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  1. #426
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,508
    Quote Originally Posted by MagnificentUnicorn View Post
    It’s not crazy, it’s science


    Sent from my iPhone using TGR Forums
    It may be safe but I don't like the texture.

  2. #427
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    8,404
    20 lb fresh bird. Half in the smoker, half sous vide. Has been a winner the last few years.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  3. #428
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by dunfree View Post
    Turkey sucks, eat something better
    I brine and barbecue mine with hickory chips. It's amazing.

    Brine has ginger onions star anise pepper. Bird gets brushed with sesame oil and stuffed with oranges. Towards the end it gets a maple mustard glaze.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  4. #429
    Join Date
    Sep 2005
    Location
    Not in the PRB
    Posts
    32,785
    Thanksgiving dinner at KQ's house!
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy

  5. #430
    Join Date
    Oct 2004
    Location
    50 miles E of Paradise
    Posts
    15,570
    Quote Originally Posted by MagnificentUnicorn View Post
    Mole, turkey mole
    This^^^
    We’re doing Indigenous Thanksgiving
    a half breast of turkey in a “reddish” mole
    Buffalo stew stuffed in a pumpkin
    And “reddened” snapper - dredged in annatto paste and cook like blackened

    Sides of cranberries, sweet potato & pumpkin
    Salad of tomato, nopalitos & avocado

  6. #431
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    18,583
    Thinking about getting a bird.

    I am thankful to have someone to spend the holiday with.
    watch out for snakes

  7. #432
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    21,054
    It is better to give the bird than to get the bird

  8. #433
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,508
    Quote Originally Posted by Danno View Post
    Thanksgiving dinner at KQ's house!
    Ya, careful, she neuters the strays that wander on to her property.

  9. #434
    Join Date
    Dec 2020
    Location
    Idaho
    Posts
    1,725
    Quote Originally Posted by efbride View Post
    I’m practicing tonight. Garlic, Rosemary, butter crusted standing rib roast. It’s a special occasion. Burning the mortgag.

    Congratulations!!!

  10. #435
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    It's not a pretty bird but it's tasty (smoking it turns the skin quite dark and you won't want to eat it like an oven roasted turkey). If you want to make gravy from the drippings remove the drip pan from under the turkey prior to glazing it. Anymore these days I cheat and buy a packet of gravy and make it that way. I do HIGHLY recommend the Winter Fruit Chutney - it is TO-DIE-FOR!


    Barbecued Turkey with Maple-Mustard Glaze

    Winter Fruit Chutney
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  11. #436
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    21,436
    Quote Originally Posted by KQ View Post
    I brine and barbecue mine with hickory chips. It's amazing.

    Brine has ginger onions star anise pepper. Bird gets brushed with sesame oil and stuffed with oranges. Towards the end it gets a maple mustard glaze.
    Rotisserie or just off fire?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  12. #437
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by irul&ublo View Post
    Rotisserie or just off fire?
    I put it in a V-rack on the grill. I use a Weber.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  13. #438
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    19,069
    Quote Originally Posted by KQ View Post
    I brine and barbecue mine with hickory chips. It's amazing.

    Brine has ginger onions star anise pepper. Bird gets brushed with sesame oil and stuffed with oranges. Towards the end it gets a maple mustard glaze.
    My family insists on this for Turkey day and Christmas every tear, but we don't eat mammals.
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  14. #439
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by liv2ski View Post
    My family insists on this for Turkey day and Christmas every tear, but we don't eat mammals.
    I'm not following you - you eat turkey but not beef?
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  15. #440
    Join Date
    Dec 2020
    Location
    Idaho
    Posts
    1,725
    Quote Originally Posted by KQ View Post
    I'm not following you - you eat turkey but not beef?

    My wife's expression is "no meat w 4 feet" - birds and fish only. She won't even eat rabbit. I suspect l2s is on the same program.

  16. #441
    Join Date
    Mar 2012
    Location
    The Bull City
    Posts
    14,003
    We've decided to go a little rogue.. Chicken and Dumplings (or Pastry as she calls it). I did pick up a smoked turkey breast that came already sliced... because still I love eating turkey sandwiches all weekend.

    We'll definitely still have some hors dourves, dessert pies, and other gluttony.
    Go that way really REALLY fast. If something gets in your way, TURN!

  17. #442
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    19,069
    Quote Originally Posted by Hopeless Sinner View Post
    My wife's expression is "no meat w 4 feet" - birds and fish only. She won't even eat rabbit. I suspect l2s is on the same program.
    I like her saying, I will remember that one.
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  18. #443
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,508
    So you're saying humans are on the menu?

  19. #444
    Join Date
    Oct 2008
    Location
    Wenatchee
    Posts
    14,612
    Quote Originally Posted by SumJongGuy View Post
    We've decided to go a little rogue.. Chicken and Dumplings (or Pastry as she calls it). I did pick up a smoked turkey breast that came already sliced... because still I love eating turkey sandwiches all weekend.

    We'll definitely still have some hors dourves, dessert pies, and other gluttony.
    Coq au vin here, daughter’s request


    Sent from my iPhone using TGR Forums

  20. #445
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    21,054
    Quote Originally Posted by riser4 View Post
    So you're saying humans are on the menu?
    Long Pig

  21. #446
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    21,436
    Quote Originally Posted by Hopeless Sinner View Post
    My wife's expression is "no meat w 4 feet" - birds and fish only. She won't even eat rabbit. I suspect l2s is on the same program.
    Kangaroo?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  22. #447
    Join Date
    Jan 2010
    Location
    2 hours from anything
    Posts
    10,734
    Quote Originally Posted by Dantheman View Post
    Don't overcook it. USDA temperature recommendations are written to the lowest common denominator. 165* is the "instant kill" temp, but pasteurization is a function of both temperature and time. At
    150* all pathogens are dead in 3 minutes, and even at 140* all pathogens are dead in 30 minutes. It takes a while for a whole turkey breast to go from 140->150, and it's a big piece of meat that is going to stay hot for a while, so you'll be comfortably past those 3-minute/30-minute benchmarks. So, cook it to around 147-148*, let carryover take it it to 150*, and enjoy the juiciest most delicious fuckin' turkey you've ever had. There is absolutely zero risk of anyone getting sick. If you don't trust me on that, Serious Eats has covered this topic in excruciating detail multiple times.

    This advice applies equally to whole birds, but it's a bit trickier to pull off since dark meat needs to be cooked to higher temperatures. With just a breast it's a no-brainer.
    Why does dark meat have to cook more? Texture?


    Sent from my iPhone using TGR Forums

  23. #448
    Join Date
    Dec 2020
    Location
    Idaho
    Posts
    1,725
    Quote Originally Posted by irul&ublo View Post
    Kangaroo?
    Good one, will check and post back.

  24. #449
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    7,514

  25. #450
    Join Date
    Oct 2003
    Location
    slc
    Posts
    17,891
    Quote Originally Posted by neufox47 View Post
    Why does dark meat have to cook more? Texture?


    Sent from my iPhone using TGR Forums
    Different muscle type. Think chuck vs. filet. Dark meat is best around 175*.

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