion
2 T Dry Thyme
2 T Black Pepper
1 C Vinegar (Any)
½ C Brown Sugar
1T Red Pepper Flakes (Optional)
1 to1½ Gal. Cold Water to Cover Bird

Mix well and soak the bird overnight or up to 24 hours.
Remove the bird, rinse, and pat dry with paper towels.
Place in open container overnight in refrigerator or up to 24 hours for the skin to dry.
This will give a crisper skin when smoking or roasting.

John

 

[jcam222]

Here's an oldie but goodie too. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar