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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 10:47 am to Sgt_Nick_Fury
Posted on 10/21/22 at 10:47 am to Sgt_Nick_Fury
quote:
If I'm gonna be honest I'll put Applewood smoked Bird of any kind up there with pork or beef.
Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?
Frankly, I'm kinda partial to Kansas City style BBQ, but I like to keep an open mind and try new stuff when I get the chance. There's a place near me that serves Korean kogi and Vietnamese Banh Mi. It's good stuff, but it's something you might prefer served with cabbage slaw. On a taco, just liked you'd serve grilled shrimp tacos.
3
Posted on 10/21/22 at 10:49 am to wadewilson
quote:
Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?
I did a Turkey breast a few months ago. Injected it with sage, thyme and chicken stock. Turned out really good.
Posted on 10/21/22 at 11:38 am to wadewilson
quote:
Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?
Whichever, But turkey and Goose is best...Prefer goose if it's available.
Use applewood wood chips, and cut half a can of beer and mix some beer apple cider to leave in the bottom of the vertical bird rack...acks like a chimeny for bird evens it out asnd keeps it moist while you smoke outside till skin is crispy. Rub sage into skin for best flavor.
This post was edited on 10/21/22 at 11:40 am
Posted on 10/21/22 at 6:29 pm to wadewilson
quote:
If I'm gonna be honest I'll put Applewood smoked Bird of any kind up there with pork or beef.
I always do Turkey ... breast or bird ... over Cherry wood. The trick, as I've seen it at least, is to brine the bird for at least a day using liberal amounts of Apple Cider Vinegar.
The skin comes out crisp, even after smoking for a few hours, and the brine locks in the birds juices. Its a good eat. And easy ... you can't hardly screw it up.
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