New Years Eve cook

[Zilla]

I got a call yesterday from my friend Bill asking if I would smoke a wild turkey he shot the day before, he really liked the one I smoked for his family for Christmas. Before it was over I had assembled a nice selection of meat for the cook. Bill donated the game and I bought the rest. Chuck (Bobby-Q) made the relish for the pork loin. Smoking with Peach wood.

1 Wild turkey (skinned) brined 12 hrs, peppered, wrapped in bacon and then cheese cloth.

3 Chickens, 1 whole in cheese cloth, 2 rubbed with my chicken rub.

1 18lb Turkey (on sale .49 per pound) split and rubbed with my rub.

1 Wild Hog ham 8lbs+ rubbed with Texas BBQ Rub, Texas Wild.

1 Venison roast 9lbs rubbed with Texas BBQ Rub, Texas Wild.

1 10lb stuffed pork loin, stuffed with Bobby Qs Cranberry Relish, rubbed with Texas BBQ Rub, Texas Wild.

Here are the before pics. Not sure if I'll take any after shots as the meat will come off through out the day and I may not remember. :roll:

http://www.kodakgallery.com/photozilla

[kpigout]

Nice stuff Zilla !

[Txngent]

Zilla ya killin me!

http://www.frontiernet.net/~joe14580/Homer%20drooling.jpg

[M38A1]

Mighty fine looking cook you have going there Mr. Zilla.

BTW--- What's the last pic? Looks like a curried roast in a pot?


That's some Venison pan sausage and gravy that the wife rustled up for breakfast. We had it with biscuits and eggs. Great way to start a smoky day.

[grillmaster]

Man Zilla that stuff looks awersome and it ain't even cooked yet.

[cleglue]

Zilla,

That photo album is full of nice looking meat.

[txpgapro]

You've learned well! Great looking grub!

[Zilla]

Update pics

http://www.kodakgallery.com/photozilla

[gsmith]

more info on the cranberry relish please....

[Zilla]

10-4 Chuck said he would get that to me. I'll post it asap.

[DaHorns]

Good looking grub there Zilla!

[M38A1]

MMmmmmmmmm....... Mr. Zilla - 'ya done good as usual.

And tell the Mrs. I'll try some of that gravy and sausage next time she's cooking it up. I'll be right down!

[Zeeman]

Looking good Mr. Ambassador, as always :D Got to go get ZZ-Gator fired up....now :wink: .
z

[david brace]

Good looking chow there, Zilla. I like the perfect look of that stuffed roast, before and after.

Take a bow!!!

DB

[DoubleBarrelSmoker]

NLG= nice lookin grub :lol:

[Bayou Black Iron]

Good looking eats, Zilla 8)

[CookinOkie]

Your making everyone hungry Zilla :D Mighty fine eats there.
CookinOkie Ron

[Mic]

Can I come ta yer house next year ? :roll: Lookin good Zilla! :wink:

Mic

[david brace]

OK...gotta ask...you said you did a Wild Turkey and a store-bought...which one did the eaters prefer? And which did you prefer, assuming that you tried both...

DB

[Bluegrass BBQ]

Zilla, Mighty good looking grub. How did the venison turn out? I have a bunch of fellows who want me to smoke some but I haven't tried it yet. Did you use anything to help keep it moist?

[Zilla]

OK...gotta ask...you said you did a Wild Turkey and a store-bought...which one did the eaters prefer? And which did you prefer, assuming that you tried both...

DB

Hey DB, I smoked the wild bird for a friend so we just had a taste that night after I finished smoking it. The flavor was very nice and he said his family loved it. Now that bird was skinned not plucked as he was planning on cooking it in an oven bag but then thought to ask me to smoke it for him. So I was at a disadvantage from that start. I bacon wrapped it hoping to protect the meat but it's not the same as leaving the skin on. The two turkeys were as different as night and day as far as flavor. The flavor of the wild bird is very rich and the dark meat is brown like chocolate. The Pilgrims pride all natural bird (Injected at the factory) :roll: would probably appeal to most. It came out as moist as anyone would ever want a turkey. I cooked it near the hot spot.

All in all I was pleased with both.

[david brace]

... The flavor of the wild bird is very rich and the dark meat is brown like chocolate. The Pilgrims pride all natural bird (Injected at the factory) :roll: would probably appeal to most...
I love turkey dark meat. YUM.

DB

[Zilla]

Zilla, Mighty good looking grub. How did the venison turn out? I have a bunch of fellows who want me to smoke some but I haven't tried it yet. Did you use anything to help keep it moist?

Hello Bluegrass, I was pleased with the way the venison turned out. I cooked it in the upright to an internal temp of 165 and it coasted to 170. It was cooked all through but still juicy. That part of the hind quarter is hard to cut up though. The bone goes right through the middle and four of five muscles connect to it so you never know which way to cut when slicing it. I used woost and Texas Wild on it. Tasted great. :wink:

[Oz]

Sweet looking grub Zilla!