How do you cook it?

[Jack Brickman]

Turkey pics please. Brined mine. Forgot to take a pic before I started carving it. More moist than a 35 year-old Mom at a Backstreet Boys concert.

Looks tasty.

I didn't get a picture of mine, but I tucked four tablespoons of butter under the skin of each breast, filled the cavity with halved onions and smashed cloves of garlic, and administered a spice rub of thyme, sage, salt, and pepper to the bird itself. Turned out really good. The meat has a nice herb taste to it.

Glad it turned out well, because I'm going to be eating it for the foreseeable future.

 

[Sebastian]

So I went back up to Seattle for Thanksgiving. On Thanksgiving, I ran out to Hoodsport to fish for Chum salmon. Got two. Super fresh fish for a Northwest feast. From the water to the table in about five hours. Slain by my own hand as a man does @The Oi.

Cooked two salmon fillets, spritzed with olive oil, lemon juice, garlic, rosemary and fresh sage wrapped in foil for 20 minutes in the over. Forgot to take a picture of that though.

Went this morning and got two more. CA sucks in comparison. Desiccated and without salmon streams near by.

 

[The Oi]

Those look tremendous dude.

Have you ever smoked your own salmon?

 

[Sebastian]

Those look tremendous dude.

Have you ever smoked your own salmon?

I don't have a smoker, unfortunately.

I think when we move back to Seattle I may get one. CA is stupid when it comes to regulations for smokers.

Smoked salmon is the best. When I was young, my Dad would bring home 20-30 sockeye from dip netting on the Copper River. We had so much smoked salmon it was nuts. Loved locks on my bagels.

 

[Sebastian]

Looks tasty.

I didn't get a picture of mine, but I tucked four tablespoons of butter under the skin of each breast, filled the cavity with halved onions and smashed cloves of garlic, and administered a spice rub of thyme, sage, salt, and pepper to the bird itself. Turned out really good. The meat has a nice herb taste to it.

Glad it turned out well, because I'm going to be eating it for the foreseeable future.

I did that once, didn't work as well for me.

You made it work though!

 

[Randolphkeys]

I don't have a smoker, unfortunately.

I think when we move back to Seattle I may get one. CA is stupid when it comes to regulations for smokers.

Smoked salmon is the best. When I was young, my Dad would bring home 20-30 sockeye from dip netting on the Copper River. We had so much smoked salmon it was nuts. Loved locks on my bagels.

Huh? Not aware. I smoke using my Weber but I've been looking into a separate smoker. My father in law got a great one off Ebay, one that may or may not be legally sold in Cali Home Depot but that's the direction I was going to go.

 

[Sebastian]

Using the Instant Pot to make split pea and ham soup with a slight twist (Finnish Army recipe). 20 minutes in the pot.

Before:

Edit: After:

 

[BMAN]

Using the Instant Pot to make split pea and ham soup with a slight twist (Finnish Army recipe). 20 minutes in the pot.

Before:

Edit: After:

What's the slight twist? Do you add on a cum dumpster for dessert? Is that it?

 

[Kouki]

Anyone ever cook with a wok? My wife wants one for Christmas. She's bought shitty non-stick ones in the past which are stupid. I'm going to get a legit carbon steel, round-bottomed one. With a wok ring and DIY fire hacks I think it will be fun and be serviceable on my 20k BTU gas range.

Only thing I'm worried about is smoke/venting; I don't have a true hood vent. Fuck I hate my house.

 

[el_capitan]

I'm going to be spatchcocking and smoking a turkey this weekend, hoping it comes out pretty well. I'll try to remember to post pictures of the before and after.

 

[Randolphkeys]

Anyone ever cook with a wok? My wife wants one for Christmas. She's bought shitty non-stick ones in the past which are stupid. I'm going to get a legit carbon steel, round-bottomed one. With a wok ring and DIY fire hacks I think it will be fun and be serviceable on my 20k BTU gas range.

Only thing I'm worried about is smoke/venting; I don't have a true hood vent. Fuck I hate my house.

I have used a Calphalon carbon steel wok for seven years. Don't skimp on the grapeseed/sesame oil and go easy on the sweet sauces when you use it and it will last a long time. I don't have a true Hood vent either, just a fan that leads nowhere. I open the kitchen door a crack for fresh air when cooking something with smoke potential. Works fine.

 

[FiveThous]

Turkey pics please. Brined mine. Forgot to take a pic before I started carving it. More moist than a 35 year-old Mom at a Backstreet Boys concert.

Brined ours with Sugar, Salt, Ginger and whole cloves.

 

[Kouki]

I have used a Calphalon carbon steel wok for seven years. Don't skimp on the grapeseed/sesame oil and go easy on the sweet sauces when you use it and it will last a long time. I don't have a true Hood vent either, just a fan that leads nowhere. I open the kitchen door a crack for fresh air when cooking something with smoke potential. Works fine.

What kind of range/burner do you have?

It's just hard for me to imagine not making a smoke fest when vegetable oil starts to smoke at medium on my TURBO BOIL burner. Presumably I'm gonna be using twice that heat with the wok, granted I will get a more heat resistant oil like safflower or grapeseed, but still.

 

[Kouki]

Oh and for all you wet-briners, you should try out dry brining. The meat isn't as juicy but I find that wet-brined meat can be artificially juicy/watery. Dry brining increases juiciness by allowing the turkey to retain it's own juices - in fact you can roast it without losing ANY juice dripping off the turkey, cause it all stays inside. The salt still penetrates deep into the meat so it is seasoned throughout.

http://www.seriouseats.com/2012/11/...-thanksgiving-fast-easy-way-spatchcocked.html

 

[Randolphkeys]

What kind of range/burner do you have?

It's just hard for me to imagine not making a smoke fest when vegetable oil starts to smoke at medium on my TURBO BOIL burner. Presumably I'm gonna be using twice that heat with the wok, granted I will get a more heat resistant oil like safflower or grapeseed, but still.

I don't know the temperature of my range top, but it's a gas range and the widest circle is four inches in diameter. You might want to cut that heat down if you are worried, I use grapeseed oil with a touch of sesame oil at first. After the meat step, add sesame and other lower smoke point oils as I go.

Two great oils in Asian cooking are chili oil (obviously) and prickly ash oil for Szechuan cooking. It gives that tongue numbing effect.