It does take longer to warm up for certain. Keep a close eye on your temps. They dont always work well in cold temps, especially if its windy. Dad has had his take off a few times on him.
What is your task for Thanksgiving?
- Thread starter Nitt1300
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It beats the hell outta canned cranberry sauce!
Got the turkey done. Its resting now. Ill hack it up shortly.
Other than that, help a little with the sides, mostly stay out of the road.
Other than that, help a little with the sides, mostly stay out of the road.
What did you do earlier in your marriage to get awarded with such status?
There's benefit from really messing up to the point others don't want you involved. I wish I had recognized this years ago.
Any Jersey wines, or all elsewhere? Drinking a Renault Champagne right now.
For Christmas you need to ask Santa for a Thermoworks Smoke.
I am smoking/reheating a large pre-cooked turkey breast from Costco. I injected it with Cajun butter marinade to ensure it doesn't dry out.
It will really only absorb smoke for a couple of hours. At 225 degrees, it should be smokey and at serving temperature in 2 hours.
This was not an intentional strategy, but I arrived later than I had intended and my brother-in-law had gone ahead and taken care of the turkey carving.
Maybe next year it WILL be an intentional strategy
Maybe next year it WILL be an intentional strategy
That typical for a pellet grill , bouncing around. That said you r probably better off at 250 anyway. Turkey is not a meat to keep it moist has to be that low. The best place for information on low n slow cooks imo is amazing ribs.com
Most places open till 4 or 5.Buying a pumpkin pie and a pecan pie. Oh crap, I forgot to get them.....is Giant open today?
Happy Thanksgiving everyone!
Drive to restaurant, pay bill, drive home. I had prime rib - not a turkey and sides fan.
This was not an intentional strategy, but I arrived later than I had intended and my brother-in-law had gone ahead and taken care of the turkey carving.
Maybe next year it WILL be an intentional strategy
I’m sure it’s all just a misunderstanding.
Thanksgiving dinner was my wife's absolute best meal that she prepared. Unfortunately she passed 5 years ago, but my daughters learned well.
I buy the turkey and remove the fat (miserable job). I bake the butternut squash and purchase the Mancini's Homemade bread for the stuffing. I grew and dried the sage.
Peeled the taters. Trimmed the green beans.
About to be called to cut the bird.
Afterward, I get to clean up.
I do love this holiday!
I buy the turkey and remove the fat (miserable job). I bake the butternut squash and purchase the Mancini's Homemade bread for the stuffing. I grew and dried the sage.
Peeled the taters. Trimmed the green beans.
About to be called to cut the bird.
Afterward, I get to clean up.
I do love this holiday!
For many years my task was to drive 500 miles and be asked to set up the tables for 30. The good news was Reading still had real outlets. The Hart, Shafner, Marx was the bomb
Very sorry for your loss — I hope you’re finding comfort today in many happy memories of yesterThanksgivings with your wife.
99 cents? That sucker spent decades in the freezer huh?
I thought you’d go w David Niven
getting stupid. I have a relatively steep back yd. I wanted to know the angle of the slope
Got out my 6’ level. Made it level dropped my tape down, 24”. Ok that’s easy delta y/ delta x , 24/72=0.333, 33% slope. Nope!! After a few days I realized I had found the tangent of the angle =. 33333!!!!! Now the Onlyest thing I have to go is find the angle w a tangent of .3333. I think. Duh!
My task is making the sourdough bread stuffing. After that, my responsibilities are music and wine. I got some Nebbiolo and Montalcino wines going and some Billy and the kids, Badbadnotgood, Rose City Band and assembly of dust tunes pumping. Man I love thanksgiving !!
Where is the Thanksgiving jukebox thread?
music is essential for this holiday
music is essential for this holiday
Cooked the turkey, cut the turkey, made appetizers on the Blackstone, made a pound of mac and cheese on the grill. Made goetta sliders, smokies, and maple sausage earlier today on the Blackstone. Made a chocolate pudding pie. Polished off some Guinness, now moving on to some IPAs. Tired, thirsty, and contented with my whole family here. All in all, a great day!
The Rawlings outlet was my jam. Used to make the trek with my dad from Harrisburg. Somehow found me a lefty catchers mitt there. Lived out of the lefty bin for years.
It turned out pretty good and I got a lot of compliments. Kept it at lower temp 225-250 for 5.5 hours and brought it up to 350 for the last hour to get it to the finish line to catch up with dinner time. I dry brined it yesterday. Next time I will liquid brine it to see if i can get it just a tad bit moister.
And inject the breast with marinade or even chicken stock.
That is a great idea. I will do that. I also realize I should have started a bit earlier. This was our best tasting turkey but not quite the moistest.
Wife’s family loves playing games in the other room, but I just cannot do it now with a stomach full of a turkey meal and 4 Guinness’s. Message boards only thing keeping me awake on the couch currently.
I think amazing ribs.com has an entry about injecting and the temp of the meat. Off the top of my head it seems they want the turkey a little warm as it will help the injections.That is a great idea. I will do that. I also realize I should have started a bit earlier. This was our best tasting turkey but not quite the moistest.
Wife’s family loves playing games in the other room, but I just cannot do it now with a stomach full of a turkey meal and 4 Guinness’s. Message boards only thing keeping me awake on the couch currently.
be careful the first time I injected I got them too close, next thing they were squirting back at me !!
My job is to keep cooking comments to myself. Wife overcooked the turkey. I said it isn’t that bad, could be worse, could be the turkey on Christmas vacation. She stared i mean glared at me.
We have one. Probably a 36”. Which is more than enough. For something’s they are great 3-5# of bacon cooks up quick etc etc. the problem is clean up. When I m done grilling I close the lid and eat my food. Can’t do that w a blackstone You have to clean it up Its not hard just takes time n has to be done
