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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. For the past couple of years, we've had an apparent head of party planning, who has started a Thanksgiving lunch before Thanksgiving. Instead of just announcing it, she asked a group of us this year, and we told her that not a single person ever wants to eat Thanksgiving lunch the Tuesday before Thanksgiving. Only partially deterred, she found an excuse for us to gather to eat pecan pie the week before Thanksgiving. Happy hour really is a better solution to all of this. There, if you want to eat, you eat; if you want to drink, you can drink; if you want to chill and make small talk, you do you. Or, if you want to skip it all together without having to take time off of work to do so, have at it. But stop forcing us to eat together at 3 p.m. in the middle of the week. Also, your husband's famous grilled turkey is DAF.
  2. Soulhat (1991). Lots of good Austin street view too.
  3. I'm intrigued. What is the general nature of your business that you work with so many cast-offs?
  4. Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine). I just put a foil loaf pan on the grill grate and fill it with water. Never had better results. Without the BBQ Guru, they help with temperature swings.
  5. In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink. That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup.
  6. dcbc

    Here

    Woah! Woah! Wait just a damned minute here! Seven-year-old DCBC dissents!
  7. This is a reminder to me to go update all the Thanksgiving recipes. Particularly, the dressing recipe says 2--4 cups of stock. The answer is 3. I also need to answer the yearly query of whether and for how long to cover the pan with foil. These may be the two most important parts of the process, and this year, I'm going to solve the puzzle.
  8. He wanted to see the Bermuda Triangle.
  9. I don't get drippings on the WSM either. But with those oranges in the cavity and using the Franklin method and coating with butter at the end with it wrapped in a pan, you get some buttery turkey goodness in the pan, which I've added to gravy with good results. I still haven't cooked one on my offset. I needed to be able to ignore it (like another oven). Too many sides to tend fire.
  10. dcbc

    Gumbo

    And a bowl-shot over a square of reheated dressing.
  11. We can haz H. King???$$$
  12. dcbc

    Gumbo

    I'm not hungry. But I'm gonna eat. Gonna let it sit and thicken up. Then I'm going to heat up a dressing square and use that instead of rice (rice is available for the remaining unhungry).
  13. It saves a lot of time and effort on Thanksgiving Day
  14. I'm not saying it wasn't user error on her part. While I prefer smoked turkey, I make a stunt turkey for stock, dripping, and vegetables two weeks ahead of time. I roast the stunt turkey. No bag, but water in the roasting pan and melted butter and a rub. It turns out well.
  15. My mom did this once when I was a kid. Most of what you describe was spot on, but she got no color or crispness in the skin.
  16. Yeah, that Honeysuckle White brand has been solid for us. Cheap as hell too.
  17. Like the clap.
  18. Confession. My turkey had zero heritage. It was a 24 lb, solution-injected, Honeysuckle Rose I bought at WalMart for $0.88 per pound. And I do this every year. And on the WSM with the Franklin video method posted above (with oranges up its ass and no brine because it came with one), it kills every time. I always have to remember how to cook it because I only do it once each year. But those cheap-ass turkeys smoke up just fine (and many of my relatives are good cooks who wouldn't go this route on if it hadn't proven solid).
  19. So, in the end, the plates had been set out on the table, and I didn't realize it. So when I was about to go through the buffet line, I grabbed a paper plate and didn't look back. It's a Thanksgiving miracle! We rented out the clubhouse at the assisted living facility where my mom lives (it's easier that transporting her to our house). Everything went well with no drama. Definitely a couple of "cousin walks" with the college age kids. Best part, minimal cleanup and no house guests.
  20. No pics, but I crushed it this year. WSM always does a great job and I can set the BBQ Guru to hold temp while I spend the morning getting the sides in order. Lots of compliments from guests, including my niece who told me that my turkeys have completely spoiled her, and the Friendsgiving attempts this year were quite inferior. I need to add her to the will. Edited to add that I really think the orange wedges in the carcass do a great job at evening out the cooking between breast and thighs. It also contributed a nice flavor to the end product.
  21. I overshot my time-target by about an hour. Thankfully, everyone is running late. Moved from the smoker to the oven and am encouraging it at 425F. Breastesess just hit 160
  22. I cooked my stunt turkey a couple of weekends ago at 425F the entire cook. It was about a 10 lb bird and was done in 2 hours. Meanwhile, my 20+ lb bird has been on the WSM at a steady 300 for nearly 2 hours this morning, and the breast just hit 100F internal. At 300, I usually plan on 4 hours for a 20 lb turkey.
  23. dcbc

    Gumbo

    Thanksgiving Turkey Gumbo served over a dressing square is one of the special things in life.
  24. Pups are so glad to have boy1 home.
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