Any Cooks Onboard?

[302BOB]

That breakfast was fit for a king!!!!!!!!!!.....and Beef Stroganoff is right up there with Swedish Meatballs on my list of favorites................can't forget Stuffed Cabbage that my Mom used to make!!!!!

 

[GB899]

last night was Jambalaya from a "kit" we picked up in New Orleans a couple of weeks ago... it was delicious.. forgot the photos.. I was hungry after smelling it while it simmered...

 

[Vettel-ish]

More smoked salmon.

 

[PatrickStapler]

Smoked some wings this weekend…

 

[Mad Hatter]

Those look good!! Can't wait to have a kitchen to cook in again!

 

[302BOB]

Can't wait to have a kitchen to cook in again!

I know what you mean MH..............you can only put up with P & J's for just so long....................................

 

[JP X]

I know what you mean MH..............you can only put up with P & J's for just so long....................................

PB&J is the end-all food!

 

[PatrickStapler]

Whole bird and thighs today…

 

[PatrickStapler]

My first attempt at chicken and sausage gumbo…
Roux


Chicken stock


Chicken


Product

 

[302BOB]

 

[KazarS197]

New toy for turkey day. I couldn't pass it up for $13.87 shipped eBay . 1 lb of melted butter injected in a 20 lb turkey makes it ohhh soo yummy.

 

[Mad Hatter]

Holy shheesh.. Looks like a prop from a horror movie!! The one thing I miss about living in Chile is that you can't get a butterball turkey. Maybe you have the solution!

 

[PatrickStapler]

Been using one of those bad boy's for years now...

They are handy!

 

[KazarS197]

Holy shheesh.. Looks like a prop from a horror movie!! The one thing I miss about living in Chile is that you can't get a butterball turkey. Maybe you have the solution!

Doesn't have to be a butterball. I think it's more all about prep and cooking. I inject the night before and cook at 325 F uncovered until internal temp in the thigh is around 170, basting every 1/2 hour after an hour, pull and let it have a good rest before slicing. If it starts to get a little too dark I just cover loosely with foil and uncover for the last 1/2 hour. 18-20 lbs is usually around 4 1/2 hours. If I have an extra frozen turkey, have a craving mid winter and don't care about it drying out I throw in an electric roaster with about a quart of chicken broth and forget about it until the meat starts falling off the bone. That usually gets all cut up and mixed with gravy for hot samiches.

 

[302BOB]

Don't forget the creamed turkey on toast made with the Campbell's cream of mushroom soup and frozen sweet peas.....A Thanksgiving leftover tradition I have enjoyed for more yrs than I care to remember

 

[KazarS197]

Cheeseburger soup - Double batch +. I doubled + the ground meat ( 8oz per single batch not nearly enough ) , chopped garlic, dash of Thai hot pepper powder, 1/2 tsp white pepper, substituted 1/4 of the milk with heavy cream, accidentally forgot the sour cream - didn't need it, and used unpealed reds for the taters. Aldi's has a 2 lb Clancy's "cheese melt " block . I used the whole thing instead of Velveeta. My test bowl was topped off with a bit of Carolina reaper cheese - ohhhhhh ya!

Cheeseburger Soup

Find out why this easy cheeseburger soup recipe is one of the top-rated recipes on our site!

www.tasteofhome.com

 

[KazarS197]

Ready to go for morning. Injected with butter, butter, butter and more butter. Stupid thing had a weird twist in the back and couldn't get to sit completely flat. Should loosen as it cooks.

 

[Dave_W]

One word that will change your entire turkey-cooking game - spatchcock.

 

[302BOB]

I never heard of it but it makes a lot of sense................. https://www.sipandfeast.com/spatchcock-turkey/

 

[EF1]

One word that will change your entire turkey-cooking game - spatchcock.

The only problem with spatchcocking your turkey is you can’t stuff it. I like stuffing in the bird. I use the technique when roasting chickens in the Big Green Egg and thry cook faster and come out reallu good.