FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Wood type for Turkey for Gumbo? And another question...
Goto page Previous  1, 2
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Nov 20 2015    Post subject: Reply with quote

I do not brine my turkeys. I season them with Tony Chacherie's and cook them. The reason I use Tony's is that is what I season my gumbo with.
One thing to watch is when cubing the meat remember turkey is very stringy so I cube mine to about 1.5" pieces.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Nov 20 2015    Post subject: Reply with quote

Alright, I'll try it without brining. And I have some Tony C's seasoning, so looks like I'm almost good to go. I didn't get over to Patak's today. I'll go tomorrow.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Nov 20 2015    Post subject: Reply with quote

BUGSnBBQ wrote:
Alright, I'll try it without brining. And I have some Tony C's seasoning, so looks like I'm almost good to go. I didn't get over to Patak's today. I'll go tomorrow.

Looking forward to seeing the results Brother. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
necron 99
BBQ Super Pro


Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX

PostPosted: Nov 20 2015    Post subject: Reply with quote

Well Bugs here's a thought - you could ask Patak's what smoke wood they use in their twin Fessman smokehouses when they make Andouille while you're there.

Or have fun testing the level of sophistication of your smoke wood palate blind, then ask! Very Happy
_________________
Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Nov 21 2015    Post subject: Reply with quote

necron 99 wrote:
Well Bugs here's a thought - you could ask Patak's what smoke wood they use in their twin Fessman smokehouses when they make Andouille while you're there.

Or have fun testing the level of sophistication of your smoke wood palate blind, then ask! Very Happy

^^^^^^^^^
Laughing Laughing Laughing Laughing Laughing Laughing
Jacob's uses aged pecan if its any help. Laughing Laughing Laughing
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Nov 21 2015    Post subject: Reply with quote

necron 99 wrote:
Well Bugs here's a thought - you could ask Patak's what smoke wood they use in their twin Fessman smokehouses when they make Andouille while you're there.

Or have fun testing the level of sophistication of your smoke wood palate blind, then ask! Very Happy

That will be slightly difficult, as there Eeengleeesh no so gooder. I think half of Eastern Europe works there Laughing I'm almost positive they use Alder, though. I seem to remember hearing something about that. Nonetheless, it's an awesome place.

And...Plans have been finalized. I'm using Hickory to smoke the bird, but I'm making the Gumbo for T-Day, per numerous (actually nearly unanimous Laughing ) requests from the dinner crowd. Gonna get a case of Oysters and maybe a half bushel of Blue Crabs, too. We don't always do a 'traditional' Thanksgiving meal, so this fits.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
missionsusmc
BBQ Pro


Joined: 14 Apr 2008
Posts: 633
Location: Rogersville, TN

PostPosted: Nov 21 2015    Post subject: Reply with quote

k.a.m. wrote:
I do not brine my turkeys. I season them with Tony Chacherie's and cook them. The reason I use Tony's is that is what I season my gumbo with.
One thing to watch is when cubing the meat remember turkey is very stringy so I cube mine to about 1.5" pieces.

Please explain this. You smoke the turkey whole, debone, and then cube the meat? Or do you remove the carcass raw, cube the meat, then smoke? I'm confused. Anytime I've ever broken a turkey down after cooking, it has been real stringy. Kind of like pulling pork butt by hand.
_________________
"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Nov 21 2015    Post subject: Reply with quote

missionsusmc wrote:
k.a.m. wrote:
I do not brine my turkeys. I season them with Tony Chacherie's and cook them. The reason I use Tony's is that is what I season my gumbo with.
One thing to watch is when cubing the meat remember turkey is very stringy so I cube mine to about 1.5" pieces.

Please explain this. You smoke the turkey whole, debone, and then cube the meat? Or do you remove the carcass raw, cube the meat, then smoke? I'm confused. Anytime I've ever broken a turkey down after cooking, it has been real stringy. Kind of like pulling pork butt by hand.

