Re: BBQ
Posted: Wed Nov 27, 2024 11:19 pm
same to you!KUTradition wrote: ↑Wed Nov 27, 2024 11:19 pmi hope it turns out well, and you all have a happy Thanksgiving
same to you!KUTradition wrote: ↑Wed Nov 27, 2024 11:19 pmi hope it turns out well, and you all have a happy Thanksgiving
Can't wait to hear how this turns out.TDub wrote: ↑Wed Nov 27, 2024 10:47 pm yea its a fuckin huge bird. It was free though so....ill take it.
the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns
the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.
well, we shall see. It smells delicious. It cooked way faster than I anticipated. I pulled it off the smoker at like 5:30 this morning. Now letting it rest wrapped up in a cooler. But im gonna have to cut it early and reheat it? I dunno if can't leave it in the cooler until lunch...Shirley wrote: ↑Thu Nov 28, 2024 8:47 amCan't wait to hear how this turns out.TDub wrote: ↑Wed Nov 27, 2024 10:47 pm yea its a fuckin huge bird. It was free though so....ill take it.
the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns
the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.
If someone asked me how large a turkey my mother used to cook every Thanksgiving, I'd say it was always ~ 21#. That was likely for 3 adults and 3 kids, with lots of leftovers.
But the best part of the meal was the dressing. That dry, aromatic dressing, for which there is no written recipe, and by the time we thought to ask her, my mother couldn't remember it*.
*But one thing's for sure, there were no ____ing oysters in it.
It should keep hot for several hours in the cooler. Smoked turkey always cooks faster than I anticipate. Check it every hour or two but it should stay hot in the cooler.TDub wrote: ↑Thu Nov 28, 2024 10:32 amwell, we shall see. It smells delicious. It cooked way faster than I anticipated. I pulled it off the smoker at like 5:30 this morning. Now letting it rest wrapped up in a cooler. But im gonna have to cut it early and reheat it? I dunno if can't leave it in the cooler until lunch...Shirley wrote: ↑Thu Nov 28, 2024 8:47 amCan't wait to hear how this turns out.TDub wrote: ↑Wed Nov 27, 2024 10:47 pm yea its a fuckin huge bird. It was free though so....ill take it.
the brine i did was like sugar and salt dissolved in boiled water and then lemons, onions, garlic, thyme, rosemary, sage, bay leaves, and a 1/2 cup of a creole style seasoning and some whole peppercorns
the creole recipe is something like....granulated garlic, cayenne, salt pepper, oregano, chili powder, sage, thyme, paprika....and ? I'm missing a couple things I think.
If someone asked me how large a turkey my mother used to cook every Thanksgiving, I'd say it was always ~ 21#. That was likely for 3 adults and 3 kids, with lots of leftovers.
But the best part of the meal was the dressing. That dry, aromatic dressing, for which there is no written recipe, and by the time we thought to ask her, my mother couldn't remember it*.
*But one thing's for sure, there were no ____ing oysters in it.
I remember why I hate doing turkey overnight finicky bitch...I didnt sleep much
Didn't help much that it was like 20 degrees overnight lots of temp adjustments.
smells delicious...timing was off though. it should've taken 30-40 minutes a lb....it took about 20 min a lb. now we're gonna have cold turkey
Darn. Being cooking-impaired, I always admire people willing to take chances but, timing...jhawks99 wrote: ↑Thu Nov 28, 2024 11:16 am We did our T-day last Sunday at my daughter's house. She didn't want to cook a turkey so she wanted to do a recipe that she found online that looked "awesome".
It was a wild rice, turkey, bechamel casserole topped with stuffing. It was a strange recipe, bake the wild rice with onions, carrots and celery in the casserole for a couple of hours. Cut up a turkey breast, make the bechamel and add that to the top of the rice, then top with stuffing and butter. Return to the oven set to 425 for 45 minutes.
Rice was not done, stuffing was black, rice was not done. She was not happy. We took the blackened top of the stuffing off the top, added some broth and returned to the oven. Edible but not very good. Fortunately, it was just family and we were more interested in playing with the girlies than the food. She learned her lesson about experimenting on T-Day though.
one of my in-laws said they didn't want turkey, just ham, because "I'm spoiled, and I only eat turkey the way my husband cooks it, his turkey has ruined every other kind for me"...
nothing like getting rewarded for all the effort, right?
for next time, one of those medium pineapple juice/hawaiian punch cans for a turkey perhaps? I cook a full roasted chicken about once every two weeks, and eat on it for a 3-4 days after my initial meal. Have about a gallon of stock I made last night from my last bird. Time for fire roasted tomato and pepper soup! My last pound of last year's chile's will be finally put to use! (I kept forgetting about them).jhawks99 wrote: ↑Fri Nov 29, 2024 7:28 am The beer butt chicken thing didn't work. The can was too skinny and would not stand up. I had some concerns about the paint on the can as well, so I ditched that idea and just laid the chicken down and cooked it over indirect heat. Came put pretty good.
Enjoying a slice of bourbon pecan pie now.
Glad everyone's food turned out.