Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on November 24, 2021, 11:44:51 AM
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And so it begins. A simple salt n sugar and sage 6% brine. Will be about 24 hours. Then will be roasted on the Memphis Pro at 350° and the parts pulled as they are finished!
Feel free to post any Thanksgiving moments here!
(https://i.imgur.com/B5NqFPqh.jpg)
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Good idea. the thighs/legs need more temp and time to be tender than the breast, more connective tissue. I divide the bird into four parts, two each breast/wings and two thigh/legs. Last year I did three turkeys this way that I paid .49/lb. on an after holiday sale. Sous vide and froze them, I'll use one of these this year.
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I put on my dry brine yesterday afternoon and it is sitting in the refrigerator until tomorrow morning around 3 AM. I will be following a recipe put out by one of the owners of SmokinBrothers pellet smokers. As my wife is cutting up apples and oranges which will go inside the turkey along with brown sugar. I will get the PP36 ready to smoke it at 180 for two hours and then I will bump it up to 250. When it reaches meat temperature of 150 I will bump it up again to crisp up the skin. At least that is the plan. The weather may change that being it is supposed to be cold and rainy.
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In the brine now.
The spatchcocking...
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Do you cut both sides and remove the backbone or just enough to split it?
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Do you cut both sides and remove the backbone or just enough to split it?
Remove both sides, then you have to crack the breast bone (a little cutting sometimes) so it lies flat. It's flatter than it looks in picture.
Use the backbone for soup or toss.
Since the grill is going to be going tomorrow, thought I'd do some stuffed chicken thighs.
Mustard, ham, cheese and pickles inside.
Used the bacon I had that I got from a Food Service warehouse in a 10lb box.
Not the best choice for wrapping, too thin. Will buy thicker next time.
These are destined for the freezer, since most of our cooked meats in the freezer are pork and beef.
Saw this Rattlesnake cheese and decided to give it a try in these. It has a kick.
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Happy Thanksgiving everyone - my bird has been on for a hour. The weather gave me a break after all. The rain is gone and it is not near as windy and I can handle the mid 40's.
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About 3/4 the way with the bigger pans.
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Not quite food related, but I had a fun Thanksgiving Eve.
For starters, I took my parents into the pizza shop that my brother who passed away a month or so ago used to own. His oldest son now runs it. It is the first time since the funeral that my parents got to see their two grandsons, their two great grandsons, and there daughter in law. We had a nice time and spent about 2.5 hours there.
Then, I met up with some friends. My hometown plays a Thanksgiving morning football game (almost) every year. Today is the 98th game played against our cross town rivals. The tradition when I was in my late teens and early 20's was to go out partying the night before until the early morning hours, get a few hours of sleep and then start tailgating at 7am for the 10am game. Some folks still carry on that tradition, but not like we used to. We found ourselves in a HUGE garage (probably 2000-3000 sq ft without counting the storage on the second level). Some guys we know have a punk rock band and they played a 2+ hour set of cover songs. We had a blast.
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It begins in a fairly untraditional manner. Kristin wants drippings, so really no other way when you do not have a pan thin enough to go between the 2 shelves. Planning about 4 total hours for legs & thighs, with wings and breast coming off sooner! Memphis Pro is set to 350°. We will get a little wood flavor in there I am sure!
(https://i.imgur.com/axHnKOeh.jpg)
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Got the turkey and bacon wrapped chicken thighs on.
Started at 225, just bumped to 375.
EDIT: This picture was when they were first put on, not after and hour as above text might indicate.
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Man those are big units when you see them this way!
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Chicken thighs came off a bit ago.
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Breast just came off at 160° IT, appx 2.5 hours.
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Did 225 for 1 hour then finished at 375. 3 hours total.
I see a nap in the near future. ;D
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Mine will have no color, that is lovely color. What wood did you use?
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Chicken thighs came off a bit ago.
Those are looking good, just a bread stuffing? What do you have holding them together?
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Mine will have no color, that is lovely color. What wood did you use?
Thanks, I think it was the Lumberjack Competition Blend, but it had the color after the one hour at 225, plus a smoke box in there.
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People have had some nice looking turkey's. Here is mine.
(https://i.imgur.com/0ytXIuc.jpg?2)
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Not quite food related, but I had a fun Thanksgiving Eve.
For starters, I took my parents into the pizza shop that my brother who passed away a month or so ago used to own. His oldest son now runs it. It is the first time since the funeral that my parents got to see their two grandsons, their two great grandsons, and there daughter in law. We had a nice time and spent about 2.5 hours there.
Then, I met up with some friends. My hometown plays a Thanksgiving morning football game (almost) every year. Today is the 98th game played against our cross town rivals. The tradition when I was in my late teens and early 20's was to go out partying the night before until the early morning hours, get a few hours of sleep and then start tailgating at 7am for the 10am game. Some folks still carry on that tradition, but not like we used to. We found ourselves in a HUGE garage (probably 2000-3000 sq ft without counting the storage on the second level). Some guys we know have a punk rock band and they played a 2+ hour set of cover songs. We had a blast.
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Bar-B-Lew,
Looks like a great night! What schools play in that crosstown rivalry?
