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well, doesn't mean what it used to but it's a great way to start roasting a turkey!
"Once this was all Black Plasma and Imagination"-Michael McClure
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why not soak the breast in all the juices that collect at the bottom? I wondered about that today so I cooked one pheasant breast up, the other breast down...no contest. Breast down wins. Smoked 3.25 hours until 155 degrees, after 3 days in brine. Little fuckers were great.
Now I am making up for 12 weeks without a drink...
I cook chicken and WILL cook my next turkey in the Spatchcock configuration.
You start by cutting OUT the spine. Going from the INSIDE to the breastbone, you slit the cartilage holding the 'halves' together. Don't slit all the way thru!
Fold the bird OPEN and FLAT. Grill to the proper temp.
Like THIS demo from my Charcoal Burner.
Photo WITH some corn-on-cob. COOKED DIRECT.
For Turkey? I'll toss on a double handful of water OR beer soaked Pecan wood or maybe some Apple wood.
Too much is never enough
It is not always possible when on a field exercise to wash properly and regularly, especially when you're a lot busier than the private soldiers are.And I couldn't touch alcohol for 6 months / 26 weeks!!!!!! Well, I only tried it once.
You poor old bastard! 12 weeks!!!!
;-)!
I am about to crack a Pale Ale.
Siiippppp!
Very nice.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Edits: 11/26/15
.....Can't compare methods to other fowl !
after 3 days in the soak, both were moist. Interesting birds, I had never tasted it, much less prepared it before now.
Xmas will be a goose.
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