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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Thank you. I don't feel smarter. But thank you.
  2. Forgive me, but what's the bit. Are we just calling it household-item shopping these days? Food-stuffs and sundries? In all seriousness, I missed the memo on this one, but I'm happy to give up the term if Piggy is fond of it.
  3. If I've said it once, I've said it 1,000 times. Little brother doesn't get to use the tu form with us. Usted!
  4. Beat me to It. You see over there where it says "rib tips"?
  5. 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.
  6. I'd rather add it myself. It's a pretty small amount of salt added to a pound of butter.
  7. Say, that reminds me . . .
  8. 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.
  9. Would but for being 4 hours away and hosting 20 people.
  10. 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.
  11. 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
  12. Well here's an appetizing looking shot. All spatchcocked, dry brined and into the fridge until early Thursday morning.
  13. Good point. No telling how they'd react to a round receptacle and the instruction to "Fill 'er up!"
  14. Beauty, eh!
  15. But they pumped your gas okay, right?
  16. If you have anyone coming in from Houston, Gator Pits rents out trailers as well.
  17. https://www.reventals.com/austin-tx/catering-equipment-rentals/cooking-equipment-rentals/large-smoker-with-trailer--4594
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. The episode with Aaron Franklin was good too.
  23. 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.
  24. 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.
  25. 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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