dcbc
Certifiably Surly
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Everything posted by dcbc
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The Turkey Thread
I think the only advantage is that it cooks more evenly (timewise) and in a shorter time period overall. I don't think there's any improvement in taste.
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The Turkey Thread
I'd rather add it myself. It's a pretty small amount of salt added to a pound of butter.
- ATTN: SHEEPFUCKERS (Week 15 2025)
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The Turkey Thread
The brining salt will be absorbed into the meat and skin. You shouldn't have to salt it further. I probably will hit mine with some garlic powder and coarse black pepper. I'll do a compound butter under the skin, and since I didn't salt under the skin previously, I'll work a little salt into the compound butter.
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2025 Tailgate Thread - Let's Party
Would but for being 4 hours away and hosting 20 people.
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The Turkey Thread
You can set your watch by it. I've done it several years in a row now. Only reason I'm spatchcocking this year is due to a very small time window. Soften up that butter and let it rip. edit to add: This is the later T-giving Franklin video. He does it a little differently than the original series, but it comes down to the same thing. Get color on the bird, smear with a pound of butter, and wrap in foil.
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The Turkey Thread
Just use a brisket knife. 12" scalloped slicer from Dexter Russel or Victorinox will do it all. But when it comes to turkey, I just use a German style chef's knife. On the breast, I'm not cutting long slices; I'm cutting medallions. An 8" chef's knife does great and I'm not worried about chipping it when I'm breaking joints in the leg quarters. https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI/ref=sr_1_1?crid=3LC28Z24HY4T&dib=eyJ2IjoiMSJ9.3K7nwZESRL2tPIe1BTEj9_WqlI9POMsDf3dX9qflItpVVh-0XOnRNPr7Jk7O95yOmkjNad4udkZ_TENuS5Zc9IPuNV3oKosBySenPxMdMP0yMaW7bt7pVIwK70aieX_jSqFlJwHXotZRTcru0Pqje7Mu1aXQhM3JG0Ho7KzY-aICwVJV7yiPdbdm1jJlUpRvCicY5d5CCwV1edW2VrG_pZAR7V4F7nth1h2XdWQQWqA.L6QCDvu410Kjk95Mtvb49SF9GJJmKBp82UU-NktDiNM&dib_tag=se&keywords=dexter+russel+12"+slicer&qid=1764034557&sprefix=dexter+russel+12+slic%2Caps%2C217&sr=8-1 https://www.amazon.com/Victorinox-Cutlery-Serrated-Slicing-12-Inch/dp/B0019WZL4I/ref=sr_1_6?crid=3KU9ZJ0VLB8Y2&dib=eyJ2IjoiMSJ9.G__9ECfQvqlhEtR8w0Xt9VODB6an1JUyrXNorh8VH8SJyp5Kg4Vhog7WkqmO2GXHXv5_W86iXSn4KorY8bJxmVIF84FGEcDXhbdR5HiipwTkZNoFfuUFWAjO6rinI81S1EjxndU4C6oVH7iAkOTkZQZX3oeK0Rza2ahc0uVlBb51s2zit3tT2SOgdCMfRiyXDl-PKNVdm8d2uey3bQWDOY2WKyYDnupoFSUUoIuYzN663gmy7sZioASNXhkJsH6aSy6QhyYZ3heue0ZUDA5Z1rvC9ebWDruNvfzK2pqYbxs.nCi4ZFkOXxfc_MyGOs0QPba1udf84Bsi7hM6te4RVFA&dib_tag=se&keywords=victorinox+12"+slicer&qid=1764034605&sprefix=victori+12+slicer%2Caps%2C203&sr=8-6
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The Turkey Thread
Well here's an appetizing looking shot. All spatchcocked, dry brined and into the fridge until early Thursday morning.
- ATTN: SHEEPFUCKERS (Week 15 2025)
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2025 Tailgate Thread - Let's Party
Beauty, eh!
- ATTN: SHEEPFUCKERS (Week 15 2025)
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2025 Tailgate Thread - Let's Party
If you have anyone coming in from Houston, Gator Pits rents out trailers as well.
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2025 Tailgate Thread - Let's Party
https://www.reventals.com/austin-tx/catering-equipment-rentals/cooking-equipment-rentals/large-smoker-with-trailer--4594
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The Turkey Thread
Yeah, thinking about it, I'll probably not worry about butter over the skin since it will just end up in the pit. I'll wait to add the rest of the butter once I've got it in the pan so I can do some basting later. I may toss the oranges I usually stuff in the carcass in the pan so I can get that little bit of citrus flavor in the end.
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The Turkey Thread
I'm dry brining in the fridge for a few days with one of the goals to be to dry out the skin, then putting a compound butter under the skin, over the skin, and all zee way around.
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The Turkey Thread
That bird is straight-up Fall Guy! Switching up on my end. Since I have a pretty tight window with my mom's being able to be here, I'm spatchcocking the bird so I can have it done on time. Thankfully, I bought some robust poultry shears last week on a whim. I'll dry brine in the fridge for a day or two and may make a compound butter to put under the skin. Side note: on my stunt bird, I followed the Bourdain recipe (since he was the inspiration for the stunt turkey): Bird on a rack. 2 cups of water in the roasting pan. Pour a stick of melted butter over it. Salt and pepper inside and out. Oven to 425F. Baste after 30 minutes and, then, every 15. Done in 2 hours. If I'm ever in a time pinch, it's an easy cook. Time will vary, of course.
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The Turkey Thread
I think I'm going to cook it whole. I don't have much else to do this year. So I'm going to sit outside with coffee, transition to bloody Mary, and tend fire.
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Texas BBQ
The episode with Aaron Franklin was good too.
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2025 Tailgate Thread - Let's Party
Somewhere, I have an official UT "foam dome." It's burried deep in the attic clutter, but if I ever come across it again, it's yours.
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Coffee/Espresso hipsters
Coffee geeks, beer geeks, BBQ geeks, the list goes one. They're geeks. When I used to brew beer, I went to a couple of local brew club meetings. Most of the people there were so annoyingly hyperfocused on things. I was the type who worked out the process for what I liked and focused on that to get better than that. But the level of nerdiness and doing things for reasons other than a more satisfying swig of beer in the end were just annoying and why we ended up with SMASH beers and hazy IPAs.
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The Turkey Thread
I found a real runt this year. For the main event, I've got a 23 pounder. I plan to cook it on the offset this year. On the WSM, wide open, I could get a 20 lb bird done in 4 hours. If I run the offset at close to 300 or more, are we talking 5 hours or so? I know the lid reflection on the WSM can help speed things along
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Bleach Blonde Bad Built Butch Body in Congress? Oh you mean Marjorie!
The schtrong, schilent type. As for MTG, good riddance you cartoonish goon. I'm sure your replacement will be twice as bad, because of course.
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Then I thought, "When am I ever going back to Haiti?"
This is what happens when you ban hemp. These two had dumb ideas but no ambition before.
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Then I thought, "When am I ever going back to Haiti?"
Don't look like any Surlyites I"ve encountered. Maybe Tech grads.
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Doorbell etc. cam system, but NOT a Ring?
We got the Google "Hello" (currently Nest) mostly because our doorbell chime was broken, we have the Google Home speakers, and that doorbell would chime the Home speakers when someone rings the bell. I've had to replace the button/camera once, but it was cheap, snapped into place, and was easy to set up as a replacement. Featurewise, it's been solid.