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Shake's Honey Brine Injection has been around for a while and is pretty popular. You can Google it by name, however here is the original recipe.

1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.

Full Amount

1 gallon water 1 cup pickling salt 1 oz tender quick (2 tbsp) 1 cup honey 4 bay leaves 1/4 tsp ground cloves 1/2 tsp pickle spice Half Amount

1/2 gallon water 1/2 cup pickling salt 1/2 oz. tender quick (1 tbsp) 1/2 cup honey 2 bay leaves 1/8 tsp ground cloves 1/4 tsp pickle spice

Feel free to use more/less of any ingredient. I generally use more cloves, pickle spice, and honey. This method works well for all types of poultry or game birds.

Brines should be heated to bring flavors together, then cooled before being applied to poultry.

Here are a few good sites on brinig and how to, along with recipes.

http://www.bbq-porch.org/brining00.asp

http://forums.egullet.org/index.php?/topic/28308-brining/

When I smoke a turkey I brine it in a large round cooler, like they keep Gatorade in at football games. Put the bird in and add water to cover. That way you'll know how much brine you'll need. I then top it off with ice to keep it very cold. I put it in the shower overnight incase of leaks. Remember that a brined turkey will cook faster then an unbrined bird, so keep an eye on things.

Smoked Turkey

anybody have any good brine recipes for smoked turkey.

Texas Gold

I was looking for a way to have spicy and sweet ribs and pork. Any ideas on fruit and pepper mixes?????? I used a product called "Texas Gold" from a web vendor which was pineapple and jalapenos......it was GREAT but I want to try a mix of my own? Thanks for help!

Inside Out Bacon Cheeseburgers

http://www.bigoven.com/161333-Inside-Out-Bacon-Cheeseburgers-recipe.html

pork brisket

I went to costco and bought a batch of four two lbs. pkgs. of pork briskets. I've never cooked with them before but would like to grill them on my webber charcoal anyone have any great ideas? I live in the desert area of sunny CA but right now the weather is pretty forgiving so it's not so hot at least until the middle of the up coming week!

walkerswood jerk paste to marinade

hi i'm new to the site i never have the time to make my own marinadesany more, so i buy the best in the business is walkerswood jerk marinade it comes in a 17 oz bottle but i have to goto little mom & pop shops to find it in my city they have a website you can order it from www.walkerswood.com but i'm having issues with my pc right now. what i was wondering if there is any familair with thier product they also have a 10 oz jerk paste that's great, i want to turn the paste into a marinade i was wondering if there was anyone who has done this wouild i just ad orange juice? if so how much? the reason i need it liquidfied is because i use the tumbler(www.freethemeat.org) i've had it for 2 years & it's the best marinating machine on the market in fact i've bought a 2nd one about 2 months ago 20 minutes of tumbling after teh canister has been vacumed sealed with the meat 7 the marinade is equal

BBQ

What does everyone like to barbeque?

Olive oil cakes

I made Mark Bittman's olive oil cake and never was able to get 'enough' air into the oil/sugar when I was beating it because the cake was very dense and heavy. Any thoughts/recommendations?

HOW TO START MARKET YOUR OWN BBQ SAUCE

How ? do I find the right equipment needed to market a good product ! I want to start on a medium scale

Rubs & Sauces

What are your thoughts on using commercial rubs and sauces?

When I first started q'ing, I refused to use any commercially preparted items. As I've gotten more into it over the years, I have found that many bbq'ers, including competition folks, use commercially prepared rubs like Billy Bones, Dizzy Pig, etc. or at least use them as a base.

I still like making my own rubs, but like to keep a jar of rub around. Sauces? Eh, don't use them much.

BBQ Appetizers

Considering it takes 5 to 18 hours to BBQ some of the things we do, it's only natural that we have some great 'snacks' to enjoy while we wait.

This weekend I made my first 'Fatty' (The link is to the entry in my blog with pics of http://inanethoughtsandinsaneramblings.blogspot.com/2008/01/i-smoked-fatty-today.html ), a pound of bulk sausage rolled flat, stuffed with your choice of fillings, rolled back up and smoked for about 2 hours. Then you simply slice and eat.

What's your favorite BBQ 'snack'?

[edited January-17-2008]

BBQ in Pop Culture

From the comic strip Bizarro in today's newspaper:

http://i145.photobucket.com/albums/r226/swibirun/Bizarro010608.jpg

And I thought the turduken was bad enough

[edited January-6-2008]

Rotisserie -- where have you been all my life?

Wow, this newbie just discovered that his year-old DCS gas grill came with a rotisserie unit. I unpacked it today and made: http://www.bigoven.com/164590-Rotisserie-Chicken-(Grill)-recipe.html -- oh my was that fantastic! I love rotisseries -- so easy to "time shift" all the hassle to couple hours earlier, and there's nothing like slow-cooking meats/poultry to make them super-tender. Next time I'll probably make two of these -- one to have that night, and one to enjoy in leftovers during the week.

Prime Rib

I'm thinking about grilling a prime rib for Christmas dinner. I am going to season it with salt, pepper, and some Billy Bones Beefmaster rub.

What I am not certain of is how I want to do the sear. I could start over direct heat a few minutes per side and then move to indirect heat. Or I could just do it entirely via indirect heat, starting at 450 degrees f for the first bit and then lower heat to around 300 degrees f until the meat hits 120f internal.

Any ideas or thoughts on which way would be better?

Ever BBQ'd or Grilled a Turkey?

I am thinking about firing up my DCS (natural gas) built-in grill and rotisserie for a turkey for holiday visitors. Anyone have any tips? I plan to brine it 24 hours beforehand, and then just put olive oil and some thyme and butter on the outside skin. The rotisserie has a slow turn, and I thought I'd just let it bake in there. I know natural gas is probably anathema to you BBQ experts, but any words of wisdom to help a newbie out?

BBQ Equipment

I currently have a Brinkmann's Pitmaster Deluxe (offset smoker like the SnP but the fire box has a side door as well as top) for smoking and a Brinkmann's Professional Charcoal Grill for grilling/indirect BBQ.

I've made the usual SnP modifications to the smoker, including extending the smokestack down to the level of the grate and installing a baffle between the firebox and cooking chamber. I've pretty much maximized the functionality of this smoker but it still has its limitations. (I hear Scotty saying "she's giving all she's got, cap'n")

I have my eye on a Lang 60 or similar but it's such a huge leap (in cost) to move up to that level!

Recipes in this Group

Tangy Pulled Pork Sandwiches3	Barbecued Beef Brisket3	Grandpas Homemade Chili2	Rotisserie Chicken (Grill)10
Big Daddy's Creamed Horseradis...2	Applewood Smoked Turkey Breast2	All- American Pork Baby Back R...2	Chicken Barbeque and Slaw Sand...1
Hound's Barbecue Spare Ribs5	Barbecue (Barbecued Chuck Roas...5	Baby Back Pork Ribs with Barb...4	Redeye Steak Sauce2