285 Foodies

Restaurants & Coffee Houses => Metro Atlanta => Topic started by: outtolunchatty on November 12, 2012, 06:22:41 AM

Title: Smoked turkey
Post by: outtolunchatty on November 12, 2012, 06:22:41 AM
Hi again to all and i need some  help....kiddies are coming in for thanksgiving and they prefer smoked turkey. I have always ordered one from fox brothers, but since they started doing it 5 years or so ago their turkeys seemed to have changed (probably becaues of volume, i think they've gone from 50 to about 175 turkeys !) until last years turkey was hardly smoked but covered in rub, so thick it was inedible and i just threw it out without eating any of it. I love the brothers and their food, but anyone have any experience around town with smoked turkeys? thanks........
Title: Re: Smoked turkey
Post by: Barnum on November 12, 2012, 06:51:14 AM
Last 2-3 years we've gotten smoked turkeys and hams from community Q.

I think the turkeys are good, the hams are fantastic.
Title: Re: Smoked turkey
Post by: LizR on November 12, 2012, 11:06:21 AM
Not sure about local sources, but I've ordered form Greenberg's and been pleased.
Title: Re: Smoked turkey
Post by: uOTPia Dweller on November 12, 2012, 06:56:07 PM
Last 2-3 years we've gotten smoked turkeys and hams from community Q.

I think the turkeys are good, the hams are fantastic.

Atty, assuming you still leave out this way, keep in mind that GCBBQ has the same DNA as CQ. I saw them advertise some Thanksgiving plans.
Title: Re: Smoked turkey
Post by: Mike GadgetGeek Stock on November 13, 2012, 10:44:12 AM

It's not turkeys, but Pine Street Market is taking orders on their holiday smoked hams.

Pine Street Market
November 7
We are proud to announce our new & improved Cider Brined Smoked Holiday Hams! Still 100% all-natural, but now more smokey and full roasted! Pre-orders start today.

You can pre-order in the shop, call us (404) 296-9672, or e-mail info@pinestreetmarket.com

http://instagram.com/p/R_IBEXj6zT/ (http://instagram.com/p/R_IBEXj6zT/)
.......
Title: Re: Smoked turkey
Post by: gwilson on November 14, 2012, 08:53:46 PM
Here's another option, from Jim Stacy, if you haven't already made up your mind.

http://scoutmob.com/atlanta/scoutfinds/4637?mod_place=r1c2


-Greg
Title: Re: Smoked turkey
Post by: outtolunchatty on November 23, 2012, 12:53:33 AM
well, based on Barnum's recommendation I picked  up a smoked turkey today from community Q. (yes today, thanksgiving was pickup day so birds stay hot and fresh !)....anyway, turkey was the best i have ever eaten, perfectly cooked, smoked and seasoned. We always get a smoked turkey and roast a butterball, but no more. From now on, two smoked turkeys from community Q for us !!!!! Thank you Barnum and Community Q!!!!!!!
Title: Re: Smoked turkey
Post by: Barnum on November 23, 2012, 02:43:42 PM
well, based on Barnum's recommendation I picked  up a smoked turkey today from community Q. (yes today, thanksgiving was pickup day so birds stay hot and fresh !)....anyway, turkey was the best i have ever eaten, perfectly cooked, smoked and seasoned. We always get a smoked turkey and roast a butterball, but no more. From now on, two smoked turkeys from community Q for us !!!!! Thank you Barnum and Community Q!!!!!!!

Really glad to hear it.  I always make recommendations then dread hearing that someone had a bad experience, even if it was just once-in-a-million bad luck.  We had another smoked ham (picked up cold on Wednesday afternoon and heated according to their instructions resulting on another fantastic holiday meal once we added our own sides).  Dave R. continues to do a great job here and, I suspect, at least part of it is due to how often I see him in the kitchen (as I did Wednesday).
Title: Re: Smoked turkey
Post by: uOTPia Dweller on November 23, 2012, 07:25:10 PM
We enjoyed our smoked turkey from the fellow S&D doppleganger GCBBQ. Of course, we also especially liked the ultimate southern vegetable mac and cheese from them. For convenience purposes, we got pies there. Good, but the Pie Hole just set the bar way too high.
Title: Re: Smoked turkey
Post by: Barnum on November 24, 2012, 07:53:26 AM
We enjoyed our smoked turkey from the fellow S&D doppleganger GCBBQ. Of course, we also especially liked the ultimate southern vegetable mac and cheese from them. For convenience purposes, we got pies there. Good, but the Pie Hole just set the bar way too high.

