Turducken anyone?

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Guest
Just saw one of them chiken ina duck ina turkey things at a local super mart for about $40. has any one ever cooked on on their wsm?? Looks kinda interesting, just wondering if it is worth the effort
thanks
Buzz in Wis
 
Hey Buzz:

I always say anything's worth a try once. It seems there are a lot of folks out there who swear by them, so why not? I've taken calls and e-mails here at Weber from at least 4 folks who were going to try it this holiday season, and my only advice is to make sure that you get a reading of at least 165-170 degrees in the inner-most part of the meat (the chicken?).

I think using the smoker would be a great way to go.

Weber Dave
 
cooked a turducken while the wsm pefomed great(what else is new) the finished product was only so-so
Figured it was the quality of the starting product that affected the end result. Figured that the flavours of the meat should have been better--made lots of sandwich meat
Buzz
 
Those sites ALMOST want me to make one at home--not. Will stick to ribs and briskets
thanks

Buzz
 
On a strange side note. From the link above did anyone else noticed the stuffed camel???
Too bad I can't try that out on the WSM.
Might have to borrow dads offset
Scot
 
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