Turkey Day is near!

[The Hot Pepper]

Momofuku and milk bar just opened here in DC to lines around the block. Can't wrap my head around the hype

Heh......... it's not that impressive, hype is hype, people see lines and hipsters, people get on said line and instagram... and success!!

 

[grantmichaels]

David Chang is likable as hell, highly rec the episodes of his that were the first half of the first season of Mind of a Chef!

 

[Alynne]

LOVE mind of a chef. Still not going to stand in line for noodles I can make. Or almost anything.

 

[grantmichaels]

Fair enough, but then again, I probably wouldn't stand in line for Aaron Franklin either!

 

[The Hot Pepper]

Whaaaaaaaa? Bet you would. That is not hype from what I hear.

 

[oldsalty]

GRANT HOW DARE YOU SIR!!! I'm not really mad. Just hungry!!

 

[Paphlady]

Please don't ban me for posting this!:
 
We're doing the lazy man/woman's way and getting pre-cooked meal from local supermarket.

 

[The Hot Pepper]

 

[D3monic]

Going to start brining my turkey tonight. Got a brining bag. How much salt typically used in a brine?

I'm smoking it at ~225-250 17lb turkey over cherry. Thinking it will take around 8-9 hours. Suppose to rain all day so that may screw up my times though. Worse case last few hours finish in oven. Stuffing it with apples, onion and garlic. Typical herbs, thyme, rosemary and sage.

Butter and olive oil rubdown.

 

[JoynersHotPeppers]

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

 

[The Hot Pepper]

Do a dry brine.

 

[JoynersHotPeppers]

Do a dry brine.

Yep, link I provided covers all of that and why

 

[D3monic]

thanks for the link, i'm going through their ultimate turkey guide. I may finish reading it when i get home tonight. http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

 

[JoynersHotPeppers]

That site is my favorite go to for all things smoking but additionally they are awesome with damn near anything to do with grilling or otherwise. 

 

[The Hot Pepper]

With a dry brine you'll get more "roasted turkey in its own juices" flavor. With traditional brine be careful with salting and it will be moist but you'll lose a bit of the turkey flavor.

 

[Alynne]

Love the dry brine. Mine went in the fridge yesterday. I do find it cooks much more quickly than I expect. 9lb turke will be done in less than 2 hours.

 

[tctenten]

My father in law asked if I could bake some bread for Thanksgiving. He said he likes it better than store bought....how could I say no. I will make three sourdough boules, using two different recipes. Here is the first one.

 

[Hybrid Mode 01]

     That crust!

 

[Alynne]

Oh! I must learn how to bake.

 

[grantmichaels]

Oh! I must learn how to bake.

 
Me too!