I agree, everyone from the S&D days seems to be doing well.  There were rumors of a distant cousin-like relationship to one of the guys starting Buckhead BBQ in Smyrna, but it sounds like he left too early to prove himself and the 'que there has been disappointing at best.

Did I hear some rumor that the Pie Hole changed hands?  I haven't been there for awhile but agree they're some of the best pie's I've found in town.
Title: Re: Smoked turkey
Post by: uOTPia Dweller on November 24, 2012, 12:48:43 PM
We enjoyed our smoked turkey from the fellow S&D doppleganger GCBBQ. Of course, we also especially liked the ultimate southern vegetable mac and cheese from them. For convenience purposes, we got pies there. Good, but the Pie Hole just set the bar way too high.

I agree, everyone from the S&D days seems to be doing well.  There were rumors of a distant cousin-like relationship to one of the guys starting Buckhead BBQ in Smyrna, but it sounds like he left too early to prove himself and the 'que there has been disappointing at best.

Did I hear some rumor that the Pie Hole changed hands?  I haven't been there for awhile but agree they're some of the best pie's I've found in town.

Pie Hole was sold, but new chick seems to be doing well.

I think Minerva has the exact family tree, but I believe both CQ an GCBBQ have similar stories. S&D is like the All in the Family of barbecue.

S&D broke up, but split their two stores. Each hired a chef and/or GM as right-hand men. One of the right-hand men started CQ, another GCBBQ.

Have been to S&D, CQ, GCBBQ and had Dave Poe's at Taste of Mayretta. Have not yet been to Sam's #1. But it seems they all stick very close to the S&D formula, which is smart.
Title: Re: Smoked turkey
Post by: Mike GadgetGeek Stock on November 24, 2012, 01:29:39 PM
We enjoyed our smoked turkey from the fellow S&D doppleganger GCBBQ. Of course, we also especially liked the ultimate southern vegetable mac and cheese from them. For convenience purposes, we got pies there. Good, but the Pie Hole just set the bar way too high.

I agree, everyone from the S&D days seems to be doing well.  There were rumors of a distant cousin-like relationship to one of the guys starting Buckhead BBQ in Smyrna, but it sounds like he left too early to prove himself and the 'que there has been disappointing at best.

Did I hear some rumor that the Pie Hole changed hands?  I haven't been there for awhile but agree they're some of the best pie's I've found in town.

Pie Hole was sold, but new chick seems to be doing well.

I think Minerva has the exact family tree, but I believe both CQ an GCBBQ have similar stories. S&D is like the All in the Family of barbecue.

S&D broke up, but split their two stores. Each hired a chef and/or GM as right-hand men. One of the right-hand men started CQ, another GCBBQ.

Have been to S&D, CQ, GCBBQ and had Dave Poe's at Taste of Mayretta. Have not yet been to Sam's #1. But it seems they all stick very close to the S&D formula, which is smart.

The absolute BEST ribs I have ever eaten away from my house and away from BBQ competitions is at BBQ1, compared to some they are a religious experience.

Competition ribs (if you can get 'em) are the best.

..
Title: Re: Smoked turkey
Post by: LizR on November 29, 2012, 11:20:23 AM
well, based on Barnum's recommendation I picked  up a smoked turkey today from community Q. (yes today, thanksgiving was pickup day so birds stay hot and fresh !)....anyway, turkey was the best i have ever eaten, perfectly cooked, smoked and seasoned. We always get a smoked turkey and roast a butterball, but no more. From now on, two smoked turkeys from community Q for us !!!!! Thank you Barnum and Community Q!!!!!!!

