Let's Talk Smokers

[PhishingPhanatic]

Anyone have any tips where to find a turkey that isn't already "pre-brined"? All the ones I have seen at Publix and Winn Dixie already are injected with solution and that will pretty much defeat the purpose of a brine.

Do you remember the % of liquid? The Chicks I've been buying from Publix has 3% on the lable which is great. I've been reading anything around 15% don't brine it and in fact, don't even buy it lol

I bought one at Winn Dixie that was 8% brine, it was so cheap that I figured I would just keep it in the chest freezer. You think I can successfully brine one of these 8% birds?

[PhishingPhanatic]

They normal all come brine these days. Try Farmer's Market or Whole Food.

Yeah, we were at Whole Foods the other day and I looked, they do sell natural turkeys but I have a hard time spending $60 on one.

[mmcauliffe]

Anyone have any tips where to find a turkey that isn't already "pre-brined"? All the ones I have seen at Publix and Winn Dixie already are injected with solution and that will pretty much defeat the purpose of a brine.

Do you remember the % of liquid? The Chicks I've been buying from Publix has 3% on the lable which is great. I've been reading anything around 15% don't brine it and in fact, don't even buy it lol

I bought one at Winn Dixie that was 8% brine, it was so cheap that I figured I would just keep it in the chest freezer. You think I can successfully brine one of these 8% birds?

I have no experience with turkeys but from what I've been reading, I would. 8% is about my limit. I bet Richard would know.

[mmcauliffe]

Rory,

I found this...they talk about prebrined percentages a little.

http://forums.floridasportsman.com/foru ... per-thread

[bolo]

I have no experience with turkeys but from what I've been reading, I would. 8% is about my limit. I bet Richard would know.

What I know from other cooks is the manufacture brine them to keep the turkey juicy. I guess average joe tend to over cook their turkey. I try to buy non frozen turkey that has the lowest brine solution. Be careful not to over brine the turkey that has been already brine it will come out super salty. You can put the turkey in the bucket with regular tap water to dilute the salt content. The same you do for corn beef.

[mmcauliffe]

I guess average joe tend to over cook their turkey.

I agree, I think that is exactly why they prebrine. That and .79 cents a pound for salt water

[PhishingPhanatic]

I think I may soak the turkey in water for a day before I brine it to try and "soak out" the brine, changing the water a couple times.

[bolo]

I think I may soak the turkey in water for a day before I brine it to try and "soak out" the brine, changing the water a couple times.

I would do that. By the time you finally cook that turkey it should be super juicy.

[Cookinman]

OK guys, tell me how to smoke a King fish, either for dip or eating it straight up.

How to smoke?

Whole? Filleted? Skin on? Brine? Brine recipe? How long to brine? How long do you let it sit in fridge after the brine to dry? Covered or uncovered during the drying process? What wood do you use? Yadda yadda.

Outline the basics. No need to get fancy at this point, unless of course you want to.

Any dip recipes greatly appreciated.

To make fish dip I recommend skinned and fillet the Kingfish. Add your seasoning and smoke. If you want to marinate then do it for 2-3 hours before cooking. You want the most surface area of smoke on the fish. Smoke it till it is done. You will see white juice come out of the fillet which is a sign of the fish is done. When the fish is done the meat should flake or break off easily. Do not over cook your fish. Let your fish cool off. I like to cover and put it in the fridge for a day. I like the smoke to intensify more by waiting the next day. Crumble the fish fillet and discard all hard pieces from the smoking process. Follow the recipe below. Keep in mind, the recipe can be change to your taste.

Kingfish Dip Recipe
http://boatlessfishing.com/forum/viewto ... 29&t=16104

I do NOT brine my kingfish or Macs - I however do it a tad differently than Rich.

I like to filet and leave Skin on. Then I will rub, w seasoning and allow a few minutes for the flesh to soak in the seasoning while I bring the smoker to temp. 225 is perfect IMHO. I also will generally tent to use what many will normally say is " Too Much " smoke for my king and Mac. Largely because even at 225, they will cook fast and I try to get as much smoke on em as I can. I also like using Mesquite or Hickory ( strong smoke ) for the same reasons. IF I were to smoke something more milder than Bluefish, Macs or Kings, I would be tempted to use a lighter wood......! As Rich also said, try to look for the Albumin leaking from the fish - At that point it is 85-90% done. However this does not always happen and should not be relied upon. I like to pull my fish juicy , not over dried. Makes a better dip. Now the reason I leave the skin on and do these things " On the halfshell" Is so that when the fish is done, I slide the spatula between the skin and fish and viola ! No sticking to the grill - Fish slides off the skin and into my Mixing bowl...lol Make sure you include any leaked fish juice in the recipie mix.

For 10# of Kings, I will use a whole jar of mayo 6-8 fresh lemon juice, a dash of tobasco and worsteshire 3 T Good Whole grain or pomoeroy mustard, 1 complete bunch fresh dill, chopped, S and P. Season to taste. Capers optional as is pickle relish., I prefer none of either.

EDIT - forgot - about 1 whiole yellow onion and 2 stalks celery bruinoise ( Fine dice )
ALSO - Kings and Macs are great because they, being so thin can also be done on the grill w GREAT Results. In fact sometimes when I dont feel like the hassle of the smoker, I will go do them on the grill. Do a search for "Kingfish on the Grill" - There should be a decent pictorial !

[Cookinman]

I think I may soak the turkey in water for a day before I brine it to try and "soak out" the brine, changing the water a couple times.

