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Annath posted:So the smoker/BBQ thread looks less than active, and I've got a question: Edit: redundant
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Nov 22, 2023 19:46
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| # ? Apr 28, 2024 06:07 |
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 Turned out pretty good! Last time I smoked one, it was a deeper red/brown, but that may have been the wood (apple last time, cherry this time).
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Nov 22, 2023 19:58
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What should I do with 1lb of Jumbo Lump Crab meat?
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Nov 22, 2023 20:02
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DildenAnders posted:What should I do with 1lb of Jumbo Lump Crab meat? Crabcakes.
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Nov 22, 2023 20:03
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DildenAnders posted:What should I do with 1lb of Jumbo Lump Crab meat? Crab gumbo or crabcakes
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Nov 22, 2023 20:04
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Pookah posted:On the wild off-chance any of you come across a cheap 2nd hand Hostess trolley, and you have the space, I'd seriously recommend getting it, even if you only use it once a year. It's beautiful if you have nostalgia brain worms (I do) I've found my air fryer "keep warm" setting is an MVP. If I was hosting a huge Thanksgiving feast it might make sense to get a dedicated warm box, but we also have a warming table we use for birthday party spreads. Cover tightly with foil and it lasts hours. Takes up less room stored in the garage.
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Nov 22, 2023 20:08
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DildenAnders posted:What should I do with 1lb of Jumbo Lump Crab meat? West indies salad. It's a dip you eat with crackers not really a salad but it's good af and the hardest part is paying $texas/lb for lump crab meat, which you have already done. Don't try to make it better by using olive oil, just use the lightest vegetable oil you have or very light olive oil if you must.
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Nov 22, 2023 20:11
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Well, gently caress. I put some garlic in duck fat to confit, that went upstairs to put the kids to bed. Half an hour later I come down to find that my smallest burner on low can still put out plenty of heat. God drat it, I was really looking forward to having that garlic in my mashed potatoes, plus the garlic infused duck fat for later. I think it goes without saying that the oil is completely trashed, right? It's going to be bitter and acrid because of the burned garlic?
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Nov 23, 2023 01:38
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Well now you have black garlic
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Nov 23, 2023 01:53
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Serious post: the oil from that might actually be good as a ramen topping https://www.seriouseats.com/mayu-black-garlic-oil-for-ramen-recipe
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Nov 23, 2023 01:54
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Steve Yun posted:Well now you have black garlic That is not how you make black garlic, Steve 
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Nov 23, 2023 01:55
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DildenAnders posted:What should I do with 1lb of Jumbo Lump Crab meat?
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Nov 23, 2023 03:44
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i like nice words
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No question, I just want to share my pain I've never had issues with burnt crusts before, so I've never bothered doing the aluminum foil trick. Sure shows me.  They're like 95% edible, but man, what a disappointment.(they're both apple, done entirely from scratch, and I'm pretty proud of that lattice)
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Nov 23, 2023 04:52
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Ok goon poll Aluminum foil, aluminum crust protectors, silicone crust protectors or other
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Nov 23, 2023 04:58
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TooMuchAbstraction posted:I'm pretty proud of that lattice Dang right you are.
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Nov 23, 2023 05:05
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Steve Yun posted:Ok goon poll
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Nov 23, 2023 06:40
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Maybe we should normalize rimless pies Like, what does the rum even do other than create headaches
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Nov 23, 2023 06:54
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It's all crumbly?
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Nov 23, 2023 07:09
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Steve Yun posted:
It makes you dance real good after 3 or 4 of 'em.
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Nov 23, 2023 07:09
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I swear iOS autocorrect keeps getting worse and worse
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Nov 23, 2023 07:30
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Arsenic Lupin posted:It's all crumbly? 
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Nov 23, 2023 07:31
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Steve Yun posted:Ok goon poll I bought some cheapo silicone ones and its a nice quality of life upgrade for cheap, fussing around with foil for this always felt tedious
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Nov 23, 2023 09:55
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I have a recipe for stuffing that calls for "1 8in square baked and cooled cornbread". My mom and stepdad, bless their hearts, bought a bag of cornbread stuffing mix. I'm not particularly concerned that it's already seasoned, but I'm not sure how much of that dried stuff translates into what you'd get from an 8in pan. Any ideas?
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Nov 23, 2023 11:45
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Annath posted:I have a recipe for stuffing that calls for "1 8in square baked and cooled cornbread". Check your original recipe to see if it says "serves X number of people" or gives an approximate serving size, and then check the bag of stuffing mix for the same. You might be able to figure out some rough proportion that way?
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Nov 23, 2023 14:06
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Alright spoon goons, save Thanksgiving for me. I put a 13lb turkey into the fridge Saturday night, and while it feels mostly pretty thawed, it's definitely not there 100 percent (still some ice chunks in the cavity, which I removed this morning). I wouldn't be super concerned with its current state if I was cooking it, but I'm smoking it. This is too frozen to safely smoke at low temps, right? Cold water for a couple of hours? (I know half hour per pound for cold water, but it's reasonably close to thawed). No clue why it took 4 days to thaw a 13lb turkey. The fridge isn't that cold.
