Reply With QuoteI think for smoke you can use aluminum foil over a heat source with a grill to place your meat on and a tent made out of more aluminum foil. Saw some dude do that shit on the Food Network awhile back when he didn't have one.
Are you talking about the Alton Brown method of cold smoking?Originally Posted by icarusfall
i drink it up!
I think for smoke you can use aluminum foil over a heat source with a grill to place your meat on and a tent made out of more aluminum foil. Saw some dude do that shit on the Food Network awhile back when he didn't have one.
I would prefer to pay $10 for a smoker than mess around with some contraption that will likely fail.
i drink it up!
Whatever Richy McRich. Time is money.
My time money is a lot less expensive than my money money.
Hey-oh!
It came out a bit doughy, since I cooked it in a casserole instead of a bread pan, I think. I tried cooking it longer but didn't want to risk burning it. Tastes like soft pizza dough/breadstick, maybe? It has cheddar cheese in it and some parsley+oregano rolled on each of the 48 individual balls.
word up holmes.
Beat me to it.
Best turkey I EVER had was when I was in school. We deep fried it and put a nice thick spice/herb coat on it. It came out with the mega flavorful skin and juicy as cooked right steak.
When I worked at the hotel, this guy would deep fry turkeys for people around Thanksgiving. He'd be cranking em out and making extra dough.....with the hotels equipment haha. I think it maybe took 30 mins top for a turkey.
A brined, deep-fried turkey made for the best Thanksgiving ever. I couldn't believe that turkey could taste so good.
You should have acted
Umm...could I get some instructions on deep frying turkeys? How big does the friar have to be? Does the Turkey have to be separated first?
lol
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