Leftover night. Turkey pot pie with a puff pastry crust. Sautéed up some onions and carrots in butter, then added some flour, turkey stock and milk and a few cups of leftover turkey. Puff pastry and egg wash and about 20 min in the oven finished it off.
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GUMB........shoot! I forgot okra or filé powder.
well chicken and sausage stew..
My roux was a little weak. Could have gone a little darker
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My brother scored a couple $5 turkeys at Sam’s Club yesterday. Eleven pounds each, rubbed with Pit Barrel Cooker All Purpose Rub and smoked with hickory on the KBQ.
Turkey sandwich with lots of mayo and bread and butter pickles, my wife’s famous broccoli and rice casserole, cranberry jelly, and some more B&B pickles and turkey on the side. We didn’t host on Thursday, but wanted to cook a TG meal so we’d have leftovers.
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Post Thanksgiving pork belly smoke. I’m not gonna call them PBBE because I took them out of the sauce caramelization stage before I wanted in order to meet a deadline. I used modified Meat Church recipe/ method and the Honey Hog Hot rub during the smoke and some Sweet Baby Ray’s for the sauce.
I took just a bit of the fat cap off of one corner.
Slashed on a diagonal in both directions then dusted with HHH rub.
Onto the Cooperhead 5 at 250F in search of 195F IT. For some reason the smoker wasn’t t holding temp as well as in previous cooks. I pulled the grate probe, cleaned it well and that helped a lot.
After about 5 hours on the smoker, it hit 195F and was probing tender. Time to cube and sauce it then another 45 mins. in the oven at 275F. I really wanted to keep it in for 1 hour+.
Best pork belly bites I’ve ever had. They were a huge hit at a ‘Wine and Design’ 60th birthday party for a close friend.
Last edited by WayneT; November 27, 2022, 11:50 AM.Comment
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Richard Chrz Thanks! My post-cook post under SUYL is a much better culinary and illustrative representation.
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Turkey on the menu here today. On the Bronco Pro. I hung it, with the "stuffing" in a pan below. I have not had enough opportunity to use the Bronco to get the temps dialed in, so it took a little longer than I planned. Wet brined/cold bath defrosted a 13 lb turkey that started bathing about 9 pm Thursday, and went in the Bronco about 2:30 this afternoon.
By the time I was slicing it, I was hungry. I don't do the pretty slicing job some of you do. Grab a chunk and dig in.
Turkey with potluck potatoes, stuffing/dressing, spinach with cream cheese...or cream cheese with spinach, and my wife's spinach salad, and a poppin' fresh crescent roll.
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Allon that's too bad. General consensus among those eating the turkey was that it was one of the juiciest I ever did. Partly due to closely monitoring temp. Took the breast to 160 according to the Fireboard, although by the time I probed it with my Thermopen it was closer to 165. The thigh was between 170 to 175. The turkey had just been put on the platter. By the time we were finishing the platter was full of juice.
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Looks great wayne.Comment
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Beef back ribs, finishing up at sunset on the SnS Kamado. Three hours dry brine and Meathead's Big Bad Beef Rub. Perfect for two!Attached FilesComment
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Took a break from T-giving leftovers to make a pepper beef stir fry. We had some fresh noodles that needed to be used, so I stir fried them in with it. Now, back to leftovers.
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We did our Thanksgiving dinner on Saturday....Two Rib Roasts, Au Jus, Dutch Oven Green Bean Casserole. Creamy Horseradish Sauce, Bacon Wrapped Dates as one of the appetizers.
I kind of did this backwards, I cooked the Rib Roasts in the oven on a V-Rack Pan @250° and then Seared in the oven for 7 minutes @550°. I cooked the Bacon Wrapped Dates and the Green Bean Casserole outside on the Weber 26.
Last edited by troymeister; November 27, 2022, 09:30 AM.Comment
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Give wayne T the dates I'll eat everything else. Meal for a king.lol.
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Home grown calf burgers. Sooo much better than the 7-15 year old cows that provide wolly world with ground beef. But you gotta thank the cows for the calves.
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Bogy it's not a Texas thing, it's a spent cow thing. -
My hamburger comes from the same steer the rest of our beef comes from. A young steer, not an old cow. Now I understand why people here grind up other cuts of meat to make their ground beef. I don't need to do that, my concern is not to let the processor take the easy way out and turn the brisket and roasts into hamburger.
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Wings for game day
Dry rubbed in meatheads bird rub overnight. No other things added, no resting on a rack or any of that.
Smoked for 15 minutes at 170, then about 30 minutes at 380, a few of the bigger pieces got a quick 2 minutes run at 410 on the main grate.
Best wings I've made to date. Skin isn't crunchy crispy, but has a great bite and great smoke taste. Served with cholula and ranch since we were outta blue cheese.
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Turkey pot pies. Eating one and two heading to the freezer. Leftovers.Attached FilesComment
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Texas red chili for dinner.
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Richard Chrz ofelles I have 90% AllClad and love it. I was looking for an induction ready 11 inch skillet recently and had to get a GreenPan for that application. Nice cookware too.
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Pulled pork!
I got a two-hour late start on this, but it still turned out fantastic! This is my standard pulled pork setup: 10 lb of pork butt slathered with Whataburger mustard (because, Texas) and then a generous, almost obscene amount of Killer Hogs (Malcom Reed)'s The Hot Rub.
On to the PBC it goes.....
Normally, I don't wrap the butt and just let it power through the stall, but as I said, I got a two hour late start on it. So when it started to stall out in the mid 170s, I wrapped it in foil and put it back on. Total cooking time was about seven hours and the PBC ran 275-ish the entire time. Wood was two chunks each of cherry and hickory. (Love that combination on pork.)
Once we got to 205 F and the butt was probe-tender, off it came into a cooler to rest for an hour.
While it was resting, I decided to try my hand at making my own hamburger buns. I used a Joshua Weismann recipe that several other YouTubers have mentioned is quite good: https://www.joshuaweissman.com/post/...ome-but-better
Here are my dough balls about to go in the oven. I really should have used a scale to get them to the same size.
And 15 minutes later....
After an hour, I pulled the pork! This may have been my best pulled pork ever. No dry bits anywhere!
Bark is barky.
And finally, plated up. Apparently I like dill relish.
The sauce for the pork is MeatHead's Lexington Dip Sauce, which is an excellent vinegar sauce. Acidic, but balanced out with the ketchup and sugar, with just a little heat.Comment
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