I have always brined my turkey as is and had no issues w over salinity.
I ussually buy a fresh from Whole Foods, maybe this is why....

This year, I am stoked to alter up the brine for a bit. I am tottering between Cran/palmegranite brine or an apple juice brine....

Basic ratio is 1 C to 1 G of liquid...

Leaning towards Cran Palmegranite.

[bolo]

Anthony, the only reason why I skinned the fillet is to remove most of the bloodline and allow more surface area for smoke to penetrate.

How did the Bluefish Dip come out?

[mmcauliffe]

You should get rid of those thermo probes and use a Thermapen. http://thermoworks.com/products/thermap ... mapen.html

No more having to deal with wire probes and those probes will fail on you one day. I have 10 of those stupid probes and timers. These Thermapen are accurate and fast acting. Easy to clean and carry around.

I just ordered one of these from Thermoworks...

Just FYI, if anybody is considering one of these, they have a special offer through tomorrow afternoon. They will throw in a digital oven thermometer/timer for free.

[Cookinman]

Anthony, the only reason why I skinned the fillet is to remove most of the bloodline and allow more surface area for smoke to penetrate.

How did the Bluefish Dip come out?

It came great Rich. Just enough Mac and Bluefish mixed together to make it good.
In fact - I still have a couple pounds left in the fridge - made WAY too much even w the giveaways....

[bolo]

Take it to work. They will eat it. I have a few people that will help me move my fish dip. When I fired up my pit I have to make it worth my time to cook.

[Cookinman]

lol Its in the fridge at work now - I been hitting these guys w fish dip all week.....
Neighbors on both sides and going to take a few #'s to Ocala for T Day

Though my smoker is considerably smaller, I want it to be worth it too
Smoker says " Hi " by the way

[bolo]

lol Its in the fridge at work now - I been hitting these guys w fish dip all week.....
Neighbors on both sides and going to take a few #'s to Ocala for T Day

Though my smoker is considerably smaller, I want it to be worth it too
Smoker says " Hi " by the way

[PhishingPhanatic]

BTW, Publix has fresh "natural" turkeys that aren't pumped with solution for $1.39/lb.

[mmcauliffe]

Richard - Rory....help!

I was going to smoke my pork butt with all hickory but don't have any...DOH!!! Swore I did.

Anyway I have Apple, Pecan, White Oak & Mesquite

I'm leaning toward all pecan or an apple/pecan mix.....thoughts?

[bolo]

Save your Apple wood and use Pecan. Pork butt is a thick piece of meat and can handle heavy flavor wood. Use Apple for fish and small fowl. Apple is very mild and the Pecan will over power it's flavor.

[mmcauliffe]

Save your Apple wood and use Pecan. Pork butt is a thick piece of meat and can handle heavy flavor wood. Use Apple for fish and small fowl. Apple is very mild and the Pecan will over power it's flavor.

And I thank you sir!!!

[mmcauliffe]

So I got up at 3am so I could rub my butt

Maybe I should rephrase lol. The cooking started at 3am this T'day with me getting up to apply rub to the pork butt. It looked delicious going in, can't wait until it's cooked! Went in the smoker at 3:45a

[PhishingPhanatic]

Sounds good, I use pecan for almost all of my smoking needs. Smoking the turkey today with apple though.

[bolo]

So I got up at 3am so I could rub my butt

Isn't that what a escort is for?

[mmcauliffe]

Sounds good, I use pecan for almost all of my smoking needs. Smoking the turkey today with apple though.

The apple should work out nicely, let us know how it turns out. Keep notes because I'll be picking your brain in about 364 days

[mmcauliffe]

So I got up at 3am so I could rub my butt

Isn't that what a escort is for?

As long as there is a happy ending

[bolo]

Smoked Prime Rib and Rack of Pork.

[mmcauliffe]

Looks great Richard!!

My pork but turned out a little on the dry side. I think maybe I should have bumped up the cook temp when I hit the infamous plateau. On a side note, that thermapen is sweet.

[bolo]

Looks great Richard!!

My pork but turned out a little on the dry side. I think maybe I should have bumped up the cook temp when I hit the infamous plateau. On a side note, that thermapen is sweet.

How did you dry out a Boston Butt? That piece of cut is mostly fat. No, you do not want to bump up the temperature when it hits the plateau. Let it cook and in 3-4 hours the temp will shoot up. What temp did you cook at and what temp did you take it out of the cooker?
Next time just call me, I will help you through your learning curve.

[mmcauliffe]

How did you dry out a Boston Butt? That piece of cut is mostly fat.

That's what I was wondering! I was suprised to say the least. I was expecting a big puddle of dripping after I let it set-up in foil/towel/cooler and there was none.

5.8 pounds, cooked at 235 for just over 12 hours. I turned the meat over once around 6 hours. Basted twice with apple juice. I pulled it at an internal temp of 205. The temp was taken from 4-5 places on the meat using the thermopen.

The top part of the label (with the description of the cut) was gone from the meat when I went to look at it in the morning. I'm wondering if I had a different cut of meat that was mixed in with the other pork butts LOL. Once I found the pile of butts in the meat section I focused on weight. Having never cooked one before, not knowing what one really looks like, maybe I bought a different cut of meat that was mixed in with the butts?? But I don't think so, it had that big bone in it (which pulled right out when I went to pulling the meat) and it looks like pictures of butts when I do a google search