What did everyone cook today?
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Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.“A smooth sea never made a skilled sailor.”
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg All looks great, love her little snowman face too. Nice meal, we got stuff as well. Happy Thanksgiving to you and your family.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg You got it! That is gorgeous.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg I think I would be full before the turkey was served, very nice spread.
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 How long did you sous vide it for?
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Tex_77 How long did you sous vide it for?
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg Wow, thats a great looking spread. Im still stuffed from yesterday and that looks so good I would dig in again. That salmon is always a nice touch on the holidays. I ussually try to smoke some at Christmas.
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Venison backstrap
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 thats making my mouth water. I’ve never done a roast via sous vide. Im going to have to give that a shot.
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HerbcoFood 4-5 hours.
Tex_77 what temp was the sous vide at?
“You never really die until you end up on the wall at a Cracker Barrel”
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
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Tex_77 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
twilliams I’m in the same boat you are. Looks perfect to me but wife wants hers between all the way through. Makes cooking a challenge but after 45 years, don’t think either of us will change. Creatures of habit.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg Just looking at that spread, I had to loosen my belt two notches. Great job.
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 Ive got to try this. Excellent presentation and cooked perfectly.
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Tex_77 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
twilliams throw hers in the frying pan
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Deepwoodsbutcher oh my that looks good
cdavis Thank you! It sure was.
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Deepwoodsbutcher perfection
GWG8541 Thanks! Lots of practice
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Deepwoodsbutcher D A M N! That looks amazing!
ND Mike Thanks!
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