thanksgiving
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craigrice I’m doing strip loin roasts. Haven’t decided if I’m going to sous vide or smoke yet. Weather and time being the primary concerns. Sister in law is doing the turkey so I’m pretty nervous on that.
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Joe Hell I’m shocked that you arent doing the cooking for thanksgiving, you can’t tell me your mom or someone else is a better cook in the family?
I am going to do a ham that has already been cooked but I am going to score it in a pineapple pattern then rub it with some sort of rub, not sure which one yet, and then baste it in a mixture of butter and Terrapin Ridges Apple Maple Bacon Jam. Can’t wait to see how this goes.
Thanks to Darkfish89 for the idea!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice I’m doing strip loin roasts. Haven’t decided if I’m going to sous vide or smoke yet. Weather and time being the primary concerns. Sister in law is doing the turkey so I’m pretty nervous on that.
Tex_77 I am going to use a old dry-rub brine recipe that I have used with good results placed on the turkey the night before and placed in the fridge overnight then rinsed and let stand till a pellicle forms then season and smoke, I normally smoke for 2-3 hrs then finish in the oven
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Tex_77 I am going to use a old dry-rub brine recipe that I have used with good results placed on the turkey the night before and placed in the fridge overnight then rinsed and let stand till a pellicle forms then season and smoke, I normally smoke for 2-3 hrs then finish in the oven
craigrice Educate me, what is a pellicle?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 a pellicle is a glaze that forms on the outside of the of the meat that helps to seal in the juices and prevents drying it out during smoking
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craigrice I’m smoking a turkey. I brine mine in cranberry juice and kosher salt for bout a day. The bird comes out pink from the brine…looks weird but it’s always juicy throw some rub on it and into the smoker
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What time does everyone eat their Thanksgiving meal? My wife’s family seems to think 3PM is the appropriate time. I on the other hand say noon or six.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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What time does everyone eat their Thanksgiving meal? My wife’s family seems to think 3PM is the appropriate time. I on the other hand say noon or six.
Tex_77 we normally eat between 5-6 old habit growing up on a farm
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Brining and Smoking 2- 20 # Turkeys , were eating about 6
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craigrice my lovely wife doesnt like the texture of a cured turkey so I am pumping one with honey and soluable garlic, giving it a butter rub under the skin and smoking it
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Joe Hell I’m shocked that you arent doing the cooking for thanksgiving, you can’t tell me your mom or someone else is a better cook in the family?
I am going to do a ham that has already been cooked but I am going to score it in a pineapple pattern then rub it with some sort of rub, not sure which one yet, and then baste it in a mixture of butter and Terrapin Ridges Apple Maple Bacon Jam. Can’t wait to see how this goes.
Thanks to Darkfish89 for the idea!
Jonathon I’m sure I’ll get roped into more than anticipated. I was going to make a bread recipe from King Arthur Flour called ‘Pane Bianco’ which is a knot like bread loaf with fresh basil, sun dried tomatoes, roasted garlic and shredded cheese.
Better Living Through BBQ!
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Jonathon I’m sure I’ll get roped into more than anticipated. I was going to make a bread recipe from King Arthur Flour called ‘Pane Bianco’ which is a knot like bread loaf with fresh basil, sun dried tomatoes, roasted garlic and shredded cheese.
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Got a nine pound breast roll from Smart Food Service going on the smoker and and 14 lb. going in the roaster. Going to be way to much for who coming, but it freezes well in the vacuum bags. Plus you can’t go wrong with leftovers and a carcass for soup.
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craigrice my lovely wife doesnt like the texture of a cured turkey so I am pumping one with honey and soluable garlic, giving it a butter rub under the skin and smoking it
Departing Contestant That’s where I’m going to. The only addition is to inject bacon fat into the breasts…
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Departing Contestant That’s where I’m going to. The only addition is to inject bacon fat into the breasts…
DougSmokes hmmmmm that Is a thought
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Jonathon I’m sure I’ll get roped into more than anticipated. I was going to make a bread recipe from King Arthur Flour called ‘Pane Bianco’ which is a knot like bread loaf with fresh basil, sun dried tomatoes, roasted garlic and shredded cheese.
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Joe Hell Hail to the King !!!
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