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Smoking wild turkey

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Comments

  • Focker
    Focker Posts: 8,364
    edited May 2017
    fishlessman said:
    thats the best looking sandwich ive seen in a long time, seems clubs are disappearing off menus in favor of wraps around here
    Thanks.  We were talking about that last night, the nastalgia of a turkey club.  Seemed like growing up in the 80s, even into the 90s, you could order one just about anywhere.  

    I love a good flour tortilla, aside from a burrito, just not a huge wrap fan. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • YukonRon
    YukonRon Posts: 17,125
    The day club sandwiches are removed from the menu at the CC, is the day I take my ford expedition and turn donuts on every green, and burn jobs on every fairway.
    We are the government.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GATraveller
    GATraveller Posts: 8,207
    Dude! You did that bird justice for sure.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Focker
    Focker Posts: 8,364
    YukonRon said:
    The day club sandwiches are removed from the menu at the CC, is the day I take my ford expedition and turn donuts on every green, and burn jobs on every fairway.
    We are the government.
    Lol
    Don't forget to salute on your bug out.
    https://youtu.be/6-qPMc_ZUfQ
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    GATraveller said:
    Dude! You did that bird justice for sure.
    Thanks bud, definitely countered the dryness by curing and slicing. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • WeberWho
    WeberWho Posts: 11,338
    Hell yes! Now that's a sandwich
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • GATraveller
    GATraveller Posts: 8,207
    Could you tell me a little bit about the curing process? My interest is peaked. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Hans61
    Hans61 Posts: 3,901
    There's good and there's special, that was the latter. Work of art 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Focker
    Focker Posts: 8,364
    edited May 2017
    Thanks V and @Hans61.

    GATraveller said:
    Could you tell me a little bit about the curing process? My interest is peaked. 
    Sure. I used this recipe with 1C of Morton's kosher salt, Pops uses sea or table.
    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
    Keep in mind your recipe will vary, by weight, depending on salt type.  

    Using Morton's kosher puts it slightly on the sweeter side vs using table or sea, as you can see, ideal for turkeys or loins for back bacon.  I like a little more salt with bellys or hams.

    Technically, I should weigh everything, but I feel the true beauty in this recipe is...
    1.  It can be adjusted to personal tastes and preferences, depending on cut.
    2.  It is super easy and fast to recall,  whip up, without a scale.  1C of salt, sugars, 1Gal, 1 heaping T of pink salt.  All 1s for the slightly sweeter side.

    You can add aromatics, but for two week equilibrium brines like bacon for example, I feel a little safer leaving them out.  I like my Berkshire bacon, to taste like Berkshire bacon, if that makes any sense.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • thetrim
    thetrim Posts: 11,377
    Yummy SamMitch!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • bgebrent
    bgebrent Posts: 19,636
    Yours was definitely better than mine.  Good way to use the bird brother.
    Sandy Springs & Dawsonville Ga
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  • Focker
    Focker Posts: 8,364
    Thanks a lot guys, had a club again last night for supper, so damn good.  :)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • GregW
    GregW Posts: 2,678
    I think I will just stick to smoking a butterball and drinking the Wild Turkey.

    Your turkey does look good.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,887
    Focker said:
    We make a pretty good kill it and grill it team.

    Rapids City, IL turkey, Webster City, IA WSM double smoked ham, Des Moines, IA Berkshire bacon, keepin' it real.

    Always fun to reach out of your comfort zone, try something new, and swing for the fences.  A truly memorable dish with my fam.  The young buck Mikey was so jacked up.  Finished things off with Illinois' Kitchen Cooked tater chips, and washed it all down with a couple of Newcastles.  

    Really glad my cousins let me be a part of the process, bringing their harvest to the sacrificial altar for a special blessing.


    Daayyuummm son.  That is phenominal!

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • Focker
    Focker Posts: 8,364
    GregW said:
    I think I will just stick to smoking a butterball and drinking the Wild Turkey.

    Your turkey does look good.

    I don't blame you.  Hunting the Thunderchicken is very hard, you must speak their language.  We've spooked our fair share, but after a few years, my cousin has it dialed in.  The degree of difficulty all around, hunt and shot, with a bow, would be the highest achievement IMO.  I have gotten close, just not close enough to draw on one by my standards.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    Ozzie_Isaac said:
    Focker said:
    We make a pretty good kill it and grill it team.

    Rapids City, IL turkey, Webster City, IA WSM double smoked ham, Des Moines, IA Berkshire bacon, keepin' it real.

    Always fun to reach out of your comfort zone, try something new, and swing for the fences.  A truly memorable dish with my fam.  The young buck Mikey was so jacked up.  Finished things off with Illinois' Kitchen Cooked tater chips, and washed it all down with a couple of Newcastles.  

    Really glad my cousins let me be a part of the process, bringing their harvest to the sacrificial altar for a special blessing.


    Daayyuummm son.  That is phenominal!
    Thanks Oz, was a fun little project.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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