|[AMRadio] Re: Smoked turkey|
w1gud at tampabay.rr.com
Tue Nov 20 23:17:22 EST 2007
There's also a large group in Florida on 3675...
Happy Holidays to all!
On Nov 20, 2007, at 10:06 PM, Geoff/W5OMR wrote:
> Jim Candela wrote:
>> Geoff said:
>> I'll be either at the bottom of 3700 (up to 3.725 - wherever
>> there's a clear hole) or up around 3.880~90 operating while my
>> traditional turkey smoking process is taking place, over night. If
>> there's too many in any one particular round table, find a clear
>> frequency and call CQ AM!
>> Reply by Jim, WD5JKO:
>> Ok so what is your recipe for smoked turkey?
> Jim, I'm gonna send this to the list, as well.
> 1) Fire up the filaments on the rig. Pour a drink.
> 2) fire up the pit with a generous amount of oak, and let it turn to
> coal. Make another drink.
> 3) tune the receiver, looking for a QSO to join while waiting for
> the oak to turn to coal, while drinking the 2nd drink.
> 4) After the oak is going good, pour another drink and put a couple
> more sticks of oak on the coals, to bring the heat back up, because
> you talked too long in the QSO you joined
> 5) rejoin QSO for '(O)ne (M)ore (R)ound and tell 'em you'll be back,
> after you pour another round.
> 6) toss on 3 or 4 decent sized soaked mesquite logs, and put the
> turkey on the non-fire side of the pit (under the smoke stack)
> 7) Pour another drink and rejoin QSO for an hour while Turkey gets
> smoke coloring on skin. Light, not dark
> 8) remove turkey from grill, stoke the fire with one more oak log
> and one more mesquite log, pour another drink, wrap turkey in foil,
> close the lid and re-join the QSO or start a new one.
> 9) after 5 more hours of hamming (or when turkey is done), remove
> turkey from pit, and get some coffee.
> This whole ordeal should take a good 8 hours.
> And the drink to pour? Wild Turkey 101 and diet coke, of course.
> 73 = Best Regards,
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