Jump to content
IGNORED

Food Thread


mvmac

Recommended Posts

Do you brine it first? I always brine my turkeys (and pork loin, too).

+1 on brining. Just read an article on brining shrimp, which I've never tried. Think I'll try it out when I get home.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
No. No need to at all. I thaw it, pat it dry, rub it, and smoke it.

Actually brining is how I thaw my turkey. It goes straight into the brine frozen. Not surprised it doesn't need it, though. A well cooked piece of meat really only needs some salt and pepper for seasoning. [quote name="Ernest Jones" url="/t/74957/food-thread/210#post_1077454"]+1 on brining. Just read an article on brining shrimp, which I've never tried. Think I'll try it out when I get home. [/quote]I've never brined my shrimp, either, but I do add aromatics to the poaching liquid when I make shrimp cocktail. In Chinese cuisine, we mostly stir-fry them whole and the shells flavor the sauce.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Administrator

Not surprised it doesn't need it, though. A well cooked piece of meat really only needs some salt and pepper for seasoning.

Well like I said, I put a bunch of dry rub seasoning on it. Lots of stuff. Dark red. Brown sugar and a bunch of other stuff, including paprika, etc.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Isnt it funny how hot you can cook a bird and that skin really seperates the heat from the meat. I am toying with smoking a turkey I have defrosting in my small fridge. Its a fairly big bird, and I have no idea which wood I should use.

It would be interesting. I would guess applewood. Let me know what you come up with.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Well like I said, I put a bunch of dry rub seasoning on it. Lots of stuff. Dark red. Brown sugar and a bunch of other stuff, including paprika, etc.

Sounds good to me. My basic rub is 1 cup brown sugar, 1/2 paprika, 1/2 salt and the I play around with various other flavours to round out the flavour depending on what I'm cooking.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Best ribs I ever smoked I let sit in the fridge overnight slathered in Beano's Sub Sandwich oil. Not sure why I thought of it but for a while I was smoking every weekend. Probably going to smoke some corned beef for T-Giving.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Administrator

There's a show on National Geographic. It's actually like 9 shows or something. EAT: The History of Food or something.

I've seen two, and they've been good so far.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

My buddy left a weber bullet smoker at my house. I've never used one, but I'm pretty handy in the kitchen and on the grill. Gonna smoke the turkey on Thursday. Any tips from smoker pros out there?
Link to comment
Share on other sites

Awards, Achievements, and Accolades

My buddy left a weber bullet smoker at my house. I've never used one, but I'm pretty handy in the kitchen and on the grill. Gonna smoke the turkey on Thursday. Any tips from smoker pros out there?

yeah word on turkeys is its best if they are less than 14 lbs and you are cooking to a temperature, say 175z180 in the thigh. Have some lump on hand rather than kingsford if you have to add some, and give yourself time, say 1 hour per 2lbs, and lengthen it if you think you are gonna use 250 temp or lower, which I would not do. I would use hickory, but I would burn it down so the wood gas is gone and its more coal style and you arent cooking in methane outgas. But other than that...have a good time and a plan B.

Link to comment
Share on other sites


yeah word on turkeys is its best if they are less than 14 lbs and you are cooking to a temperature, say 175z180 in the thigh. Have some lump on hand rather than kingsford if you have to add some, and give yourself time, say 1 hour per 2lbs, and lengthen it if you think you are gonna use 250 temp or lower, which I would not do. I would use hickory, but I would burn it down so the wood gas is gone and its more coal style and you arent cooking in methane outgas. But other than that...have a good time and a plan B.

I usually just butcher the turkey down into parts. Take the wings and legs off. Then I can just cook them, pull out the chicken breast when it is done and let it rest while the legs and wings finish cooking. I do the same thing with chickens.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Agreed which is why I decided to smoke the bird this year. At least I can have some fun cooking, even if the finished meal is just whatever. My wife insists on the traditional boring meal: mashed potatoes, stuffing, green bean casserole, etc. I asked her if I could try something interesting with the stuffing, but she said no. She's making the stuffing. Meh.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Quote:

Originally Posted by Dave2512

Well leaving soon for the holiday weekend and what is my least favorite food holiday. Turkey and all that comes with it is glorified assisted living cafeteria food IMO. Every year I attempt to convince the family to stray from "tradition" with no success. Tomorrow I will gag down the bird and leave early enough to make my reservation at the Brazilian Steakhouse for some martini's and succulent meats.

Agreed which is why I decided to smoke the bird this year. At least I can have some fun cooking, even if the finished meal is just whatever.

