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Showing content with the highest reputation on 12/02/2024 in all areas
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Spinning a chook.
3 points -
Thank you, i'll try Market Basket tomorrow. And there is always an army at my sisters house for Christmas, her husband comes from a large family too1 point
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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.
1 point -
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.
1 point -
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.
1 point -
I started by dry brining the four steaks that I cut from a Picahna that I bought from Costco on Friday. My cook used a half basket of charcoal, cranked the heat up to about 400 and started the cook on the indirect side until it reached an internal temperature of about 110-115 degrees. Then I moved them over to the hot side and finished cooking to get a nice sear and render the fat cap. Target eating temperature was about 130 for a nice medium rare.
1 point
