Curly Posted November 21, 2006 Report Posted November 21, 2006 I say it ain't enough so you gotta fire up the cooker
Farmer John Posted November 21, 2006 Report Posted November 21, 2006 Our Eastern Shore Turkey is special!
Curly Posted November 22, 2006 Report Posted November 22, 2006 Chcken porn Webmaster, ya sleeping agin or what? I'm calling PETA
ThreeDJ16 Posted November 22, 2006 Report Posted November 22, 2006 Chcken porn Webmaster' date=' ya sleeping agin or what? I'm calling PETA [/quote'] I only see partial nudity, so my call, not pornographic! When I first saw the pic, I though he had single breasted turkey, then I noticed it was just turned sideways. Besides, what the hell is People Eating Tasty Animals (PETA) gonna do for you? -=Jasen=-
ThreeDJ16 Posted November 22, 2006 Report Posted November 22, 2006 Cool Toy For Frying Fans! I was just looking around at some BBQ equipment website and stumbled across this very cool device. Not sure if anyone else gets aggravated having to keep messing with the gas valve to keep the oil temp correct (on outdoor fryers), but this little device solves that!!! http://www.bbqguys.com/item_Temperature ... _9320.html Anyway, just thought I would post it since it was very useful and neat! I know thermostats are nothing new, but I had never seen one for home outdoor fryers (and nothing close to a $40 price either). -=Jasen=-
Sanny Posted November 23, 2006 Report Posted November 23, 2006 Rats. My chicken roasting thingy didn't arrive (backordered), so I'm gonna use either a cast iron dutch oven, or something else i've not figured out yet. But that's not until tomorrow. Today has the big bird in the oven, salad washed and made, greens washed, muffins ready to mix the wet with the dry and bake. Pies finished. I think that's it. Whew! I'm exhausted! How's the ceramic cooking coming? Everyone have stuff in order? Hope so. Blessings to all.
LeadDog Posted November 23, 2006 Report Posted November 23, 2006 Happy Thanks Giving to all! Just in case we forget what the holiday is all about.
samantha Posted November 23, 2006 Report Posted November 23, 2006 Sanny...A beer (or soda) can will still work, and you can place it in the center of the dutch oven, or a cake pan. Some of the new energy drinks come in taller cans, and some in narrow cans. You can get one at the minit marts. I'm doing an appetizer of home cured olives tossed with olive oil, garlic and basil. Started an 18 lb prime rib roast slathered with a paste of charcrust garlic peppercorn, grey salt, olive oil, garlic, fresh herbs including tyme, basil, oregano, rosemary, and flat leaf parsley. Used apple wood for smoke. The turkey and the remainder of the meal done by the other relatives. Happy Thanksgiving to all.
Greg_R Posted November 27, 2006 Report Posted November 27, 2006 For turkey I use a Foster's beer can... it's wide enough to keep the turkey from tipping over. Well, my Thanksgiving cook went OK. The deep fried Cajun bird brined very well (tabasco garlic marinade + salt and brown sugar + water) but the rub was a bit too strong and salty (for eating the skin). The roasted bird turned out great except it cooked very quickly (was done 1+ hrs ahead of time). Brining a fresh bird is the only way to go IMO. Also, avoid sugar rubs... the sugar burns at higher temps. Hope everyone's cooks turned out well...
Sanny Posted November 27, 2006 Report Posted November 27, 2006 Our conventionally cooked bird was AMAZING!! I think because I lied to my mother. (note to children: do not lie to your mother. I am a professional, acting in a controlled environment. do not try this at home) She wigged because there wasn't a pop up thingy in the bird. I said it would be ok, because I have an instant read thermapen. I told her it was finished when the t'pen read 160, and told her to take it out of the oven. Ok, so that's low if you are FDA, or if you are a pop up thingy, becuase 180 is recommended. But the bird rested for 45 mins or so, and was PERFECT. Tender as all get out. No one died of undercooked turk, but instead applauded the melt in the mouth production.
Farmer John Posted November 27, 2006 Report Posted November 27, 2006 You quack me up! Sanny you are too funny! Thanks for the laugh tonight, it was appreciated. We once told all the kids (now in college) about telling lies blah blah blah and to see you posting it on the forum is great. John
ThreeDJ16 Posted November 28, 2006 Report Posted November 28, 2006 Also' date=' avoid sugar rubs... the sugar burns at higher temps.[/quote'] Just a quick tip, turbinado sugar will not burn up like brown or cane sugars will. So if you make a rub or sauce that calls for sugar, you can sub in turbinado if to keep it from turning black as quick on you. It can be found in the along side the brown sugar in most grocery stores. -=Jasen=-
samantha Posted November 28, 2006 Report Posted November 28, 2006 Sanny writes: I lied to my mother. (note to children: do not lie to your mother. I am a professional, acting in a controlled environment. do not try this at home) And would this be a basic skill for an attorney
ThreeDJ16 Posted November 28, 2006 Report Posted November 28, 2006 Sanny writes: I lied to my mother. (note to children: do not lie to your mother. I am a professional, acting in a controlled environment. do not try this at home) And would this be a basic skill for an attorney Meow, meow! hehe - Yeah, just stirring the pot a little. -=Jasen=-
Sanny Posted November 28, 2006 Report Posted November 28, 2006 Re: You quack me up! Sanny you are too funny! Thanks for the laugh tonight, it was appreciated. We once told all the kids (now in college) about telling lies blah blah blah and to see you posting it on the forum is great. John Don't lie to your kids, either. hehehe
Sanny Posted November 28, 2006 Report Posted November 28, 2006 Sanny.....Do you lie to the dog? One should let sleeping dogs lie.
