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Post by hummingbirdstones on Nov 22, 2018 10:26:45 GMT -5
Happy Thanksgiving, everyone!
Today Vince and I will be heading over to his sister's house for Thanksgiving dinner. I'm making a huge batch of au gratin potatoes to contribute to the feast.
Next week my sister and BIL are coming in to visit for a week, so next Wednesday we will have another Thanksgiving dinner that will be my mom's traditional turkey dinner with all of our family special Thanksgiving sides. Really looking forward to them being here and being back in the kitchen with my sister.
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Post by fernwood on Nov 22, 2018 10:42:24 GMT -5
Wishing everyone a wonderful and safe Thanksgiving. I will be home alone today, mostly due to bad weather predicted here. If there is a 2 hour window, might go to place of employment. They are open and hosting a special event for those who want to take refuge and have a great Thanksgiving dinner with those of like mind. It is open to all. Great food, great drinks and like minded people.
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Post by mohs on Nov 22, 2018 11:12:56 GMT -5
Hi all I’m enjoying my Happy Hour brew Going through my archives Found this Thanksgiving Heart have heart for most occasions Happy Thanks ! Ed
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Post by drocknut on Nov 22, 2018 13:35:00 GMT -5
Happy Thanksgiving to my RTH family!
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Post by melhill1659 on Nov 22, 2018 13:58:53 GMT -5
Not knowing this was here I started another thread (deleted). So instead, I'll join here. Happy Holidays Y'ALL from spiceman, jeannie and myself. Health Happiness and prosperity to everyone! That’s awesome HAPPY THANKSGIVING guys!
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Post by melhill1659 on Nov 22, 2018 14:42:33 GMT -5
Happy Thanksgiving everyone. Thanksgiving joke to set the mood. A couple had been married for years but the husband had a nasty habit of each morning upon waking he would let go a horrendous fart. The wife finally got fed up and said to her husband "you know that is really disgusting and you make me gag". The husband replied " but honey, it's natural, what am I supposed to do about it"? She replied "I don't know, but you better do something or one of these days you are going to fart your guts out". He responds "oh come on, I am not going to fart my guts out". The morning routine continued for a while and one morning the wife gets up early to start Thanksgiving dinner. She gets the turkey out and starts to prepare it. When she pulls the giblets out she gets an idea. So she puts the giblets in a bowl and quietly goes up the stairs and in to the bedroom. She gently pulls the covers down and lifts the band on his undershorts then pours the giblets in to his undershorts. She heads back down stairs and continues preparing the Thanksgiving dinner. A little while later she hears her husband wake up with his normal loud fart. Then hears him walk in to the bathroom. Suddenly she hears a scream. Shortly afterward the husband comes down the stairs, shorts all bloody. She is trying to keep a straight face and asks "honey, what is wrong"? He replies "You were right, after all this time it actually happened. I farted my guts out"!!!!! But thanks to the will of God, these two fingers and a jar of Vaseline I got them all back in!!!!
Enjoy your Thanksgiving dinner.
HAPPY THANKSGIVING James!!! 😂
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Post by melhill1659 on Nov 22, 2018 14:51:20 GMT -5
HAPPY THANKSGIVING to RTH!!! I’ve been away awhile. I’m sorry to hear about any an all family turmoil (did I spell that right). We are having our dysfunctional but awesome gathering Sunday. Today I’m cooking two huge pots of chicken and dumplings and cabbage w/sausage. I’ll have the kids come in an out as they are finishing one family thing heading to another. The tree is up ready to be decorated. This will be my first Holiday MARRIED in many many years 😂 I hope everyone will enjoy their holidays regardless of what you do, whom you spend it with and be thankful!!
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Post by Pat on Nov 22, 2018 16:16:40 GMT -5
Congratulations!
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Post by vegasjames on Nov 22, 2018 18:25:59 GMT -5
Happy Thanksgiving everyone. Thanksgiving joke to set the mood. A couple had been married for years but the husband had a nasty habit of each morning upon waking he would let go a horrendous fart. The wife finally got fed up and said to her husband "you know that is really disgusting and you make me gag". The husband replied " but honey, it's natural, what am I supposed to do about it"? She replied "I don't know, but you better do something or one of these days you are going to fart your guts out". He responds "oh come on, I am not going to fart my guts out". The morning routine continued for a while and one morning the wife gets up early to start Thanksgiving dinner. She gets the turkey out and starts to prepare it. When she pulls the giblets out she gets an idea. So she puts the giblets in a bowl and quietly goes up the stairs and in to the bedroom. She gently pulls the covers down and lifts the band on his undershorts then pours the giblets in to his undershorts. She heads back down stairs and continues preparing the Thanksgiving dinner. A little while later she hears her husband wake up with his normal loud fart. Then hears him walk in to the bathroom. Suddenly she hears a scream. Shortly afterward the husband comes down the stairs, shorts all bloody. She is trying to keep a straight face and asks "honey, what is wrong"? He replies "You were right, after all this time it actually happened. I farted my guts out"!!!!! But thanks to the will of God, these two fingers and a jar of Vaseline I got them all back in!!!!