I smoke the turkey whole then let it rest a bit to cool down. Then I quarter it and place it in a bowl and refrigerate it for the next day saving the entire carcass. The next day the bird goes in my stock pot of boiling water and it cooks for 30 min. to an hour then I turn off the burner and let it sit a while to mellow out.

I then scoop out the bird and let it cool in a bowl while I am making roux. Once cool enough to handle I de-bone it and chop it up. It will be stringy just not long strings. If you leave it big the bird cooks down like noodle strings I like to chop it to make it easier to eat.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Nov 21 2015    Post subject: Reply with quote

Now maybe I'm a little confused (it happens Laughing ). You're boiling the whole, smoked & quartered, bird for your stock, and then pulling the meat off the bones? I'm planning on smoking and de-boning, then boiling just the bones in chicken stock for my Gumbo stock.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Nov 21 2015    Post subject: Reply with quote

BUGSnBBQ wrote:
Now maybe I'm a little confused (it happens Laughing ). You're boiling the whole, smoked & quartered, bird for your stock, and then pulling the meat off the bones? I'm planning on smoking and de-boning, then boiling just the bones in chicken stock for my Gumbo stock.

Well that may work as well Bugs. Laughing
I can only tell y'all how I do it the rest is left up to y'all. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
DesertPits
BBQ Fan


Joined: 05 May 2010
Posts: 104
Location: SoCal

PostPosted: Nov 21 2015    Post subject: Reply with quote

Here in Southern Calif. there is a lot of almond. Thats what we will smoke our turkey with.
Dave
_________________
Our Offset Build
Back to top
View user's profile Send private message
Frosty
BBQ Pro


Joined: 21 Oct 2006
Posts: 783
Location: Allegheny National Forest-PA

PostPosted: Nov 21 2015    Post subject: Reply with quote

i prefer WHITE oak, Beech, or Ash for turkeys Wink
_________________
This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!
Back to top
View user's profile Send private message
BigOrson
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Nov 22 2015    Post subject: Reply with quote

DesertPits wrote:
Here in Southern Calif. there is a lot of almond. Thats what we will smoke our turkey with.
Dave


Trade you some hickory, pecan or cherry for some almond. Between that and persimmon, those are two woods I'd like to try.
Back to top
View user's profile Send private message Visit poster's website
missionsusmc
BBQ Pro


Joined: 14 Apr 2008
Posts: 633
Location: Rogersville, TN

PostPosted: Nov 22 2015    Post subject: Reply with quote

BigOrson wrote:
DesertPits wrote:
Here in Southern Calif. there is a lot of almond. Thats what we will smoke our turkey with.
Dave


Trade you some hickory, pecan or cherry for some almond. Between that and persimmon, those are two woods I'd like to try.


Shipping either way would be ginormous either direction. Shocked
_________________
"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3485
Location: Rehoboth Beach ,Delaware

PostPosted: Nov 22 2015    Post subject: Reply with quote

missionsusmc wrote:
BigOrson wrote:
DesertPits wrote:
Here in Southern Calif. there is a lot of almond. Thats what we will smoke our turkey with.
Dave


Trade you some hickory, pecan or cherry for some almond. Between that and persimmon, those are two woods I'd like to try.


Shipping either way would be ginormous either direction. Shocked


Not Really...Large Flate Rate Box from the USPS-$17.50.-Anywhere in the U.S.

If You take Big Orson up on His offer...he gets what he wants and You get some Hickory, Pecan or Cherry...

I've done the same here with Friends from Texas, Florida and
Oregon...Worked for Me! Wink

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Nov 23 2015    Post subject: Reply with quote

DesertPits wrote:
Here in Southern Calif. there is a lot of almond. Thats what we will smoke our turkey with.
Dave

I bet Almond would be good. I know I really like the flavor of Chestnut, but they're slow growing so my supply is limited. Although that one by the creek in my yard needs to go... Laughing
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group