Dinner............

My wife makes the best turkey ever. No freaking kidding.

She defrosts the turkey in a brine for 4 days. Brine = couple gallons of apple cider, allspice, pepper corns, fair bit of kosher salt, some other ****, simmered for a few hours, then thrown in an oven bag with the turkey while it defrosts in the fridge.

Then she makes up this herb butter **** and rubs the turkey with it between the skin and the meat.

Then she uses this crazy **** "turkey cannon" thing, which looks more like an angry medieval torture dildo to me. Here's a picture:

TKYC_turkey_cannon.jpg


She fills the hollow part of the turkey cannon with more herbs and chicken broth, and then bakes it.

The turkey cannon thing works like beercan chicken, where the broth boils and helps steam the bird from the inside. Also holds it off the rack for better convection. Cuts about a half hour off our cooking time. One difference, she hangs the turkey upside down from the picture above, so the juices tend to naturally migrate towards the breasts while it's baking.

It's amazing. Best turkey ever.
 
I'm glad we only have to do this once a year.

Whoever said beef and sweet potatoes scores rad props.

Oh, and btw, GO JACKETS!!!!!
 
All this talk about good food is killing me.
Hey, let's all head down to the Varsity or the 4 way !!!
Now that is "good eats".
Right RM-2?
 
BuzzCzar said:
YOU DUMBA$$, now you've done it!

Architech just pulled up at Movers house... you need to choose your words wiser
Click to expand...

ArchiTECH is SOOOO pleased to have received a Garmin in his/her stocking (pre-worn, the stocking, that is) and entering Mr. Mover (his name, that is) was a breeze and ArchiTECH will be there soon.

ArchiTECH has always thought there could be something between Mr. Mover and ArchiTECH. Something really big.

love,
ArchiTECH
 
beej67 said:
My wife makes the best turkey ever. No freaking kidding.

She defrosts the turkey in a brine for 4 days. Brine = couple gallons of apple cider, allspice, pepper corns, fair bit of kosher salt, some other ****, simmered for a few hours, then thrown in an oven bag with the turkey while it defrosts in the fridge.

Then she makes up this herb butter **** and rubs the turkey with it between the skin and the meat.

Then she uses this crazy **** "turkey cannon" thing, which looks more like an angry medieval torture dildo to me. Here's a picture:

TKYC_turkey_cannon.jpg


She fills the hollow part of the turkey cannon with more herbs and chicken broth, and then bakes it.

The turkey cannon thing works like beercan chicken, where the broth boils and helps steam the bird from the inside. Also holds it off the rack for better convection. Cuts about a half hour off our cooking time. One difference, she hangs the turkey upside down from the picture above, so the juices tend to naturally migrate towards the breasts while it's baking.

It's amazing. Best turkey ever.
Click to expand...

You gotta like the looks of that thing.

love,
ArchiTECH
 
romegajacket said:
No Doubt.
If Alton Brown said it, it's bound to be good. But was he referring to pork tender or beef tender?
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Alton Brown is good but I hope I don't ruin it all for you by telling you all that he is part of the Dawg Nation. He was in a psychology class of mine during the 1 1/2 years that I was out of my mind as a teenager.
 
Great, this thread has it all... We go from Tenderloins, grills, blue cheese, Christmas, and Architect being turned on by a Turkey cooker.
 
BarrelORum said:
Great, this thread has it all... We go from Tenderloins, grills, blue cheese, Christmas, and Architect being turned on by a Turkey cooker.
Click to expand...

I curious where you got the 'whorecester' sauce you mentioned in the beginning of the thread.
 
You have a good eye there aeromech. I didn't even notice that, but since you mention it, that may be the correct way to spell it. OR, could be BOR is keeping something from us.

Mama & me took a trip couple of years back and wound up on the left side of the great country around San Fran, CA. Never been there before so we took a wine country tour bus up thru Napa Valley. Driver stoped at some little town for dinner, (lunch if you're a yankee), so we piled off the bus and smelt the best aroma of charcoal smoke yet. We followed our nose to a little resturant where they were cooking hamburgers on a little charcoal grill. We ordered us up a couple of their cheeseburgers and when we took our first bite, our ears felt like they were going to swap sides of the head. Tangiest, twangiest tasting cheeseburger yet. Come to find out, the cook put "blue cheese" on there. Never heard of such a heathenistic thing to do in my life. But, as it turned out, it wasn't too bad after all. For the price we had to pay, we learned to enjoy it.

BUUUUUUUT, I'm not too sure I'd try that on a tenderloin. Sounds like sarcriledge to me.

HEY RM-2, you ever eat blue cheese on a burger?


aeromech said:
I curious where you got the 'whorecester' sauce you mentioned in the beginning of the thread.
Click to expand...
 
romegajacket said:
HEY RM-2, you ever eat blue cheese on a burger?
Click to expand...

No hman in his/her right mind would EVER ruin a good piece of meat by putting blue cheese on it!!!

Heck that's all most un American if you ask me.

Blue cheese is for salad dressing and then it still SUX!!!
 
ArchiTECH said:
ArchiTECH is SOOOO pleased to have received a Garmin in his/her stocking (pre-worn, the stocking, that is) and entering Mr. Mover (his name, that is) was a breeze and ArchiTECH will be there soon.

ArchiTECH has always thought there could be something between Mr. Mover and ArchiTECH. Something really big.

love,
ArchiTECH
Click to expand...

I'll send you his address if you like ArchiTECH!!:laugher:
 
I have had a many of bleu cheese hammyburgers, very tasty. Remember I was up north for 8 years, I got lots of bad/good habits.
 
blue chees on ground beef is one thing. **** up a tenderloin with it and you should be dragged out in public and beaten with a cane.
 
BarrelORum said:
blue chees on ground beef is one thing. **** up a tenderloin with it and you should be dragged out in public and beaten with a cane.
Click to expand...
There are many ways to screw up a tenderloin. Blue cheese ain't one of 'em.

Next time you are up this way (DC area - don't you have a hunting trip up this way soon?) I'll take you to Morton's of Chicago (Chicago steak house) and we can settle this once and for all. The drinks at Morton's are freakin' huge, btw.

No obligation. Blue cheese isn't something I'm willing to go scorched earth over but let it not be said that I didn't at least offer to back up the claim.
 
Christmas Lunch: Turkey, dressing & gravy, green beans, creamed corn, butter peas, sweet potato souffle, brocolli casserole, potato cheese casserole, rice, deviled eggs, and cranberry sauce. Dessert: cherry/cream cheese pie, key lime pie, strawberry pie, pecan pie, chocolate candy bites.

Christmas Dinner: vegetarian spaghetti sauce served with choice of either white or whole grain angel hair pasta, tossed salad, and garlic bread. Dessert: Peach cobbler with Breyer's Vanilla Bean ice cream.
 
If anyone needs a great recipe for beef tender cooked in the oven...here it is! Preheat oven to 500 degrees. Trim the tender,which should be at room temperature, rub well with white truffle oil (or olive oil), sprinkle with sea salt, course black pepper, minced garlic, and fresh rosemary. Bake at 500 degrees, 3 minutes per pound after tender has been trimmed. Turn off oven and leave in oven for 2 hours. DO NOT open the oven door during that time. Perfect every time.
 
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