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Showing content with the highest reputation on 11/30/2024 in all areas
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The turkey was dry brined overnight, rub applied mid-morning and just went on the KK BB 32. I'll let y'all know how it looks and tastes when it's done.
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Here’s what I put in the drip pan that was under the turkey to make the gravy. Turkey parts, onions, carrots, celery, chicken stock. The turkey parts were browned first and the pan deglazed with the chicken stock. Once the turkey was done the remaining liquids in the drip pan was poured into a saucier and reduced. Right before serving I added a roux. Most delicious gravy I’ve ever had.
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27 lb Turkey citrus brinded & finished on the KK 23. Covered with AL for the first half and then released to char to the end. A bird of this size generally requires 6 1/2 hrs in a conventional oven, so at 5 hrs I took the precaution to temp the bird and found it @ 170, way ahead of time. Intuition or luck the bird was pulled from the fire, saved. Cooked at 310 as to the teltru, but it didn't disappoint.
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The sugar in the rub got a little burnt but the meat was totally delicious.
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The weather here has been miserable for more than 2 weeks, no sun, just rain, wind and cold. I don't care I'm lighting my KK anyway.
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Decided to do a batch of chicken drumsticks today, rain or not!
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We had Thanksgiving early, so i cooked up a small Butterball, the skin rendered out nicely if i do say so myself 🤣 And bread of course, one extra tangy sourdough and one cranberry cinnamon honey sourdough. I also made a caraway seed rye not pictured. And Cranberry walnut loaf.
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Beef plate ribs from Costco, coffee cardamom rub.. Sent from my iPhone using Tapatalk1 point
