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Page 166 of 850

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66 116 146 156 161 162 163 164 165 166 167 168 169 170 171 176 186 216 266 366 666

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10-03-2015 , 05:53 PM

#4126

potato

old hand

Join Date: Jun 2004 Posts: 1,573

So much thumbs up. My zip is accurate but I am out of town atm, thank you

Quote

10-03-2015 , 09:58 PM

#4127

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Quote:

Originally Posted by lvBlitzforce

Im not even a dessert/sweets guy but damn that looks good. What is a buckle? Im assuming its like a crumble or something, either way I would destroy it.

http://www.seriouseats.com/2014/07/w...rt.html#buckle

Quote

10-04-2015 , 09:10 AM

#4128

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,694

"fruit studded coffee cake" sounds like an odd mix to me, but definitely looks tasty.

Quote

10-04-2015 , 12:27 PM

#4129

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Smokerless brisket turned out awesome!!

With bonus Mac n Cheese!

Quote

10-04-2015 , 12:35 PM

#4130

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,590

That looks unreal, do want.

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10-04-2015 , 12:45 PM

#4131

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Looks phenomenal

Quote

10-04-2015 , 01:20 PM

#4132

Shark Doctor

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 11,738

That looks amazing. Details on method?

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10-04-2015 , 02:55 PM

#4133

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

https://www.chefsteps.com/activities...smoked-brisket

Quote

10-04-2015 , 02:56 PM

#4134

thesilkworm

old hand

Join Date: May 2006 Posts: 1,747

Looks incredible. Just follow the Chefsteps method?

Edit: just saw your latest post, assuming yes.

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10-04-2015 , 03:11 PM

#4135

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Dutch, Dutch, Baby!

So easy:

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10-04-2015 , 03:38 PM

#4136

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

Holy **** @ that brisket / mac & cheese, nice work

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10-04-2015 , 03:51 PM

#4137

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Looks like you went a lower temp. What temp/time did you do?

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10-04-2015 , 06:27 PM

#4138

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

It was chefsteps to the letter, i think its the prague powder that you're seeing.

Quote

10-04-2015 , 09:30 PM

#4139

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

You must have had it in there for a long time because that **** is radiant pink.

Quote

10-04-2015 , 09:37 PM

#4140

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Yeah that part got a little random, because you're supposed to add the prague to the brine, but i'd injected mine, and its supposed to be added to the submerged protein, whereas mine was sat in a puddle in a tray. Iirc i also tipped the measure, so i'd used way more than i was supposed to. It wasn't for a full 3 hours though, more like 90 mins, so it must just have been the amount used.

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10-04-2015 , 09:50 PM

#4141

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Ah makes sense. I'm going to try cooking mine at a lower temp to see if it's just absurdly juicy. Hope it doesn't impact texture too much.

Quote

10-05-2015 , 10:50 PM

#4142

isunkurbttlship

Carpal \'Tunnel

Join Date: Mar 2010 Posts: 7,664

Does anyone have any good tips/instructions on how to make a turkey? My girlfriend and I are going to attempt to make a small one for the two of us for Thanksgiving this week.

Thanks

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10-05-2015 , 11:03 PM

#4143

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

kenji book review in the new yorker

http://www.newyorker.com/books/page-...ocial_facebook

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10-05-2015 , 11:04 PM

#4144

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Sunk,

I've cooked a bunch of turkeys that have all came out great using two simple tips.

1) brine overnight
2) use oven bag for roasting

Super simple, super easy.

Edit: also, thanksgiving is like seven and a half weeks away!

Quote

10-05-2015 , 11:10 PM

#4145

isunkurbttlship

Carpal \'Tunnel

Join Date: Mar 2010 Posts: 7,664

Thanks El D. Do you have any more in depth directions for me? Massive noob about this. Only know how to make steak really.

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10-05-2015 , 11:23 PM

#4146

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Sunk,

Just search brining turkey and you'll get tons of results like this one http://www.foodnetwork.com/recipes/a...ey-recipe.html

It's super simple. You're basically leaving the turkey in seasoned salt water overnight.

I like using an oven bag because it cooks faster - the oven bag package will have cooking time instructions on it. This isn't necessary and you can just follow time/temp instructions in the recipes you find.

Chop up some aromatics and toss them in with the turkey.

I like making stuffing inside the cavity.

There will prob be a plastic bag full of neck and giblets, be sure to take that out of the turkey cavity!

Quote

10-05-2015 , 11:53 PM

#4147

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

Quote:

Originally Posted by El Diablo

Canadian Thanksgiving is on Monday.

isunkurbttlship, I've used that Alton Brown recipe for 2-3 years, highly recommended.

Quote

10-06-2015 , 11:05 AM

#4148

RenegadePesos

stranger

Join Date: May 2012 Posts: 6

Quote:

Originally Posted by isunkurbttlship

Does anyone have any good tips/instructions on how to make a turkey? My girlfriend and I are going to attempt to make a small one for the two of us for Thanksgiving this week.

I made the serious eats spatchcock turkey last christmas, was easily the best turkey I've made. Taking the back out and flattening the bird makes it cook so much quicker than any other method. Christmas bird was done in 75mins.

I dry brined with 1/2 cup salt + 2tbsp baking powder and let sit overnight in the fridge, really helped with getting a crispy skin. I'm planning on doing the herb-rubbed version for thanksgiving this weekend

Quote

10-06-2015 , 01:23 PM

#4149

SL__72

Carpal \'Tunnel

Join Date: May 2004 Posts: 16,499

Haven't done it with a whole turkey yet but I'm a dry brine convert. Kenji on that topic (with respect to Turkey):

http://www.seriouseats.com/2014/11/q....html#dryorwet

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10-06-2015 , 02:12 PM

#4150

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Sunk,

Ignore what I said about brining and do the dry brining SL just posted!

Way simpler and sounds like it's better too. Thanks, SL, I'm gonna give that a try if I cook thanksgiving this year.

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