Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

[Santamarina]

Thanksgiving dinner was a huge success! 25 lb turkey was dry brined Wednesday evening, rubbed with Simon & Garfunkel, and cooked in the oven…spatchcocked, the giant bird barely fit! For reference, that’s a full size sheet pan under the roasting pan!


5.5 lb Prime rib with Mrs O’Leary’s Cow Crust.

Followed Meatheads recipes for Turkey and Prime Rib - except both cooked in the oven. Turkey and beef were both outstanding, as were their accompanying gravies.

My wife made spicy cream cheese corn and green bean casserole. My FiL made mashed potatoes. I did the turkey, prime rib, stuffing, gravy, and another green bean dish with bacon.

Table was set and decorated by my amazing wife.

Didn’t get many pictures, but the food and company were great!

[CHNeal]

Wow food and table look like a magazine article!

[Spinaker]

Please check your PMs from me. Thanks

[Santamarina]

Spinaker - I’m not seeming any messages from you. It should be in the messages section, right? Inbox doesn’t have anything.

[jowadi09]

3rd and last batch of smoked, ground venison jerky this week. Never made jerky from ground meat before - will definitely do it again. And will get a Jerky gun for next time. They came out really good and the wife won't go near them because of Bambi - so more for me and other family men.

[Spinaker]

Yo!! Please check your inbox. Santa has a message for you. 🎅🏻🙂

[jowadi09]

Spinaker - just saw that - thanks!

[jowadi09]

WayneT, It is the PB850. First pellet grill smoker and loving it. No, its the controller that came with it.

[Old Glory]

Couple of turkeys. I stuffed butter under the skin for the first time. Resulted in very moist meat but the skin pulled back during the cook. My rotisserie bird burned on one side because the butcher twine broke and the wing fell open and jammed against the side of the grill so it was stuck in one spot. Luckily I was checking on things regularly and caught it before it was a total loss. I retied and finished it. Only skin was burned. Meat was tasty.

[Allon]

Kick save and a beaut.

[WayneT]

Nice recovery Pitmaster. Glad the birds turned out well.

[Clawbear57]

I would eat either one.

[DTro]

Influenza changed our plans, and it bit right on Thanksgiving. I was not supposed to cook a turkey.

The BIL assured us it would be okay at his house. It was only one kid, and though she had been sleeping all day before, she wasn't that sick. But with plans brewing in my household, we are trying to avoid illness at all costs. So, on Thanksgiving morning, I found myself in the grocery store. I was lucky enough to find a fresh 13-pound bird and thanked every single employee I saw!

Spatchcocked, partly deboned, spiced, and buttered, the bird hit the smoker at 2 pm after a short dry brine. The bones hit the instant pot for stock, with which I made gravy and bread stuffing (soup to come). My wife made mashed potatoes, sweet potato casserole, and pumpkin pie. We collaborated on some asparagus with parsnips.

Dinner was great but I have to score this turkey cook at 6.5 out of 10. Pieces of this cooked bird were reminiscent of burnt ends, tender, succulent, crispy, and buttery. The skin was crispy enough, but some breast meat had a slightly rubbery texture. Probably, a result of the short dry brine and fast cook. It only took 2 hours in the 325º range.

[Thunder77]

That bird looks great! I have noticed with the Nature’s Promise turkeys that quality does vary quite a bit.

[DTro]

@Richar Chrz Thanks! No complaints, so I won’t complain either.

Allon Yep, Bronco for a score!

Old Glory Thanks!

WayneT Thanks- brushed both butter and olive oil on the skin before cooking because I not sure what gives better color. Guess I may never know.

hoovarmin Thanks pitmaster!

[DTro]

fzxdoc I appreciate the info. I was thinking could be the fact that I deboned the bird or it didn’t get a long dry brine. I did not even consider the quality of the bird. Thunder77 mentioned quality too, so maybe you guys are on to something. Guess that tells me I have to try another turkey soon

Thunder77 I have worked retail at one point and vowed to myself I would never shop on a holiday ever again. Had to break that promise and was thankful the store was open.

[SammyJ]

Left Overs, and no I'm not complaining. feel pretty blessed

[Donw]

No Thanksgiving leftovers here but did have some chicken from a cook earlier this week so homemade Chicken Pot Pie became dinner tonight.

