Thanksgiving 2021

[Disoblige]

Damn both of you better have some pics of this after it's done. Sounds amazing.

[ThePenIsMightier]

Here's the second one that we did in conventional roaster. It's almost done and we left the mesh on. It was brined for ~4 hours and that was a first for us.


Here's the smoked one after 2 hours. Now foiled and swimming in butter to finish. It's looking promising. I think the picture is under selling its brown colour.

[killramos]

Shit wet cold weather did not help my sear but some solid pork chops!

[Bobino]

Bought a box of flat irons so broke some down into steaks and did sous vide flat iron

[ThePenIsMightier]

^Wow dudes, that looks incredible!!

Here's my end products. Both are fabulous with the one being fairly traditional and the smoked one being very smoked and unique.




Both were succulent and juicy even though a shade overdone. I need one of those fancy probes from Weber that talks to your phone. Xmas is coming.

The Texas smoked one is very, very pepper dominant. Like, spicy with pepper. I'm pretty sure it's supposed to be that way and I love it because I love the striploin from Wellington's that is just lousy with pepper corns, etc. But it's worth noting because I weighed the 2x pepper to 1x salt just like Malcolm said in the video. I used some weird "The Keg" steak pepper so perhaps it's more potent.
It's extremely good, though and there is a rich, Smokey flavour throughout. I only used a few sparse chunks of pecan. "Chunk" isn't even the right word. We're talking grams of wood. Pieces about double-thumb sized.

And all the dishes are done and shit is fully cleaned up, so that's a bonus compared to needing to pick all the meat off the bones after etc etc etc.

Happy Thanksgiving Everyone!

[killramos]

Wrt probes.

FireBoard is the one you want. Any others is a compromise and you will want the FireBoard later.

Plus it can double as a vent fan controller for your kettle if you are interested in that.

[redline]

My whole turkey turned out really well even the white meat was juicy and tender. I got the cook on it perfect this year.

[Disoblige]

Man... is it just me or that "Farmer's Market" brand apple pie very good for its price and the fact it is a mass produced product?

Huge massive chunks of apple and no weird aftertaste. Amazing or am I just weird? I am used to these kinds of pies being garbage as the filling is too sweet and no texture.

[Brent.ff]

Would anywhere have turkey on sale tomorrow?? Playing catch-up as was out of town

[ExtraSlow]

Farmers market is better than expected, agreed. My trashy family had cherry and pumpkin last night.

[ThePenIsMightier]

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Wrt probes.

FireBoard is the one you want. Any others is a compromise and you will want the FireBoard later.

Plus it can double as a vent fan controller for your kettle if you are interested in that.

Which one? I googled and saw some bullshit that was hundreds USD.

[killramos]

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Which one? I googled and saw some bullshit that was hundreds USD.

Got to pay to play.

Take it from someone who owned a few different 50-100 dollar ones prior to bucking up.

[suntan]

I have a Smoke, works well.

[sabad66]

Turkey turned out great. Lots of compliments on the moistness of the white meat, and no leftovers. Although the wet brine helped, I think cooking method was the real differentiator. 500 for 30 mins, then lower to 350 for remainder. Instructions said to take it out when deep part of breast hit 161 but I took it to 163 to account for variance with my budget inkbird thermometer. Let it rest for 45 mins covered and then carved. I will definitely be using this brine recipe/method again.

[ThePenIsMightier]

That looks brilliant. Like, straight out of a commercial.
Amazing.

[BigDL]

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Turkey turned out great. Lots of compliments on the moistness of the white meat, and no leftovers. Although the wet brine helped, I think cooking method was the real differentiator. 500 for 30 mins, then lower to 350 for remainder. Instructions said to take it out when deep part of breast hit 161 but I took it to 163 to account for variance with my budget inkbird thermometer. Let it rest for 45 mins covered and then carved. I will definitely be using this brine recipe/method again.

Looks good, I cooked mine the same way. Though I do add a tinfoil breast shield to help the breast from overcooking and letting the dark meat get to the happy temp.

[Strider]

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Turkey turned out great. Lots of compliments on the moistness of the white meat, and no leftovers. Although the wet brine helped, I think cooking method was the real differentiator. 500 for 30 mins, then lower to 350 for remainder. Instructions said to take it out when deep part of breast hit 161 but I took it to 163 to account for variance with my budget inkbird thermometer. Let it rest for 45 mins covered and then carved. I will definitely be using this brine recipe/method again.

I've tested my Inkbird controller probes in boiling water to calibrate and they were spot on 205°F.

[ThePenIsMightier]

Here's my substantially late spice mix for a conventionally roasted, small turkey. This has been bullet proof in the past. Useless for this year, but we can re-hash it for Xmas or next year.

2 tsp Salt
1 tsp Pepper
2 tsp Thyme
2 tsp Rosemary
1 tsp Sage
0.5 tsp Garlic Powder

[ercchry]

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Here's my substantially late spice mix for a conventionally roasted, small turkey. This has been bullet proof in the past. Useless for this year, but we can re-hash it for Xmas or next year.

2 tsp Salt
1 tsp Pepper
2 tsp Thyme
2 tsp Rosemary
1 tsp Sage
0.5 tsp Garlic Powder

You forgot one herb…

[jwslam]