CFB51 College Football Fan Community
The Power Five => Big Ten => Topic started by: MrNubbz on November 20, 2018, 01:07:47 AM
-
My favorite Holiday a respite from modern mayhem.Whatever you're roasting/smoking/grilling/frying hope it exceeds expectations.Good food,good times with family & friends - Best Wishes and safe travels to All
-
Thanks bud, same to you!
We should probably delve further into the food here.
This year I'll once again be BBQing a turkey, my dad will deep-fry one, and we'll have the usual assortment of sides and desserts-- giblet gravy, cornbread dressing, green bean casserole, sweet potatoes, mashed potatoes, pumpkin pie, pecan pie. And since it's also my Dad's birthday, we'll have some Italian cream cake too, which is his favorite.
What's going on in YOUR households?
-
The usual turkey, dressing and sides.
Chilled clear cranberry sauce still in the shape of it's can.
-
Thanksgiving out west this year. Get to watch THE GAME first thing in the morning.
-
The usual turkey, dressing and sides.
Same-same but very good usual.Cindy has taken to make these apple pies that were from her grandmothers recipe.I took some to work,to friends & neighbors.They really liked it and I thought that folks were just being nice asking for more.People have offered to buy them - they're just right not too sweet.I suppose it depends on the kind of apples ones uses.She usually mixes them up.Well later on I might head on down the road to see my brother over at his son's - who has mastered the smoke bird.He usually hosts about 15 people who bring creative sides.The fun part is usually around T'Giving/Christmas the Bourbon Affectionado's break into a tasting symposium.94 has the best of both worlds with a fried bird,adds a nice taste twist.Cheers!
-
Yup, a few years ago we realized we didn't want to choose. My dad focuses on the fried bird and I do the BBQ. So delicious.
-
Piles of kids at my sister in laws. We borrowed a friends bounce house for them. That won't end badly.
The menu has been under wraps. We're responsible for desserts, which means my wife and 9yr old will be baking an making.
-
Daughter #1 is flying in from C-bus. She's the last to see the new place. I got tickets for the two of us to the Dawg game Saturday, she's been on me forever to take her.
I'm doing Cornish Game hens for dinner Thursday, with asparagus and sweet taters and carrots.
The wife doesn't remember game hens though I fixed them once for her back when.
-
Just say "chicken" it's easier. :)
-
my favorite holiday as well. good food, good friends, good football. happy thanksgiving to you all.
-
I'm doing Cornish Game hens for dinner Thursday, with asparagus and sweet taters and carrots.
Truly a tasty delight,prolly been 7-8 years since I've had one - good call
-
Just say "chicken" it's easier. :)
I have to try and impress her, usually with minimal success.
Les Poulet?
-
In Southern Oregon at the in-laws' house. The turkey day fare will be pretty standard, although they bought smoked turkeys this year so only need to heat them. There was a turkey incident last year :57:
-
I have to try and impress her, usually with minimal success.
Les Poulet?
vraiment
-
In Southern Oregon at the in-laws' house. The turkey day fare will be pretty standard, although they bought smoked turkeys this year so only need to heat them. There was a turkey incident last year :57:
Every family has one of those at some point, near as I can tell. Makes for a good story years later anyway. :)
-
There was a turkey incident last year :57:
Let me guess you invited a bunch a vegans or the Turkey had a shotgun too
-
Apple crisp/pie very much depends on the type of apple.
Last year soon-to-be Mrs. GR and I got some fresh apples down in La Crescent (Apple Capital of Minnesota), and baked an apple crisp with them. It was spectacular, due mostly to the fact that the apple crisp still tasted like apples instead of tasting like sugar. However, for the life of us, we can't remember what type of apples they were.
One of the guys I tailgate with is bringing his electric smoker over Thursday, and is turkey, a chicken, sausages and stuffing for supper Thursday night.
Can you smoke a stuffed turkey?
-
I don't advise cooking turkey with stuffing in it, no matter how it's cooked. To get the internal cavity up to the proper temperature to kill the bacteria, you basically have to overcook the rest of the bird. The dark meat can take it, but this is what tends to dry out the breasts really badly.
Better to cook the turkey, save some of the cooking juices, and introduce those into the dressing (and gravy, obviously).
I don't know much about apples, but I hear Granny Smith are some of the best for cooking, because they don't end up too sweet. They're almost bitter when you eat them fresh, but lots of folks cook with them.
-
Hear hear, no stuffing in the bird.
-
I don't advise cooking turkey with stuffing in it, no matter how it's cooked.
We've cooked stuffing separately and in the bird about halfway thru pull the stuffing out of the bird and mix it in.But I agree with you whats left in the roasting pan can get mixed into the gravy and stuffing and cooked to 165 deg.
-
Hear hear, no stuffing in the bird.
Suppose you don't like Pretzels & Beer or beans in chili
-
Have at it, whatever floats your banana peel.
I'm cooking les petite poulet, somehow, no stuffing anywhere.
-
I tried to talk Cindy into the Hens but she shot back with not cooking for 2-3 days.So I lost that one which is fine because I had Turkey and accoutrements for 3.5 days last season - to stubborn to waste food
-
Why introduce the risk of inserting food into the cavity of a bird in which it is carrying Bacteria which could kill you unless you raise the temperature to at least 165. If you insert aromatics into the bird discard them upon carving.
-
Taste and temperature,have a good thermometer we've tried dressing from the cavity just finish it in the oven.Make sure the bird is patted dry,there is a million ways to cook a bird(salt,brine,oil,butter) - go with what works.I've tented the breast meat about half way thru so heat hits the thigh/leg area and cooks even.Pull the bird when the thigh is 165.You can also butterfly them that a friend does but looks like more work
-
160°F is a kind of magical temperature for most pathogens. There are some strange thermophiles that survive boiling water, but they are, well, strange, and rare.
I used to do a lot of work on composting and when done right (which is rare), the stuff hits 160°F at max T and then cools off again because the stuff dies.
And 165°F adds a Marge N. Overa in case part of the bird isn't at that T.
It's (160°F) also 71°C, which is handy to know if you ever find yourself in the rest of the world.
Our oven is new to me, I've rarely used it, it has convection settings, but I'm just not sure it's at the indicated T. The wife is redoing the kitchen and we're replacing it with a Bosch inductive stove which should be more reliable.
-
Unless you didn't thaw the bird right,deep thigh temp of 165 is good.The guy on serious eats(MIT grad) mentioned that repeatedly,going with basting 4X and tenting breast meat at about an hour 20 min - no worries.Be cool to sample what everyone here is making and their methods
-
Well when we deep-fry, we certainly don't stuff the cavity. :)
For BBQ I spatchcock the bird, brine for 24 hours, dry overnight for 12 hours, then BBQ at around 300 over pecan (aka hickory). Oak is too heavy for fowl, IMO. Fruit woods like apple are too light for fowl, again IMO.
The dressing is made a day or two ahead of time and never goes into the bird. It is of course cornbread dressing in this part of the world, although I've had yankee friends that brought oyster dressing and that's pretty tasty too.
-
160°F is a kind of magical temperature for most pathogens. There are some strange thermophiles that survive boiling water, but they are, well, strange, and rare.
I used to do a lot of work on composting and when done right (which is rare), the stuff hits 160°F at max T and then cools off again because the stuff dies.
And 165°F adds a Marge N. Overa in case part of the bird isn't at that T.
It's (160°F) also 71°C, which is handy to know if you ever find yourself in the rest of the world.
Our oven is new to me, I've rarely used it, it has convection settings, but I'm just not sure it's at the indicated T. The wife is redoing the kitchen and we're replacing it with a Bosch inductive stove which should be more reliable.
160 isn't really special. 130 or so is the key temp for most food-borne pathogens that really have the potential to impact humans. Above that temp, the pathogens of highest interest start to die.
Note the bold. That's when they start to die. At that temp, it will take a LONG time to kill enough of the pathogens to actually keep you safe. At 160, they'll die basically instantly.
A good reference is here: http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary
This is the key with sous vide. By tightly controlling temperature and time, you can get safe food at lower temperatures than what is typically suggested (160 for poultry) by increasing time.
The issue is that in an oven, this is hard to do. Water [in a sous vide bath] transmits heat to food extremely well. Air, however, does not do so very well at all. So in an oven, it's really hard to know exactly what temp all parts of the bird are at and be sure they're at that temp long enough to be safe. So the "easy" answer is to just make sure you hit 160+.
But 160 is not some magic temp. It's just the temp at which the pathogens are being killed so quickly that you can assume that if you've hit that temp, they're ALL dead.
-
Well, I think 160°F is a magical temperature.
I just hope never to experience it.
-
What sushi,steak tartare?
-
The wife is big on steak tartare.
With raw egg, etc.
