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Getbig Main Boards => Gossip & Opinions => Topic started by: Tedim on November 18, 2013, 05:11:42 PM
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That is the question this thanksgiving.......
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only one right choice my good friend
(http://www.zastavki.com/pictures/1600x1200/2009/Food_Meat__barbecue_Shashlyk_with_big_chunks_of_meat_011905_.jpg)
(http://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Shashlik.jpg/1280px-Shashlik.jpg)
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only one right choice my good friend
(http://www.zastavki.com/pictures/1600x1200/2009/Food_Meat__barbecue_Shashlyk_with_big_chunks_of_meat_011905_.jpg)
(http://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Shashlik.jpg/1280px-Shashlik.jpg)
I'm kinda burned out on шашлык......life is good ;D
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Deep fried. Shit is great.
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Deep fried. Shit is great.
Hell yeah.
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Cajun style deep fried
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Deep fried it is......wife is baking a ham so turkey is as she said "my problem"
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That is the question this thanksgiving.......
Smoked as in a smoker? Or just cooked on the Weber? If the latter, that's the way I'd go. So simple and QUICK. No having to deal with all that oil (disposal) and the safety issues.
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My opinion: fried = juicier, smoked = tastier though.
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Princess,
I'm not actually going to cook either, more like call and order ;D
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Smoked sucks
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I'd go with smoked.
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Princess,
I'm not actually going to cook either, more like call and order ;D
Where's your sense of adventure?
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Where's your sense of adventure?
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Smoked sucks
You've never had a good smoked turkey brah
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turducken with layers of pre-crisped bacon inside
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lol
;D
Well, as long as you're ordering, you could go with a smaller deep fried bird and maybe get a smoked breast. Definitely would not do all smoked with a ham being on the menu.
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turducken with layers of pre-crisped bacon inside
I've heard about this.....tell me moar. Nom nom.
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I've heard about this.....tell me moar. Nom nom.
Deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
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Deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
And bacon.....this is just a glorious orgy of fowl. But the deep fried turkey gets the nod.
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You've never had a good smoked turkey brah
I dont really liked smoked anything. Maybe potted meat.
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Smoked all the way, after all we are bodybuilders got to watch that waistline.
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I dont really liked smoked anything. Maybe potted meat.
Smoked fish.....pike, sturgeon, salmon.....mmmmmmmmmmm just add bread and butter.
And there is cold or hot smoked.......huge difference.
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Smoked fish.....pike, sturgeon, salmon.....mmmmmmmmmmm just add bread and butter.
Nasty. Just cook the damn thing. If I want 2nd hand smoke I'll hang out in a park in europe.
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Deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
that's it.. i usually sub out the duck though and just use 2 chickens off set... i also add a sausage and bread stuffing that you would kill for
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Smoked fish.....pike, sturgeon, salmon.....mmmmmmmmmmm just add bread and butter.
And there is cold or hot smoked.......huge difference.
Fill me in on the difference between the two??
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Fill me in on the difference between the two??
Hot, fire is in close proximity to the meat so the smoke is hot and cooks fast....cold usually travels more than 20 feet by pipe and cools before sloooooooow cooking the fish/meat.
Hot has the normal "smoked" taste....cold has a different taste hard for me to describe.
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Hot, fire is in close proximity to the meat so the smoke is hot and cooks fast....cold usually travels more than 20 feet by pipe and cools before sloooooooow cooking the fish/meat.
Hot has the normal "smoked" taste....cold has a different taste hard for me to describe.
(http://i1156.photobucket.com/albums/p569/Vincebertolini/2b4f086aa9955b295eb889f3052fa7ee.jpg)
I guess I've only had hot smoked. I fuckin love smoked meats. Long pipes, delicious meat....SIGN ME UP! NO HOMO!
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That is the question this thanksgiving.......
A half hour for every pound in a 425o Fahrenheit oven, in a roasting bag or aluminum cover, stuffed with croutons.
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A half hour for every pound in a 425o Fahrenheit oven, in a roasting bag or aluminum cover, stuffed with croutons.
(http://s2.quickmeme.com/img/3c/3c09d14adcdd6626599b630020298af374a0fd836295a829a62c17c45770fd64.jpg)
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I've had smoked turkey, I really want to try fried!
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Frying a turkey seems so odd.
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Frying a turkey seems so odd.
Plus you have a great, huge cauldron of oil to deal with. It goes bad, and you can only deep fry so much before you get tired of it.
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Smoked as in a smoker? Or just cooked on the Weber? If the latter, that's the way I'd go. So simple and QUICK. No having to deal with all that oil (disposal) and the safety issues.
Spot on response here. I have been cooking my Thanksgiving turkey on a Weber for a good 15 years. Incredible taste, juicy, and everyone raves about it. My wife's sister decided to have it one year and her husband got a fryer. I bet him $100 that mine would be not only better but much better. I cooked mine at home and drove the 40 minutes to their house. There were estimated 25 people and every single one of them said not only was the Weber cooked one better but substantially better. Easiest $100 I ever made...no homo.
So easy to cook. Rub oil all over it. You cook indirect where there is a basket of coals on each side. You put 25 briquets in each basket then add 8 every hour. No basting nothing. Image of indirect method below. It actually takes less time than a conventional oven.
(http://hotsaucedaily.com/wp-content/uploads/2010/11/IMG_3966.jpg)
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Deep fried with cheddar and lettuce...yummmm
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I imagine it would take a lot of oil to fry a turkey.
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I've prepped a beer can turkey the last 4-5 years on my charcoal pit. Brine the turkey, marinate the turkey, rub the turkey, 1/2 can of Fosters up it's butt and indirect smoke it for 4-5 hours. Can baste it a bit too while smoking with additional marinade. Money.
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I hate turkey...especially smoked turkey..but my friends have been dropping them off for me to smoke lately
I prefer fried if I have to eat turkey
Bench
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I've prepped a beer can turkey the last 4-5 years on my charcoal pit. Brine the turkey, marinate the turkey, rub the turkey, 1/2 can of Fosters up it's butt and indirect smoke it for 4-5 hours. Can baste it a bit too while smoking with additional marinade. Money.
2 questions:
Can you really taste the beer flavor and do you use any type of lubricant before the insertion?
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Too much smoke gets in my eyes, fry it up and increase cholesterol is my advice.
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2 questions:
Can you really taste the beer flavor and do you use any type of lubricant before the insertion?
Beer flavor? Not really. It's more about keepin it moist. I've used cans of Dr Pepper before on chickens....didn't taste the Dr. Pepper.
Lubricant? Sometimes I'll oil up the outside shaft of the can to aid while inserting.
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My Girlfriends family has a Cuisinart electric turkey fryer that rotates the turkey in the oil at it cooks, so you don't need to use so much oil. This is the exact model they use, and the deep fried turkey comes out absolutely perfect.
http://www.amazon.com/Waring-TF200-Professional-Rotisserie-Steamer/dp/B005RRBMR6 (http://www.amazon.com/Waring-TF200-Professional-Rotisserie-Steamer/dp/B005RRBMR6)
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That is the question this thanksgiving.......
Why would be Amero/Russian fraying big bird ?.
Not BB & healthy food.