Really glad to hear it.  I always make recommendations then dread hearing that someone had a bad experience, even if it was just once-in-a-million bad luck.  We had another smoked ham (picked up cold on Wednesday afternoon and heated according to their instructions resulting on another fantastic holiday meal once we added our own sides).  Dave R. continues to do a great job here and, I suspect, at least part of it is due to how often I see him in the kitchen (as I did Wednesday).

Does Community Q do the smoked turkeys and hams all of the time, or only for the holidays?
Title: Re: Smoked turkey
Post by: Barnum on November 29, 2012, 11:46:14 AM
well, based on Barnum's recommendation I picked  up a smoked turkey today from community Q. (yes today, thanksgiving was pickup day so birds stay hot and fresh !)....anyway, turkey was the best i have ever eaten, perfectly cooked, smoked and seasoned. We always get a smoked turkey and roast a butterball, but no more. From now on, two smoked turkeys from community Q for us !!!!! Thank you Barnum and Community Q!!!!!!!

Really glad to hear it.  I always make recommendations then dread hearing that someone had a bad experience, even if it was just once-in-a-million bad luck.  We had another smoked ham (picked up cold on Wednesday afternoon and heated according to their instructions resulting on another fantastic holiday meal once we added our own sides).  Dave R. continues to do a great job here and, I suspect, at least part of it is due to how often I see him in the kitchen (as I did Wednesday).

Does Community Q do the smoked turkeys and hams all of the time, or only for the holidays?

Only holidays that I know about.
Title: Re: Smoked turkey
Post by: AtlFoodFan on December 10, 2012, 01:48:18 PM
I just called Community Q to order a smoked ham for a Christmas get-together this Saturday, and they said they need at least 7 days notice to fill an order.  Very disappointing -- I was really looking forward to trying this ham.  Can anyone recommend another place that makes comparable smoked hams?  TIA. 
Title: Re: Smoked turkey
Post by: Mike GadgetGeek Stock on December 10, 2012, 01:56:47 PM
I just called Community Q to order a smoked ham for a Christmas get-together this Saturday, and they said they need at least 7 days notice to fill an order.  Very disappointing -- I was really looking forward to trying this ham.  Can anyone recommend another place that makes comparable smoked hams?  TIA.

Call Pine Street market and see if they have any....

   (404) 296-9672

....
Title: Re: Smoked turkey
Post by: LizR on December 11, 2012, 10:40:10 AM
I asked Community Que about availibility a week ago and they confirmed that they will only be available until Christmas. I'd like to serve a ham for New Year's day brunch but am leaving town on the 21st. Maybe I'll ask if they can hold one for me? If I picked it up on the 20th, do you think it would be ok sitting in the fridge for 11 days?
Title: Re: Smoked turkey
Post by: Mike GadgetGeek Stock on December 12, 2012, 06:32:34 PM
I asked Community Que about availibility a week ago and they confirmed that they will only be available until Christmas. I'd like to serve a ham for New Year's day brunch but am leaving town on the 21st. Maybe I'll ask if they can hold one for me? If I picked it up on the 20th, do you think it would be ok sitting in the fridge for 11 days?

I did do a bit of searching around but did not find a REAL answer.  I'd give CQ a call and ask, it is all about the type of cure and the method of smoking etc. 

....
Title: Re: Smoked turkey
Post by: outtolunchatty on December 26, 2012, 10:21:03 AM
We ordered another smoked turkey for Christmas at community Q. It reheated easily on Christmas Day and was terrific again. For $40.00 per bird, truly a great deal.
Title: Re: Smoked turkey
Post by: bettylouski on December 26, 2012, 03:35:15 PM
We ordered another smoked turkey for Christmas at community Q. It reheated easily on Christmas Day and was terrific again. For $40.00 per bird, truly a great deal.


++++1

We had our first Community Q smoked turkey for Christmas Eve, tons of leftovers and so very delicious.  Ordered a ham for New Year's while I was there. . .
Title: Re: Smoked turkey
Post by: Mike GadgetGeek Stock on March 26, 2013, 05:05:38 PM


One of my buds is thinking about doing a turkey for Easter (and a leg of lamb)..


