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WanderingMinstrel I posted:What's everyone doing for stuffing? I need some inspiration. Sadly my mother is not on the oyster stuffing bandwagon, so that kind of throws my usual idea out the window. I can't seem to move past what I grew up with. Boxed stuffing (I think Mrs Cubinson's brand) augmented with actual mirepoix (sauteed with butter) and browned pork sausage. Heretics have tried to add nuts or other things.
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Nov 14, 2014 23:27
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d3rt posted:Personally I'd skip boxed if the seasoning is already mixed in. I go with the big plastic bags of ready-made croutons then mix my own seasoning with sage, thyme, sea salt 'n fresh ground pepper, fresh parsley, chicken and/or turkey stock. Then the mirepoix with pork sausage + finely diced granny smith apple. I want to control the salt-to-bread ratio hence my own seasonings. Finally, I try to get a really nice browning on the top of the dressing like when you brown a lasagne. This guy gets it. We don't use the seasoning that comes with it, just the croutons. We don't do the apple thing though. Maybe I will try to Searzall the stuffing this year.
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Nov 15, 2014 05:45
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Spousal request to do Turchetta instead of a regular deep fried turkey has been denied. I was going to do the breast as Turchetta and smoke the dark quarters. I feel pretty devastated that I wasn't allowed to do this, maybe to the point of posting in EN about it. Would I be dumb to do a deep fried turkey in addition to a small Turchetta?
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Nov 16, 2014 03:43
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door Door door posted:I've been tasked with doing the turkey this year because I'm the one with the smoker. I was just going to brine it overnight and throw it on at 225 till the interior hits 160. Tell me why this is wrong and what I should do instead. Don't brine the bird. Salt it for sure, maybe inject it if you are into that kind of thing. Don't go low and slow with turkey. The skin doesn't end up as nice and there isn't the kind of connective tissue in Turkey that needs low and slow cooking to break down. Smoke it hot. Will take less time, will have an awesome dark mahogany skin, and will taste awesome. This is a pretty good place to start: http://virtualweberbullet.com/turkey7.html I would pull at 140-145 personally, pulling at 160 is a recipe for dry turkey.
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Nov 19, 2014 15:52
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GrAviTy84 posted:Oh yeah I never posted my final menu. Here it is How many people are you feeding? This is amazing. My appetizer splurge this year was some Jamon Iberco de Belotta. It is taking all my willpower not to eat it right now.
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Nov 26, 2014 01:04
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