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LOL...I use a speech-recognition program to compose my writings... Dragon Writer Natural Speaking is the program I use and it normally does a good job... I have been using it for years but always have to go back and check the spelling... Quite frankly I change my mind and I did not intend to...

I probably will be crucified for even suggesting smoking hot and fast but "There's more than one way to skin a cat..." I have a friend that has won our local barbecue contest three years in a row...He smokes his Boston Butts hot and fast and they literally fall apart and are absolutely...

The giblet gravy turned out great... I did not have as much fat and drippings from the turkey that I expected...Probably a half a cup or less...there was plenty to brown the flour... Everybody thought it was wonderful and I thought it was pretty good too... Certainly acceptable for my first...

I'll let you know how it turns out...I have my turkey in a brine in the refrigerator right now... Plan on smoking it tomorrow evening... I will finish off the giblet gravy once I take the turkey out of the smoker and retrieve the drippings... bugg appreciating the information...

I found this recipe and have kind of taken ingredients, directions, and parts of everyone's recipe and added them together... This recipe for classic turkey giblet gravy comes to us from the National Turkey Federation. Reserved neck, heart, and gizzard from the turkey giblets package 1 medium...

Thanks Rita... That recipe looks delicious and easy... I am boiling down the neck and giblet now... I plan to make the basic gravy and add the neck and giblet's ... I also thought the white wine sounded good in Chris's recipe above... I added a cup of white wine to my pot... I figure little...

Chris this looks like an excellent Turkey giblet recipe... however it may be a little too complicated for me on my first attempt... Does anybody have a simple, easy giblet recipe?

Is it possible to decrease the cooking time by foiling the brisket when you start cooking..then removed the foil at some point towards the end of the cook in order to obtain the smoke flavor...

...Sonny... I thought about smoking a turkey this week and was wondering how big was your bird? I saved a V8 juice can to use with my 21 pound turkey. Do you think that's going to be too big? I have never used brine on a turkey... I just wash-um, dry-um, rub-um and smoked um.. Did you brine...

Daniel... Fantastic!!! What a great job. Your video was interesting, educational and entertaining. Cannot wait to see the rest of your videos... LOL... CHEERS !!! bugg

Murph!! Sounds like you got everything exactly right. I always judged by the end results... Also you should try the beer butt chicken...it's easy to do and hard not to come out tasting wonderful. Welcome to the Forum... good to have another Georgia boy as a participant... Take care and...

Carry it to a neighbor... If it makes them sick they will never bother you about cooking for them...if it doesn't make them sick they'll love you for the gift... Just kidding of course...I would throw it away, or feed it to the dog... CHEERS!!! bugg

Bruce... LOL... Sounds great... I never heard of "Blues Hog sauce with Tabasco Chipolte sauce"... Is that a brand name??? You need to go into Advertising ...I can see it now..."Ex-cop makes millions advertising Blues Hog sauce"... CHEERS!!! bugg ...daydreaming again

Paul... The young lawyer in my office loves to hut hog. I will send you some wild hog to experiment with. Wild meat is one of the categories in the Jesup Rotary Club cookoff... I need some help in figuring out how to cook the stuff... E-mailed me your shipping address and I will try to...

Paul ... Thanks for your suggestions on how to deal with wild hog... I cooked the ham about 4 1/2 hours at 325 degrees and it was falling off the bone when I removed it from the oven. I also took your suggestion and added potatoes, garden peas, and onion soup to the roaster.. It was...

Steve... I had a large wild cheery tree growing in my yard. I hired a crew to cut it and several other trees down. I saved two large logs from the wild cheery to cut up for smoking. They are drying now and I plan on using them this winter. The tree surgeon told me it made wonderful wood for...

Paul... I put a shank portion of the ham (about five lbs.) in a roasting pot, along with a number 10 can of new potatoes and some garden peas. I seasoned it and turn the oven on 325 degrees. I don't have an onion in the house maybe I need to add a little garlic. LOL... I'll let you know how...

I smoke a small wild hog this weekend with mixed results. I basically smoked it the same way you would domestic pork. The taste was acceptable but it was very tough. The pig weighed about 90 pounds in the woods. It was skinned and cut into quarters. There was very little fat and it resembled...

I also would like to thank Kevin Taylor and the other guys that responded to my request for help in setting up this event. Without your help and suggestions this event would have not taken place. Thanks again guys!!! Cheers! Bugg

The Jesup Georgia Rotary Club put on this cookoff and it turned out to be a fantastic time. We had six teams cooking on Saturday and eight cooking on Sunday. This was a nonsanction cookoff and we only had two categories, wild meat and pork ribs. Next year we will have four categories...