Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
I haven't used this for turkey, but I use it pretty much every time I do chicken. I leave the buttermilk out until I'm actually using it and store it in the fridge, brining meal size portions. I also split the pickle juice in half and sub in the juice from a jar of banana peppers (jalapeno juice would probably be good too). I think this is a Guy Fieri recipe, so that might make you say NO. Maybe double it for a large turkey?
3 lemons, halved
2 ½ quarts cold water
½ cup kosher salt
½ cup sugar
1 bay leaf
6 cloves garlic, peeled (about 1 head)
1 ½ teaspoons coarsely ground black pepper
5 quarts ice water
1 ¼ cups buttermilk (not used?)
⅔ cups pickle juice
in a large pot, combine the lemon, cold water, salt, sugar, bay leaf, garlic and black pepper. Bring to a boil and cook for 5 minutes while stirring to dissolve the salt and sugar.
Using a fine-mesh strainer, strain the brine, reserving the liquid and discard the lemon, bay leaf and garlic. Stir in the ice water to dissolve.
Once brine cools, stir in the buttermilk and pickle juice. Add the chicken tenders and brine for no more than 2 hours.
Tyvm Mark
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When I make smoked turkey I always use this one
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Remainder of container filled with salt water mixture with ½ cup table salt per gallon of water (you can also add apples oranges etc.)
Brine for 24-48h
ooh, that one sounds pretty good
shoulda also asked how you plan on cooking it
and if by brining your goal is to increase the chance of moist meat, or are you looking for more ways to introduce flavor
i've used a simple salt|suger|peppercorn|water overnight soak on whole chickens cooked in an oil-less fryer, mainly because i didn't want to dry them out. smoked or in a low oven might want a different approach and possibly a bark
Dumpling smash street tacos on the comal. Quick pickle salad and sesame soy baby greens. Sauce!
those look awesome
Oh baby, those look great.
Turkey- basic oven cook
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I'm not sure if this can replace Fondant Potatoes as my favorite potato dish, but I'm going to have to give it a chance. Looks so good. I will probably sub in rosemary for thyme though. Will report back soon, probably next week.
Cooking a turkey breast for myself again this year and debating about using a crockpot to leave room in the oven for everything else I'm making.
Anyone tried a turkey breast in the crockpot?
yeah, those are beautiful...looking forward to the trip report.
just this morning laster potatoes came up in a discussion
for anyone who wasn't around in 2020
I'm not sure if this can replace Fondant Potatoes as my favorite potato dish, but I'm going to have to give it a chance. Looks so good. I will probably sub in rosemary for thyme though. Will report back soon, probably next week.
Haha, I did this a couple of weeks ago. Would repeat. Takes a bit of time but pretty hands off.
I've got a set of D3 All Clad being delivered any day now. I am excite.
just makes you wanna cook, don't it?
just so happened to get a big set in late 2019, used the hell out of it over the next year.
Pickle slices deep fries in lard.
you will find me chewing until they all disappear
After being lied to so many times, and getting inspired by YouTube, finally attempted smash/Oklahoma onion burgers.
Took a couple of tries, but this is truely delicious burger, but also very cheap in comparison to going out.
Got a lb of 'wagyu' beef for $9. Each 1/4 smash is like $2.40 in beef, buns are like 50 cents for the Hawaiian variety. Bottom line, $4 for this burger, easily would be $16 at a restaurant.
Toast and butter buns. Add condiments and pickles to buns, I did mustard on the top, mayo and pickles on the heel. I don't think mayo is necessary if using American cheese
Heat pan to high. Add meat ball, smash, season, add onions and smash again.
The trick is smashing so that you keep the party whole, but as thin as possible.
2 mins, flip, add cheese. The YouTube guy said 7 mins is the magic time for onion burgers; if just smashing, let cook a min or so, put on bun.
Repeat with 2nd meat ball. By the now onions should be fully cooked.
Paired with air fryer curlies.
1st pic is Saturday burger, 2nd has bacon from Friday.
Looks delicious. I hope the puppy got a bite!
Yes he did, and funny enough, it didn't give him digestion issues like fast food/restaurant burgers do!
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noice work steve
Yum!
Whippets are fast... you better not hold that sandwich much longer like that