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Nov 23, 2023 14:23
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That Works posted:Check your original recipe to see if it says "serves X number of people" or gives an approximate serving size, and then check the bag of stuffing mix for the same. You might be able to figure out some rough proportion that way? Ended up eyeballing it, but it turned out great!  (it's oyster stuffing)
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Nov 23, 2023 14:24
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Slugworth posted:No clue why it took 4 days to thaw a 13lb turkey. The fridge isn't that cold. If it was me, and I was throwing food safety to the wind, I would leave it in lukewarm water for 90 minutes, take it out and dry it off, and see where it was. Edit: oh, change out the cold water every 30 minutes or so, and check to see how frozen it still is, each time! null_pointer fucked around with this message at 15:03 on Nov 23, 2023 |
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Nov 23, 2023 14:50
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Warm salted water, pretend you're micro brining (a term I just invented).
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Nov 23, 2023 14:52
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Slugworth posted:Alright spoon goons, save Thanksgiving for me. I put a 13lb turkey into the fridge Saturday night, and while it feels mostly pretty thawed, it's definitely not there 100 percent (still some ice chunks in the cavity, which I removed this morning). I wouldn't be super concerned with its current state if I was cooking it, but I'm smoking it. This is too frozen to safely smoke at low temps, right? Cold water for a couple of hours? (I know half hour per pound for cold water, but it's reasonably close to thawed). If its just some ice chunks in the cavity and not like hard freeze around most of the meat I wouldn't worry much about it. If you want to really ensure that it doesn't stay in any danger zone temps for long then cut it in half or split out the leg quarters and split the breast in half and smoke it that way. It will cook through to temp faster and minimize any risk.
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Nov 23, 2023 14:55
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Cold running water will get it thawed quickly. Toss it in a bucket and put it under a slowly running faucet.
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Nov 23, 2023 15:11
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Annath posted:I have a recipe for stuffing that calls for "1 8in square baked and cooled cornbread". Ok I love guessing problems like this, so even though you've already solved it I'll take a shot. So let's assume that the cornbread is 2 inches thick. That gives us a volume of 128 in3 of cornbread. Now stuffing mix is dried and will shrink during drying. I'd estimate it will shrink by 1/3 in dimension (as in a cube of dried cornbread will be 2/3 the width of a cube of fresh cornbread), so (1-1/3)^3 in volume, or about 30% of the original volume. so 38 in3 of dried cornbread. The mix is cut up into cubes and shards. Random packing efficiency of cubes is fairly high (78%), but the shards tend to reduce this (tetrahedrons are 68%). However, the stuffing mix will typically be a range of sizes, which will tend to increase the packing efficiency. So let's say 75%, that will bring us to about 50 in3 of stuffing mix we'll need, or about 3.5 cups?
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Nov 23, 2023 15:58
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Americans will do anything to avoid the metric system
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Nov 23, 2023 16:00
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Eeyo posted:Ok I love guessing problems like this, so even though you've already solved it I'll take a shot. The funny thing is that came out almost exactly the same as what I did. Also, you estimated the shrinkage/rehydration of the cornbread perfectly - the package states that 2/3c dried makes 1c hydrated/cooked.
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Nov 23, 2023 16:29
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Confit question. I've made garlic confit and shallot confit. I really want to try some kind of poultry confit. There will be loads of turkeys available, so turkey confit it is. 1. Are turkey legs the best (or only) part that works well in confit? Can I breakdown a turkey and confit the wings and/or breast? 2. Do you dry brine the turkey beforehand, like you would with a baked or smoked bird? Or is this not necessary for confit? 3. Is the technique the same? Place in a fresh dish with garlic and rosemary. Put in enough oil to cover by about half an inch. Bake at 225 for 2 hours or until it reaches 165 degrees. 4. Will olive oil work? Would it be better with duck fat, chicken fat (schmaltz), tallow, or lard? 5. I imagine the skin will be floppy, even slimy, after cooking. Can you pull the turkey form the oil and broil it for a minute to crispy up the skin?
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Nov 23, 2023 16:46
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Is it ok to let pan drippings rest a while? I'd like to knock out the poultry early and let the pan sit, then do the gravy process. Could that screw stuff up or is it just a matter of reheating the pan and doing the deed?
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Nov 23, 2023 17:25
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pro starcraft loser posted:Is it ok to let pan drippings rest a while? I'd like to knock out the poultry early and let the pan sit, then do the gravy process. My great grandmother used to leave the sunday roast pan on the side in her kitchen for a week until the dripping was used up in sandwiches. It's fine.
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Nov 23, 2023 17:39
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Bagheera posted:
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Nov 23, 2023 17:49
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Thanks for the advice, folks, turkey is in the smoker. Fingers crossed, and happy Thanksgiving!
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Nov 23, 2023 18:25
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I'm going to a thanksgiving potluck this weekend. I thought about making pigs in blankets (sausages wrapped in bacon), but I don't have an oven. Is it a bad idea to do them in a frying pan? I thought about frying the sausages first and then wrapping them, but I feel like the bacon won't stick if I do this. And if I wrap them before frying I'm concerned the sausages won't be good as they won't brown/the bacon might burn before the sausages are properly cooked. what do you reckon?
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Nov 23, 2023 18:59
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Paperhouse posted:I'm going to a thanksgiving potluck this weekend. I thought about making pigs in blankets (sausages wrapped in bacon), but I don't have an oven. Is it a bad idea to do them in a frying pan? Are the sausages precooked? If not, cook them up and precook the bacon a bit just to make it malleable. Then wrap and finish the bacon off.
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Nov 23, 2023 19:14
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