Enjoy your Thanksgiving dinner.
HAPPY THANKSGIVING James!!! 😂 Thanks. You too. Going to take Jax out to the copper mine tomorrow. Been working on getting that big chunk off the wall by the entrance. Someone else has been up there as well trying to get it.
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Post by aDave on Nov 22, 2018 19:33:27 GMT -5
Ok, so... skin was amazing full of flavor and nice and bite-through crispy. The dark meat was perfect the breast was slightly over done. Still moist but some parts drier than I wanted. I def over cooked these based on what I wanted. My probes stopped working at the wrong time. The breast seemed to be at about 150 or so and then went from 155-170 VERY fast. I got the top bird off around 172 and the bottom around 166. Doing this again, I would pull them off earlier around 162'ish (with the rate of rise in temp I had). I probably would cook these around 300 next time, and see what the difference in time and result is. Maybe my probes won't malfunction at a bad time either lol. 1h45 min @ 380 with Mak Grills 2 star general. Next time: 300 for ?? (maybe 2.5 hrs - 3)? Grant Well, Grant saxplayer, you inspired us so, we decided to go with the Spatchcock thing as well. This is the finished product. Tommy 14 lb bird just brined with different herbs and butter basted throughout the cook. We have another bird in the freezer (pre-brined), so we'll try dry rubs next time. Total cook time was about 3 hrs, 15 minutes. Started at 225 and cooked at that temp until internal breast temp was 100. At that point temp was turned up to 350, but it only got up to 335 due to weather. Cooked until internal breast temp of 160 and pulled it off the smoker. Temp went up to 169 while resting. I'll be cutting into shortly, so I can't give you a final result, but I'm expecting it not to be too overcooked. Thanks for sharing the technique. We'll probably continue to use it.
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saxplayer
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Member since March 2018
Posts: 1,327
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Post by saxplayer on Nov 22, 2018 20:22:15 GMT -5
Ok, so... skin was amazing full of flavor and nice and bite-through crispy. The dark meat was perfect the breast was slightly over done. Still moist but some parts drier than I wanted. I def over cooked these based on what I wanted. My probes stopped working at the wrong time. The breast seemed to be at about 150 or so and then went from 155-170 VERY fast. I got the top bird off around 172 and the bottom around 166. Doing this again, I would pull them off earlier around 162'ish (with the rate of rise in temp I had). I probably would cook these around 300 next time, and see what the difference in time and result is. Maybe my probes won't malfunction at a bad time either lol. 1h45 min @ 380 with Mak Grills 2 star general. Next time: 300 for ?? (maybe 2.5 hrs - 3)? Grant Well, Grant saxplayer, you inspired us so, we decided to go with the Spatchcock thing as well. This is the finished product. Tommy 14 lb bird just brined with different herbs and butter basted throughout the cook. We have another bird in the freezer (pre-brined), so we'll try dry rubs next time. Total cook time was about 3 hrs, 15 minutes. Started at 225 and cooked at that temp until internal breast temp was 100. At that point temp was turned up to 350, but it only got up to 335 due to weather. Cooked until internal breast temp of 160 and pulled it off the smoker. Temp went up to 169 while resting. I'll be cutting into shortly, so I can't give you a final result, but I'm expecting it not to be too overcooked. Thanks for sharing the technique. We'll probably continue to use it. This is awesome, it looks great! Based on my post above - I would probably do a temp technique similar to you for next time. I’d imagine it was pretty juicy - you pulled it at a good time. Thoughts? Try this spatchcock with a 4-5lb whole chicken sometime. It’s amazing.
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Post by aDave on Nov 22, 2018 21:31:21 GMT -5
This is awesome, it looks great! Based on my post above - I would probably do a temp technique similar to you for next time. I’d imagine it was pretty juicy - you pulled it at a good time. Thoughts? Try this spatchcock with a 4-5lb whole chicken sometime. It’s amazing. Frankly, the meat was just about perfect. That's not my opinion - it was that of the others. If I wanted to be really critical, the skin was not as crispy as I was hoping for. Maybe the low temp at first didn't dry it out enough. Or, can it be excessively basted to not let it dry out enough? That's kind of what I'm leaning towards, as the skin did dry enough to split on the legs. The flavor of the bird was great. It was a brined turkey, but my wife did another brining with just a little salt, some rosemary, and sage. Nothing else was added, and we were very happy with the flavor. It's funny you mention spatchcock and chickens. Considering how easy this was to do with the turkey, we've already talked about doing this with whole chickens. Looking forward to doing that.
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Post by melhill1659 on Nov 22, 2018 21:45:17 GMT -5
HAPPY THANKSGIVING James!!! 😂 Thanks. You too. Going to take Jax out to the copper mine tomorrow. Been working on getting that big chunk off the wall by the entrance. Someone else has been up there as well trying to get it. Good Luck send or post pics please!!
