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Author Topic: MidWest Smoke Out  (Read 10732 times)

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Offline Tenpoint5

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Re: MidWest Smoke Out
« Reply #14 on: July 25, 2012, 05:42:33 PM »
Started cooking for the Smoke Out today. Never mind the fact that it is 103º outside. It will just help keep the temps up. (Not that the Dragon Lady needs any help.)

Up first in the line up is Sliced Turkey Breast meat.

Relatively easy first you drive 2 hours one way to pick up a Turkey Boulder from a friend. (Thanks Squirt)

Thaw for an hour in cold water to remove the foil wrapper that was on the boulder. Place in a foil tray for transport



Peel off the skin from the front of the breast and lay out flat in the Dragon Lady. (Traeger) Season with Zach's Hickory Rub.

Place still basically frozen Turkey Boulder on top of skin. Lightly rub some (1Tbs) oil over the boulder. Season again with more Hickory Rub. Slide into the business end of the Dragon Lady and fire her up. Once she is lit and breathing fire, close door. Set temp to 250º and walk away. Remember it is frozen solid can't put a probe in it yet. Will be shooting for an IT of 155º





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Offline Pappymn

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MidWest Smoke Out
« Reply #15 on: July 25, 2012, 05:54:56 PM »
What exactly is a turkey boulder? This technique has me interested.
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Offline teesquare

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Re: MidWest Smoke Out
« Reply #16 on: July 25, 2012, 05:55:06 PM »
Did you stretch the skin out to capture more heat? Interesting........

And - Why not drill a hole in it to insert the temp probe? :)
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Offline TentHunteR

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Re: MidWest Smoke Out
« Reply #17 on: July 25, 2012, 06:58:23 PM »
Wow, a 4 hour round trip to pick up a turkey boulder?  Now that's what I call dedication!
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Offline squirtthecat

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Re: MidWest Smoke Out
« Reply #18 on: July 25, 2012, 07:10:20 PM »
Quote from: TentHunteR on July 25, 2012, 06:58:23 PM
Wow, a 4 hour round trip to pick up a turkey boulder?  Now that's what I call dedication!

I'm sayin'!   ;)

Next time I'm going to make him drive 2 hours and 40 minutes each way, as there is a brand new Bass Pro Shops with an Uncle Bucks 'Fish Bowl & Grill' next to it in East Peoria.

http://www.basspro.com/webapp/wcs/stores/servlet/CFPage?storeId=10151&catalogId=10051&langId=-1&pageID=5033
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Offline teesquare

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Re: MidWest Smoke Out
« Reply #19 on: July 25, 2012, 09:09:06 PM »
Quote from: Pappymn on July 25, 2012, 05:54:56 PM
What exactly is a turkey boulder? This technique has me interested.

It is the bid ole breasts-es....and no legs or arms, all smashed up tight into sort of a "white-meat roast"...... ;D
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Offline Tenpoint5

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Re: MidWest Smoke Out
« Reply #20 on: July 25, 2012, 09:13:22 PM »
OK Turkey boulder is all done got busy and the temp slipped up to 169 but it is in FTC in Microwave for a few hours then it will take a nap in the fridge over night. Will slice it in the morning.

Coming out of the Dragon Lady



Heading for FTC. See the juices running out of the probe hole!! Wow that sounds bad but looks so good!

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Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline squirtthecat

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Re: MidWest Smoke Out
« Reply #21 on: July 25, 2012, 10:19:54 PM »
Quote from: teesquare on July 25, 2012, 09:09:06 PM
Quote from: Pappymn on July 25, 2012, 05:54:56 PM
What exactly is a turkey boulder? This technique has me interested.

It is the bid ole breasts-es....and no legs or arms, all smashed up tight into sort of a "white-meat roast"...... ;D

Bingo.   these are 3-4 boneless breasts, pumped with a bit of solution, and glued together with some gelatin.  Foil wrapped and frozen into a turkey breast boulder.    Hence the nickname we give them..

10x better than poached deli turkey!
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Offline Tenpoint5

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Re: MidWest Smoke Out
« Reply #22 on: July 25, 2012, 10:23:43 PM »
Quote from: squirtthecat on July 25, 2012, 10:19:54 PM
Quote from: teesquare on July 25, 2012, 09:09:06 PM
Quote from: Pappymn on July 25, 2012, 05:54:56 PM
What exactly is a turkey boulder? This technique has me interested.

It is the bid ole breasts-es....and no legs or arms, all smashed up tight into sort of a "white-meat roast"...... ;D

Bingo.   these are 3-4 boneless breasts, pumped with a bit of solution, and glued together with some gelatin.  Foil wrapped and frozen into a turkey breast boulder.    Hence the nickname we give them..

10x better than poached deli turkey!

And mine just came out of FTC and is sitting on top of the air conditioner vent cooling down so I can put it in the fridge for the night for a nap
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Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline ACW3

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Re: MidWest Smoke Out
« Reply #23 on: July 26, 2012, 08:57:32 AM »
Looks great , Chris!!

Art
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Offline mikecorn.1

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MidWest Smoke Out
« Reply #24 on: July 26, 2012, 06:51:06 PM »
That looks great. Nice work!!


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Offline Tenpoint5

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Re: MidWest Smoke Out
« Reply #25 on: July 26, 2012, 10:26:20 PM »
Like Wow I will be doing more of these. Remember I don't like poultry but this thing turned out great. The flavor is like a ham almost. The meat is nice and juicy. Never thought I would get a 3/4-1 inch Smoke Ring on the boulder. It is there its light but it is there. Even pointed it out.



Everything all sliced up in a foil pan waiting to be vac sealed for sandwiches at a later date.

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Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline TMB

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Re: MidWest Smoke Out
« Reply #26 on: July 26, 2012, 11:39:59 PM »
Very nice!   I give that one a 10.5!!!!!
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Offline nepas

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Re: MidWest Smoke Out
« Reply #27 on: July 27, 2012, 06:58:53 AM »
Looks good.

Next year i will make it.

Y'all have fun and stay cool.
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Offline ACW3

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Re: MidWest Smoke Out
« Reply #28 on: July 27, 2012, 07:26:02 AM »
Great looking bird!!  Hope the weather cooperates a little for those who braved the trip.  Due to the iffy weather everywhere, we decided to stay home this summer.  Maybe next year.

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