My aunt makes a bacon mushroom soup with those that is beyond delightful.
OT: What is That Delightful Smell?
- Thread starter PAgeologist
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My vegan daughter and granddaughters are visiting in a couple weeks. I think mine will have shallots and fennel as the main accents. When they’re gone I’ll do the same plus a good chicken sausage (my sig other doesn’t eat pork/beef).
Shouldn't "PAgeologist" cook with hot rocks?
I'll bump this for anyone looking for Thanksgiving ideas. Some turkey discussion around page 7.
Anyone dry brine their turkey? Do you rinse it off and pat dry? Or just pat it dry with salt and herbs still on the skin? Some things I read said rinse off and others said not to. I figured I would ask you experts.
TIA
TIA
Dry brining is always worth it if you have the time, IMO (you probably don’t now). Injecting compound butter is also a good trick if you are careful. A little baking powder in the brine will crisp the skin even more.
Not an expert but we always dry brine our turkey. Assuming we've dry-brined the turkey long enough (1 hour per pound is a good estimate), we rinse it off and gently pat it to remove any excess water. We slather it with butter. And yes, baking powder helps crisp up the skin if you like that.
Good luck!
Trying the cheese cloth tip to keeping the bird moist. In oven now will let you know how it turns out.
I have been using a turkey bag the last couple years. It cuts down on cook time and holds moisture. I blended butter with fresh sage, rosemary and thyme and rubbed it down, including under the skin as much as I could.Trying the cheese cloth tip to keeping the bird moist. In oven now will let you know how it turns out.
We don't do a presentation bird, so no need for a browned and crispy skin.
I have heard of the cheese cloth method, but never tried it. Definitely keep us posted.
Thanks for all the replies. Didn't rinse and bird looked beautiful (sorry no pics). But it was a little dryer than we would have liked. We may try the cheesecloth next year. As always, you guys rock!
hard to mess up.... you could slice and cook as filet's. frying pan / oven or grill are both good. the following is a good recipe and you'll have to pick/choose or even sub where appropriate:
GRILLED DRUNKEN VENISON CHOPS with Pommes Frites
(Serves 4-6)
8 double-cut venison loin chops (remove sinew from eye of meat)
1 cup Cabernet Sauvignon (reserve remainder of bottle for drinking)
3 cloves garlic, crushed and minced
1 Tbs. cracked black pepper
½ cup olive oil
1 large shallot, peeled and minced
2 sprigs thyme, cleaned
1 Tbs. crushed juniper berries
Pinch-plus of Kosher or sea salt
2 cups blended olive/vegetable oil
2-3 Idaho potatoes, washed and sliced lengthwise in ¼-inch wedges and patted dry
Sea salt
Loin Chops
1. Whisk together wine, garlic, pepper, olive oil, shallot, thyme and juniper berries for marinade. (Do not include salt!) Place chops and marinade together in a large dish, making sure to coat meat thoroughly on all sides. Refrigerate a minimum of 2 hours or up to 12 hours, turning meat several times.
2. Preheat grill to ensure that the chops will be nicely seared. (The best fire for cooking is natural charcoal, but gas will do.)
3. Wipe excess marinade off shops before placing chops on grill to avoid flare-ups from olive oil (and chipped teeth from juniper berries!). Turn over only once on grill to help get nice grill marks.
4. When you’ve reached your favorite doneness for venison (preferably no more than medium), pull chops from grill. Let rest to set juices (5-8 minutes). Sprinkle with sea salt.
Pommes Frites
Heat oil slowly in deep sauté pan over medium-high heat. Look for heat waves rippling across surface oil, or test small piece of potato before adding all fries. (Oil that is too hot or too cold is your enemy — the ideal temperature is 435 degrees.)
Gently add potatoes to oil, browning on all sides to tender inside. Remove to baking screen or cookie sheet with paper towel and salt immediately.
Serve one or two loin chops per person with pommes frites, pour a glass of cabernet and enjoy!
Not necessarily specific to moose, but when I do a whitetail tenderloin, I marinade it in olive oil, Worcestershire sauce and Montreal steak seasoning. I grill it to a nice rare finish.
That sounds fantastic, but I don't have half those ingredients at camp. I'll have to try that some other time.
That sounds good, and I have all those ingredients.
For venison, I usually just do Montreal steak seasoning and sear it in a cast iron skillet.
I sliced it into medallions, seasoned with salt and pepper, and grilled it. It turned out excellent.
Only one of the 4 kids made it home for Thanksgiving this year. Cooked a 13 lb bird. I spatchcock the bird. Inject with a marinade of butter, bourbon, and maple syrup. Cover with kosher salt and refrigerate overnight. Smoked it at 350 to 150 pulled from heat and let rest. My DIL was in the kitchen as I started carving and got squirted on from the moist bird. The girl devoured drunk bird.
Catered a wedding on the 22nd. Was supposed to be 80 people that grew to 180 by wedding day. My wife made rolls and a broccoli cauliflower salad, I cooked Dutch oven potatoes, beans, carmel apple cobblers, and smoked tri tips. Had some good friends help out swinging ovens. It was a good chance to break out my big ovens. Not many times a 5 gallon cast iron oven is called for.
Couple big weeks with the smokers coming up. This week I'm smoking tips for 250 for a party on Wednesday. Tips for 80 on Friday for a company christmas party. Next Friday pulled pork for 350 on Friday night for an FFA dinner/fundraiser. Saturday pulled pork for 250 for a JV/girls wrestling tournament concessions.
At that point smokers get cleaned and I'm retired for a time.
