Recent content by NAR_Simpson

We made this Rib sandwich with St. Louis Ribs and bread from a local grocery store yesterday. We put a little Cole Slaw on the bottom, Rib meat, then a little BBQ sauce on top, It came out great! However, by the time I remembered to take pictures, we were already eating, LOL.

Pecan for me as well.

We have a Camp Chef Explorer Double Burner that we keep in the RV and use on Camping trips. I had to get something bigger and quicker that my Smokey Joe when the Grand kids started camping with us.

I do the same as Andy, always turn out great!

That is a nice looking Bird, Jeff. Great Job!

Could the charcoal be bad? I had a bag that got moisture in it and it was only good for my kettle burning hot a fast (less than an hour). It would lite, but go out quickly when I used it in the WSM. Ryan

Hello All! This year I did 2 - 8 lb Turkey Breasts on my Performer with Rotisserie ring for added height. Cooked them @ 350, pulled at IT of 165, and cook took about 2.25 hrs. I cooked 2 this year as we ate one for dinner and there were no leftovers. The 2nd one will be for sandwiches and...

John, My birds turned out perfect, Not salty at all. I always use melted butter and Weber Poultry seasoning mixture Under and On top of the skin. Here is one of them carved off the bone. Ryan

John, my Turkey Breast are in the Apple Brine now and tonight I will take them out to air dry. I just cut back on the salt just to make sure they would not be too salty. Good Luck! Ryan

After searching on the Web, I read that I can still brine but use 1/2 to 1/3 of the salt. The salt in the breast will equalize to the salt in the brine, while imposing flavors of the Apple Brine. So that's my plan and we shall see how it goes. Ryan

I received 2 turkey breast that have a 15% brined solution already. My question is, can I do the Apple brine on them but just cut the salt in half (or all the salt) or not even wast my time with the brine? Thanks for the Suggestions. Ryan

We usually Grill 2 Turkey breasts, 1 for the main dinner and 1 for Turkey and Sausage Gumbo the next day!

We do small 3 lb boneless butts in the Crock pot, while we are at work. It is a great time saver and is a good "hold over" until I can cook one in the smoker. Ryan

Great job, that looks really, really good !

Its the Chicken Heart, Liver, Gizzard and Wings with some seasoning and butter. Nothing goes to waste at our house. I even made stock with the chicken bones! Thanks everyone for all the kind words. Ryan