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View Full Version : A day in the Life of a Food A.D.D Victim



SmokyOkie
12-21-2008, 10:55 PM
I got up today and I noticed that certain unmentionables froze to the inside of my thighs when I put the dog out.

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1753.jpg

Soooooo, I thought I ought to light a fire and well the drum was close, so why not. ( sorry, got cold and forgot to get a pic of the fire up)

Now, it seemed a shame to waste a good fire soooooooo
Look, it's a turkey

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1754.jpg

I thought I might use the EZ Que, but I only have a 6" cradle and a 13# turk wouldn't fit in it. Maybe if I removed the main bone structure...

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1755.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1756.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1759.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1763.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1764.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1765.jpg

Wait, it would be a shame not to try out a Soy Vey inject

http://i128.photobucket.com/albums/p190/dickeydoobbq/soy%20vey%20brochettes%20dec%2008/HPIM1743.jpg

I had to run it in the blender for about 5 minutes before I could get it through the injector needle because it was so full of solids

Here's the bird rib cage and keel removed stuffed with two carrots and an onion

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1766.jpg

Here it is done ( the black is from the sugar in the Soy Vey. Believe me when I tell you that that black skin was to die for.

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1768.jpg

After wings and legs were removed ( dinner tonight)

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1771.jpg

And here's my portion for dinner

http://i128.photobucket.com/albums/p190/dickeydoobbq/limb%20on%20boneless%20turkey%20dec%2008/HPIM1772.jpg

this is what it's like to be victimized by food A.D.D. It;s not a pretty world, but I'll survive and make the best I can of it.

peculiarmike
12-22-2008, 02:41 AM
Still boning those birds! :roflmaoha0:
Looks like the rotiss turned out some good eats.
I'm still thinkin' I need one.

Chargrilled
12-22-2008, 08:23 AM
You so crazy!!!!! Looks like that bird turned out nice, bet that skin added a TON of flavor to every bite:drooling:. What time/temps did you run?

Fatback Joe
12-22-2008, 08:25 AM
Believe me when I tell you that that black skin was to die for.




And you know what they say..................you will never go back. :msn-wink:


Looks tasty Tim.

PigCicles
12-22-2008, 09:19 AM
Looks like a nice world you live in Tim. Nice job buster :thumbs up:

SmokyOkie
12-22-2008, 11:16 AM
Still boning those birds! :roflmaoha0:
Looks like the rotiss turned out some good eats.
I'm still thinkin' I need one.

I can ghet you a good discount on one. I love mine.


You so crazy!!!!! Looks like that bird turned out nice, bet that skin added a TON of flavor to every bite:drooling:. What time/temps did you run?

325 for about 20 minutes/lb. Very light alder smoke for the first little bit.

Levelled the drum off at temp and left the house for a couple hours. Came back and it was still steady @ 325.

And Mike, I actually had to open one of the bottom plugs in order to get up to temp, first time ever!

Chargrilled
12-22-2008, 11:40 AM
And Mike, I actually had to open one of the bottom plugs in order to get up to temp, first time ever!

That is not good Tim as I dont have an additional intake on the VDS:blushing:. If I am going to have to add more intake due to the colder weather going to have to add another 3/4 with a cap??

SmokyOkie
12-22-2008, 12:09 PM
I don't know Tray, I might have been able to do the same thing by just leaving the lid off longer. I wouldn't mess w/ it until the need arises. I mean, you could always drill a new hole while you heat it up if you needed to.

chef schwantz
12-22-2008, 04:42 PM
What did you think of the Soy Vey? Good stuff IMHO.:thumbs up:

californiasmokin
12-22-2008, 06:55 PM
Tim,
That looks delicious!
I like to use the leftover meat for rice bowls with some veggies added.:thumbs up:

californiasmokin
12-22-2008, 09:07 PM
Tim,
What happened to the Omaha steak sirloin Brochettes You said you were going to post?Did your food A.d.d. take off before or after?

SmokyOkie
12-22-2008, 10:10 PM
I second and double the thoughts on the Soy Vey. :thumbs up::thumbs up::thumbs up::thumbs up::thumbs up:

okay, 5 thumbs up cuz they do a little happy dance all in a row.

They have a Wasabi teryaki sauce that is hard to find but is absolutely KILLER AWESOME on chicken.

I thought it was very good. I think a tad bit of fresh ground ginger would kick it up a notch, but then, you can;t really put fresh ginger into a bottle and have it be the same a few weeks later.

I would definitely try the wasabi, and I did see it at whole foods the other day, but I wanted to try the teryaki first because you had recommended it so highly.

I have yet to slice the breast sammoe meat and try it, but if it as as good as I think it will be, I'm a customer.

Chargrilled
12-23-2008, 10:41 AM
I don't know Tray, I might have been able to do the same thing by just leaving the lid off longer. I wouldn't mess w/ it until the need arises. I mean, you could always drill a new hole while you heat it up if you needed to.

True true, maybe even leavin the lid cracked on them poultry burns! Thanks.


I second and double the thoughts on the Soy Vey. :thumbs up::thumbs up::thumbs up::thumbs up::thumbs up:

okay, 5 thumbs up cuz they do a little happy dance all in a row.

They have a Wasabi teryaki sauce that is hard to find but is absolutely KILLER AWESOME on chicken.

Until just recently on the Joint I had never even heard of soy vey so I am going to try it soon. Heap here is an address for the Wasabi teryaki sauce, this stuff looks/sounds amazing!!!!

http://mikee.com/Zcart/index.php?main_page=product_info&products_id=7

Jake
12-23-2008, 02:29 PM
what temp did you take it out at? skin looks beautiful, looks good.

Jake
12-23-2008, 02:31 PM
looks good as always, what temp you take them out at? the skin looked fantastic :thumbs up:

californiasmokin
10-30-2009, 09:11 PM
All these talks of injectors got me remembering this thread.

Dang that looks good!

BluDawg
10-30-2009, 11:08 PM
Tim that is one good looking bird. I love turkey skin, I think it is the best part of the bird.

SmokyOkie
10-31-2009, 06:58 PM
what temp did you take it out at? skin looks beautiful, looks good.


looks good as always, what temp you take them out at? the skin looked fantastic :thumbs up:

Sorry Jake, I missed your question. 165 internal in the thickest part of the bird.


Tim that is one good looking bird. I love turkey skin, I think it is the best part of the bird.

The sugar in the Soy Vey blacked it up a bit, but it tasted even better than without it!

Thanx for the kudos!