Just out of curiosity but, thought it might be an interesting survey to see how members are eating this coming holiday.
None of the above. Been using Reynolds cooking bags for years.
NRA Life Member, Rifle & Pistol Instructor and Range Safety Officer
“A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.”
-- Mark Twain, 1902
Brined & baked
Was going to fry, but didn't want the oil expense. Maybe next year.
Neighbor is getting a brisket as no one really wanted turkey. She may be a genius.
The Enemy's gate is down.
|Get Off My Lawn|
None of the choices.
We are three for Thanksgiving, going to get smoked turkey, gravy, and brisket from our favorite local BBQ place tomorrow afternoon, we'll make the sides and reheat the meat on Thurs.
"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
|Alea iacta est|
If I was cooking a turkey, it would be brined for a couple days and then slow smoked.
Instead it’s an aged ham (similar to prosciutto) pickled mushrooms, olives, fresh focaccia bread, risotto, and some creme brûlée for desert.
The “lol” thread
|Age Quod Agis|
Spatchcocked and smoked on my BGE. Will also separate light from dark meat, and remove each when done.
"I will fight until Hell freezes over and then fight on the ice."
Captain William Mattingly at the Battle of Bulltown, West Virginia 1863
|Fire begets Fire|
Way too many folks headed over.
Option #2 on the bird; fast and easy. Also doing a very nice ham (not prosciutto nice ).
I wasn’t gonna do anything… People are lucky to get some grub. There aren’t gonna be enough chairs.
I’m starting tomorrow w/ a heaping of eggs, bacon, biscuits and sausage gravy. Then side dishes for THU.
"Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein
|Invest Early, Invest Often|
On the Pellet Grill. This is from last year, 22 pounder so I had to split it to get the lid to close. This years is 16 pounds, a few less guests.
24# bird, dry-brined, smeared and tucked with compound butter, spatchcock and smoked over pear wood on the 26” Weber kettle.
Smoked on the weber with the rotisserie.
from the abyss
Brined overnight, heavy pecan smoke for an hour or two (until it looks right), then finished in the oven.
Turns out perfect every year.
"Great danger lies in the notion that we can reason with evil." Doug Patton.
|Dances With |
If you don't mind, none of the above.
Ribs, brisket and enchiladas.
Just my brother and I this year, plus 3 dogs. He's got a 12lb turkey breast that he's going to do on his Traeger.
Traditional here. Best turkey I ever had was deep fried in bacon grease.
Can’t stand turkey. Honey baked ham for the win. The only way my family can stomach turkey is Cajun fried.
Glock Certified Armorer
NRA Certified Firearms Instructor
|Just Hanging Around|
Spatchcocked it tonight. Little bit of kosher salt, and some of Meat Church Deeze Nuts Pecan rub. It will dry brine in the fridge for about 32 hours. Thursday about 9:30 it’ll come out of the fridge, and get injected with some Kelly Irish butter. Into the Yoder at 300 degrees, until the breast is 162 degrees. Then lunch.
|Drill Here, Drill Now|
Big Green Egg indirect at 325. Definitely oak lump charcoal and probably with some cherry chunks thrown in. If I'm out of cherry, I'll use pecan chunks.
Probably 10 years ago, I took LMS's advice and bumped up my smoke temperature for poultry to get the skin just right (325 skin is order of magnitude better than 225 skin). He suggested 275 to 325, and I tried 325 first and it was perfect so I've stuck with 325.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
|drop and give me |
Doing the traditional in the oven this year because the Command Sgt Major of the War department has spoken.... But I prefer deep fried or oven cooked that has been injected with the flavor seasoning juices..... ............... drill sgt.
we are goingto the In-laws for dinner.
My Brother In-law is Brineing and cooking the bird on his BGE
|Savor the limelight|
None of the above
My son’s school is having a fund raiser, I give them $45 and they give me a smoked turkey.
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