Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: dk117 on September 14, 2020, 09:52:41 PM
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Reverse sear. Three days for the turkey legs in the brine. Total of about 7 hours on the pit. Corn soaked in water and then smoked for 90 mins. Maybe 10 mins on the gasser for both, 5 and flip. Turned out nicely.
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I've got so many things to cook outside but can't get enthused enough to go out and fight the smoke infiltrating from the south. :puke:
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Looks nice too!
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I've got so many things to cook outside but can't get enthused enough to go out and fight the smoke infiltrating from the south. :puke:
My son lives in a suburb of Portland, and he can barely see the sun.
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Yes it's been a bit of a train wreck the last week here in the Portland Metro area.
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That meal appears to be something served to a royal family with peasants hovering about.
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I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.
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I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.
Normally I'd just not eat the skin. This time I took two extra steps and it turned out good. First I sprayed with canola oil cooking spray, before the 7 hour smoke. Then the 10 min sear at the end. Nice crisp and edible skin.
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I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.
Don't stand in the sun when you cook outside. :rotf:
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The turkey legs and corn is a good combination and looks good! Has been a long time since I have done a whole turkey or even turkey breast. Wife reminded me I have been promising chicken wings off the grill for quite some time.
Al