cooking

[KJM]

View attachment 353173

Grilled and smoked turkey, tasted great. Happy Thanksgiving to all!

Never had smoked turkey before but it sure do look good! Do you put any stuffing in that?

 

[redneck joe]

i quit doing stuffing a few years back - just a lot of work and I like the same 'stuff' in a baking pan more. Better texture IMO.

You need to have smoked turkey in your life. Almost as good as fried.

 

[64osby]

Never had smoked turkey before but it sure do look good! Do you put any stuffing in that?

No stuffing in the bird, like Joe said just make a pan. We put onion, celery, butter and the left over rub spices in the bird.

It was very good!

 

[KJM]

i quit doing stuffing a few years back - just a lot of work and I like the same 'stuff' in a baking pan more. Better texture IMO.

You need to have smoked turkey in your life. Almost as good as fried.

Fried doesn't sound all that good to me, although i've never had it. Around here turkey is baked in the oven and stuffed with "dressing" made with bread crumbs, onion, butter(or more likely margarine) and savory and salt to taste. Savory and turkey go hand in hand around here, it just ain't turkey dinner without it. As a matter of fact the usual supplier of savory around here has run out due to a supply issue from California and some people are starting to panic that they won't have any for Christmas! I found a local person who is selling local grown. Buying it in little baggies like it was weed!

 

[GA_Boater]

Buying it in little baggies like it was weed!

Dime bags?

 

[redneck joe]

Fried doesn't sound all that good to me, although i've never had it. Around here turkey is baked in the oven and stuffed with "dressing" made with bread crumbs, onion, butter(or more likely margarine) and savory and salt to taste. Savory and turkey go hand in hand around here, it just ain't turkey dinner without it. As a matter of fact the usual supplier of savory around here has run out due to a supply issue from California and some people are starting to panic that they won't have any for Christmas! I found a local person who is selling local grown. Buying it in little baggies like it was weed!

Try it sometime. It really is awesome. It not coated or anything just cooked and if done properly - as with any turkey - it is the most moist you will ever have with the best skin you will ever experience.

We use poultry seasoning in our dressing. I grew up with the folks eating 'good' bread aka rye, pumpernickel, sourdough, etc and thru the year they would save the heels and any slices that got a bit long in the tooth. So the holidays were torn pieces of those out of the freezer made into dressing. My wife thought I was absolutely stupid for wanting to make the same instead of cornbread type to take to the family T day a few years back. I had never even made it for her and in fact had never made it - just childhood memories. Well, mine sold out. Mamma's cornbread style did not. So there's that but my entire Southern inlaw family side eyed it for at bit first. Then they ate it. This year should wouldn't let me make it for our friendsgiving but did for when we had the kids come a couple days later. I think she is afraid of the competition but a a well seasoned married man I kept my mouth shut. I used various breads, onions, leeks, dried mushrooms.

Side note, once I became an adult I learned that the heel is the best part of the loaf so now I have to buy fresh loaves.



GA - we collect seeds from our own place and randomly others for our annual pollinator garden (and goldfinches love zinna seeds) and we can be found with small baggies in random places. Some seeds look remarkably familiar and our (adult) boys have questioned us over them....

 

[redneck joe]

my dressing

 

[redneck joe]

bar code on nestle chocolate chips

 

[redneck joe]

stuffed pork loin

 

[64osby]

Smoked a ham for Christmas dinner. This was the juiciest ham ever. So good. I have smoked spiral sliced before and it seemed to dry out a bit. This one was so good.

Used apple wood chips and basted with pineapple juice while cooking then finished with a dark brown sugar and pineapple mix for the last hour.

 

[redneck joe]

i like my ham a bit dry. not sure what a juicy one would be like.

 

[64osby]

i like my ham a bit dry. not sure what a juicy one would be like.

Much like fresh deli meat.

 

[redneck joe]

ah, then I'll stick with mine. not a deli ham fiend.

 

[MRS]

Smoked a ham for Christmas dinner. This was the juiciest ham ever. So good. I have smoked spiral sliced before and it seemed to dry out a bit. This one was so good.

Used apple wood chips and basted with pineapple juice while cooking then finished with a dark brown sugar and pineapple mix for the last hour.

View attachment 354149

Doing a ham now in the smoker basting with Apple cider and using apple wood will glaze with brown sugar and Cherri glaze.
New way to do will see how it comes out.

 

[redneck joe]

wife isn't big on smoke flavor unfortunately. I can get away with the Kingsford with chips in it, thats about it.

 

[MRS]

wife isn't big on smoke flavor unfortunately. I can get away with the Kingsford with chips in it, thats about it.

Mine is not ether but likes turkeys and hams smoked nothing else on the smoker.
We also had the cheese potatoes

 

[Scott Danforth]

wife isn't big on smoke flavor unfortunately. I can get away with the Kingsford with chips in it, thats about it.

 

[redneck joe]

yeah, not too big on seafood either. I'm slowly turning her around. She won't get past the oyster and mussels. Now that she knows of not overcooked salmon she's good with that although she wont eat the crispy skin.


MRS - that looks simply amazing.

 

[redneck joe]

wow, half a year without boring you with my food pics. I'll correct that now.

Used to be heavy into the ribeye steak - which is good. THen I discovered a small locally owned store here in my small tennessee town that specializes ib primal cuts.

So started buying whole ribeyes unfortunately not bone in. THen a couple years ago discovered the joys of a tri tip, so started buying whole sirloins. They break down for free and I get a bunch of 1" steaks, the tri tip and some ground beef. Besides learning about the tri tip i re-discovered the flavor dad had me grow up with and realize how much it tasted like....beef. Also an hour in a bunch of teriyaki before the cook is the flavor I grew up with so that is a comfort food for me.

Then, recently i discovered flat iron steak. For me, hands down, the best beef flavor out there. I've only done a couple of skirt steaks and not mastered that but still think the flat iron is better. Good chew but yet still soft and the beef flavor is by far the best. It is midline in price between ribeye and sirloin so for a treat @ about $8/lb i'll do it occasionally.


Paired with roasted fresh garden veggies and last nights leftover spare baked potato cut in wedges and deep fried.

It was a good night.

 

[sam am I]

Still Curing..............