beergolf
Well-Known Member
bdsa?
Belgian dark Strong Ale...
bdsa?
I want to make duck confit some time...
*drools*
I'm jealous. This is the first year in a while that I didn't smoke a turkey. My wife insists on a huge one in the oven, and with the kids all going back to college on Saturday, two turkeys is just way too much.
Pumpkin biscuits, yeast rolls, turkey, plate with all the goodies and a glass of Thanksgiving Gose (aka There Gose Sea Breeze). Killer.
The Gose really did a good job of cutting through the rich foods. I think it was a very good choice.That looks good. And a gose sounds pretty good. I will have to put some more of mine in the fridge. I almost forgot I had some around.
Pastrami is coming along nice and slowly. Bird is in the oven.
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Is it hard to spatchcock the turkey like that. Heard Alton Brown talking about this approach one day on the radio. Something I need to try.
What's in the butter?
That pastrami is looking tasty. I need to get a smoker.
The Gose really did a good job of cutting through the rich foods. I think it was a very good choice.
I'm jealous because of turkey...
I don't want damn ham on Thanksgiving! It's a travesty!!!
I know what I am cooking this coming Easter... hehhehhehhehhehhehheh...
You mean buy it from the store in a can or really make it yourself?
Confit is how the french used to preserve meat for the winter before they had refrigerators. When they killed all the ducks in the autumn, they baked them and collected all the fat. They would pour a layer of fat into a barrel, let it solidify, put a layer of duck legs+thighs there on top, pour another layer of fat, let it solidify, put another layer of duck legs+thighs, etc until the barrel was full. Then they just went to the barrel to dig out a few pieces of meat and a scoop of fat when they wanted a meal. The fat acted as a perfect preservative.
Just layers of cooked meat packed in it's own fat. Because ducks have so much very clean fat, this was possible.
I've been dreaming to get a place where I can raise ducks and make real confit in wooden barrels. Maybe some old Jack Daniels whiskey barrels ;-)
I used my herb shears. I need a BIG pair of sharp poultry shears. Turkey took 1:30 to cook, and I probably took it further than I needed to based an temps! I may never cook a round turkey again! Center part of skinned would have crisped up, but I got paranoid and put foul over it. But damn, an hour and a half!!
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Grab a big pair of kitchen shears next time you're at an Asian market. Cheap and sharper than hell.
Makes it very easy to spatchcock all sorts of fowl, including turkeys.
I love how quick and even a spatchcocked turkey cooks.
Did a little somethimg different this year, no turkey
pork shoulder, pulled pork
rubbed it, and injected it
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wrapped it up, for 12 hours
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cooked it 180 degrees..
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ate it
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no leftovers for me since I went non- traditional for Thanksgiving.
Roast beef, Potato leek soup with crispy pancetta. Yellow beans with ****ake mushrooms, onions and red peppers.
mmmmm
Did a little somethimg different this year, no turkey
Highly offensive sh1take mushrooms
no leftovers for me since I went non- traditional for Thanksgiving.
Roast beef, Potato leek soup with crispy pancetta. Yellow beans with ****ake mushrooms, onions and red peppers.
mmmmm
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