Thanksgiving 2021

[Doozer]

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Which part is the medallion? Quick google tells me it’s a white meat tenderloin underneath the breast?

No, although I suppose it's possible the name has diverged over the years and different people use it differently. It's a small circular area of dark meat by the thigh. I can't really find a decent picture online but I'll try and take a pic this weekend and update the thread if I can't find anything. But it sits inside a little scoop-shaped part of the hip and is the single most tender, moist, bite of the whole bird. A turkey medallion is maybe 2 bites, a chicken is obviously smaller and a nice single bite.

[ThePenIsMightier]

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The white meat is the best part of the bird, if the bird is prepped and smoked properly. Throw a little gravy or cran on there and Bob becomes your uncle.

Do you know who has uncles named Bob?

White Supremacists.

[beyond_ban]

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Do you know who has uncles named Bob?

White meat Supremacists.

fixed

[jwslam]

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Which part is the medallion? Quick google tells me it’s a white meat tenderloin underneath the breast?

As @ExtraSlow would say, turkey tendies

[Disoblige]

Pretty tasty. Will grab a couple more if they have some left.

[ThePenIsMightier]

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Pretty tasty. Will grab a couple more if they have some left.

You've come a long way, Baby.
I'm glad that worked out even though Superstore. I will always love that weird pic of yours that was orange-for-no-reason of some sort of beef you made.

I'll pour a San Pellegrino 40 on the curb this evening for not being able to enjoy that with you.

*It will be beer or coffee creamer, but what Ev's.

[suntan]

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Pretty tasty. Will grab a couple more if they have some left.

That is a proper turkey.

[Strider]

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I'm making a brisket

Did brisket today, turkey tomorrow. Anticipating a week long meat coma.

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No, although I suppose it's possible the name has diverged over the years and different people use it differently. It's a small circular area of dark meat by the thigh. I can't really find a decent picture online but I'll try and take a pic this weekend and update the thread if I can't find anything. But it sits inside a little scoop-shaped part of the hip and is the single most tender, moist, bite of the whole bird. A turkey medallion is maybe 2 bites, a chicken is obviously smaller and a nice single bite.

I've only ever heard of this referred to as the oyster.

[redline]

Bird in the oven right now …. Smelling very good in the hood ….

Need free range organic bird … there is no substitute

[killramos]

Made some wings to watch football.

Doing pork chops tonight for dinner.

I think my parents are doing a turkey tomorrow, so I’m on easy mode this weekend.

[bjstare]

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Made some wings to watch football.

Doing pork chops tonight for dinner.

I think my parents are doing a turkey tomorrow, so I’m on easy mode this weekend.

I have never had a good pork chop. Do you have a secret method, or do you just like dry, gross meat?

[killramos]

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I have never had a good pork chop. Do you have a secret method, or do you just like dry, gross meat?

Start with good pork chops, big, thick, bone on.

Can dry brine overnight. Or not. Season well with Salt, Pepper, Chili Powder, onion Powder, Paprika.

Cook on grill with low direct or indirect heat. 350-450 degrees.

Pull at 130 degrees and reverse sear in screaming hot cast iron pan or what I usually do is my infrared sear station on the napoleon at 3/4 gas for around 1 minute per side.

Let rest about 5 minutes. Eat.

Pork chops are my jam for a quick weekday meal. Cheap and easy. Done in under 30min.

Step 1 is the most important.

Honestly it’s no different than cooking a steak. Start with shit minute steaks you are going to end up with shit dry steaks too.

[ercchry]

Although I typically reverse sear all the meat… I do enjoy the Ramsey style chop…

Hot cast iron w/butter… sit chops on the fat cap side till rendered, sear both sides. Deglaze pan with broth/juice and cream, hit the tops with a nice bbq rub… in the oven for about 20min (135F-ish internal) at 275F. Then make a pan sauce out of the “drippings”

[suntan]

The perceived perception that consumers want really, really lean pork doesn't help things either. Co-op for one I find overtrims their pork too much.

[killramos]

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Although I typically reverse sear all the meat… I do enjoy the Ramsey style chop…

Hot cast iron w/butter… sit chops on the fat cap side till rendered, sear both sides. Deglaze pan with broth/juice and cream, hit the tops with a nice bbq rub… in the oven for about 20min (135F-ish internal) at 275F. Then make a pan sauce out of the “drippings”

Yum.

Yea there is nothing wrong with pork chops. There is something wrong with the pork chops most people buy.

Namely. These fuckers:

[ercchry]

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The perceived perception that consumers want really, really lean pork doesn't help things either. Co-op for one I find overtrims their pork too much.

Big meaty ribs is the cause… but I typically buy the full Costco loins which gives me some better meat on half of it. Those turn into chops, the rest gets used for stir fry, tacos, etc

[bjstare]

That pan fry version sounds really good. Also, my experience is very likely caused in part by bad cuts of meat. I might have to try them the right way sometime.

Back on topic, going to the in-laws today. Beef tenderloin, should be good.

[killramos]

Somehow when I go to my in laws I still end up making dinner.

Though notably, I think that works out better for everyone.

[sabad66]

First time trying a wet brine. Will see how it goes.

15lb bird in the brine:


Made some room in the garage fridge


Planning on taking it out tomorrow morning after 18ish hours to let it dry out in the fridge, then in oven at 1pm

Got a tenderloin roast as well that we’ll cook while the bird rests

[ThePenIsMightier]

Got one tittie on the Weber Smokey Mountain. Big load of Jealous Devil charcoal and a couple of pecan pieces for the smoke. (Video says use post oak but I no got.)
Struggling to get to 275 in this fucking weather but about 260. I may move it to my front step.
And @ExtraSlow it's not a gelatin log. It's a proper breast completely normal that they just package in a mesh to hold it in a roast shape. I took that off for this one. See:




I'm following this video and I am excite.