Experimental cooking with the in-laws as guests for the biggest holiday meal of the year; what could go wrong? I'd let your wife cook the bird and if it doesn't turn out you can blame her family for not teaching her how to cook.
OT: What is That Delightful Smell?
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She is leaving it to me. I certainly don't want to ruin it. I got a pretty good idea of how to get this done. Just looking for some different ideas.
Also wondering if dry brining with a "pre brined" turkey is a good idea.
No. Will be way too salty. You can use herbs etc. But minimal added salt. You are basically adding flavor to the skin. You can loosen the skin and brush with melted butter and herbs under the skin. If you are not stuffing the cavity I would throw a cut lemon inside.
Ok. I read a bunch of stuff on this with no concensus reached. Some said too salty, some said it's fine, some said cut down on salt.
I'll play is safe there and not do a dry brine. I'll do the butter and herb brushing.
What does a cut lemon do?
When I brine a turkey I add 1 cup of Kosher salt and 1 cup of dark brown sugar, to a large stock pot, add cold water and stir until dissolved, add the turkey and fill the stock pot with enough cold water to cover the turkey, let it set in the refrigerator for 24 hours.
I place my turkey breast side down on a full pan in the smoker. Smoke at 225 after 3 hours, I flip it. Keep smoking until about 155.
Easy to over cook a bird and dry it out on a smoker. Don't be afraid to baste it with the juices the last couple hours. Dry bird is right there with well done steak on the not to be done meter.
We smoke our turkey but only for a few hours then cover it.. If it's brined it retains more moisture.. A thermometer is your friend..
If you use the thermometer it's tough to dry it out.
If you use the thermometer it's tough to dry it out.
~14lb turkey to experiment with on Saturday... Plan on spacthcocking. Thoughts on brine/prep/smoke?
Use kitchen shears to cut out the back bone. Then hands to splay the bird.
Rub that bird with a dry rub. I do a white sugar, paprika, granulated onion, granulated garlic, pepper, good salt, cayenne, chili powder.
Line a pan with parchment paper, then a layer of bacon. Place bird breast side down. Cover with another layer of bacon.
Heat smoker up to 225. Use a fruit wood. Smoke for 1.5 hour. Take out bird and place breast side up putting bacon over the breast. Insert probe into the thigh. Put back into the smoker until you reach 155.
The lemon helps retain moisture in the cavity and adds some flavor. You could also add other citrus (orange, lime). I always throw some mixed herbs in an herb bag to the cavity.
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Ok. I didn't know that about the citrus. We did do herb butter under the skin, on the skin, and inside the cavity. It turned out great.
I learned something new. Cooking a turkey in an oven bag decreases the cooking time. Thankful for my Meater thermometer helping to avoid disaster.
Never roasted a turkey in a bag. You are actually steaming it. But as long as you get it out of the oven at the right temp it should be okay. Believe it or not all the moisture can still result in a dry bird if you over cook it.
I was shocked that our 20 lb bird was done in 3 1/2 hours at 350. I planned on 5 hours. And the skin still browned. Took it out at 165. It peaked during rest at 180. Breast meat still plenty juicy.
325 degrees would have had it done in 5 hours if it was stuffed. Mt stuffed 23 pounder was done in 5 1/2.
Deep fry, it only takes an hour then, of course you have to do the stuffing separate. Though maybe you have to go a bit smaller, or fry two! I think my pot says 18 lb max.
Mine definitely won't do a 20 lb bird. Guess I probably could have cut it in half
This was a hilarious school assignment, the 500LB turkey is classic, they grow them big in Brockway, PA.😉
How to cook a turkey by the Kindergarten Class of Brockway Area School District
I go out in the woods and shoot a turkey. I hope it's a small one. I would put spaghetti sauce onit. I would cook it in the fireplace for 10 hours. Then we would all eat it.
You go out and kill the turkey. I would stuff it with mushrooms, and cover the skin with mustard. Then cook it in the air fryer for like 5 minutes. Then serve it with pumpkin pie.
First, you go shopping at the toy store to buy a turkey. then you put it in a pan, then you stuff it with more turkey Cover it with BBQ sauce. You cook it with mashed potatoes in the over for 5 minutes on hot.