I've had it, but prefer my beef cooked.
-
I definitely eat beef, veal, duck, lamb under 140, not to mention the former (raw). There's also nothing wrong with a little pink in your pork. I just don't mess around with chicken or turkey.
-
The wife likes most things "blu rare", which even some steak houses struggle to cook properly. I struggle at times at home.
The tartare thing is "OK" to me but not worth the risk. Raw hamburger has almost no flavor on its own and its just the additives that one tastes, in my book.
I like med rare to rare on my steaks, leaning to rare for top cuts of meat.
Oddly, she likes her lamb more medium. In France I don't recall that they ask how you want lamb cooked. I've never had a decent steak in France, ever, I quit ordering beef.
-
The wife likes most things "blu rare", which even some steak houses struggle to cook properly. I struggle at times at home.
The tartare thing is "OK" to me but not worth the risk. Raw hamburger has almost no flavor on its own and its just the additives that one tastes, in my book.
I like med rare to rare on my steaks, leaning to rare for top cuts of meat.
Oddly, she likes her lamb more medium. In France I don't recall that they ask how you want lamb cooked. I've never had a decent steak in France, ever, I quit ordering beef.
Their local/regional beef is terrible. The only edible stuff is imported from South America and it is extremely cost prohibitive. The cheaper cuts are okay when used in braised dishes like beef bourguignon, but steaks are pretty much out of the question.
-
don't move there
-
starting the process of the Alton Brown Good Eats Roast Turkey
-
Just pulled mine from the brine, it'll dry overnight in the fridge, then I'll throw it on the smoke tomorrow morning.
-
don't move there
Their other food items tend to be quite good, in the main.
Restaurant rarely (never?) have pork on the menu, outside Alsace. The wife says pork is considered to be "cheap". I don't see chicken that often either.
A typical menu would feature seafood, a lot of types, lamb, a braised beef dish, duck "confit or other", maybe some other bird.
My step son in law has a BIG Thanksgiving dinner every year for about 25 people. He gets two turkeys. We were there last year, each bird was over 70 Euros.
He was CIA trained but he goes to enormous effort on this dinner. I didn't think it was worth it personally, nor did the wife.
-
I enjoy other food items besides beef, but I'm addicted to large slabs of beef steak and beef ribs
probably be a nice place to visit
-
I like France more than the wife does, I think.
-
I like Texas more than my brother does, I think
but, he lives there
-
Heh, the wife seems to like the ATL a LOT, or at least she talks about how much she likes it here frequently. I grew up here, albeit in the 'burbs, and a long time back. When I was in college the area we live now was for hippies and addicts and not much else. I guess now it's for older hippies, and young addicts who have money.
Mebbe.
I was out running this morning and the weather is beautiful. The leaves are really about midchange, a lot of green still around. I much prefer these winters obviously.
-
beautiful fall weather here - 45 degrees, light wind, sunny
I have the day off. Going to mow the leaves for the last time and winterize the mower. If I'm ambitious I will clean the gutters and hang Xmas lights on the gutter and a couple trees in the front yard
-
Just pulled mine from the brine, it'll dry overnight in the fridge, then I'll throw it on the smoke tomorrow morning.
How long do you smoke yours @ 300,just curious
-
Depends on the size of the bird obviously, and the consistency of the temperature. This one is a 15-lber and it'll take somewhere between 3 and 4 hours.
-
Their other food items tend to be quite good, in the main.
Restaurant rarely (never?) have pork on the menu, outside Alsace. The wife says pork is considered to be "cheap". I don't see chicken that often either.
A typical menu would feature seafood, a lot of types, lamb, a braised beef dish, duck "confit or other", maybe some other bird.
My step son in law has a BIG Thanksgiving dinner every year for about 25 people. He gets two turkeys. We were there last year, each bird was over 70 Euros.
He was CIA trained but he goes to enormous effort on this dinner. I didn't think it was worth it personally, nor did the wife.
Rabbit is quite common in household cooking, but not as common on restaurant menus. I guess it's considered peasant food? Anyway, I ate many, many meals at my local coworkers' homes in France, and rabbit stew was commonly served-- it's delicious!
-
All the things for which to be Thankful at Thanksgiving, including:
1. This is a nice time of year, usually, with nice weather in much of the country.
2. The harvest is mostly in, and Krogers are well stocked.
3. We still have college football afoot, and some other sports.
4. We're far enough along in the season to have separated out some posers from real teams.
5. It's a reminder to be more thankful and less grouchy about stuff.
6. We often get together as families and friends, for better or worse.
7. It can be cold enough for a nice fire.
8. It's not so cold we almost die bringing in more wood.
9. There is an interesting game on Friday night.
10. The leaves are glorious, at least in the south outside the mountains.
-
Rabbit is quite common in household cooking, but not as common on restaurant menus. I guess it's considered peasant food? Anyway, I ate many, many meals at my local coworkers' homes in France, and rabbit stew was commonly served-- it's delicious!
I have seen in on menus but rarely, and mostly in country restaurants I think. We're usually being "feted" when we dine en famille, so perhaps they view rabbit as too paisan for us as guests.
The French word is lapin, and I think I've asked the wife what it was a time or three.
And of course the food in Alsace is more similar to German food than French. I consider it to be akin to "good German food".
The Swiss have a LOT of cows, and I think they make a lot of cheese, but I have no clue what kind.
-
Friggin cold in NE Ohio right now in the low 30s with a bit of a wind out of the north.Guess it won't get out of the 20's tomorrow,good to have hearty,warm stick to your ribs Fare
-
Swiss make great cheese, Grueyere probably being the most famous. But overall still not as varied nor as delicious as French cheese.
And yes, Alsace is definitely more German. More pork, and more rabbit, than elsewhere. I've spent the majority of my time in France, in Nantes, which is in the provinces to the west of Paris in the Loire River valley. And also in Aix en Provence, which is obviously provincial by its name, though not nearly so much now as 400 years ago I suspect. So I've eaten a lot more provincial food than fine dining, though I've had plenty of that,too--- always on the company's dime of course.
-
Speaking of cheese, we went by the Rogue Creamery yesterday and got some amazing blue, smoked blue, and stout cheeses.
-
Swiss make great cheese, Grueyere probably being the most famous.
I wouldn't question your culinary background and insight but i'd go with Swiss Cheese being more famous.
-
I wouldn't question your culinary background and insight but i'd go with Swiss Cheese being more famous.
Ha!
-
Man, you fellas are into some peculiar Thanksgiving fixings.
-
Man, you fellas are into some peculiar Thanksgiving fixings.
Giblet gravy, cornbread dressing, and sweet potatoes, are peculiar???? :86:
-
I like asparagus. I almost got Brussel sprouts. My OSU daughter is headed down tomorrow. I think she prefers the former.
Sweet taters and carrots, nothing fancy.
I also like onions a lot, but the wife doesn't. Vidalias of course. I have some bacon, I might wrap a piece or two around the little chickens.
-
Giblet gravy, cornbread dressing, and sweet potatoes, are peculiar???? :86:
Naw, all that other crazy crap that you guys are tawkin' 'bout is though.
-
I have some bacon, I might wrap a piece or two around the little chickens.
That'd prolly be recommended by many foodies
-
Bacon is good.
-
Looking like a not so happy Thanksgiving at our household. Hubby has to work at 2 pm, so it's up early to stick the bird in the oven and finish the side dish prep. Call daughter in Kentucky, son in Alaska and son in Wyoming, in-laws in South Dakota, my mom / brother in Kansas, other brother in South Dakota.....by then, dinner should be ready, lol.
Menu this year is consisting of turkey, stuffing for sis and my hubby, mashed potatoes for me, sweet potatoes for hubby and me, cranberry relish for my sis and my hubby, corn and homemade bread / dinner rolls. Double layer pumpkin pie (made with cream cheese and cool whip then refrigerated) and regular pumpkin pie.
At least there will be plenty of left over turkey for sandwiches prior to and during the Husker game Friday and a turkey pot pie for the weekend. We may try to get over to Seward to see my husband's sisters and their families on Mon-Tues for his days off from work. We're saving our big celebration for Christmas which lands on his day off this year.
Not a lot of football to watch in our house as sports are not my hubby's thing and it's not as much fun watching by myself. Probably will play a lot of Skyrim and Fallout 4 or Scrabble with my sister. Will check in throughout Dec for BIG games / bowl games and try to catch Husker volleyball / basketball as much as I can.
-
I Hope it is happy for you and yours.
-
At least there will be plenty of left over turkey for sandwiches prior to and during the Husker game Friday and a turkey pot pie for the weekend.
not much family at my place either. Daughters will be at their grandmothers and other places. Don't blame them. They won't have a meal with me tomorrow, but we will have leftovers and will watch at least the first half of the Husker game together before they leave again.