Catered a wedding on the 22nd. Was supposed to be 80 people that grew to 180 by wedding day. My wife made rolls and a broccoli cauliflower salad, I cooked Dutch oven potatoes, beans, carmel apple cobblers, and smoked tri tips. Had some good friends help out swinging ovens. It was a good chance to break out my big ovens. Not many times a 5 gallon cast iron oven is called for.
Couple big weeks with the smokers coming up. This week I'm smoking tips for 250 for a party on Wednesday. Tips for 80 on Friday for a company christmas party. Next Friday pulled pork for 350 on Friday night for an FFA dinner/fundraiser. Saturday pulled pork for 250 for a JV/girls wrestling tournament concessions.
At that point smokers get cleaned and I'm retired for a time.
A new one to try. All you smoker experts let me know if you have additional ideas.
I am going to try this for Christmas morning breakfast. Roll out a thin layer of breakfast sausage. Put some scrambled eggs, peppers, onions, some hatch green chilies, cheese, hashbrowns in the middle and roll it up. Then add a bacon weave to the outside. Rub the outside with a sweet maple rub. Smoke until the bacon starts to crisp up. Once the bacon gets close brush with maple syrup a couple times to get caramelized. A breakfast burrito wrapped in bacon candy. My thinking is the inside being precooked should go quickly compared to a full on fatty. Sort of bbq meets texmex southwest influenced deal.
I am going to try this for Christmas morning breakfast. Roll out a thin layer of breakfast sausage. Put some scrambled eggs, peppers, onions, some hatch green chilies, cheese, hashbrowns in the middle and roll it up. Then add a bacon weave to the outside. Rub the outside with a sweet maple rub. Smoke until the bacon starts to crisp up. Once the bacon gets close brush with maple syrup a couple times to get caramelized. A breakfast burrito wrapped in bacon candy. My thinking is the inside being precooked should go quickly compared to a full on fatty. Sort of bbq meets texmex southwest influenced deal.
Along the lines of experimenting with and rolling meats, if you ever happen to be in Kane, PA, be sure to check out Jack Bell's Meats. Along with their famous leak dips and sausages, they make a "griller". These are incredibly good.
www.jackbellmeats.com
On a side note, Jack Bell, Jr was a PIAA State Placer:
www.pa-wrestling.com
and was a 4x NQ at Slippery Rock.
Bell's Grillers and More! | Mysite
On a side note, Jack Bell, Jr was a PIAA State Placer:
PA-Wrestling.com : Your online resource for Pennsylvania Wrestling
www.pa-wrestling.com
Just let us what time to be there. Sounds delicious.
Where/How do you source your Hatch Chilis? I was over the moon to find them fresh in PA grocery stores this past autumn. In the past, I’ve bought them pre-roasted and frozen—but they just aren’t the same. Just curious.
I'm a little concerned about draining the fat from the sausage. You probably don't want that stuck inside the wrap. Maybe tilt it a little to allow the fat to drain as it cooks.
That sounds fantastic though.
I was sooo tempted to respond with GIFs to your whitetail tenderloin comments. Restraint, restraint,....
Our local grocery store carries them in a can. They also bring them in fresh in the late summer fall.
Okay, all you chefs on here...
I put a 21-pound standing rib roast in the beer fridge (in an Umai bag) on the day before Halloween. It will be 56 days on Christmas day, when I plan to cook it.
I'm planning on prime rib, but am looking for suggestions on prep, and cooking. Current thinking is low and slow with reverse sear, but have also seen a front-end sear, then let it come up to temp.
Will take anything under consideration.
I put a 21-pound standing rib roast in the beer fridge (in an Umai bag) on the day before Halloween. It will be 56 days on Christmas day, when I plan to cook it.
I'm planning on prime rib, but am looking for suggestions on prep, and cooking. Current thinking is low and slow with reverse sear, but have also seen a front-end sear, then let it come up to temp.
Will take anything under consideration.
Prime Rib This is my favorite version of prime rib in the smoker. It has never failed me. Good bark and yet remains nice and medium rare to rare. I am of the opinion that if a good vet doesn't stand a 50/50 chance you have ruined the prime rib. Of course I have to appease the rest of the family and medium rare does that.
So, that recipe says 4 hours at 250 for an 8-10 pound roast. What do you do with a 15 or 16 pound roast, which is what I'm anticipating by the time the dry aging is done. Add an hour? I know I'm cooking to temperature, but I at least need to have some sort of estimate, so it's not ready to eat two hours early, or I have a bunch of hungry people looking at me.
Smoking times at 250 here: https://www.traeger.com/learn/how-t...CWZB6R7CSjZY6HXY9OVy7QjOuNhwIR8HuLvHJH3jKyfnS
The Harrisburg area Giant food stores have Prime Rib on sale starting Friday December 13th for $4.99/lb. Local Aldi's have it on sale starting today, December 11th for $7.99/lb.
I specified Harrisburg area because the stores in the city of Philadelphia usually have their Prime Rib for less per pound than my area.
I specified Harrisburg area because the stores in the city of Philadelphia usually have their Prime Rib for less per pound than my area.
I order mine from a meat shop. Told the guy I wanted prime or choice prime ribs. Not select! They are $9.89/lb trimmed, ribs cut off and tied back on. I opted to not use his house rub as I like mine better. I love the advertising of "Select Prime Rib" in the local chain store. Select is the lowest grade of retail cut. If you get a lower grade it is in ground.
The ones I've posted pricing for above are USDA choice.
I just checked our local Altoona Martin's grocery store, they're running the 4.99 deal also.
Anybody got a recommendation for bread knives? Specifically for home made sour dough. Looking to spend $100-150.
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