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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

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    Spatchcocked 16 pounder smoked with just B&B oak lump on the SNS Kamado. Had issues with the thighs and legs being way over temp before the breast approached 160. Skin was extra good and crispy though and no one complained. Thankfully they can take the heat, but now it has me thinking I may break down the 20 pounder for Saturday.

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    Last edited by jfmorris; November 25, 2021, 11:22 PM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Jim,
      I pulled ours when the breast hit 150. Carry over heat while sitting for 15-20 minutes produced a tender, very juicy breast that wasn’t pink.

    Creole Shrimp Dip using the recipe from Malcolm Reed for a Thanksgiving appetizer...

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      Spatchcocked and smoked homegrown turkey, stuffing muffins, and my plate! All excellent food. Turkey was super moist.
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        Did our turkey with Malcom Reed’s recent butter and herb turkey recipe (as requested by the master of planning for the Thanksgiving, my wife). 14 lb bird that was wet brined for 48 hours, dried out in the fridge for 24, seasoned with salt, pepper, and poultry seasoning; and then smoked at 300 on the Grilla OG.
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          My wife did a fabulous job with our turkey dinner yesterday - my contributions were minimal and confined wholly to manual labor. Got the bird from Crowd Cow, 13.5 lbs and everything was pretty much perfect. She's not called Queen of the Kitchen for nothing!

          The celery sticks are in honor of my Mom. She would always insist on there being some celery sticks on the table to ensure there was something green (her TxG meal featured corn & carrots). We always teased her about it in good fun, so it's a way for Rita to be there at the table with us.

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          • Panhead John
            Panhead John commented
            Editing a comment
            You did your Mom proud….Great looking dinner!

          • DTro
            DTro commented
            Editing a comment
            My mom always had celery sticks stuffed with cream cheese on Thanksgiving.

          One more batch of hot sauce put up today. This one is from a Serious Eats recipe, should be nice and smokey, fruity, and fairly mild. I'm going to process all my first hot sauces once the fermentation stops (should be ~ a week to two weeks). My following attempts I'll allow to age longer since I'll have some homemade hot sauces to keep me going.

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          Last edited by pkadare; November 26, 2021, 09:27 AM.

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          • pkadare
            pkadare commented
            Editing a comment
            The garlic is there both to provide some flavour and to provide additional bacteria in order to ensure the ferment starts given that the chipotles are dried.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Will be closely followin yer Hot Sauce adventure trail, Amigo!

            I have me beaucoup dried peppers, ready to experiment me, some...

            Keep on a servin me up some ideals, please...
            Last edited by Mr. Bones; December 2, 2021, 05:18 AM.

          Happy Thanksgiving everyone!

          Sorry too impaired to post yesterday.

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          • Panhead John
            Panhead John commented
            Editing a comment
            At least you had a good excuse! 🥃

          Man feels like forever since I’ve shown a cook.

          I made a couple of chickens, some salmon with a balsamic honey glaze (thank you Malcolm Reed for the idea), some ribeyes, duck fat potatoes, and broccoli. It was all good, the KBQ chugged through the rain without a problem, boy do I love this thing!
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            Prior to Turkey day I smoked a bourbon, bacon, pecan pie in a Bronco. I will do this again!
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            With the left over coals, I hung a large chicken kabob to smoke. It was finished it under the broiler for char- One onion, one sweet pepper, and two breast of chicken sliced lengthwise and marinated in chilies, spices, beer, and olive oil. It made fajitas for four. Served it with with a broccoli slaw and black beans and a quick (cheat) chipotle adobe aioli.
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            Last edited by DTro; November 26, 2021, 02:26 PM.

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              Thanksgiving dinner for 12. Father-in-Law is 87 and wanted as much of his family together as possible. Only missing the two nephews that live in Georgia, everyone else was present. Which was awesome.

              Appetizers: Spiced shrimp, mixed olives, vegetables and dip
              Smoked Turkey (on WSM 22)
              Mashed potatoes, Stuffing, Gravy
              Cranberry Sauce
              Mac n Cheese
              Greeen Salad, Fruit Salad, Green Beans with Bacon
              Black olives, Cornichons, Dinner Rolls
              5 bottles of wine
              2 bottles of sparkling cider (the old man loves it on a holiday)
              Dessert: Apple Pie and Chocolate Cream Pie
              And an awesome evening - no fights broke out and holiday cheer was everywhere
              Our daughter introduced her new boyfriend and even that went well

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              Comment


              • Dr. Pepper
                Dr. Pepper commented
                Editing a comment
                Nice to see your family Eric.

              • ecowper
                ecowper commented
                Editing a comment
                It was great to be able to have a holiday dinner together

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Looks like a veritable Foodfest, an a very memorable Family Event, Brother!

                Mission Accomplished!

              Smoked Meathead's Ultimate Smoked Turkey this year on a Yoder YS480 smoker. My wife wanted a traditional bird so we bought the vertical stand. I was too close to the gravy trimmings the space being what it was. Since I didn't spatchcock this was a 6 hour cook. 30 minutes at 210, 4.5 hours at 325, then a 360 hour to bring the breast to 160! It was delicious!
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              • holehogg
                holehogg commented
                Editing a comment
                Looks grand.

              • ecowper
                ecowper commented
                Editing a comment
                That’s a pretty turkey!!

              2-7# Willy Bird turkey breasts brined overnight with a garlic herb mix. Thanksgiving morning sprayed with duct fat and rubbed with Meatheads Poultry rub with some cherry smoke salt sprinkled on.
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              Into the LSG at 6:30am with Kingsford briquets, cherry and hickory chunks set at 225°F for 2 hours raised to 250°F. Basted with butt every hour. Wrapped at 150°F. Pulled at 9:45 at 160°F IT. Into the Cambro and off to the daughters house about 40 miles away.
              1 breast carved up
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              Today. 2nd breast carved up for sandwiches and turkey Hatch Chile Tortilla soup.
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              But first, got to make the stock used the carouse of the 16# turkey my daughter roasted in the oven. LOTS of stock, that’s a 12qt stock pot! The pot was filled to the brim after I threw the breast bone in.
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                Only downside to big family Thanksgiving is lack of left overs.


                So.....Black Friday Spatchcock Turkey

                ​​​​​​Easily the best turkey I've ever done. Will do again. Click image for larger version

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                • ecowper
                  ecowper commented
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                  Looks great!

                Leftover cornbread dressing waffled....

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                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  That looks really good!

                • theroc
                  theroc commented
                  Editing a comment
                  I could curl up with that.

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  This could be the most insane thing you have ever posted. That is saying a lot. This gets thrown around a lot but, you NEED to open a restaurant. You are insanely talented, my friend.

                Turkey and Swiss on Brioche with Duke’s Mayo and Crisp Romaine

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                • ecowper
                  ecowper commented
                  Editing a comment
                  I was good with this right up to the mayo ;-)

                • SheilaAnn
                  SheilaAnn commented
                  Editing a comment
                  ecowper HA! I still have some Duke’s laying around from when I tried a [email protected] attempt at Alabama White Sauce.

                • ecowper
                  ecowper commented
                  Editing a comment
                  SheilaAnn I keep thinking to myself that I want to do chicken in Alabama White Sauce …. And then I remember it’s MAYONNAISE

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