I will have the Alton Brown bird, mashed taters, sweet taters, green bean casserole, plenty of gravy. Might do stove top stuffing. Dinner rolls (not homemade) Pumpkin pie w/ whipping cream.
daughter is making a cucumber salad and deviled eggs.
there will be way too much food, which is good.
-
I"m getting hungry. I hope everyone has an unexpectedly great Thanksgiving with lots of good memories and may your teams all win this weekend. Unless you are a Tech fan.
-
Happy Thanksgiving. I caught whatever bug was going around so not sure I'll take part in any festivities.
-
For years, I was unable to make it home for the holiday for work obligations. So at some point, family started coming to me. Not sure what I can be more thankful for than that.
-
I will have the Alton Brown bird
Gotta try that sometime,I was going to do Test Kitchen's bird.They do quite a few different recipe's.The one I'm thinking about is quite involved.But sticking with what works,Cindy has made Apple and Blueberry pies ;D
-
Happy Thanksgiving. I caught whatever bug was going around so not sure I'll take part in any festivities.
Bourbon,honey and tea - have at it
-
Gotta try that sometime,I was going to do Test Kitchen's bird.They do quite a few different recipe's.The one I'm thinking about is quite involved.But sticking with what works,Cindy has made Apple and Blueberry pies ;D
once you find the candied ginger, the recipe is easy.
Only 3 hours cooking time
unfortunately, store bought pie for me. Perhaps the ex-mother-in-law will save me a slice. She still loves me.
-
Happy Thanksgiving Ladies and Gents!
We all have many things to be thankful for if we stop and appreciate.
this forum is one of the many - thanks to all of you for supporting and contributing
-
No Alton Brown bird for me this year. Just landed in Chicago last night and we're going to my brother's house today.
It's good to be back in the house after 3 weeks of travel, but I just wish the house was somewhere else. Home could be anywhere me and Mrs. 847 would be. 14 days on a ship together proved this. That was a cool house. Like home.
Happy Thanksgiving all.
-
hopefully your brother is blessed with similar cooking skills
-
tOSU Marching band on right now @ the Macy's Parade
-
No Alton Brown bird for me this year. Just landed in Chicago last night and we're going to my brother's house today.
It's good to be back in the house after 3 weeks of travel
3 weeks wow.I've went for 7-8 days,well welcome back,Happy Thanksgiving
-
Happy thanksgiving, you guys! This may be favorite day of the year. Hope you have every chance to love yours, too.
-
Bird's been on the smoke a couple hours, probably another 1-1.5 and then we'll head to my folks' house.
Happy Thanksgiving, all! Enjoy the Dallas Cowboys kicking the crap out of the hated Washington racial-slurs!
-
hey, I'm rooting for Colt McCoy, Adrian Peterson, and Trent Williams
-
We decided to reheat the smoked birds in pieces, so we just dismantled both. Even after washing, my fingers smell like smoked turkey. There are worse problems :)
-
not much family at my place either. Daughters will be at their grandmothers and other places. Don't blame them. They won't have a meal with me tomorrow, but we will have leftovers and will watch at least the first half of the Husker game together before they leave again.
I will have the Alton Brown bird, mashed taters, sweet taters, green bean casserole, plenty of gravy. Might do stove top stuffing. Dinner rolls (not homemade) Pumpkin pie w/ whipping cream.
daughter is making a cucumber salad and deviled eggs.
there will be way too much food, which is good.
I skipped the green bean casserole this year, as it is not my favorite. I am so stuffed right now that I do wish the kids were here to help clean up, lol. Since I retired three years ago after I broke my leg at work, I can do more cooking than I used to, but since my husband is ten years younger than I we have quite a few years left before we can take time to go visit the kids.. I keep telling him that he has to wait until he is 70 before he retires, but that means another 16 years of holidays on our own! He says he may never retire - just work until he drops, so my current plan is to win the lottery so he doesn't have to, lol.
-
I was thankful that my oldest daughter was able to have dinner with me about 2pm.
Everything turned out surprisingly well. Therefore I ate until I was miserable. Starting to feel a little better 4 hours later.
I buy a lotto ticket from time to time. I have around 3 years to retirement if I choose.
-
hey, I'm rooting for Colt McCoy, Adrian Peterson, and Trent Williams
You pulled for a bunch of Sooners. Shame on you.
I love Colt, but ain't no way anyone should ever root for the Washington racial-slurs.
-
We hosted my wife’s family like we have the last few years. She did the traditional turkey in the oven. I put a smaller breast in my smoker. Mine won. Lol. Juicier, more flavorful, more compliments. It was her idea for me to do it but I think she’s a little jealous now. Lol.
It was a good day. Watched a lot of football and beat my daughter and nephew in a pickup basketball game in the driveway. I’ve already been into the leftovers. Going to meet up with my best friend who I haven’t seen in over a year to watch WVU tomorrow.
-
I love Colt, but ain't no way anyone should ever root for the Washington racial-slurs.
They should change their name to the Gun Grabbers.
-
You pulled for a bunch of Sooners. Shame on you.
I love Colt, but ain't no way anyone should ever root for the Washington racial-slurs.
apparently you were pulling for a bunch of Huskers
Maliek Collins, and Randy Gregory and Brett Maher
and it worked pretty well this afternoon
-
Happy Thanksgiving to all of my football friends on this forum. This community is definitely something to be thankful for.
One of the guys I tailgate with has an electric smoker, so it was brought over to the finance's house to cook the bird. I brined the bird in the Alton Brown brine (1 lb salt and 1 lb brown sugar per 6 quarts of water) and dried it off prior to smoking.
Does background temp affect cooking? We had a 14 lb bird in the smoke for ~4 hours, and still needed to finish it in the oven for an hour and change at 350. Firebox temp was around 200 the whole time. We also smoked a whole chicken, and that suffered the same problem as the turkey even though it was smaller and the temp was about 220.
Not sure if it was the smoke or the brine, but the turkey was FANTASTIC. However, I'm exhausted from all the good prep.
-
Wife's family rents out a school building. I didn't count them but there must have been 70 show.
I am thankful for this online community among other blessings.
-
Happy Thanksgiving to all of my football friends on this forum. This community is definitely something to be thankful for.
One of the guys I tailgate with has an electric smoker, so it was brought over to the finance's house to cook the bird. I brined the bird in the Alton Brown brine (1 lb salt and 1 lb brown sugar per 6 quarts of water) and dried it off prior to smoking.
Does background temp affect cooking? We had a 14 lb bird in the smoke for ~4 hours, and still needed to finish it in the oven for an hour and change at 350. Firebox temp was around 200 the whole time. We also smoked a whole chicken, and that suffered the same problem as the turkey even though it was smaller and the temp was about 220.
Not sure if it was the smoke or the brine, but the turkey was FANTASTIC. However, I'm exhausted from all the good prep.
Yes, ambient temp definitely affects the cooking temperature/time when smoking meat. It's best to use a temperature probe set inside the cooking chamber, right next to the meat. That way you know the true cooking temp, and I typically shoot for 285-300 for a turkey.
-
apparently you were pulling for a bunch of Huskers
Maliek Collins, and Randy Gregory and Brett Maher
and it worked pretty well this afternoon
I'm cool with that, I don't have anything against the Huskers. :)
-
especially when their ex players help win a rivalry game on Thanksgiving
-
Does background temp affect cooking? We had a 14 lb bird in the smoke for ~4 hours, and still needed to finish it in the oven for an hour and change at 350. Firebox temp was around 200 the whole time. We also smoked a whole chicken, and that suffered the same problem as the turkey even though it was smaller and the temp was about 220.
mine was a small bird, 11lbs, but it cooked quicker than I thought.
after the 30 minutes at 500, it was done in about 90 minutes
wasn't checking the thermometer after 60 minutes and the bird got a bit warmer than 160, but it was still moist and had outstanding flavor. Could have been better.
Guess I need one of those fancy wireless thermometers with the alarm on my phone. (hint for Amazon Santa)
-
mine was a small bird, 11lbs, but it cooked quicker than I thought.
after the 30 minutes at 500, it was done in about 90 minutes
wasn't checking the thermometer after 60 minutes and the bird got a bit warmer than 160, but it was still moist and had outstanding flavor. Could have been better.
Guess I need one of those fancy wireless thermometers with the alarm on my phone. (hint for Amazon Santa)
Hopefully Amazon Santa uses the link through this website to get your probe. I have one of those and I love it.
-
Thermoworks Black Friday sale: https://www.thermoworks.com/DOT
I recently bought 2 of these on an open box sale they did... Really like the construction and Thermoworks is pretty much the go-to for these products IMHO. Sometimes they're a little pricey for some things, but these DOT thermometers aren't expensive.
