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 Post subject: Happy Thanksgiving
PostPosted: Thu Nov 23, 2017 11:27 am 
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To all the fishermen and families on this site.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Thu Nov 23, 2017 12:58 pm 
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Joined: Mon Jan 18, 2010 10:15 pm
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Location: Clear Lake City
You too bud. I'm cooking a 20 pound turkey in a 17 inch Dutch oven.

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Custom tied crappie jigs $18/doz plus shipping.

"Retired fishing" is just being out in the boat whenever you want.... and getting a Dairy Queen on the way home


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 Post subject: Re: Happy Thanksgiving
PostPosted: Thu Nov 23, 2017 3:43 pm 
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I am cooking a 15 pound turkey in a Hotpoint oven . with dressing
candied yams , green beans , giblet gravy, Mashed potatoes sweet potato pie.
corn.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Fri Nov 24, 2017 3:05 pm 
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Happy Thanksgiving all!! We did 4 turkeys in the smoker (just one was ours)

Corn casserole, green bean casserole, mashed taters, sweet potatoes.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sat Nov 25, 2017 7:40 am 
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Joined: Sun Jan 25, 2009 9:40 am
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Location: N HOUSTON
Y'all can have all them BIG birds you want..... I'll take one under 8lbs over bigger any day & mine only get dunked in tha grease.....
Might try one in my smoker soon as they are purdy good with some smoke in'em too.......
Do y'all inject or dry rub?
I dry rub..... Purdy tasty....

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ENJOY THE HUNT OR STAY HOME

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https://www.youtube.com/user/fishingorhunting


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sat Nov 25, 2017 8:23 am 
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SK, if you're gonna try a smoke I'd highly suggest brining overnight!! (I even inject it with the brine) You'll lose more moisture smoking as opposed to frying and the brine keeps the meat juicy. I use a simple recipe...cup of sugar and a cup of salt per gallon of water. Doesn't add any flavors to the meat so all you'll taste is the rub!

As for seasoning...I peel the skin back, dry rub and spray with butter, lay the skin back over, more butter and rub on the outside. Inject a little bit of leftover brine and in the smoker. About every hour I open the door and lightly spray them with butter to keep the skin from drying out too much.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sat Nov 25, 2017 12:48 pm 
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I do like a brine but no water i put Kosher salt (do not use table salt)
all under the skin. I use a wooden spoon handle to reach back under the skin
to loosen it enough to get the salt back up under it.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sun Nov 26, 2017 12:40 am 
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Posts: 170
Location: Kingwood
sticko wrote:
I do like a brine but no water i put Kosher salt (do not use table salt)
all under the skin. I use a wooden spoon handle to reach back under the skin
to loosen it enough to get the salt back up under it.


Ok....I got to give Sticko a little grief. :D I am definetly not a turkey frying or smoking novice, much less expert. I actually hate Thanksgiving turkey more than fried catfush filets but I digress. I did however get a degree in chemical engineering plus I stayed at a Holiday Inn Express last night. :D

Does anybody know the difference in kosher salt and table salt? Chemically....absolutely zilch (both are nearly 100% NaCl with other trace minerals) except the table salt has minisculle amounts of iodine added to combat goiter. Now with that being said I did read that some chefs feel kosher salt works better from an applicatin point of view as the grains are larger than table salt allowing for a more accurate application. Im thinking this is where Stickos suggestion comes from as small table salt grains tend to be sticky and hard to apply evenly. In general based on grain sizes it takes 2x more kosher salt to achieve the same effects as table salt.

The same thoughts can be used on many of the items in the home. My wife’s friends hate me, and continue to tell me I am wrong, for telling them their $40 jug of Honest laundry detergent is no different than our $10 jug of Gain. They continue to live blissfully ignorant while I save money.

Raptor


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sun Nov 26, 2017 8:40 am 
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Joined: Wed Mar 08, 2017 2:33 pm
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Raptor wrote:
...plus I stayed at a Holiday Inn Express last night. :D

They continue to live blissfully ignorant while I save money.


LOL!! :mrgreen:


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sun Nov 26, 2017 9:58 am 
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Raptor your a hoot keep me laughing.

You are right I use the kosher because the crystals are bigger.
You use table salt with the fine grains you get to much salt
then you will have turkey jerky.


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 Post subject: Re: Happy Thanksgiving
PostPosted: Sun Nov 26, 2017 12:28 pm 
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Joined: Wed Jan 11, 2017 9:23 pm
Posts: 170
Location: Kingwood
Glad I could provide some laughs. :D Having worked in chemical manufacturing before moving to oilfield I find commercial packaging hilarious. For example I worked for the company that made the roach motels lol. They are nothing but peanut butter mixed with insecticide. We would make a production run for one company and then swap without stopping to make another companies. Only difference was the packaging and the price!

Side mote.....whatever kind of peanut butter we used smelled damn good! Always made me hungry when were making them.

Raptor


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