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  1. #226
    Join Date
    Feb 2005
    Posts
    12,217
    Quote Originally Posted by KQ View Post
    I'll see your turkey and raise you:

    Mashed potatoes made
    Pie in the oven
    Green beans blanched
    Cornbread for stuffing made
    ^^^ Not getting laid. Doesn't care.

    Sad. Dessert was so so.

  2. #227
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,503
    Sorry about your sad dessert! My creme brûlée was lovely.

    Getting laid and caring (hoping everyone did and does) notwithstanding, how did everyone's birds come out?

    I smoked half of an 18 pounder and sous vide'd the other half. As nice as the smoky flavor is, I think I'm going all sous vide next year. It's so easy (brines itself through the long cook) and comes out absolutely ridiculous moist and perfectly done, light and dark meats alike, and the flavor is terrific (just not smoky).

    I might try torching the skin after the bath instead of the broiler for a more even crust, but goddammit it's tasty and a big hit with the eaters.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  3. #228
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    9,074
    Quote Originally Posted by oftpiste View Post
    Sorry about your sad dessert! My creme brûlée was lovely.

    Getting laid and caring (hoping everyone did and does) notwithstanding, how did everyone's birds come out?

    I smoked half of an 18 pounder and sous vide'd the other half. As nice as the smoky flavor is, I think I'm going all sous vide next year. It's so easy (brines itself through the long cook) and comes out absolutely ridiculous moist and perfectly done, light and dark meats alike, and the flavor is terrific (just not smoky).

    I might try torching the skin after the bath instead of the broiler for a more even crust, but goddammit it's tasty and a big hit with the eaters.
    Turkey sous vide brulee?

  4. #229
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,972

    Are you ready to Roast?

    We did a dry brine of just salt and pepper on a free range organic bird. It was small enough we didn’t even bother to spatchcock it. Right before cooking we put a few pads of unsalted butter under the skin. High heat initially to get some color then lowered the heat.

    Dry brined birds cooks so much faster. Our 10 lb one cooked in less than two hours.

    Got some “best turkey I’ve ever had” comments from people.

  5. #230
    Join Date
    May 2009
    Location
    inpdx
    Posts
    12,274
    Quote Originally Posted by Supermoon View Post
    Dry brined birds cooks so much faster. Our 10 lb one cooked in less than two hours.
    I hadn’t noticed that but will pay more attention next time

    Really enjoy the dry brine birds

    Re: timing
    I need to learn how to set the temp thermometer in the right spot the first time. The alarm went off after 1.5 hrs for a unstuffed 12.5# bird. I re-probed it to check and sure enough I found a colder spot. I’m a big fan of my temp alarm...so much more confident about cook timing

  6. #231
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    15,128
    Quote Originally Posted by oftpiste View Post
    awright you....

    Double batch of creme Brûlée made.
    Chocolate chip meringue cookies made.
    Turkey stock 14 hr simmer and jarred up.
    Two guest rooms cleaned and prepped.
    Dark bits of half the bird going into it's 24 hour bath shortly.
    Vacuumed, blahblahblah.

    Sides are tomorrow's tasks cuz they'll turn brown if I do my mis en place now....

    Happy Thanksgiving darlin'!
    Ooop, missed this when you posted! Guess I was too busy with my own prep. Sounds delightful! I'm sure a wonderful time was had by all.

    My barbecued bird turned out perfect and right on time. Everything was just right.
    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  7. #232
    Join Date
    Feb 2005
    Posts
    12,217
    Quote Originally Posted by ::: ::: View Post
    I hadn’t noticed that but will pay more attention next time

    Really enjoy the dry brine birds

    Re: timing
    I need to learn how to set the temp thermometer in the right spot the first time. The alarm went off after 1.5 hrs for a unstuffed 12.5# bird. I re-probed it to check and sure enough I found a colder spot. I’m a big fan of my temp alarm...so much more confident about cook timing
    You really need 2 thermometers, on in the breast, the other in the legs. You're aiming for 155/185 at the exact same time before resting. If you spatch, you can just cut and remove the done parts and tent if you can't get them to hit at the same right time.

    My 13.5 lb. bird was done cooking in under 2 hours. One day wet brine, 2 days dry brine. Fantastic.

  8. #233
    Join Date
    Dec 2011
    Location
    PNW
    Posts
    4,037
    When you dry brine after wet brinning, do you leave uncovered, tent or wrap it up?

  9. #234
    Join Date
    Feb 2005
    Posts
    12,217
    Quote Originally Posted by k2skier112 View Post
    When you dry brine after wet brinning, do you leave uncovered, tent or wrap it up?
    Dry off completely, then spatched and tied up in the fridge uncovered.

  10. #235
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,503
    I'm telling you kids, sous vide bird solves all these problems. And it's better.

    Quote Originally Posted by MakersTeleMark View Post
    You really need 2 thermometers, on in the breast, the other in the legs. You're aiming for 155/185 at the exact same time before resting. If you spatch, you can just cut and remove the done parts and tent if you can't get them to hit at the same right time.

    My 13.5 lb. bird was done cooking in under 2 hours. One day wet brine, 2 days dry brine. Fantastic.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  11. #236
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,352
    The secret to a good bbq bird is to use a rotisserie.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  12. #237
    Join Date
    Nov 2006
    Location
    idaho panhandle!
    Posts
    7,534
    Went to friends for the big day so slid this spatched guy on the pellet grill today.
    Click image for larger version. 

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  13. #238
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,503
    ^^might have dated her once years ago.....
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  14. #239
    Join Date
    Feb 2005
    Posts
    12,217
    98765

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