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Topic: CFB 51 Cookbook, equipment discussion, techniques

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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1540 on: November 19, 2024, 09:06:43 PM »
Quote from: MaximumSam on November 19, 2024, 09:03:37 PM
That's just slightly altered grass
ya the kind of  blades you twirl around in your teeth
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1541 on: November 21, 2024, 03:17:08 PM »
son in law is gonna spatchcock and smoke the turkey

What brine should I use?

I've always followed the Alton Brown brine, but for smoking there might be a better option
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1542 on: November 21, 2024, 04:28:41 PM »
Quote from: FearlessF on November 21, 2024, 03:17:08 PM
son in law is gonna spatchcock and smoke the turkey

What brine should I use?

I've always followed the Alton Brown brine, but for smoking there might be a better option
Don't think it really matters much. The Alton Brown will work fine. I don't think the specifics of the brine will make THAT much difference in the final flavor, especially with smoking, as the smoke will add good flavor and smoking can often overpower the brine anyway. 

One thing I'll say... The rule for turkey breast is just like the rule for brisket--it needs to be sliced and immediately go to the plate for consumption. If it sits out after slicing on a serving platter for 15 minutes before anyone eats it, no matter HOW much you brine it it's gonna dry out and need gravy. 

I think this is one of the problems that so many people have with turkey. Everyone's worried that they're going to cook it wrong and it'll dry out. But I think they don't realize that even if you cook it perfectly and then let it sit out after slicing, *that* is going to dry it out. And so many people are trying to do 17 different things as food is trying to get to the Thanksgiving table, that it often happens. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1543 on: November 21, 2024, 04:39:53 PM »
I think the smoke would make the Alton brine rather off-putting, and especially with the aromatics. I would not try that.

I think I'd go with veg broth, salt and brown sugar and leave out the rest of his process.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1544 on: November 21, 2024, 04:56:06 PM »
I've been googlin smoked turkey brines

almost all of them have thyme, rosemary, and bay leaves
brown sugar is popular
wondering about citrus
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1545 on: November 22, 2024, 05:41:48 PM »
The smoke overpowers pretty much all of the aromatics.  I always keep it simple.  Water, salt, peppercorns.  Some folks add sugar, I don't.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1546 on: November 26, 2024, 08:33:23 PM »
Made pot roast, which means adding glutamates: msg, tomato paste, fish sauce, steak sauce, Worcestershire, and Marmite. I'll keep growing the collection.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1547 on: November 26, 2024, 09:33:18 PM »
I've never added msg, tomato paste, fish sauce, and Marmite to a pot roast

maybe I should try
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1548 on: November 26, 2024, 10:14:26 PM »
Quote from: FearlessF on November 26, 2024, 09:33:18 PM
I've never added msg, tomato paste, fish sauce, and Marmite to a pot roast

maybe I should try
You should, and anchovies to your meatballs
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1549 on: December 07, 2024, 11:25:23 PM »
This year our holiday get together is "tailgate" theme. Although of course it'll be at home so cooking options are plentiful. 

What ya got? 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1550 on: December 08, 2024, 08:58:01 AM »
Maxwell Street Polish, Chicago Hot Dogs and Italian Beef.

Vienna Beef | Tastes of Chicago
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1551 on: December 08, 2024, 09:09:02 AM »
Texas chili 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1552 on: December 08, 2024, 04:44:03 PM »
Quote from: betarhoalphadelta on December 07, 2024, 11:25:23 PM
This year our holiday get together is "tailgate" theme. Although of course it'll be at home so cooking options are plentiful.

What ya got?
Not sure if it's tailgate style, but roasting a big piece o pork butt and making a bunch of different sauces. Sort of a Christmas BBQ. 
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1553 on: December 09, 2024, 10:12:50 AM »
This was freakin' delicious...

Sichuan Red Braised Beef. 

Really quite simple, too. Pretty easy beef stew to throw together and into the oven. 

Highly recommend. Attached a PDF of the recipe.

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