-
I went down to Casa Grande for the 7th year in a row. My friend and her family invite me down, as I'm a non-official "Uncle Dave". I make a pie every year - something creative and from scratch. I did a banana creme-on chocolate cheesecake thing that turned out well.
-
especially when their ex players help win a rivalry game on Thanksgiving
Or... NOT a rivalry game and NOT on Thanksgiving. Why on Earth would I dislike Huskers? Outside of some complete asshole Husker fans in San Antonio in 1999, the Huskers have always been incredibly accommodating with respect to my Longhorns...
-
Thermoworks Black Friday sale: https://www.thermoworks.com/DOT
I recently bought 2 of these on an open box sale they did... Really like the construction and Thermoworks is pretty much the go-to for these products IMHO. Sometimes they're a little pricey for some things, but these DOT thermometers aren't expensive.
Yeah, if you're not using some kind of temperature probe for your meat AND your cooking chamber, you're making life harder than it needs to be.
There are dozebs of options, but something like this is what I have and it works extremely well. One probe sits in the chamber and monitors the cooking temperature, and the other one goes into the thicket part of the meat and measures the meat's internal temperature.
https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=asc_df_B01GE77QT0/?tag=hyprod-20&linkCode=df0&hvadid=198091107028&hvpos=1o2&hvnetw=g&hvrand=1274343781458212364&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028226&hvtargid=pla-379519116602&psc=1
-
Thermoworks Black Friday sale: https://www.thermoworks.com/DOT
Sometimes they're a little pricey for some things, but these DOT thermometers aren't expensive.
Can you use the DOT thermometers out on the grill?I've seen those but thought they were for oven use.I have a therm-Pop.Got it like you did out of box sale for 23 bucks.Money well spent used it to gauge the Bird yesterday
-
For grilling you'd need wireless. The cord would melt on a flame.
-
bought my brother one for Xmas last year
-
The least the bastage could do is make you some Beef Ribs.Is that too much to ask for a poor pot stirring,bugeatin' dirt farmer?
-
he makes some dern fine brisket
and I take some home with me for chili meat!
-
Time to start talking T-day again? I''ll pick up my bird this weekend and start the brining process on Tuesday.
I think we're going to take some roasted root vegetables as our side this year-- parsnips, carrots, new potato, sweet potato, with Brussels sprouts and bacon.
Tday dinner is noon at my parents. We'll have a big crew this year since we didn't do much last year.
-
Turkey leg goes in, bone comes out.
-
We will be on the ship for T-Day this year. Never done that before.
-
Trying to think of something other than turkey this year. Not sure that much is coming to mind.
-
Trying to think of something other than turkey this year. Not sure that much is coming to mind.
Standing rib roast?
Steaks?
Smoked pork tenderloin?
Enchiladas y tamales? (This is what my i s c & a aggie wife's family does, they like a non-traditional Thanksgiving)
-
Cornish game hens work for me. When my kids were tenish, they liked having their own bird, and no leftovers.
Last year we had duck confit catered by our local French place, partly to aid them in staying around, it was really good. And they are still around and doing well.
If they are open we'll probably go there, but they probably close. They aren't.
-
Standing rib roast?
Steaks?
Smoked pork tenderloin?
Enchiladas y tamales? (This is what my i s c & a aggie wife's family does, they like a non-traditional Thanksgiving)
I made tamales one year. I thought they were great - everyone else was wondering why I made tamales. I was all excited, thinking everyone could help make them. No one was interested in that either. More tamales for me though.
-
Time to start talking T-day again?
Well don't forget the intro -
My favorite Holiday a respite from modern mayhem.Whatever you're roasting/smoking/grilling/frying hope it exceeds expectations.Good food,good times with family & friends - Best Wishes and safe travels to All.
Those roasted root vegetables sound simple & splendid
-
Well don't forget the intro -
My favorite Holiday a respite from modern mayhem.Whatever you're roasting/smoking/grilling/frying hope it exceeds expectations.Good food,good times with family & friends - Best Wishes and safe travels to All.
Those roasted root vegetables sound simple & splendid
It's your thread my friend, I only wanted to revive it, not steal your thunder. :)
It'll be nice to have a bigger celebration than we allowed ourselves last year.
-
I made tamales one year. I thought they were great - everyone else was wondering why I made tamales. I was all excited, thinking everyone could help make them. No one was interested in that either. More tamales for me though.
Tamales take some work that's for sure. Around here, families with Mexican heritage tend to all gather at Abuelita's house in the days before Thanksgiving or Christmas, and all of the moms/aunts/sisters/female cousins join in and help. Making the holiday tamales is very female-centric in their culture.
Growing up, we had some good friends down the street, whose parents were Mexican nationals, and the whole extended family lived in and around us in NW Austin. My sister and I were good friends with all of the kids, and when I was a young boy they'd let me participate in the process, which I thought was a lot of fun. But once I got to my teenage years, they kicked me out of the kitchen and I had to go into the other room with the men, who were drinking cerveza and watching futbol when they could find it, and football otherwise.
-
What Was Eaten at the First Thanksgiving? - HISTORY (https://www.history.com/topics/thanksgiving/first-thanksgiving-meal)
-
Runzas?well i know they did venison and turkey,prolly wabbit.gourds/squash.Not sure if they did any seafood but if it could be caught it might have made the menu
Edit: oh I see that is a link - interesting
Fruits indigenous to the region included blueberries, plums, grapes, gooseberries, raspberries and, of course cranberries, which Native Americans ate and used as a natural dye. The Pilgrims (https://www.history.com/topics/pilgrims) might have been familiar with cranberries by the first Thanksgiving, but they wouldn’t have made sauces and relishes with the tart orbs. That’s because the sacks of sugar that traveled across the Atlantic on the Mayflower (https://www.history.com/topics/colonial-america/mayflower) were nearly or fully depleted by November 1621. Cooks didn’t begin boiling cranberries with sugar and using the mixture as an accompaniment for meats until about 50 years later.
-
Yeah, in New England I believe seafood is still pretty common at Thanksgiving. Do we have any New England or Northeastern natives on the forums?
-
My BIL married an Italian girl from Philadelphia, and much of her family moved down here to Texico. Their Thanksgiving was always a huge Italian meal of Sunday gravy with pork neck and country ribs, beef, and meatballs, I visited them at Thanksgiving one year, and it was pretty fantastic. Almost made up for the fact that they were hated Eagles fans... :)
-
Yeah, in New England I believe seafood is still pretty common at Thanksgiving. Do we have any New England or Northeastern natives on the forums?
Oyster dressing i'd imagine would be on the bill of fare
-
I think we always had turkey and then ham at Christmas. Turkey properly cooked is good, my mom was afraid of food diseases so our was always dry.
Xeric.
-
I just realized my wife's grandma will be staying with us. Which is good, she is from Jamaica and cooks some mean oxtail. Though she has dementia so maybe I better keep an eye on things so she doesn't put strychnine in the peas.
-
Yeah our oven-baked turkeys at grandma's house from days of yore were pretty dry. It wasn't until my dad starting BBQing them, that they turned out great. And then the deep-frying added another level of moist deliciousness.
These days I BBQ the turkey after brining it, which was a new step I added and they turn out even better than my dad's (don't tell him I said that). The deep-fried turkeys are injected and don't need to be brined.
Oh and, not to throw my grandma under the bus, because her cornbread dressing is the best I've ever tasted. My mom uses her recipe and it always takes me back to my childhood, so delicious.
-
I just realized my wife's grandma will be staying with us. Which is good, she is from Jamaica and cooks some mean oxtail. Though she has dementia so maybe I better keep an eye on things so she doesn't put strychnine in the peas.
Well if your spice rack is right next to your lethal poison rack, you're kinda already playing with fire.
-
Well if your spice rack is right next to your lethal poison rack, you're kinda already playing with fire.
ha!
true...
-
Yeah, in New England I believe seafood is still pretty common at Thanksgiving. Do we have any New England or Northeastern natives on the forums?
She's not native (she's from Cali), but she did spend quite a few years in CT and RI back a bit.
Seafood is very common up there for TG - lobsters, oysters, clams, mussels, etc. Turkey is still part of the equation though.
-
Lobster and turkey works for me!
-
Well if your spice rack is right next to your lethal poison rack, you're kinda already playing with fire.
I once went to a coworker's Christmas gathering and seeing he had a big can of Raid on the back of the stove. Didn't eat much that day.
-
Raid is not all that toxic to humans. It might make you feel a bit funny if you sprayed it on your tongue. It's an ACE inhibitor, with action similar to that of nerve agent, but far less potent, fortunately.
-
It's your thread my friend, I only wanted to revive it, not steal your thunder. :)
It'll be nice to have a bigger celebration than we allowed ourselves last year.
I've gone back a ways and bumped a few threads, but 3 years?!?!?
