Cooking a Good Everything Else
11-22-2018
, 01:13 PM
Everybody is swimmin! (Legs went on yesterday)
Ain't nobody got time for butchering so I bought parts this year. :shrug: using stock and the bag juices for jus, TK's leek bread pudding (we already burnt the bread so back to the store for me!), mashed potatoes (haven't decided if robuchon - probably not but robuchon-inspired), brussels, an old Midwest recipe cranberry abomination but it's so so good esp on sandwiches tomorrow, and a pecan pie.
Disproportionate turkey since there's only abt 8-10 of us but oh well.
Happy thanksgiving!
Ain't nobody got time for butchering so I bought parts this year. :shrug: using stock and the bag juices for jus, TK's leek bread pudding (we already burnt the bread so back to the store for me!), mashed potatoes (haven't decided if robuchon - probably not but robuchon-inspired), brussels, an old Midwest recipe cranberry abomination but it's so so good esp on sandwiches tomorrow, and a pecan pie.
Disproportionate turkey since there's only abt 8-10 of us but oh well.
Happy thanksgiving!
11-22-2018
, 02:10 PM
Thighs and drums out of smoker to crisp up in oven. Breast needs a little more time and then will be crisped up as well. Looking good
11-22-2018
, 02:46 PM
11-22-2018
, 02:55 PM
11-22-2018
, 02:57 PM
Quote:
Thank you sir, brined for 16 hours, dried overnight, lightly seasoned with melted butter and light seasonings (limited salt), smoked for 2.5-3 hours and now heading to crisp town in oven. GOAT way to cook turkey and the cold leftovers are outstanding for sandwiches for the next week!
11-22-2018
, 02:59 PM
11-22-2018
, 03:19 PM
I was a little chilly this morning starting my smoker lol. Now the windows and doors and are wide open!
11-22-2018
, 03:40 PM
Merry thanksgiving ya filthy animals
11-22-2018
, 03:42 PM
Damn!
11-22-2018
, 03:48 PM
11-22-2018
, 03:49 PM
11-22-2018
, 04:01 PM
11-22-2018
, 04:06 PM
11-22-2018
, 05:27 PM
11-23-2018
, 02:22 PM
11-23-2018
, 08:21 PM
Also hope I'm not stepping in a bear trap here, but if I ate at btc's house for a month, i'd weigh 400 pounds. I allow myself a piece of pie or two during the holidays, but know better than try to do that daily..
Sure wish I could though!
11-24-2018
, 01:51 AM
It turned out pretty darn delicious! Nice crispy golden brown skin and very moist breasts. But there was one frustrating problem - I couldn’t get the dark meat to the right temperature and had to cut the breasts off before putting the remainder back in the oven. I never had that happen before but I think I’ll try spatchcocking the turkey next year to keep it from happening again.