The question is, what is your take on brining a turkey?  Yes or No and why...


....
Title: Re: Smoked turkey
Post by: Daniel on March 26, 2013, 06:50:43 PM
I like a turkey breast brined, but don't like the texture of brined dark meat. 

I've had success injecting, cover with cheese cloth and then butter baste.
Title: Re: Smoked turkey
Post by: mikeinatl on March 29, 2013, 09:25:56 AM


One of my buds is thinking about doing a turkey for Easter (and a leg of lamb)..


The question is, what is your take on brining a turkey?  Yes or No and why...


....

I always brine.  Even with a cheap turkey (I buy a lot of the Target brand bone in breasts frozen when they are $.99 a pound and just put them frozen into the brine and defrost in the brine for about 4 days) it makes them much more moist and flavorful.  My brine I use is:
1/2 cup kosher salt
1/2 cup brown sugar
1/8 cup agave nectar (or honey)
2 cups apple juice
water to cover the bird
Title: Re: Smoked turkey
Post by: waynehoobler on March 31, 2013, 08:21:56 PM


One of my buds is thinking about doing a turkey for Easter (and a leg of lamb)..


The question is, what is your take on brining a turkey?  Yes or No and why...


....

I've brined a few times.  I could never tell if it did much for the white meat.  I think it helps the dark meat.  Has the potential to be very messy if you accidentally splash things while moving/flipping the bird.  I pretty much ruined some suit pants while messing with my bird before work one year.

Cooks illustrated recommends just salting the bird (exact method can probably be found online).  I recall that it's crucial to loosen up the skin and get the salt under it.  Next time, I'm going to try their method, as I'm not sure that the brining was worth the hassle--but some sort of salting method must be used if using a 'natural' bird.
Title: Re: Smoked turkey
Post by: Chocoholic on April 01, 2013, 02:18:50 PM
"Flipping the bird"...heh-heh.

Isn't the salting method you're describing called dry brining?  I thought Kez had written up a very good article a few years ago about trying that method, with great success, on his Thanksgiving bird.
Title: Re: Smoked turkey
Post by: waynehoobler on April 02, 2013, 03:29:19 PM
"Flipping the bird"...heh-heh.

Isn't the salting method you're describing called dry brining?  I thought Kez had written up a very good article a few years ago about trying that method, with great success, on his Thanksgiving bird.
Sometimes it's called that.  Or just 'salting'.  Also similar to koshering.  It likely packs the flavor punch of wet brining, but uses a lot less salt and no need for a heavy pot of brine+turkey.

There seems to be some dispute on whether to salt on or under the skin, but I can't see  how it'll penetrate through the skin.

Found it on a couple of sites:
http://kitchenmusings.com/2006/11/13/nobrine_turkey/
http://eggheadforum.com/discussion/767174/cooks-countrys-salted-turkey-recipe

Title: Re: Smoked turkey
Post by: tansu on November 23, 2016, 02:00:40 PM
Going to smoke turkey again on weekend, but going to Buford Hwy on 24th as usual with a bottle or two of Prosecco.
SWMBO likes stress free Thursdays and I like making a mess in the kitchen - a solution we worked out years ago.
Title: Re: Smoked turkey
Post by: MadBob on December 11, 2016, 06:58:25 AM
I had a small turkey that I stuffed the cavity with a 16 oz Oskar Blues Ten Fidy bourbon barrel aged beer can that I seasoned with a spicy chipotle rub, spritzed the bird olive oil and then dusted inside and out and between the meat and skin with the same rub, and the put in the middle of my 55 gallon barrel grill.
I added about 30 pieces of charcoal to each side of the barrel, choaked the flues down to set the temp to 250 dg, then added a couple of real small pieces of seasoned hickory for a real lite smoke, put the turkey in a pan under the bird with a little beer for moisture and, along with the neck, gizzards, and liver, and seasoned those up also.
What a great smell the neighbors had to endure for the next 2 1/2 hours.
Said turkey was 165 dg in the breast and a dark bronze in color..... Most excellent and juicy although just a tad overcooked on the wings and legs.....
You just need to trust me..... And, I don't even like turkey.