I can't compete with that
-
I once went to a coworker's Christmas gathering and seeing he had a big can of Raid on the back of the stove. Didn't eat much that day.
take it as a good sign, he's on top of those varmints and got 'em under control
-
I once went to a coworker's Christmas gathering and seeing he had a big can of Raid on the back of the stove. Didn't eat much that day.
Raid is not all that toxic to humans. It might make you feel a bit funny if you sprayed it on your tongue. It's an ACE inhibitor, with action similar to that of nerve agent, but far less potent, fortunately.
If you have such an insect infestation in your house that you need a can of RAID on your stove, it's probably not the RAID that I'm worried about ingesting--it's anything and everything.
-
I've gone back a ways and bumped a few threads, but 3 years?!?!?
I can't compete with that
I thought we had a more recent one, but this was the top one that came up when I Searched.
Well, there was another one from Area51, but I was terrified of clicking on that link. '
So Mr. N's classic from 2018, it is.
-
If you have such an insect infestation in your house that you need a can of RAID on your stove, it's probably not the RAID that I'm worried about ingesting--it's anything and everything.
Yeah it was more the holistic approach I was taking.
-
I just realized my wife's grandma will be staying with us. Which is good, she is from Jamaica and cooks some mean oxtail. Though she has dementia so maybe I better keep an eye on things so she doesn't put strychnine in the peas.
Why would you have strychnine in you spice rack? Expecting some court room adversaries to stop by or does that pair well with Jamaican Oxtail?
-
Yeah our oven-baked turkeys at grandma's house from days of yore were pretty dry.
When I was but a lad I remember my GM and aunt packed the Bird in a clay cooker they soaked I think.Spiced,butterd then covered it with foil.Damn that was moist and delicious after unpacking.Of course we tossed the skin or gave it to the dogs as it wasn't crisp at all but the rest of it got no complaints
-
Why would you have strychnine in you spice rack? Expecting some court room adversaries to stop by or does that pair well with Jamaican Oxtail?
A little bit gives you that extra sensation. Like a chili pepper that numbs your heart
-
I don't like to experiment so I'll pass but it sounds yummy
(https://i.makeagif.com/media/8-17-2015/hTdiW6.gif) (https://media3.giphy.com/media/dVtGcobFMRXO0/200.gif)
-
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fmedia4.giphy.com%2Fmedia%2Fl2YWoFU3Bmum4yyLC%2Fgiphy.gif&hash=090bc6f390dfb5e309ad816a86e17d9b)
-
Good thing I spent the last several years building up an immunity to strychnine...
-
Good thing I spent the last several years building up an immunity to strychnine...
Yeah, for everyone that didn't already get BB's .gif, thanks for explaining it...
;)
-
This is my wine tasting menu, wines for Thanksgiving, tonight here in the bldg.
Gruet Brut Rose (Tower) $13.49
Cline Viognier North Coast, CA (Tower) $11.99
Sancerre Charles Debourges (Costco) $18.89
Daou cabernet sauvignon (Tower) $20.99
Gruet (Gru-AY) is a French family making wine in New Mexico, usually sparkling, usually good at the price. Vigonier is one of the lost white wines for me, something chardonnay drinkers can like as a change. Sancerre is one of my personal favorites, sauvignon blanc, with a clear expression of terroir. It’s also a beautiful town on a hill. And Daou makes an easy drinking cab at a decent pr
-
Friendsgiving tonight. I made the turkeys last year. Just making dressing, egg nog and green beans this year.
-
Decided not to do the thanksgiving thing this year. Going to Vegas and leaving the kids and their families to fend for themselves instead of having the locals over and having to deal with all of it.
-
Decided not to do the thanksgiving thing this year. Going to Vegas and leaving the kids and their families to fend for themselves instead of having the locals over and having to deal with all of it.
You are a champion and a king
-
Going to Vegas and leaving the kids and their families to fend for themselves instead of having the locals over and having to deal with all of it.
Weren't you a man of the cloth?Taking a sabbatical before the Big One(Christmas)?
-
a hero
-
https://www.washingtonpost.com/opinions/2021/11/19/roast-turkey-bequeathed-by-satan/
-
https://www.wdrb.com/news/national/universities-ask-whether-americans-should-reconsider-holiday-as-day-of-mourning/article_79123c88-4a54-11ec-82d2-0f4a4952dc46.html
What does one eat on National Day of Mourning?
-
https://www.wdrb.com/news/national/universities-ask-whether-americans-should-reconsider-holiday-as-day-of-mourning/article_79123c88-4a54-11ec-82d2-0f4a4952dc46.html
What does one eat on National Day of Mourning?
The liver of your enemy
-
Friendsgiving tonight. I made the turkeys last year. Just making dressing, egg nog and green beans this year.
The beans and eggnog were a hit, but I've made those for a crowd before, so I wasn't worried about that. I was told I was in charge of the stuffing, and I'm a stickler for that. If I can't make the turkey, I can't make the stuffing. I can make the dressing. Good flavor, but came out a little less crispy than I prefer. I've never made it completely on its own. It's usually just whatever stuffing I can't fit in the turkey I bake with the giblets
-
The beans and eggnog were a hit, but I've made those for a crowd before, so I wasn't worried about that. I was told I was in charge of the stuffing, and I'm a stickler for that. If I can't make the turkey, I can't make the stuffing. I can make the dressing. Good flavor, but came out a little less crispy than I prefer. I've never made it completely on its own. It's usually just whatever stuffing I can't fit in the turkey I bake with the giblets
Cornbread or regular bread?
-
Also how do you make eggnog? My wife loves the stuff I could give it a shot.
-
Cornbread or regular bread?
Regular. I make my own corn bread on Thanksgiving, separate from the stuffing
-
Also how do you make eggnog? My wife loves the stuff I could give it a shot.
Honestly it's just whole milk, heavy cream, sugar, eggs, bourbon, and brandy, with some nutmeg and Cinnamon. I like to make it about 48 hours in advance, and then I pull it out of the fridge a couple times per day, to mix. The least healthy part of it is the sugar, I don't put a ton of booze in it. The amount of sugar I put in it though makes it a hit with the wives, who think they have drank more than they have
-
Aren't you supposed to get the womenfolk hammered?
-
Aren't you supposed to get the womenfolk hammered?
Not when she's my DD
-
what does DD stand for ;)??
-
it's just whole milk, heavy cream, sugar, eggs, bourbon, and brandy,
Sounds like health food
-
it's a holiday treat!
-
what does DD stand for ;)??
Designated driver
-
unfortunate
-
what does DD stand for ;)??
Almost a perfect score
-
Also how do you make eggnog? My wife loves the stuff I could give it a shot.
Homemade egg nog is so much better than storebought, it doesn't even taste like the same beverage. You're handy in the kitchen, you should definitely try making some from scratch.
I'm pretty sure my i s c & a aggie wife's family recipe is on the recipe thread, it's pretty great. We make between 5-7 gallons of the stuff every year for our annual Christmas party.
-
Homemade egg nog is so much better than storebought, it doesn't even taste like the same beverage. You're handy in the kitchen, you should definitely try making some from scratch.
I'm pretty sure my i s c & a aggie wife's family recipe is on the recipe thread, it's pretty great. We make between 5-7 gallons of the stuff every year for our annual Christmas party.
I have heard that, but have never had the pleasure to try homemade egg nog.
may try the recipe.
is it as sweet/rich as store bought? The stuff in the store is a bit too sweet/rich for me.
-
OAM's eggnog recipe:
Drink way too many white russians, then vomit into a milk carton.
-
I have heard that, but have never had the pleasure to try homemade egg nog.
may try the recipe.
is it as sweet/rich as store bought? The stuff in the store is a bit too sweet/rich for me.
It's definitely sweet and rich, but you can use as much or as little sugar as you like.
To me, the storebought stuff is cloyingly sweet, and tastes like it's made from all sorts of fake stuff. Honestly I find it disgusting, and thought I absolutely hated eggnog, until I finally tried my wife's family's homemade recipe. Then I realized I love eggnog, and that the storebought stuff is simply crap.
I just skimmed through the recipes thread and didn't see it, so I'll try to find our digital copy and post it again.
-
Thank you.
-
Here's the recipe for a "small batch" and it's pretty boozy, as it should be.
Great Uncle George's Eggnog
14 eggs (divided)
2 cups sugar
1 pint heavy cream
1.5 quarts light cream (half and half)
1/5th whiskey (more or less to taste)
Dark rum (to taste, 1 cup or so)
Directions:
1) Cream egg yolks with sugar (we use our stand mixer for this)
2) Put in a large container, and stir in the whiskey
3) Whip heavy cream, add to container (don't whip it all the way into butter, I did that once long ago and it is NOT good )
4) Whip egg whites to stiff peaks, add in to container
5) Whip air into light cream, and add to container
6) Stir all mixture together, add dark rum
7) Serve chilled, keep stirring as you serve to keep it combined
8) Add fresh-grated nutmeg and/or cinnamon to taste, per cup
"Remember that it should be strong, as weak eggnog is insipid."
