What did I cook this weekend.....

[beergolf]

bdsa?

Belgian dark Strong Ale...

 

[titansvol]

View attachment ImageUploadedByHome Brew1448557063.430005.jpg

Turkey on the big green egg

 

[Gavin C]

View attachment 318794

Turkey on the big green egg

You win the prize for the first turkey picture of the day. Looks very succulent.

 

[ChefRex]

Guess I'm second,View attachment ImageUploadedByHome Brew1448559394.172117.jpg

 

[passedpawn]

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.

 

[slym2none]

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...

 

[podz]

I want to make duck confit some time...

*drools*

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 ;-)

 

[podz]

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.

How many kids to you have that two turkeys used to be the right amount?

 

[Gavin C]

Giblet Gravy

 

[Staestc]

Pastrami hitting the grill. It will take 6 hours or so to smoke it. Then another day in the fridge. The two hours of steaming. Then 15 minutes or so in the oven to crisp us the crust again, then we will eat like kings! (If we don't starve to death first! Lol)
View attachment ImageUploadedByHome Brew1448566755.641053.jpg

 

[beergolf]

Duck legs almost ready to go into the oven to braise for a couple of hours. Leeks, dried cherries, Belgian Dark ale some fresh thyme. Next up getting the root veggies ready to go in to get good and roasted. And brussel sprouts with pears and pancetta...

dinner about 7:30ish.

 

[mattmmille]

Pumpkin biscuits, yeast rolls, turkey, plate with all the goodies and a glass of Thanksgiving Gose (aka There Gose Sea Breeze). Killer.

 

[beergolf]

Pumpkin biscuits, yeast rolls, turkey, plate with all the goodies and a glass of Thanksgiving Gose (aka There Gose Sea Breeze). Killer.

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.

 

[FatDragon]

Spit-roasted turkey for our kindergarten's Thanksgiving party. It came out well, though not quite as tasty as last year's - a bit drier than last year's bird, and paradoxically there were still a few tiny uncooked bits deep in the breast and thighs. I've heard bad things about domestically-raised turkeys in China, and last year's was an imported American bird. Maybe that's the difference.

I took the pics after taking off the foil that wrapped the bird for the first four hours of roasting. Depending on the heat level of the natural wood charcoal at the time, it spent some time on the lower level (you can see where the spit jacks in if you look at the pictures) and some higher - probably 50/50. Once the foil came off, I crisped the skin exclusively at the upper level because there was still some significant heat from the charcoal - some of our pieces of charcoal were as big as my head! From the first two pictures to the third took about five minutes, then I scooped out the coals that were contributing the greatest amount of heat and let it mostly rest on the top rack for another twenty minutes or so before pulling it off for a short rest and carving.

I also made gravy from the drippings from two chickens and the carcass stock of one of them (damn the maid for dumping the second chicken's stock!), plus some quick stock boiled from the turkey's guts. It wasn't on the level of Gavin C's gravy, but it ended up tasting just fine.

 

[mattmmille]

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.

The Gose really did a good job of cutting through the rich foods. I think it was a very good choice.

 

[Staestc]

Pastrami is coming along nice and slowly. Bird is in the oven.
View attachment ImageUploadedByHome Brew1448585841.765240.jpgView attachment ImageUploadedByHome Brew1448585854.131856.jpg

 

[Gavin C]

Pastrami is coming along nice and slowly. Bird is in the oven.
View attachment 318883View attachment 318884

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.

 

[ChefRex]

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.

I've done mine this way the last few years, a sharp cleaver and something to drive it, I use a tenderizer, makes short work of it.
Decreases cooking time quite a bit.

 

[Staestc]

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 foil over it. But damn, an hour and a half!!
View attachment ImageUploadedByHome Brew1448592161.028631.jpg

 

[Staestc]

And pastrami is up to about 160°.
View attachment ImageUploadedByHome Brew1448592203.829376.jpg

 

[beergolf]

The Gose really did a good job of cutting through the rich foods. I think it was a very good choice.

I would think so, Good choice. I did a tripel with brett. Also was good with the rich foods,. Got to love having a lot of good home brew around,

 

[Gavin C]

• Turkey and stuffing,
• Cranberry Sauce
• Brussels sprouts roasted in olive oil, w/ brown sugar, salt pepper and walnuts
• Potatoes and Purple Yams roasted in duck fat
• Giblet gravy

Gobble Gobble!

 

[Staestc]

Looks awesome Gavin!

 

[banesong]

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...

Pork shoulder and lamb ribs?

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 ;-)

.... ..... ....

Damnit. Now have a new cooking goal. Homemade confit. In a barrel, none the less.

We cooked a hop-blueberry compote to go with the cranberry orange rind angel food cake. They played very well together.

No pics, didn't happen.

 

[Staestc]

Pastrami is about to come off. Wrapped it in foil around 165 and unwrapped it to crust it back up about 195.
View attachment ImageUploadedByHome Brew1448603713.299359.jpg

 

[bob1852]

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!!
View attachment 318909

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.

 

[Staestc]

I'm impressed with how well it cooked too. Nothing short of amazing. I will look next time I am there!

 

[podz]

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.

Nothing goes through bird like a good ole pair of tin snips. Especially with goose breasts.

 

[slym2none]

Pork shoulder and lamb ribs?

No.

Gobble gobble!

 

[odorf]

Did a little somethimg different this year, no turkey

pork shoulder, pulled pork
rubbed it, and injected it

wrapped it up, for 12 hours

cooked it 180 degrees..

ate it