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My turkey on my new SB PP36 turned out great. It took 6.75 hours to do it. When it was done I double wrapped it in foil and put it in an ice chest for the 45 minute trip to my niece's home. When we took it our of the ice chest about 2 hours later it was still hot. My SIL even took the carcass and the skin home to boil for gumbo.
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What now? Sandwiches, soup, dumplings, salads, Pilau, wraps, stew, enchiladas'...?
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What we didn't freeze will end up in sandwiches, salads (wife eats those), and tortillas.
==================================================================================People have had some nice looking turkey's. Here is mine.
Nice looking bird!
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15 lbs each on the Recteq.
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Long before I ever heard of pellet smokers in 1987, I bought a 26" Weber kettle for Thanksgiving turkey. Our typical turkey over the years was 25 lbs. Well we ran out of turkey in 2019. My wife has four siblings and her parents. Our typical Thanksgiving is now 30-40 people including most of her family and our kids. This year I refurbed my old Weber and picked up a second for another turkey. Both were brined and injected.
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We are doing Thanksgiving on Friday to accommodate work schedules. Just finished a four bone rib roast over coals on my Weber kettle. Finishing up a whole turkey breast on my Daniel Boone.
My wife prepped the brussle sprouts and asparagus that will go on the Razor griddle about the time we take the turkey off to rest. Most everything else is done.
There are still two BBQ's we have not used today. My gas Weber Q2000 min gas grill and a Weber kettle setup to run a Thermoworks Billows.
I couldn't use the Billows since I needed the Thermowork Signals on turkey in the smoker.
We even got sugar free pumpkin and apple pies. The only time I get dessert is if it is sugar free.
It is has been an interesting day. Dell has been working on my computers for most of the day while I run up and down the stairs to manage the food.
This is where wifi really helps, but I am only using it on the smoker, which has wifi controls and my signals for temperature monitoring.
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Hope everyone had a happy Thansgiving. Some fantastic looking food.
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Not quite food related, but I had a fun Thanksgiving Eve.
For starters, I took my parents into the pizza shop that my brother who passed away a month or so ago used to own. His oldest son now runs it. It is the first time since the funeral that my parents got to see their two grandsons, their two great grandsons, and there daughter in law. We had a nice time and spent about 2.5 hours there.
Then, I met up with some friends. My hometown plays a Thanksgiving morning football game (almost) every year. Today is the 98th game played against our cross town rivals. The tradition when I was in my late teens and early 20's was to go out partying the night before until the early morning hours, get a few hours of sleep and then start tailgating at 7am for the 10am game. Some folks still carry on that tradition, but not like we used to. We found ourselves in a HUGE garage (probably 2000-3000 sq ft without counting the storage on the second level). Some guys we know have a punk rock band and they played a 2+ hour set of cover songs. We had a blast.
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Bar-B-Lew,
Looks like a great night! What schools play in that crosstown rivalry?
Catasauqua vs Northampton
Phillipsburg NJ vs Easton PA played in their 114th game on Tday too
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Not quite food related, but I had a fun Thanksgiving Eve.
For starters, I took my parents into the pizza shop that my brother who passed away a month or so ago used to own. His oldest son now runs it. It is the first time since the funeral that my parents got to see their two grandsons, their two great grandsons, and there daughter in law. We had a nice time and spent about 2.5 hours there.
Then, I met up with some friends. My hometown plays a Thanksgiving morning football game (almost) every year. Today is the 98th game played against our cross town rivals. The tradition when I was in my late teens and early 20's was to go out partying the night before until the early morning hours, get a few hours of sleep and then start tailgating at 7am for the 10am game. Some folks still carry on that tradition, but not like we used to. We found ourselves in a HUGE garage (probably 2000-3000 sq ft without counting the storage on the second level). Some guys we know have a punk rock band and they played a 2+ hour set of cover songs. We had a blast.
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Bar-B-Lew,
Looks like a great night! What schools play in that crosstown rivalry?
Catasauqua vs Northampton
Phillipsburg NJ vs Easton PA played in their 114th game on Tday too
I had a feeling it was one of those schools. We’ve discussed our common roots in that area before.
My dad played for Easton High School in the early 60’s. Went on to play offensive line for University of North Carolina.
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I'm really happy with the results this year. A mess of a brine liquid, this year with one gallon of apple cider in each batch. Not sure if that was it, but this was my best result ever. 7 hours for the legs (starting at 225 moving up to 270 to finish). Three hours later started the bone in breast. 180 plus for legs, 160 for breast. The skin even came out crispy this year!
DK
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Eighteen hour brine then stuffed with sage, thyme rosemary, celery, lemon, lime, orange, carrots and onion. Put a mix of rosemary, thyme and sage in butter and put under the skin. Light coat of canola oil then added a mix of Weber beer can chicken seasoning and McCormick roasted herb chicken seasoning. Put on at Midnight at 225 and at 5 am started to brush with butter. Had to pull it off at 8:30 as we had a two hour drive to my family's house. It was right at 160 in the thigh and breast. Came up with a way to transfer in a cooler without it getting soggy on the bottom. Once at my family's house, snuck it in the oven for 10 minutes just to get the skin crisped the way it was when I pulled it off the DB. Really tasty bird! Got a lot of compliments on the flavors.
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There are some great looking smoked turkeys in here. Almost makes me want to do one.