-
Does 1/5th of whiskey mean a fifth of whiskey, or a fifth of a fifth?
-
the whole bottle!
"Remember that it should be strong, as weak eggnog is insipid."
-
Does 1/5th of whiskey mean a fifth of whiskey, or a fifth of a fifth?
the whole bottle!
"Remember that it should be strong, as weak eggnog is insipid."
Correct, it's the whole bottle.
I love that Great Uncle George used the somewhat archaic measurement of "a fifth" which was a common amount for liquor or wine in the US from Colonial times and even up to the mid 20th century.
The measurement is "1/5th of a gallon" which is about 757 ml. So in modern terms, a 750 ml bottle of liquor has replaced it.
-
What about Wassail?
-
I've never had it, but I've thought about making it. If anybody has a recipe they like I'm willing to give it a go.
-
It's good, but I have no idea how to make it. I suspect that apples are involved in some capacity.
-
We were finalizing menu today for Thursday, I just can't get over how many starches my in laws pile up for Thanksgiving. I kept trying to cut one, nope. Not happening.
-
Happy Thanksgiving to all! Being new empty nesters the wife and I will bake a chicken with some traditional trimmings. We've acquired a 20 lb. turkey but will save it until the kids are home from college for Christmas.
-
I'm going with game hens, I think, if I can find some at Kroger. Might put bacon on them a bit. We like Brussel sprouts, and maybe some taters.
-
On Black Friday
(https://i.imgur.com/9eoTCFy.png)
-
Lots of extended family at my folks' house this year, so the menu will expand a little bit. We'll be doing
Fried turkey
Smoked turkey
Cornbread dressing
Giblet gravy
Roasted root vegetables including sweet potato, new potato, carrot, parsnip, and also Brussels sprouts
Mashed taters loaded with bacon and gruyere cheese
Sweet potato casserole
Green bean casserole
Jellied cranberry
Homemade pumpkin pie
Homemade pecan pie
Chocolate pie
Blue Bell ice cream
I think that's it.
-
What are you rubbing it in? Fearless and I will show up with hubcaps as plates
(https://i.imgur.com/8RDlqHR.png)
-
The BBQ turkey rub is simple, just salt, pepper, paprika, and a little bit of cayenne. Not enough to make it spicy, just tickle the tongue.
No rub on the fried turkey, instead it gets injected with Cajun butter.
-
Chocolate pie???
doesn't seem to be a fruit, vegetable, pecan or mincemeat
-
We did Fake Thanksgiving last night...
19# turkey, brined and then roasted per Ina's instructions
10oz filet for my wife who has a poultry allergy
Green bean casserole
Mashed potatoes
Sweet potato casserole
Sausage & Herb stuffing per Ina's instructions
Homemade cranberry sauce
Can-shaped canned cranberry sauce
Rolls
Icebox cake for dessert
LOTS of leftovers
-
I have poultry allergies to and also IPA allergies,can you help a poor down & out?
-
I have poultry allergies to and also IPA allergies,can you help a poor down & out?
I suggest you eat a steak and drink an Imperial Stout, immediately!
-
I have some Pottsville Porter and Edmund Fitzgerald Porter on hand,can you help me out with the steak ;D
-
(https://i.imgur.com/wenS9ES.png)
-
No bird to be seen anywhere near the Resident Genius World Headquarters. Manicotti, pistachio ravioli with a béchamel sauce, super Chianti wine, opera tort, and cannoli. Yeah, we left the gun but took the cannoli.
-
It's good, but I have no idea how to make it. I suspect that apples are involved in some capacity.
I looked up Alton Brown's recipe, looks like sort of a mixture of cider, mulled wine, and nog, made with beer and fortified wine. I think I'll give it a shot this weekend, temps are supposed to drop a bit and feel a little more fall/wintery. We hit almost 80 today, so I'm drinking rose' not holiday stuff, right now.
https://www.foodnetwork.com/recipes/alton-brown/wassail-recipe-1949056
-
Tomorrow my brother got called into flying at the last minute, but we're still heading over there to have dinner with SIL and their son. He's about a year older than my oldest, so they'll get to be nerdy teenage boys together. My wife and my SIL will drink lots of wine and gab, and they don't have a TV so I won't even be watching football...
...hmm, maybe I should take the iPad and just run the Hulu app...
Got a 10# standing rib roast that I will likely cut a hunk off and vacuum seal to freeze for later because it's too much meat. That said, even though it'll only be 7 people, two of them are teenage boys, so I can't cut too much off. Maybe I'll even just cook the whole thing.
Menu:
- Relish platter appetizer, 2 types pickles, 2 types olives, pickled asparagus
- Standing rib roast
- My MIL's green bean casserole recipe, which is WAY better and more fancy than the standard one (which I also like)
- SIL's mom's potato bake
- Stove Top Stuffing (her son likes the one from the box)
- Dessert: mini bundt cakes
I could be missing another side somewhere...
-
Tomorrow my brother got called into flying at the last minute, but we're still heading over there to have dinner with SIL and their son. He's about a year older than my oldest, so they'll get to be nerdy teenage boys together. My wife and my SIL will drink lots of wine and gab, and they don't have a TV so I won't even be watching football...
...hmm, maybe I should take the iPad and just run the Hulu app...
Got a 10# standing rib roast that I will likely cut a hunk off and vacuum seal to freeze for later because it's too much meat. That said, even though it'll only be 7 people, two of them are teenage boys, so I can't cut too much off. Maybe I'll even just cook the whole thing.
Menu:
- Relish platter appetizer, 2 types pickles, 2 types olives, pickled asparagus
- Standing rib roast
- My MIL's green bean casserole recipe, which is WAY better and more fancy than the standard one (which I also like)
- SIL's mom's potato bake
- Stove Top Stuffing (her son likes the one from the box)
- Dessert: mini bundt cakes
I could be missing another side somewhere...
Everything sounds great, except I think I died a little bit inside with the Stove Top Stuffing.
And with two teenage boys, I'd go ahead and cook the whole rib roast. Leftovers would make great paninis in the coming days...
-
Everything sounds great, except I think I died a little bit inside with the Stove Top Stuffing.
And with two teenage boys, I'd go ahead and cook the whole rib roast. Leftovers would make great paninis in the coming days...
Yep. I made Ina Garten's sausage and herb stuffing for our Fake Thanksgiving on Sunday, and ate the leftovers for lunch on Monday. That was good.
Stove Top, well, I'd object if I hadn't had the good stuff already...
-
We went to Costco and the wife talked me into getting their "kit", which has everything for $24.
We invited a neighbor who said she had no plans. We'll have some of this to get rolling, it's quite good I think for the price ($32.99 in GA)
(https://i.imgur.com/InqVSS4.png)
-
Standing Rib Roast is the bomb- but it’s our standard Christmas Fare.
Traditional Thanksgiving
Roasted Turkey
Home made stuffing
Mashed potatoes w home made gravy
Sweet potato casserole
Green been casserole
Buttered sweet corn
Fresh dinner rolls
Pumpkin pie w whupped cream
-
Enjoying some oxtail. Not dead yet.
-
Yep. I made Ina Garten's sausage and herb stuffing for our Fake Thanksgiving on Sunday, and ate the leftovers for lunch on Monday. That was good.
Stove Top, well, I'd object if I hadn't had the good stuff already...
One time my i s c & a aggie wife's parents insisted on hosting Tday lunch instead of doing non-traditional dinner like they normally do, and they made the mistake of assigning the dressing to her brother's new girlfriend from Delaware or Rhode Island or some other generic yankee state.
When we got there, and my wife saw that the girlfriend had made Stove Top Stuffing, she just about lost it. We somehow made it through that meal (without her touching the stove top stuffing), but ever since that day, my wife has completely shut down her parents any time they start acting like they want to do a traditional Tday lunch. She loves my mom's cornbread dressing and will never again go without on Tday.
-
The ship is doing a traditional TG menu tonight, including lobster and mussels, as any traditional TG menu should.
No venison, thankfully.
-
Turkey cooked properly is good, it's usually dried out to the point of requiring amendment. Some folks cook to 150°F. Our oven has a built in T probe which works nicely.
Many supermarket turkeys (https://www.cooksillustrated.com/taste_tests/457-turkey) come with a preinserted timer set to pop when the temperature of the bird reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.
-
Not dead yet.
Well you're gonna be,bring out your dead,bring out your dead
-
The ship is doing a traditional TG menu tonight, including lobster and mussels, as any traditional TG menu should.
