T
I've seem em use peach, apricot, etc for the glaze. I am still learning on this ham thing. But it's hard to F-up. I've been buying the hams at Dillons which is a Kroger offshoot. Don't know what you have round those parts.
KyGal83
KGB, SNS, Duchess Sheldon, Ms. Daisy, Natasha
Lifetime Member
I just assumed it was some sort of goatanese. 😉
Disclosure: I know you’re not really a goat.
T
I was trying to find pictures of the party ribs I have been doing. My favorite way to do them now. I was going to do some for tomorrow but it's been cold and rainy all day.
Vikes79
SKOL!
Lifetime Member
In case you fellers are looking for a simple smoked turkey recipe…and you checked this thread in a panic…here’s mine.
It’s 4 ingredients, turkey, butter, salt and pepper ( or your favorite chicken rub)
Brine your turkey the night before ( I use like five splashes of salt to five gallons of water…approximately 1tbls per splash) if it is a store bought pre brined, this works straight from the bag.
Trim your turkey, rinse, pat dry, and baste the entire turkey with butter. Dash on some pepper or a VERY light amount of your favorite poultry dust and drop it into your smoker.
I recommend using fruity woods ( nomo, for the yami bois) like cherry or apple. I’m using mice and rat dookie free tree belt fresh cherry wood. (Sorry couldn’t resist the jab..)
25 mins per lb of Turkey till it hits 165f over a water pan. I check the water every hour or so. If you don’t want the skin so dark, cover the bird with foil about 1/2 way thru the cook.
It’s 4 ingredients, turkey, butter, salt and pepper ( or your favorite chicken rub)
Brine your turkey the night before ( I use like five splashes of salt to five gallons of water…approximately 1tbls per splash) if it is a store bought pre brined, this works straight from the bag.
Trim your turkey, rinse, pat dry, and baste the entire turkey with butter. Dash on some pepper or a VERY light amount of your favorite poultry dust and drop it into your smoker.
I recommend using fruity woods ( nomo, for the yami bois) like cherry or apple. I’m using mice and rat dookie free tree belt fresh cherry wood. (Sorry couldn’t resist the jab..)
25 mins per lb of Turkey till it hits 165f over a water pan. I check the water every hour or so. If you don’t want the skin so dark, cover the bird with foil about 1/2 way thru the cook.
Last edited:
Vikes79
SKOL!
Lifetime Member
1border4manu
Well-Known Member
Supporting Member
1border4manu
Well-Known Member
Supporting Member
Finish product.
About 2.5 hours @ 250
Rest for about 30 minutes
10 minutes @ 500
About 2.5 hours @ 250
Rest for about 30 minutes
10 minutes @ 500
Got a venison meatloaf on the little Ninja Woodfire.
Meatloaves typically are not photogenic so there may or may not be a picture!
Meatloaves typically are not photogenic so there may or may not be a picture!
The Green Goat
DEI has ended. You gays are on your own.
Lifetime Member
Supporting Member
POIDH...Got a venison meatloaf on the little Ninja Woodfire.
Meatloaves typically are not photogenic so there may or may not be a picture!
advertisement
A
1border4manu
Well-Known Member
Supporting Member
A
OTT Chili or Over the top chili, you cook the hamburger in a loaf shape over the top of your chili in a dutch oven on the smoker until 150 internal, break it up put it all together then back on the smoker.
A
A
OTT chili pulled off the green egg and no chili is complete without skillet cornbread.
A
The spritz I used was 50/50 apple cider vinegar and water. We only cooked IIRC 2lbs of pork belly, scale the recipe to how much pork you use.
1border4manu
Well-Known Member
Supporting Member