[hoovarmin]

Looks so great bro!

[Michael_in_TX]

That crust!!

[Richard Chrz]

Such a nice day, I took advantage. Pulled the Weber 26 kettle out and started up a live fire of oak splits. Man that felt good!

Venison chops fork tenderized and salt brined for 2 hours, then seasoned & added a bit of fish sauce and vacu sealed for 2 hours. Sous vide, to 130, oak fire sear, finished with a garlic herb butter, green onion, and grated Romano, caramelized onions and garlic herb butter mushrooms.

[hoovarmin]

Do I see noodles?

[Richard Chrz]

No noodles in this one, that is caramelized onions.

[WayneT]

Caramelized onions and mushroom for the win! It all looks delicious.

[bigmck06]

My wife worked yesterday, so today was Thanksgiving for us…..Smoked a 15lb turkey on the Weber Summit, also did fried lobster ravioli, the ravioli were outstanding. Made crab bisque, roasted brussels sprouts, and Mac and cheese as well but was too busy to get any pics of them. Happy Thanksgiving to everyone

[hoovarmin]

Hell yeah, brother!

[Michael_in_TX]

OMG that ravioli!!!

[Clawbear57]

Thanksgiving is when you celebrate looks good.

[WayneT]

My riff on a ChefSteps recipe for spatchcocked QV turkey breast.


Performed a subcutaneous dry brine and herb application.


Salt and herbs got under this bird’s skin.


Smoked it on the ‘Smoke’ setting on my Copperhead 5 for 5 hours, to an IT of ~ 97F.


After the smoke, I vac-sealed the bird and put in the SV for 18 hours. Chilled down for 2 hours then refrigerated overnight it for a reheat and sear today. I didn’t want to risk drying the breast out by reheating it in an oven or on the smoker so I put it back in the SV today to reheat to 130F before I seared it in butter in a stovetop skillet. The skin did not get as crispy as I hoped but the smoky flavor, moistness and tenderness of this turkey breast made that irrelevant.


Made some deviled smoked eggs as an appetizer.



That’s a wrap.

[treesmacker]

Beautiful. Reheat in SV is the way to go! Eggs look fantastic - love them; I don't know why I don't make them more often.

[hoovarmin]

Nice riff, brother!

[Clawbear57]

Have to try smoked eggs.

[Ernest]

Leftover season has begun...

[Smilner]

Maple bourbon turkey breast on the joe jr

[Clawbear57]

Beautiful the skin looks great.

[DaveD]

Looks delicious!

[mgaretz]

Chicken for Thanksgiving at the request of DW, Cooked at 400F on the pellet grill and used the new Combustion Predictive Thermometer. Served with baked potatoes, cooked alongside the chicken and green beans with bacon bits and crunchy onion.

[Clawbear57]

Great cook.

[DaveD]

Looks good Mark, what did you think of the thermometer?

[mgaretz]

As a thermometer it worked fine. The prediction algorithm need some fine tuning but that's the point of testing.

[SammyJ]

SMOKED CHOPS, Hominy, green bean casserole

Hope everyone had a good day

[barelfly]

You need to make some posole with that hominy!

[Jfrosty27]

Beautiful day, so….. Vortex wings. Nuff said.

[DaveD]

Those wings are brawny! Those chickens musta been working out.

[Andrrr]

I think you have the same house as my parents lol. Same kitchen and stairs layout.

Oh yeah, chicken looks good!

[Jfrosty27]

Andrrr Could be. Our DIL says our house is EXACTLY like her Aunt’s house. Apparently there’s a bunch around from the same builder. 🤷♂️oh and yeah, the wings were awesome. 🤣😊

[DaveD]

After four consecutive turkey meals, time for a change of pace before the next four. Couple of USDA Choice petite filets done sous vide que, with some of the copious leftover mashed potatoes from TxG and some steamed asparagus. Steaks were from Wild Fork, about 6oz/170g each, 1.5in/3.8cm thick, and came out perfectly - in the hot tub at 129F/54C for 90 minutes, then seared on ripping hot GrillGrates on the Weber gasser. This technique is basically foolproof, absolutely spot on every single time. To wit:










Oh sous vide que, baby I love you, sous vide que...

[hoovarmin]

DaveD I love it!

[DTro]

Looks great!

[DaveD]

hoovarmin Thanks!!