Not that I'm counterprogramming the Seafood & Dessert smackdown, but given that I'm not in on that one, I did make some plans for the weekend. Taking tomorrow (Friday) off to pad the 3-day up to 4. This is my thread for documenting it all and enjoying the sage counsel, wisecracks, and general kibbitzing from the peanut gallery. So please do bring it on 
Tomorrow the main event will be a 6.25lb/2.8kg bone-in turkey breast I've had in the chestie since last Thanksgiving time, when I picked it up in case the whole bird we had wouldn't be enough (but it was). I'm using the Aaron Franklin approach with my Pit Boss vertical pellet smoker. Today I removed the skin and got it dry brining:
Tomorrow I'll douse it with coarse black pepper and put it in the p-smoker at 250F/120C for a couple of hours (after a while at the low-T "smoke" setting, see below) until IT is no higher than 135F/57C and a nice golden brown. Then wrap it in HD foil with a sliced up stick of unsalted butter, (former) skin side down, and back in the smoker until IT hits 165F/74C, then let it rest until it gets down to about 145F/63C, then slice and serve with some of "Them Taters" (the awesome Jess Pryles recipe) and broccoli.
Tonight I'll make up some poultry gravy on the stovetop, using chicken bone broth, chicken demi glace, melted unsalted butter & flour with seasonings and get it contained and in the fridge to use tomorrow. No drippings from the turkey of course, but this should be pretty decent.
I will also put the ~1.25lb/560g worth of chunks of brisket point meat I've had on hand as described in this thread right here in the smoker while the turkey is in there to get some smoke on it, with the first hour or so at the low-T "smoke" setting. I'll pull that off when the turkey is almost done and get it in the fridge to cool down, then vac seal it up for Sunday...
Sometime tomorrow morning, I'll dry brine a pair of mondo double-thick pork chops from Wild Fork. I did a pair of these a while back, and they were stupendous. This pic is of that first pair, the ones I have for the weekend are each about 1.5lb/680g.
At the end of my very busy day tomorrow, I'll vac seal them up with some garlic powder, coarse pepper, thyme, sage, EVOO, and a bay leaf so that they can be ready to go into the sous vide first thing Saturday morning. They'll run at 133F/56C all day, and then I'll sear the snot outta them over Kingsford coals on the SnS kettle and serve with corn on the cob and oven-roasted cauliflower. During the day Saturday I'll also roast & blister the green chile I've been posting about right over here.
Once the SV is done with those chops, I'll bump up the temp to 155F/68C and drop in the vac-sealed brisket point meat, and let it run overnight and into the late Sunday morning. That will be the fodder for my next batch of chili, which I'll make Sunday afternoon as per the same process I used in my most recent chili cook, using the Carroll Shelby chili mix and some of the roasted green chile.
Stay tuned for the further adventures...!!
Tomorrow the main event will be a 6.25lb/2.8kg bone-in turkey breast I've had in the chestie since last Thanksgiving time, when I picked it up in case the whole bird we had wouldn't be enough (but it was). I'm using the Aaron Franklin approach with my Pit Boss vertical pellet smoker. Today I removed the skin and got it dry brining:
Tomorrow I'll douse it with coarse black pepper and put it in the p-smoker at 250F/120C for a couple of hours (after a while at the low-T "smoke" setting, see below) until IT is no higher than 135F/57C and a nice golden brown. Then wrap it in HD foil with a sliced up stick of unsalted butter, (former) skin side down, and back in the smoker until IT hits 165F/74C, then let it rest until it gets down to about 145F/63C, then slice and serve with some of "Them Taters" (the awesome Jess Pryles recipe) and broccoli.
Tonight I'll make up some poultry gravy on the stovetop, using chicken bone broth, chicken demi glace, melted unsalted butter & flour with seasonings and get it contained and in the fridge to use tomorrow. No drippings from the turkey of course, but this should be pretty decent.
I will also put the ~1.25lb/560g worth of chunks of brisket point meat I've had on hand as described in this thread right here in the smoker while the turkey is in there to get some smoke on it, with the first hour or so at the low-T "smoke" setting. I'll pull that off when the turkey is almost done and get it in the fridge to cool down, then vac seal it up for Sunday...
Sometime tomorrow morning, I'll dry brine a pair of mondo double-thick pork chops from Wild Fork. I did a pair of these a while back, and they were stupendous. This pic is of that first pair, the ones I have for the weekend are each about 1.5lb/680g.
At the end of my very busy day tomorrow, I'll vac seal them up with some garlic powder, coarse pepper, thyme, sage, EVOO, and a bay leaf so that they can be ready to go into the sous vide first thing Saturday morning. They'll run at 133F/56C all day, and then I'll sear the snot outta them over Kingsford coals on the SnS kettle and serve with corn on the cob and oven-roasted cauliflower. During the day Saturday I'll also roast & blister the green chile I've been posting about right over here.
Once the SV is done with those chops, I'll bump up the temp to 155F/68C and drop in the vac-sealed brisket point meat, and let it run overnight and into the late Sunday morning. That will be the fodder for my next batch of chili, which I'll make Sunday afternoon as per the same process I used in my most recent chili cook, using the Carroll Shelby chili mix and some of the roasted green chile.
Stay tuned for the further adventures...!!
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