No venison, thankfully.
Ooo, I would definitely knock back some Thanksgiving venison
-
I've never had "good venison", ever. Had some saussage once that was "OK". I'm used to feedlot beef.
-
One time my i s c & a aggie wife's parents insisted on hosting Tday lunch instead of doing non-traditional dinner like they normally do, and they made the mistake of assigning the dressing to her brother's new girlfriend from Delaware or Rhode Island or some other generic yankee state.
When we got there, and my wife saw that the girlfriend had made Stove Top Stuffing, she just about lost it. We somehow made it through that meal (without her touching the stove top stuffing), but ever since that day, my wife has completely shut down her parents any time they start acting like they want to do a traditional Tday lunch. She loves my mom's cornbread dressing and will never again go without on Tday.
Can’t farm out stuffing to a rookie. Just can’t.
The big tent part of me says, two stuffings. However, then the stovetop is untouched, possible new family member might take offense, though honestly, might be a good personality test.
-
I've never had "good venison", ever. Had some saussage once that was "OK". I'm used to feedlot beef.
A local org a few moves ago did a deer supper fundraiser. Did sausage and some kind of smaller cuts. Not the tenderest meat, but something in the flavor profile worked for me.
-
I'm also indifferent to stuffing. I usually go without entirely. I like mashed taters of course and something green. My Mom told me I needed something green with every dinner. Green dyed beer is not it.
-
Well you're gonna be,bring out your dead,bring out your dead
She did ask where we keep the rice. I don't really like rice or like to make rice so the answer was still at the store. But I found some instant rice in the cupboard and gave it to her. I am 99% certain she has never heard of instant rice. Oh well, I let her to it.
-
Can’t farm out stuffing to a rookie. Just can’t.
The big tent part of me says, two stuffings. However, then the stovetop is untouched, possible new family member might take offense, though honestly, might be a good personality test.
Ha!
She was a pretty high-strung stereotypical northeasterner. I don't think it would have gone too well. They didn't last more than a year or so, as I recall.
This was before he married the Italian girl from Philadelphia, whose family did the big Sunday gravy dinner for Tday. Now THAT was a meal worth eating.
-
College football: One reason every Top 25 program should be thankful (247sports.com) (https://247sports.com/college/georgia/LongFormArticle/College-football-one-reason-every-top-25-program-should-be-thankful-176138338/?fbclid=IwAR2z1MXobbCu0Umt5otAaVWOLlzBk3lPYllpzSZv_MbIHFEuCoqsadTOWXA)
Hey, they have to write something to get clicks.
-
I've never had "good venison", ever. Had some saussage once that was "OK". I'm used to feedlot beef.
Depends on who and how the meat was handled immediately after the animal was killed - harvested for the squeamish.For many years you'd see yahoos tying the deer to the hood of the car and driving back home - damage goods and ready for the dumpster.Carcass needs to be field dressed and cooled immediately.Basically spatchcocking the body cavity,just like any other meat - needs to be cooled,kept clean and patted dry.Any of those steps omitted then bacteria and spoilage can set in.Then to butcher and his cooler or if temps are cool like around here you can hang in a near by tree or garage beam like I've done for a few days - then off to get processed.Or the guy who cooked/prepared it wasn't well versed.Tougher cuts sliced thin always worked out in splendidly in Strogenoff recipes.Steak cuts simple marinade in Italian dressing then grilled indirect.Sausage is ok depends again who is making it
-
I'm also indifferent to stuffing. I usually go without entirely. I like mashed taters of course and something green. My Mom told me I needed something green with every dinner. Green dyed beer is not it.
Now you tell us
-
(https://i.imgur.com/KhBmvSh.png)
-
Even American Chipmunks are fat
-
Watch: The Infamous 'WKRP in Cincinattti' Turkey Drop! - Louder With Crowder (https://www.louderwithcrowder.com/wkrp-cincinnati-turkey-drop?fbclid=IwAR3YaFy9xa8nbvLSU9DZsC2PNpIlYAgHGHBP-qEY7Il1CIMJ4itIMBgaN3s)
-
How many of you already have Christmas decorations up?
Be honest...
-
How many of you already have Christmas decorations up?
Be honest...
Nope. Starts tomorrow.
-
Turkey cooked properly is good, it's usually dried out to the point of requiring amendment. Some folks cook to 150°F. Our oven has a built in T probe which works nicely.
Many supermarket turkeys (https://www.cooksillustrated.com/taste_tests/457-turkey) come with a preinserted timer set to pop when the temperature of the bird reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.
Ours on Sunday was brined prior to cooking, and then pulled from the oven when my digital thermometer read 160. Didn't want to kill anyone by pulling it earlier, even though I know that with carryover cooking, I probably could have pulled at 155 and still been safe.
Either way, it ended up still moist and delicious.
-
How many of you already have Christmas decorations up?
Be honest...
Probably not going to do it this year. Maybe some little stuff.
We are getting home tomorrow after 4 weeks away, and then on Christmas Eve we fly to Chicago, then Arizona on the 30th, then Cabo on the 2nd, then home on January 11.
-
I haven't had dry turkey in decades, ever since we switched to frying with injection, and BBQing with brine. Mine came out of the brine yesterday, dried in the fridge overnight, and went on the smoker about a half-hour ago. 2.5-3 hours at 300 and then we're off to my folks' house.
And it's my family rule that we don't decorate for Christmas until the day after Thanksgiving. We also don't listen to any Christmas music until after Thanksgiving.
And we don't watch any Christmas movies until the night of Thanksgiving-- when we get home tonight from visiting both of our parents' houses, we'll light a fire, make some hot chocolate, and watch either Rudolph the Red Nosed Reindeer or Polar Express, kids' choice.
-
Thoughts on grill-roasting a 10# standing rib roast? Expecting to use the grill to keep the oven open for other dishes.
My brother's grill is a gasser, which means that to get to roasting temp I'll probably have the burner on one side turned up and have the roast on the other side to be indirect. Grill temp will be whatever I can generate with that one burner on high.
But I'm thinking I should put the roast over the direct heat to start to get some sear, and then when it's picked up some surface color, move it to the indirect side.
Then pull it when the probe reads 120, let it rest and come up to temp.
That's my initial thought, but if anyone has tips, let me know.
-
I haven't had dry turkey in decades, ever since we switched to frying with injection, and BBQing with brine. Mine came out of the brine yesterday, dried in the fridge overnight, and went on the smoker about a half-hour ago. 2.5-3 hours at 300 and then we're off to my folks' house.
And it's my family rule that we don't decorate for Christmas until the day after Thanksgiving. We also don't listen to any Christmas music until after Thanksgiving.
And we don't watch any Christmas movies until the night of Thanksgiving-- when we get home tonight from visiting both of our parents' houses, we'll light a fire, make some hot chocolate, and watch either Rudolph the Red Nosed Reindeer or Polar Express, kids' choice.
Ditto. Perfect.
-
Depends on who and how the meat was handled immediately after the animal was killed - harvested for the squeamish.For many years you'd see yahoos tying the deer to the hood of the car and driving back home - damage goods and ready for the dumpster.Carcass needs to be field dressed and cooled immediately.Basically spatchcocking the body cavity,just like any other meat - needs to be cooled,kept clean and patted dry.Any of those steps omitted then bacteria and spoilage can set in.Then to butcher and his cooler or if temps are cool like around here you can hang in a near by tree or garage beam like I've done for a few days - then off to get processed.Or the guy who cooked/prepared it wasn't well versed.Tougher cuts sliced thin always worked out in splendidly in Strogenoff recipes.Steak cuts simple marinade in Italian dressing then grilled indirect.Sausage is ok depends again who is making it
Ed Zachery
on top of this, Iowa corn-fed deer is the best
Loin chops grilled rare are about as good as beef tenderloin
-
How many of you already have Christmas decorations up?
Be honest...
not yet, my daughter is in charge. She will be helping her grandmother at Granny's house today
my house will come soon enough
-
Happy Thanksgiving folks.
Time for me to head to Lincoln!
-
Thoughts on grill-roasting a 10# standing rib roast? Expecting to use the grill to keep the oven open for other dishes.
My brother's grill is a gasser, which means that to get to roasting temp I'll probably have the burner on one side turned up and have the roast on the other side to be indirect. Grill temp will be whatever I can generate with that one burner on high.
But I'm thinking I should put the roast over the direct heat to start to get some sear, and then when it's picked up some surface color, move it to the indirect side.
Then pull it when the probe reads 120, let it rest and come up to temp.
That's my initial thought, but if anyone has tips, let me know.
That sounds right to me. I've seen where folks will tie a standing rib roast into a circle-- a crown roast I believe they call it-- and that might be the best way for you to ensure even cooking, once it goes off the direct heat. Just rotate it every so often so all sides face the direct side for an equal amount of time.
