Here's one dessert for tomorrow. Apple.

Pecan pie coming up!

This message has been edited. Last edited by: ArtieS,

Damn, all I have is beer.
Merry Christmas to you and yours.

Looks good. I am getting everything organized for tomorrow. I am smoking a 15.5 lb turkey and making all of the sides. I smoked a 10 lb turkey at Thanksgiving for less people and it was amazing.

I'm smoking a 15 pounder tomorrow, too.

Stuffing is all made, pecan pie is in, and tomorrow will do turkey, ham, mashed potatoes, gravy, sweet potatoes, green beans with onions and kielbasa, and V-Tail and his lovely wife will bring chicken soup for an appetizer.

Going to be a delicious meal, if I don't screw anything up.

I am attempting a 4 bone rib roast on the smoker. I've only done it on the grill before.
I may fuck Christmas dinner all up but it's family. Pretty sure nothing is open so it may be bread and fixins for dinner.

Excellent, right now we have 7 types of fish cooking Italian Christmas Eve

quote:

Originally posted by ArtieS:
I'm smoking a 15 pounder tomorrow, too.

Stuffing is all made, pecan pie is in, and tomorrow will do turkey, ham, mashed potatoes, gravy, sweet potatoes, green beans with onions and kielbasa, and V-Tail and his lovely wife will bring chicken soup for an appetizer.

Going to be a delicious meal, if I don't screw anything up.

I am curious of what temp you plan to smoke at. I did my 10lb at 225 and was above 140 in the bird before the four hour mark. I am a little concerned with 15lbs and am thinking of doing it at 250 until meat hits 140 and then bring temp down.

I did my 12.5 pound Thanksgiving bird at 250 on the BGE and it was done in 3 hours, but I spatchcocked it, and separated the dark meat from the breast meat, so I could cook each section to optimal temperature.

Came out great. I pulled the white at 160 and let it rest for 30 minutes, pulled the dark at 170, and let it rest about 20 minutes. Everything was cooked perfectly.

quote:

Originally posted by ArtieS:

V-Tail and his lovely wife will bring chicken soup

This just went into the slow cooker, to cook overnight. Not shown, two pounds of chicken thighs. Matzoh balls will be added in the morning; they only need to cook for the final half hour.

quote:

Originally posted by ArtieS:
I did my 12.5 pound Thanksgiving bird at 250 on the BGE and it was done in 3 hours, but I spatchcocked it, and separated the dark meat from the breast meat, so I could cook each section to optimal temperature.

Came out great. I pulled the white at 160 and let it rest for 30 minutes, pulled the dark at 170, and let it rest about 20 minutes. Everything was cooked perfectly.

I too am using a BGE and prefer to smoke anything at 225 if I can. I cook the bird whole as I put a lot of fresh herbs and fruit inside for flavor. I just know you are supposed to get out of the danger zone within four hours. I guess I will stick with my plan to do it at 250. At that temp it should take 6.5 hours at 25 minutes per pound.

I just LOVE making turkey carcass soup with the leftover turkey!! Nothing better especially when the turkey was smoked! The flavor of the broth is so amazing!

Can you post a recipe? The only time I did it I think I cooked the carcass too long and got too much gelatin in the broth. It was pretty awful but I was a starving student and it got eaten anyway.

Pecan is done now, too.

Artie - that’s great! Kathryn and I are impressed! Nice work!

Hope to see you again in the new year. Merry Christmas

quote:

Originally posted by ArtieS:
Can you post a recipe? The only time I did it I think I cooked the carcass too long and got too much gelatin in the broth. It was pretty awful but I was a starving student and it got eaten anyway.

I also like to add a small amount of egg noodles close to the end of the cook. I also have stopped adding the barley since I add noodles.

Ingredients
1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 1/2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 cup uncooked barley

1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning
1 pinch dried thyme

Directions
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.

Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Thank you! I think I cooked the carcass with all the veggies for about four hours and then tried to get the bones out.

Don't do it that way...

quote:

Originally posted by ArtieS:
Pecan is done now, too.

Any chance we can get a peek at the recipe? The pie looks delicious!!!

JP

Yup, here 'tis.

Pecan Pie

Ingredients

3 large eggs
1 cup brown sugar
1 cup of Karo dark corn syrup
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cup of pecans
1 unbaked homemade or commercial pie crust (I use Publix)

Instructions

Preheat oven to 350 degrees.

Whisk the eggs together, then whisk in the sugar. Stir in the syrup and melted butter; mix well. Add the vanilla; combine well and fold in the pecans.

Pour into unbaked pie shell and bake at 350 degrees for about 45 to 60 minutes or until a knife inserted into the center comes out clean or the center temperature is 200 degrees. You may need to shield the outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.

I got my 7.5 lbs. Boston Butt in the smoker this morning. I had applied my rub 24 hours before. I am smoking it @ 225F with a temp probe inserted. It should be done around 4:00 P.M. local, and i will just let it rest for 1-2 hours.

quote:

Originally posted by ArtieS:
Yup, here 'tis.

Pecan Pie

Ingredients

3 large eggs
1 cup brown sugar
1 cup of Karo dark corn syrup
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cup of pecans
1 unbaked homemade or commercial pie crust (I use Publix)

Instructions

Preheat oven to 350 degrees.

Whisk the eggs together, then whisk in the sugar. Stir in the syrup and melted butter; mix well. Add the vanilla; combine well and fold in the pecans.

Pour into unbaked pie shell and bake at 350 degrees for about 45 to 60 minutes or until a knife inserted into the center comes out clean or the center temperature is 200 degrees. You may need to shield the outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.

I might have to give this recipe a try. Thanks for sharing!

JP