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saxplayer
fully equipped rock polisher
Member since March 2018
Posts: 1,327
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Post by saxplayer on Nov 22, 2018 22:00:30 GMT -5
This is awesome, it looks great! Based on my post above - I would probably do a temp technique similar to you for next time. I’d imagine it was pretty juicy - you pulled it at a good time. Thoughts? Try this spatchcock with a 4-5lb whole chicken sometime. It’s amazing. Frankly, the meat was just about perfect. That's not my opinion - it was that of the others. If I wanted to be really critical, the skin was not as crispy as I was hoping for. Maybe the low temp at first didn't dry it out enough. Or, can it be excessively basted to not let it dry out enough? That's kind of what I'm leaning towards, as the skin did dry enough to split on the legs. The flavor of the bird was great. It was a brined turkey, but my wife did another brining with just a little salt, some rosemary, and sage. Nothing else was added, and we were very happy with the flavor. It's funny you mention spatchcock and chickens. Considering how easy this was to do with the turkey, we've already talked about doing this with whole chickens. Looking forward to doing that. So I had not perfected skin on chicken but I think I have it figured out now. The key for what I read is 1) dry brine 3 days in fridge or 2) wet brine and before the smoker use boiling water over the skin (1 bag size pot). It will denature the proteins and align the ceullarity allowing the grill to crisp. I def had great skin at 380. I need to do a lower temp or watch my probes better next time. I’m gonna experiment with another turkey soon. Very happy to hear you liked the turkey however. It’s so easy to do if you have good shears.
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saxplayer
fully equipped rock polisher
Member since March 2018
Posts: 1,327
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Post by saxplayer on Nov 22, 2018 22:02:18 GMT -5
Skin wise for a smoker you really need a way to let the skin dry well before smoking. With a wet brine I’m not sure exactly how I’d o that but probably wash it post brine, pat it dry and apply more rub then let it sit in the fridge breast up for 24 hr.
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Post by aDave on Nov 22, 2018 22:26:16 GMT -5
Skin wise for a smoker you really need a way to let the skin dry well before smoking. With a wet brine I’m not sure exactly how I’d o that but probably wash it post brine, pat it dry and apply more rub then let it sit in the fridge breast up for 24 hr. I saw the technique about using boiling water, but we decided to pass on it. Maybe we'll try it on one of the chickens or the other turkey we have. Good point about the wet brine. Next bird will probably be a dry rub on a pre-brined bird. Then let that rub sit for a while to let the salt dry the skin some. The skin on our bird wasn't bad - great flavor. Just missed the crispiness. Out of curiosity, I noticed you put foil over the ends of the drumsticks, Is that to keep the meat from pulling back on the bone?
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saxplayer
fully equipped rock polisher
Member since March 2018
Posts: 1,327
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Post by saxplayer on Nov 22, 2018 22:36:32 GMT -5
Skin wise for a smoker you really need a way to let the skin dry well before smoking. With a wet brine I’m not sure exactly how I’d o that but probably wash it post brine, pat it dry and apply more rub then let it sit in the fridge breast up for 24 hr. I saw the technique about using boiling water, but we decided to pass on it. Maybe we'll try it on one of the chickens or the other turkey we have. Good point about the wet brine. Next bird will probably be a dry rub on a pre-brined bird. Then let that rub sit for a while to let the salt dry the skin some. The skin on our bird wasn't bad - great flavor. Just missed the crispiness. Out of curiosity, I noticed you put foil over the ends of the drumsticks, Is that to keep the meat from pulling back on the bone? Heh - that was because my foil pans that held the turkeys during dry brine weren’t wide enough I wanted the foil to prevent juices dripping in my fridge. I didn’t remove it for smoking is all
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Post by spiceman on Nov 23, 2018 0:15:04 GMT -5
Not knowing this was here I started another thread (deleted). So instead, I'll join here. Happy Holidays Y'ALL from spiceman , jeannie and myself. Health Happiness and prosperity to everyone! I am so happy Jeannie and Scott was able to stop by to say Hi. They brought some sunshine with them.
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Post by rockjunquie on Nov 23, 2018 14:14:50 GMT -5
Thanksgiving was awesome! It was a very chilled and happy day. No drama, at all. We ended up with 17 people. Less than 21, but still a big gang. The younger generation all got along well and went to the movies together after dinner and games. Our family had our first Muslim guest at Thanksgiving dinner. It was his first Thanksgiving period. His parents are from Morocco, but he was born here. He's my granddaughter's 17 y/o boyfriend. He was right at home and had great time. By coincidence, I was bringing hummus, which I love and make well. He dove into it and complimented me on it. Turns out his aunt and uncle own and operate the Mediterranean restaurant that we like and frequent. I like the hummus there. We had Christians, Jews and a Muslim at dinner. Dinner served in the true American spirit from a melting pot.
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Post by miket on Nov 24, 2018 8:36:05 GMT -5
I had a good one, too. Drama free. As a bonus, my oldest son came from Colorado and went hounding with me yesterday for the first time with one of my other sons and my grandson. No fantastic fairburns for me but it was a wonderful day 😁
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