Need help with turds

[Jocool]

[1buckie]

Nice Pile, Jo !!!!!

[Jocool]

Thanks dude.

[Metal Mike]

RECYCLE:
Pizza boxes make handy disposable prep & pre-cook transport trays

Sliced Lil Smokies...


Toothpicks keep it tidy...

[Metal Mike]

These Never Last:

[jimmy_dong]

we usually keep it simple.

just cream cheese, and a slice of granny smith apple. thin sliced bacon stretch wrapped without toothpicks.

dust the turds with your favorite rub and indirect grill.

the apple adds a nice tart bite to the cream cheese and bacon.

[Stu Clary]

I made turds for the first time a few days ago. Kind of winged my own thing,will post pics one of these days. I started out with lite cream cheese,spreadable kind in the bucket not in the box. Think it was easier to work with because I didn't have to wait for it to soften. Threw some paprika,salt,and onion powder. Mixed it all up and seemed to taste like veggie cream cheese to me. Came out great. My one tip is yes mix your stuff in the creme cheese. I made them the night before too. The one thing you will see repeat is the word exxplosion. Put too much cream cheese and it will come out. Does hold up pretty good though.

I'm a bit late to this thread - lots of catching up to do now that baseball season is over - but yeah, I always use the cream cheese in the tub.  Specifically, the garden veggie variety.  I don't mix....half cream cheese in one half, Jimmy Dean Sage breakfast sausage in the other.







Anyway, here's another idea...

[1buckie]

That reminds me of something Stu......realized after adding it up in the store the other day & having bought blocks of cream cheese for years......the tub stuff (not the whipped, but slightly easier to spread variety) is a better deal by numerous cents per pound.....

Nice 'Turds gang !!!!!

[MacEggs]

I was Jonesin' for some turds again ... I decided to do some trials this time.

The players:










8 halves got my patented go-to turd mixture .... plus some fresh pineapple to finish. 

The others got a whole new treatment::  Ricotta cheese plus some store-bought mixture

And the other ones had some double-smoked cheddar cheese in them.













I find the 18" is the perfect cooker for this kind of stuff, double-decker style:








It wants to settle in at this temperature and vent setting .....






After 1½ hours, I removed them from the cooker:








These were quite truly amazing!  I am glad that I started to think-outside-the-box when it comes to turds.
My wife was very impressed with what I did.  After a short 45 minutes .... Just the two of us .... 24 turds .... and then there were ...

[chuck s]

And finally I use smoked speck that I have the deli slice

OK @Jocool  .... not being from Australia .... what is smoked speck? 

[Troy]

every time i see this thread's title i think of this....

[Jocool]

And finally I use smoked speck that I have the deli slice

OK @Jocool  .... not being from Australia .... what is smoked speck? 

It's a portion of smoked belly...I think..... I'll try and find out.

[1buckie]

"Speck is the direct German translation of the word 'bacon'", and observes that the word "creates cross-cultural confusion"

from here:

http://en.wikipedia.org/wiki/Bacon:_A_Love_Story

Unless it's Tyrolean speck....

http://en.wikipedia.org/wiki/Tyrolean_Speck

"Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.[citation needed]"

[Jocool]

Here you go boys... What I ise is the Italian version.

Made from the hind pork leg in a similar way to prosciutto, speck is boned before the curing and smoking processes begin.

In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon". Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is boned before curing.

A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and various spice combination which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this the smoking process begins.

Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). The speck is then matured for five months.

[DTrainMike]

Ok...... What the deuce is a "turd". Can I have the general description. The pics all look fantastic!


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