The Food Thread

tempo_n_groove

Loujoe said:

tempo_n_groove said:

Loujoe said:

@Loujoe

I have wanted to try and spatchcock a turkey and you my friend did it!  Now I know it is a thing.

Wondering if it would be too dry if I did it over the fire?

I did add butter and about 1/2 bottle of pint g. It wasn't dry. Open fire...maybe to finish it off. Or a really controlled low burner. Cooked pretty fast. Maybe 3 hrs. Or a little less.

Awesome!  TY.  I may try one here soon.  I'll let you know how it goes.

josevolution

tempo_n_groove said:

josevolution said:

nicknyr15 said:

josevolution said:

Made fresh pasta our 1st time making it! Pot of meatballs perfect Sunday dinner 

Wow. I just put the pasta on for my Sunday meat sauce as I saw this. No better way to eat on a Sunday! Enjoy Jose. 

I don’t think I want to eat boxed pasta again after tonight’s dinner it was superb 😋

@josevolution did you use a pasta maker?  Was it a pain?  Always wanted to try this.

Made the dough in the kitchen aid and ran it through the pasta attachment just flattens it out as thin as you want it and cut it into spaghetti with pizza cutter! I need to get the cutter for pasta which has like four or five blades to make the process faster but it really was easy enough. 

josevolution

josevolution

Chilean sea bass on a bed of ground sausage white cooking wine tomato and onion, topped the fish with fresh parsley sliced tomato and fontina cheese, brown the fish in the frying pan and once all the toppings are on put it in oven on broiling setting to melt the cheese. 

Loujoe

Nice^^

josevolution

crookedcross

Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

tempo_n_groove

crookedcross said:

Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

Injection success!  Very nice Alex!

josevolution

crookedcross said:

Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

Awesome 👏 

TahoeJeff

crookedcross said:

Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

I smoked a turkey once, and I agree that it's probably the best way to go.

Get_Right

Anyone else still eating leftovers? I made a turkey curry dill salad with dried cranberries for lunch. Tons of Kewpie mayo and on Dave's killer bread. I told my other half eat now or its going in the freezer. May do turkey enchiladas for dinner. Then we are done.

josevolution

No but we didn’t do a whole turkey so we pretty much finished the breast we baked, we started eating around 2:30 didn’t finish till around 6:30 with the amount of other dishes we put together 😋

SPEEDY MCCREADY

Made a simple slow cooker pot roast today.
Meat, carrots, potatoes, spices. 8 hours later it was delicious. 
My only issue was the price of the chuck roast. $30!!
Its chuck roast
Not lobster

Loujoe

a bunch of 'wursts'. ..pot of spetzle. Drained and dropped in that pan with butter. Cracked pepper. Crisped them up a bit.  Hacked up the wursts. Tossed in there. Yum. Good meal on a cold night. Could use something green in there. Peas maybe.

Loujoe

crookedcross said:

Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

Wow! Nice work.

CROJAM95

I promise to get into more cooking in 2026. You guys put me to shame with my takeout but this salad is my favorite smoothie too..

Loujoe

CROJAM95 said:

I promise to get into more cooking in 2026. You guys put me to shame with my takeout but this salad is my favorite smoothie too..

Looks like a great choice. Why bother cooking when you have all that great stuff all around.

CROJAM95

Loujoe said:

CROJAM95 said:

I promise to get into more cooking in 2026. You guys put me to shame with my takeout but this salad is my favorite smoothie too..

Looks like a great choice. Why bother cooking when you have all that great stuff all around.

Eating lite this week…next week I’m going wild in Germany.. prepping now,making room ….

eddiec

Siu mai

Loujoe