I will go to Walmart and get a 10 lb turkey. Put it in a pan and cofer it with sugar. I will go outside and build a fire and cook it for 20 hours.
I would go to Walmart and buy a 500 lb turkey. I would put pineapples and cherries all over it. Put it in the oven at 500 degrees for 400 hours. Keep Checking on it so it don't burn.
I will get the turkey from my room. I will put an apple on it. I will cook it in the over for 3 minutes. I will eat it with my mom.
How to cook a turkey by the Kindergarten Class of Brockway Area School District
I go out in the woods and shoot a turkey. I hope it's a small one. I would put spaghetti sauce onit. I would cook it in the fireplace for 10 hours. Then we would all eat it.
You go out and kill the turkey. I would stuff it with mushrooms, and cover the skin with mustard. Then cook it in the air fryer for like 5 minutes. Then serve it with pumpkin pie.
First, you go shopping at the toy store to buy a turkey. then you put it in a pan, then you stuff it with more turkey Cover it with BBQ sauce. You cook it with mashed potatoes in the over for 5 minutes on hot.
I will go to Walmart and get a 10 lb turkey. Put it in a pan and cofer it with sugar. I will go outside and build a fire and cook it for 20 hours.
I would go to Walmart and buy a 500 lb turkey. I would put pineapples and cherries all over it. Put it in the oven at 500 degrees for 400 hours. Keep Checking on it so it don't burn.
I will get the turkey from my room. I will put an apple on it. I will cook it in the over for 3 minutes. I will eat it with my mom.
My only advice is to not drink too much hard liquor while cooking in a smoker. A few years ago I carpet bombed B-52’s while ignoring woke criticism from a future son-in-law. After exchanging a few pleasantries (the guy was a Wisconsin graduate) my daughter and her boy friend left the festivities for a few hours. To make a long story short; I enjoyed a long nap, the bird ended up as a smoldering mass of carbon, and the kids had microwaved Turkey loaf with my wife. I didn’t win “father of the year” and they never got married.
Well, did you want a son-in-law that is a critical woke Wisky fan? Maybe you did win!
I did win! She married a fellow USMC vet.
Thanks for this link. I purchased two knives from this company, both JCK Blue Natures. The VG-10 "Damascus" steel caught my attention with it's 60-61 hardness, which is very hard for stainless. My son will receive the 210mm Gyuto (Chef's knife) and my sister-in-law will receive the 180mm Santoku.From someone that buys lots and lots of steel, US steel is not even close to being the best in the world. That would come from Japan. And coincidentally, they make the best knives too.
I have purchased many knives from Koki.
Japanese Knives | Japanese Chef Knives & Kitchen Knives Store
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I recommend this as a starter set:
JCK Natures 青雲 Blue Clouds Series AUS10 Tsuchime Hammered Kiritsuke Petty & Bunka (Kiritsuke) (BC-2Pcs Knife Set)
The "Blue Clouds" knives have an impressive mirror polished blade with a Tsuchime Hammered Texture. Stylish, practical Kiritsukeblade shape Knife Set.
The knives arrived very quickly and they look great. I can't wait for Christmas to give them a try. Thanks again!
Local butcher shop has some Wagyu Tri Tips. Anyone ever smoke or grill these?
I live in California and grill TriTip all the time, it's my favorite go to and runs circles around stuff like brisket. It's Easier, Cheaper, juicier and more flavorful.Local butcher shop has some Wagyu Tri Tips. Anyone ever smoke or grill these?
As for the Wagyu, that's a bit of a craze right now and it seems there are a lot of pretenders out there capitalizing on the name. True "Japanese Wagyu A5" - which I can't come close to afford by the way - not only is a breed, but it's fed a very special diet and the beasts are even regularly hand massaged by humans to produce an exceptionally high fat content and amazing marbleing. I think there are American versions where they raise genetic Wagyu but do nothing else and the marbleing is lost. If you shell out the $$$ for Wagyu make sure it is graded at A5 or you are probably paying for something you can get for much less. My local Costco sells USDA 'prime' tri tip for $10/lb that has more marbleing by far than what your picture shows. Choice is going for $8/lb
Here is what true "Wagyu" should look like, it's unmistakable.