-
Happy Thanksgiving folks.
Time for me to head to Lincoln!
Same to you amigo. Safe travels!
-
I was real close to ordering pizza, but popped by Kroger and they had prime rib on sale, and so there we go. Trying to think to myself when I need to get it in the oven so it will be ready before my wife goes to work. She will kill me if it is still in the oven when she leaves.
-
Ed Zachery
on top of this, Iowa corn-fed deer is the best
Got my deer mostly around farming areas but plenty of natural forage also.haven't been deer hunting in over 15 yrs now.A few friends have moved away others lost interest or we've lost contact.One buddy(named Buddy) got married to a vegan(Jezebel) and haven't heard from him in since
-
She will kill me if it is still in the oven when she leaves.
Nice knowing you,you can go sit on the couch with Bo/Woody and watch Saturday
-
Happy Thanksgiving folks.
Time for me to head to Lincoln!
safe travels and happy pot stirring
-
I will pull our bird at 160°F internal, set the oven to quit when that hits. We did the Costco thing a couple years back and it worked fine.
Just back from a super nice walk, 57°F and brilliant sunshine. The residential area north of us continues to tear down old homes and build new ones, and these are expensive homes. My friend's new restaurant is close to opening, Dec. 3.
(https://i.imgur.com/sO8RbsY.png)
-
(https://i.imgur.com/eRkWi8Z.jpg)
If you're ever in midtown, Colony Square, try it. We're invited to the friend and family opening night Dec. 2.
-
I was real close to ordering pizza, but popped by Kroger and they had prime rib on sale, and so there we go. Trying to think to myself when I need to get it in the oven so it will be ready before my wife goes to work. She will kill me if it is still in the oven when she leaves.
Err on the early side. It can rest quite a while before serving.
-
I will pull our bird at 160°F internal, set the oven to quit when that hits.
Following J. Kenji López-Alt (https://www.seriouseats.com/j-kenji-l-pez-alt-5118720)'s advice and pulling when breast is 150,will leave legs uncovered to finish the dark meat to around 170-75.Wanted to spatchcock on a rimmed buttered baking sheet but Cindy said No Dice.I'm doing chickens that way from now on,unless of course it's a rotisserie
-
The Costco meal is just a breast, not a full bird. And yes, this is cheating, I don't care.
(https://i.imgur.com/jUQsp1n.jpg)
-
Err on the early side. It can rest quite a while before serving.
Well, mainly trying to do math in my head as to what is the lowest possible temp I can cook it on while making sure it is done between 5 and 6. I landed on 225, we'll see if I have to crank it up. Math in my head is never a good idea.
-
Following J. Kenji López-Alt (https://www.seriouseats.com/j-kenji-l-pez-alt-5118720)'s advice and pulling when breast is 150,will leave legs uncovered to finish the dark meat to around 170-75.Wanted to spatchcock on a rimmed buttered baking sheet but Cindy said No Dice.I'm doing chickens that way from now on,unless of course it's a rotisserie
I've done that a few times now and it always comes out well. The biggest problem was always making sure it was thawed enough. Usually had a bit of ice where I was trying to cut.
-
Thoughts on grill-roasting a 10# standing rib roast? Expecting to use the grill to keep the oven open for other dishes.
My brother's grill is a gasser, which means that to get to roasting temp I'll probably have the burner on one side turned up and have the roast on the other side to be indirect. Grill temp will be whatever I can generate with that one burner on high.
But I'm thinking I should put the roast over the direct heat to start to get some sear, and then when it's picked up some surface color, move it to the indirect side.
Then pull it when the probe reads 120, let it rest and come up to temp.
That's my initial thought, but if anyone has tips, let me know.
That's exactly how I would do it. Lots and lots of salt and pepper too.
-
I had a chance to have a rib roast done up by a friend, but instead went home to see family. Should be good.
-
(https://i.imgur.com/ewSGTyt.jpg)My sip of choice. This one is for all the knuckleheads in our community.
Enjoy your loved ones!!!
-
Well, mainly trying to do math in my head as to what is the lowest possible temp I can cook it on while making sure it is done between 5 and 6. I landed on 225, we'll see if I have to crank it up. Math in my head is never a good idea.
Here's a method that's never failed us...
-
I don't like the idea of 225 for a prime rib because I'm not sure you're going to develop a lot of color in the oven at that temp in the amount of time it needs to cook. The method I posted from the Beef Palace gives you a high-heat roast which develops the color on the outside and then you drop temp to finish.
-
I don't like the idea of 225 for a prime rib because I'm not sure you're going to develop a lot of color in the oven at that temp in the amount of time it needs to cook. The method I posted from the Beef Palace gives you a high-heat roast which develops the color on the outside and then you drop temp to finish.
The red sign that you posted is exactly how I do it every year at Christmas and it never fails me.
-
That's exactly how I would do it. Lots and lots of salt and pepper too.
Gonna use a commercial "porterhouse & roast seasoning" that I've been wanting to try. SPOG, oregano, paprika, parsley, and rosemary.
-
I don't like the idea of 225 for a prime rib because I'm not sure you're going to develop a lot of color in the oven at that temp in the amount of time it needs to cook. The method I posted from the Beef Palace gives you a high-heat roast which develops the color on the outside and then you drop temp to finish.
Well I always finish it with a blast furnace. I'm not sure which is better, start high or end high. Though ending high gets a bit more uniform doneness.
-
I've never had Weller's though it's well thought of.Evidently they hold it hostage up here at ridiculous prices Ohio/Michigan/Pa but is readily availible in Texas for decent prices.I don't chase the Bourbon Rainbow as it's rarely worth it when found .I've been drinking Beam or Makers Mark which is a wheated bourbon and well worth the price tag
-
Makers is good stuff.
-
https://www.youtube.com/watch?v=egIB7tYW80M
-
Well I always finish it with a blast furnace. I'm not sure which is better, start high or end high. Though ending high gets a bit more uniform doneness.
As long as you do either it's fine. I watched an Alton Brown video where he blasted it at the end. He let it rest quite a while between roasting and the blast furnace. Long enough to make Yorkshire pudding, which looked delicious lol...
-
All the Italian food was delicious. Now to work on some fine super Chianti.
-
or a Black & Tan from Yuengling
-
Mmmm ....
-
All the Italian food was delicious. Now to work on some fine super Chianti.
Super Tuscan or "super chianti"?
-
Our turkey turned out very good, internal T set to 160°F. The green beans were meh. We had a nice pinot noir from Oregon with it all. I even had a spoonful of stuffing. The taters were good.
-
Mmmm ....
You're violating a thread rule Pal - No Pics,that does look a lot better than our Amish Bird.They're suppose to be all that but man it was tough,though tasty and no additives.I'll be eating it for breakfast/lunch/supper so I'm grateful none the less.Cindy's sides are always extensive but worth the wait/effort.She took some of our collective family recipe's handed down and ran them thru a dietary link that i think the Mayo Clinic uses to trim sweets/fats and the recipe's are White House reception worthy
-
BTW we were saved from Stove Top.
The stuffing was still basically premade mix with additions, but at least it was sourdough stuffing mix from Boudin Bakery...
-
BTW we were saved from Stove Top.
The stuffing was still basically premade mix with additions, but at least it was sourdough stuffing mix from Boudin Bakery...
My family broke out the sourdough stuffing for the first time in a while. It's fantastic.
-
Our Boiler friend's plight leads me to an interesting question.
What is the prepared food that makes the most sense pass along to a relative without cooking skills who doesn't know they should just bring wine or find some other way to contribute? Salad? Green beans? Something else?
-
Our Boiler friend's plight leads me to an interesting question.
What is the prepared food that makes the most sense pass along to a relative without cooking skills who doesn't know they should just bring wine or find some other way to contribute? Salad? Green beans? Something else?
The green bean casserole on the crispy onions container is a crowd pleaser and impossible to mess up
-
The green bean casserole on the crispy onions container is a crowd pleaser and impossible to mess up
Yeah, if you don't want to be rude and say "bring rolls", that one is pretty failsafe.
That one gets hard for us because my MIL has a recipe for green bean casserole that's WAY better than standard, so when we want to give my wife's stepmom jobs, it's hard because we don't want to give her green bean casserole. This year we did it because we got to have the better recipe yesterday, and my wife's stepmom did the green bean casserole last Sunday.
For the record, my SIL isn't a bad cook -- she goes for the box/bag stuffing mix because her son loves it. He's a 15 yo boy with some pickiness to his eating. Whereas we made (last Sunday) a tried and true Ina Garten stuffing recipe and most people loved it but my 9 yo ate one bite and wouldn't eat more. Not everyone has the palate for the adult recipes...