I'm thinking about brining a turkey for my parents this year. Is there any way I can screw this up? Does anyone have good (Brining for Dummies) instructions?
p.s. KRB, I just remembered you still owe me a slab of ribs. Two years??
(11-06-2011 10:03 PM)georgiatiger Wrote: [ -> ]I'm thinking about brining a turkey for my parents this year. Is there any way I can screw this up? Does anyone have good (Brining for Dummies) instructions?
p.s. KRB, I just remembered you still owe me a slab of ribs. Two years??
Ribs aren't traditional Thanksgiving fare. My recommendation is "trashcan turkey."
Look up Alton Brown's recipe. Use it.
(11-06-2011 10:33 PM)uofmwalton Wrote: [ -> ]Look up Alton Brown's recipe. Use it.
That's the one I've been studying.
(11-06-2011 10:29 PM)KRB Wrote: [ -> ] (11-06-2011 10:03 PM)georgiatiger Wrote: [ -> ]I'm thinking about brining a turkey for my parents this year. Is there any way I can screw this up? Does anyone have good (Brining for Dummies) instructions?
p.s. KRB, I just remembered you still owe me a slab of ribs. Two years??
Ribs aren't traditional Thanksgiving fare. My recommendation is "trashcan turkey."
I'd eat ribs for breakfast. That had nothing to do with Thanksgiving.
(11-06-2011 10:24 PM)TJT Wrote: [ -> ]Smoke it.
http://www.amazingribs.com/recipes/chick...urkey.html
Way too much for me to read, but seems to be full of knowledge.
I knew I was forgetting something. I bought one at the original John Wills BBQ once (actually stole it, while my buddy, the manager, wasn't looking. That's another story). Delicious, but dude... Too much f'ing trouble (smoking it or stealing it).
You got me on a technicality.
brine it with kosher salt, apple juice, and whatever else you have in the spice rack. 24 hours.
Smoke it with 70% Alder 30% hickory all friggin day. 225 degrees. Don't get too crazy with the smoke, a little goes a long way.
Soak it down every couple hours with apple juice.
you're welcome
We've already made the decision that we're having a good ole fashioned crab/shrimp steam pot. Potatoes, corn, carrots, shrimp,crab, sausage and onions. EASY and GOOD.
I've done ribs lately for Thanksgiving and Christmas.
I've had all types, and fried is the best by far.
The first time I had deep-fried turkey I was really skeptical. The skin was crunchy and dark brown and I figured the meat would just be tough and greasy. Boy was I wrong! Deep-frying really does create the most tender, most juicy turkey I've ever eaten in my life. Bar none.
(11-06-2011 10:33 PM)uofmwalton Wrote: [ -> ]Look up Alton Brown's recipe. Use it.
some friends of ours did that one year, and it was great.
Anybody eat off paper plates? I would like to know.
This is delicious. Don't try to reduce the recipe for a smaller portion. It won't work.
Georgiatiger Chocolate Cobbler
2 sticks butter
1 ½ C – self rising flour
1 ½ C – sugar
¾ C – milk
2 tsp – vanilla
1 C – chopped pecans
1 C – sugar
6 T – cocoa
2 C – boiling water
In 9X13 dish, melt butter in oven. Mix sugar, flour, milk and vanilla. Pour over butter (do not stir). Sprinkle w/ pecans. Mix cocoa and sugar and sprinkle over pecans (do not stir). Pour two cups boiling water over top (do not stir). Bake at 350 for about 45 minutes max.