My wife insists on the traditional boring meal: mashed potatoes, stuffing, green bean casserole, etc. I asked her if I could try something interesting with the stuffing, but she said no. She's making the stuffing. Meh.

I'm gonna try to get my wife to "smoke the bird" when she gets home. Nudge, nudge, wink, wink...

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Quote:

Originally Posted by Ernest Jones

I'm gonna try to get my wife to "smoke the bird" when she gets home. Nudge, nudge, wink, wink...

Whaddaya think I meant by "something interesting with the stuffing?"

:-P

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Unfortunately, your content contains terms that we do not allow. Please edit your content to remove the highlighted words below.
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



  • Want to join this community?

    We'd love to have you!

    Sign Up
  • Support TST Affiliates

    TourStriker PlaneMate
    Golfer's Journal
    FlightScope Mevo
    Direct links for Mevo, Mevo+, and Pro Package. Save 10% on Mevo with coupon code "IACAS" as well.
  • Posts

    • There are some variables here that can definitely effect my answers. What's your golf goal? If it's just to get out and enjoy the game, then no. If you're looking to score better, than maybe but again probably best spent on lessons. If it's because you want to and have the funds, why not? There may be a physiological component too, the golf swing can be hard on the body and if you're swinging stock items you could be making it harder on your body than it needs to.  I'm in the middle of a full bag fitting and I'm finding it's almost as much about feel as performance. I've reached the point with my equipment where I know it's more me than the equipment. I'm also finding I probably should be playing lighter equipment than I am. I can use stock equipment, but it might be a little harder and it might not feel as good.  Getting a fitting could also help you with your misses, before this truly custom fitting, I had a fitting where they adjusted the clubs I bought from them to help with my pulling shots with the irons. I guess my short answer would be, if you already consistently shoot low with off the rack gear, than no getting a custom fitting won't be worth it, but it's a fun process and if you have the funds, why not, maybe you could find the secret sauce that fixes everything. In regards to custom fitted clubs, you're more likely than not going to pay more.
    • Top Gun: Maverick - it's a birdie that's sitting on the edge of the cup, and if I take a reasonable amount of time to get to the hole from 166 out, and ten seconds, it may just fall in for an eagle. As corny and predictable as it was, I enjoyed just about every second of it. It was nostalgic, self-referential, paid homage, and hit all the right notes without being heavy-handed in any way. I still don't know who Penny or Emilia are, but I guess that doesn't matter.  
    • That’s exactly why dynamic fitting is much better than static. You’re size just gives the fitter a starting point and good fitter will go by the results regardless of your static data unless the fitter sees you’re considerably bent over. He may suggest trying a longer club to get you more upright. Fitting isn’t about making a swing to fit your clubs, it’s the opposite.  As far as price, it’s been alleged that certain fitting operations will drill you pretty good with shafts that are unnecessarily pricey. Beware of that. Big brick places like Golf Galaxy and PGATOUR SUPERSTORE will often give you the fitting for free if you buy the clubs there. 
    • Every club in my bag is currently over 10 years old, and every one of them is something straight off a shelf.  I started thinking when I replace them it'd be nice to get fitted to know I have something right for me.  That said, all I know about the fitting process is what I've read online and am curious about a few things before I go down that road. Im taller at 6'4" so i think under normal circumstances i wouldve been fitted for longer clubs.  If I'm used to playing with off the rack clubs, they're all I've ever played with my entire life, is that taken into consideration sideration during a fitting and is it even worth being done if I'm comfortable with a standard length? Mostly, I'm not really interested in changing my swing when I change clubs, if the "proper" length will do that.  But if a fitting is tailored to my current swing and not just my size then it could be worth pursuing, I just know very little about the process. And as long as I'm on the subject, besides the cost of the fitting itself, how does the cost of specially fitted clubs compare to the same club purchased off the rack?
    • Day 211 - 9-hole league tonight. A kind of Mehhh! performance on my part.
  • Today's Birthdays

    1. bigtosh90
      bigtosh90
      (32 years old)
    2. Buck Schotta
      Buck Schotta
      (59 years old)
    3. cba193
      cba193
      (29 years old)
    4. dopplegvnger
      dopplegvnger
      (30 years old)
    5. Frank62
      Frank62
      (60 years old)

×
×
  • Create New...

Important Information

Welcome to TST! Signing up is free, and you'll see fewer ads and can talk with fellow golf enthusiasts! By using TST, you agree to our Terms of Use, our Privacy Policy, and our Guidelines.

The popup will be closed in 10 seconds...