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Posts posted by DalTxHornFan
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Google crockpot chicken and dressing. My grandmother used to make something like this in the oven for church potlucks, but it looks to be well-suited for for a slow-cooker. Please don't eat cranberry sauce out of a can. So easy to make your own and so much better. Cheers.
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7 minutes ago, Baboontyme said:
Kosher Salt. Sugar. Water. Check out the Franklin vid. I've done juices, cloves, spices....not sure any of it really imparts. I think that stuff imparts during the post-brine, rub phase.
Garlic powder (or lots of crushed raw garlic) in addition to the above Kosher salt and sugar is a huge flavor addition.
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Cool your jets, boys. Correlation is not causation. For all we know, the Cowboys could have been having a lovely tea party (T-sips, ya' know?) with their new members out at some ranch looking at the stars. Or they could have been paddling the shit out of them out under those stars. None of that has anything to do with an individual deciding to drive home after the event in the middle of the night and falling asleep behind the wheel.
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1 hour ago, fluff said:
barely anybody eats the dark meat anyways.
Wrong! My smoked turkeys always have 6 or 8 legs for some reason!
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1 hour ago, Baboontyme said:
Did some poking around. So in the book he advocates doing the entire bird skin-off? All I can find online is him doing an entire bird skin-on and talking about when he does breasts only he takes the skin off.
Franklin doesn't screw around with whole turkeys at his store -- breasts only. I've seen that video of him doing a whole bird at home. That said, I still think the things he says about removing skin on a breast are true about removing the skin from the whole bird, at least that's been my experience. The slices from the bird look great and don't have that naked-under-the-skin appearance. He's big on avoiding that "naked" look on cooked product -- he doesn't separate the point on brisket for that very reason. With a good brine, I've never had any "dryness" issues on fully-skinned whole smoked turkeys. It's all good once you smoke it!
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On 11/16/2018 at 9:37 AM, Baboontyme said:
Re: wet brine - make sure you get the timing right! You want to leave AT LEAST 12 hours to dry your bird in the fridge after it comes out of the brine. I recommend rubbing with a mixture of baking powder and kosher salt before you put it in the fridge to help with the skin.
I've started following the Franklin Barbecue manifesto on turkeys. I take the skin completely off before brining. (I save the skin for gumbo stock that I'll later make with the carcass of the aforementioned bird.) After brining, I add coarse salt and pepper all over the bird and let it dry overnight or so. Then I smoke the bird until it gets that mahogany color all over. Pretty finished product -- no "naked" bird just under the skin when you slice and serve it.
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What a pussy. Is he worse than D. Figgs? Close call.
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5 minutes ago, deft said:
Good on you for admitting your whole life has been wrong.
I hope nobody used that bottled "sauce" on that brisket.
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1 minute ago, jdhorn92 said:
Might have been mentioned earlier, why did did we take a TO with 5 sec in Q1?
There was a thought that Iowa State may have been setting up for a fake punt.
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18 minutes ago, Hate said:
I miss watching Texas beat the aggies.
Here you go:
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On 11/4/2018 at 8:35 PM, SimonBolivar said:
The banana pudding was out of this world.
This observation perfectly encapsulates an understanding of the cultural mecca known to some as Waco.
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Spatchcocking reduces the risk of bacteria growth in the cavity and all that jazz. Don't overcook that bird! Spatchcock, brine and smoke on an offset pit with oak has been my approach to turkey forever.
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Jimmy's FTW! I could do without Knife on the list.
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57 minutes ago, 4th and 5 said:
While we were hunting a two man, two feeder blind this weekend, my boy (sophomore) confided in me that he just banged his (senior) girlfriend for the first time. Then he dropped a turkey with my .308.....
The rut is in full swing. Talk about a special hunting trip.
Congrats, Grandpa!
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Why not Dallas and Austin?
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1 hour ago, Orange&White said:
Depends on the car and depends on the oil in it.
I use full synthetic and I wouldn't go past 10k miles and I also wouldn't go past 365 days. Whichever comes first.
If I did use dino oil, I would cut both of those in half. 5k miles/6 months.
MB now recommends a 10K oil change interval for full synthetic. Jaguar is now at a 15K oil change interval. The oil change shops weep.
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5 hours ago, SimonBolivar said:
My bad thought this was in the Dallas section
I just went with it guessing they'd opened a new location. Chamberlain's is a solid North Dallas choice!
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2 minutes ago, Sbbruin said:
Sounds like NOLA is the call. Thanks.
This thread may come in handy.
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Fly direct to New Orleans. Eat and drink well. Drive to Lafayette.
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1 hour ago, Landomatic said:
What’s the best steakhouse?
I'm a big fan of either Brenner's or Vic & Anthony's. I'm kind of a traditionalist. YMMV.
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On 4/6/2018 at 7:57 PM, Celery Man said:
Do they sell that stuff here?
Sri racha of course. I usually keep some Frank’s Red Hot or Texas Pete, and Cholula or Valentina. Lately I’ve been using the Yellowbird Blue Agave Sri Racha (available at nicer HEBs - yes Brodie maybe no Slaughter), all of those are good.
There’s another local Sri Racha with a rattlesnake or diamondback on the bottle and I don’t like it. Way too ketchupy.
I was getting tired of siracha, so the bride scored me some YellowBird Jalapeno sauce on a whim FTW. Great stuff.
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1 hour ago, Spur08 said:
Tomorrow, I will be cooking almost 10 filets for my parent's birthdays and I'm trying to figure out the best methodology to use. I want to sear them in a cast iron and then use the small amount of drippings that are left over to make a merlot sauce that will accompany the steaks and potatoes. I was thinking about seasoning the steaks, pulling them out of the fridge (cold) and searing them all earlier in the day, followed by refrigeration. As food time approaches, I'll pull the steaks out, bring to room temp,, and then pop them in an oven to finish at desired temp (M. Rare, except for SIL who is an unwashed heathen that takes it well done). Has anyone used this method or should I just cook them all (in batches) to order and forgot the sauce?
The reverse sear is how I deal with cooking steaks for a diverse audience (including "unwashed heathens".) You bring all of them to almost rare in the oven, then finish them with the required level of cast iron sear to complete the requested level of "done." I'd skip the merlot sauce, but that's just me -- you should have plenty of pan drippings if you want to roll that way.
Here's one of many internet references out there on reverse sear: https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/
anybody tip the hotel cleaning staff?
in Hobbies
Posted
You were taught well.