Pure Bred Wagyu Tri-Tip | BMS9+
This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked...
meatnbone.com
I usually buy the cheapest USDA 'Choice' I can find (pre-pandemic $3.99/lb was not uncommon on sale, and it always turns out excellent. All that it needs is a Santa Maria style dry rub, on medium indirect heat for about 30 minutes and you will have the best, juiciest, taste you can get on a BBQ. Honest to God, I'll take fresh from the grill Tri-tip over a NY Steak anytime. Enjoy.
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I've done several high quality tri tips, but not wagyu.Local butcher shop has some Wagyu Tri Tips. Anyone ever smoke or grill these?
I've always seasoned, and smoked or grilled on offset heat till medium rare. Rest and slice thin. I was told by my butcher that direct heat grilling will make it pretty tough.
It's an excellent cut of meat if done properly. Although not very popular on the east coast.
I never have, but I'm heading to your place now!!!!!!Local butcher shop has some Wagyu Tri Tips. Anyone ever smoke or grill these?
You are correct. That picture was the Prime. The Wagyu is much more marbled.I live in California and grill TriTip all the time, it's my favorite go to and runs circles around stuff like brisket. It's Easier, Cheaper, juicier and more flavorful.
As for the Wagyu, that's a bit of a craze right now and it seems there are a lot of pretenders out there capitalizing on the name. True "Japanese Wagyu A5" - which I can't come close to afford by the way - not only is a breed, but it's fed a very special diet and the beasts are even regularly hand massaged by humans to produce an exceptionally high fat content and amazing marbleing. I think there are American versions where they raise genetic Wagyu but do nothing else and the marbleing is lost. If you shell out the $$$ for Wagyu make sure it is graded at A5 or you are probably paying for something you can get for much less. My local Costco sells USDA 'prime' tri tip for $10/lb that has more marbleing by far than what your picture shows. Choice is going for $8/lb
Here is what true "Wagyu" should look like, it's unmistakable.
Pure Bred Wagyu Tri-Tip | BMS9+
This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked...
I usually buy the cheapest USDA 'Choice' I can find (pre-pandemic $3.99/lb was not uncommon on sale, and it always turns out excellent. All that it needs is a Santa Maria style dry rub, on medium indirect heat for about 30 minutes and you will have the best, juiciest, taiste you can get on a BBQ. Honest to God, I'll take fresh from the grill Tri-tip over a NY Steak anytime. Enjoy.
American Wagyu.
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I've cooked a ton of tri tip. That is not s figure of speech but a literal ton. Goggles speaks the truth. I use basically the same method.
In June my son and I cooked 280 lbs for a fund raiser. A local rancher killed in a car wreck leaving a young family. One of the local meat packers in conjunction with a local cattle buyer donated 4 cases of prime tips. Some of the best meat I've had the privilege of ruining.
In June my son and I cooked 280 lbs for a fund raiser. A local rancher killed in a car wreck leaving a young family. One of the local meat packers in conjunction with a local cattle buyer donated 4 cases of prime tips. Some of the best meat I've had the privilege of ruining.
The Gentlemen is an awesome movie. I've watched it about 10 times.
After seeing my FIL cook a rib roast to shoe leather the last couple years, he finally is letting me tackle it.
Getting a 10 lb bone in standing rib roast for Christmas. Planning on seasoning with salt and pepper generously. Let set for a day uncovered in fridge.
Then smoking with lump charcoal and hickory. Cooking to medium rare. And slicing thin. Catching the drippings and making an Au Jus.
The in laws won't eat anything pink or red, so I was going to put slices into warm au jus to give that well done look.
Am I missing anything? Any other suggestions?
Getting a 10 lb bone in standing rib roast for Christmas. Planning on seasoning with salt and pepper generously. Let set for a day uncovered in fridge.
Then smoking with lump charcoal and hickory. Cooking to medium rare. And slicing thin. Catching the drippings and making an Au Jus.
The in laws won't eat anything pink or red, so I was going to put slices into warm au jus to give that well done look.
Am I missing anything? Any other suggestions?
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