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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-25-2010, 08:36 PM | #1 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It's all over but the burping :-D
Well... After all of the planning, shopping, prepping and cooking Thanksgiving dinner is history. Everyone is sitting around in food coma, moaning. I think it was a success
We only had 6 people this year, so I kept it simple and only made turkey for the protein plus a few sides. I bought a 14 lb. fresh turkey and put it into a brine yesterday afternoon. At about 9:00 this morning I took it out of the brine, rinsed it and dried it and then covered it with foil and put it into the walk in cooler (AKA, the back porch at 34 degrees) to dry and rest. I fired up the Egg at 10:30 and got it stabilized at 325. Then I took some garlic-herb butter that I made the night before and use a zip bag as a big piping bag and forced the butter under the skin on the breast and then rubbed the legs, thighs and breast on the outside with the butter. I also stuffed the cavity with onions, carrots, celery, orange, lemon and a bunch of fresh herbs. The same mix of veggies and herbs went into the bottom of the pan along with half a bottle of wine and some chicken stock. Then the bird got a nice rubbing of Yardbird. Then I remembered that I wanted to ice the breast... When i removed the ice I just touched up the rub where some stuck to the plastic bag. It went into the Egg at around noon. Here it is about two hours later... The skin pulled back on the breast where I loosened it and the skin was getting a little dark so I tented the beast with some foil. After about 4 1/2 hours it was done so I brought it in to rest... After about 30 minutes rest under a foil tent I carved it... We served it with our traditional sides... Green Bean Casserole Dressing Twice Baked potato. We also had Casserole, cranberry sauce, crescent rolls and home made gravy made with turkey stock I made with the neck, innards and extra fat from the bird mixed with the pan juices (after defatting). Here's my plate... We also did a toast before eating. We had a bottle of Sweet Lucy's liquer that we were given at a BBQ competition. It was a small bottle but we each got a little. I'm stuffed! Huh? What's that? Punkin pie? Gotta go! Happy Thanksgiving Brothers and Sisters!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from: ---> |
11-25-2010, 08:40 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That's it...I'm off to make a sammich now!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-25-2010, 08:42 PM | #3 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Looked Like Everything Was Wonderful!!!!
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11-25-2010, 10:01 PM | #4 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Very nice spread there Ron! Happy Thanksgiving!
Your bird looked great! |
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11-25-2010, 10:26 PM | #5 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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The Sweet Lucy is an excellent touch.
I love that stuff!!!
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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11-25-2010, 11:03 PM | #6 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Ron shame on you for using a BGE to make a turkey. Don't you know that an offset is the only way to make a turkey!
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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11-26-2010, 03:21 AM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I completely understand the food coma. What a great spread!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-26-2010, 03:53 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Man...that's a plate right there Ronelle!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-26-2010, 06:09 AM | #10 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Nice spread Ron. Really wanted to use my egg but a little too windy. Fec worked fine.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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11-26-2010, 07:18 AM | #11 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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Ron, tell me about icing the breast. Please school this ignorant new guy!
BD |
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11-26-2010, 08:03 AM | #12 |
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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When I put butter under the breast skin, I stick a small skewer through the skin and the meat to prevent the skin from pulling back like that. Looks like a great dinner was had by all!
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I'm very intelligent, but I mask it by doing stupid stuff. |
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11-26-2010, 08:17 AM | #13 | ||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Quote:
I thought about that, but then the thought got lost somewhere in the prepping and planning
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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11-26-2010, 09:47 AM | #14 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I guess that Ron-O didn't read that thread about how birds cooking in a BGE really sucked!
Ok, ok, I'm going to the penalty box now. BTW, great looking grub.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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11-26-2010, 10:04 AM | #15 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nice spread Ron!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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