Just finished my prep for tomorrow's cook. Got the Turkey in the brine tonite and I'll start him around 0900. The Smoker lights at 0000hrs as I'm not sure on the cook time due to the density of the meat. The "point" on the brisket is 7lbs and the "flat" is 8lbs so, the magic internal temp is around 185F. I'm still thinking 12-16hr smoke on this as I'm gonna lock in at 225F. I'll take that brisket off at 185F, wrap in foil, then a towel and put it in a cooler for 2hrs. Looking at 1700hrs meal time tomorrow. Wifey bless her heart, came home with a nice fresh bottle of Maker's Mark 46 for this too. I married a good woman!
Nah... Just gonna a traditional bird this year D. Nice and slow though. 225F until I get that internal temp to 165F. 4 -6hrs should get it done.
Just got back from my youngest kids 21st birthday dinner at the local gastropub, great craft beer and food. Finishing off my sausage stuffing now and hitting the sack before early KP duty. _
2 pages and no mention of the raping of or native people??? For shame. Then again, our native people raped the people that were here before them, so they can fuck off. 2 roast turkeys, 1 smoked turkey, 1 fried turkey. Oyster stuffing.
Lobsters. Actually, I'd never even heard of it before I met my wife, but it's a staple with her family now, and none of them like seafood. She keeps her recipe on a small piece of much photocopied paper, and doesn't let me see it, but I've watched her make it and it sort of resembles this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/oyster-stuffing-recipe.html Minus the bacon. And now I'm obsessed with the idea of frying up some bacon tomorrow and sneaking it into the tray.
married huh. I always imagined you brooding in an underground bunker deep in a dense woodland. Concocting some vile experiment.
Depends entirely on what end you're puffing on. The neck gives a nice smokey/meaty flavor to each puff. The other end tastes like ass. Tell you what though, lighting those suckers up is a real pain in the rear.... especially when they're raw. But seriously, happy Turkey Day everyone!!!
My mother can't cook worth a shit. But her personality makes up for it. Great lady. Stay away from the food.
Any ideas on how to prepare a spiral ham? Obviously the fucker is fully cured and cooked, just needs to be heated up, but that seems so boring.
This sounds aight. http://www.foodnetwork.com/recipes/dave-lieberman/dijon-maple-glazed-spiral-ham-recipe.html Honey and dijon sound cliche but they can be pretty fucking bad ass if you get the balance right. But that might mean going to the store if you don't have what you need. Edit: and I'd add some olive oil. My wife makes a honey dijon sauce for salmon and asparagus that has olive oil and it basically turns it into a mixture of butter and crack.
I feel your pain, Matt. This is the first year I haven't gone in for a long time, I guess just enjoy the lack of traffic on the way there.
That does look tasty. This one came with this pre-packaged snot that I'd prefer not to use. I will probably adapt something like that.
For Char siew or char siu either red bean paste or something as simple as a few drops of red food coloring will do the trick.
