What are you cooking?
Comments
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Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.For rig details, see my profile. Nothing here anymore... -
The trick with turkey is temperature. Do not leave on smoker till 165. If you are letting it rest indoors pull bird at 155 to 158. Have your tray ready to go, long wide heavy foil in a cross pattern to thoroughly wrap bird. Then take another piece to top the foil tray off. This allows the bird to continue to cook and come up to temp on it's own producing a juicy bird.2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
Desktop rig: LSi7, Polk 110sub, Dayens Ampino amp, W4S DAC/pre, Sonos, JRiver
Gear on standby: Melody 101 tube pre, Unison Research Simply Italy Integrated
Gone to new homes: (Matt Polk's)Threshold Stasis SA12e monoblocks, Pass XA30.5 amp, Usher MD2 speakers, Dynaudio C4 platinum speakers, Modwright LS100 (voltz), Simaudio 780D DAC
erat interfectorem cesar et **** dictatorem dicere a -
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Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
If I knew that then … 😂
I’m pretty sure it’s a temperature thing. Poultry ends up being too dry most times. Unfortunately, my wife is not convinced it’s done unless the meat falls off the bone. I’ve had some success when brining beforehand, but that’s kind of a PITA.
Thanks for the tip on ramping up the temp towards the end (and also to @txcoastal1 for the turkey suggestion).Brian
One-owner Polk Audio RTA 15TL speakers refreshed w/ Sonicap, Vishay/Mills and Cardas components by "pitdogg2," "xschop" billet tweeter plates and BH5 | Stereo REL Acoustics T/5x subwoofers w/ Bassline Blue cables | Rogue Audio Cronus Magnum III integrated tube amp | Technics SL-1210G turntable w/ Ortofon 2M Black LVB 250 MM cart | Sony CDP-508ESD CD player (as a transport) | LampizatOr Baltic 4 tube DAC | Nordost & DH Labs cables/interconnects | APC H15 Power Conditioner | GIK Acoustics room treatments | Degritter RCM -
Last night's meal. Homemade lasagna (Not the noodles, but not no bake noodles either). I should have crushed the garlic, instead of mincing it for the cheese mixture because it was a little bit garlic heavy on the palette. Otherwise, it was spot on. In all of my years of cooking, this was the first lasagna I had ever made. It was much better than any pre-assembled, throw it in the oven deal.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
If I knew that then … 😂
I’m pretty sure it’s a temperature thing. Poultry ends up being too dry most times. Unfortunately, my wife is not convinced it’s done unless the meat falls off the bone. I’ve had some success when brining beforehand, but that’s kind of a PITA.
Thanks for the tip on ramping up the temp towards the end (and also to @txcoastal1 for the turkey suggestion).
Hopefully you are using a remote temp probe in the breast or thigh. You'll have to convince your wife that poultry shouldn't fall off the bone, unless it is braised or in a stew. Those turkey breast get dry as a popcorn f4Rt if you go much over 165F. Thigh temps should be closer to 180F if you want all the pink to be gone, but it is actually safe to eat even with a bit of pink (dark meat).
Also, I highly recommend the spatchc0ck method for a big whole turkey. I started doing it in 2016 because it was the only way for me to fit a whole turkey plus a breast on an Akorn Kamado. The results were great. It evens out the cooking time between the breast and thighs. It isn't as appealing to look at it, but if you carve everything in the kitchen (you should), then the table guests don't see it either way. It cuts the cooking time way down as well. For whole chickens, I also like to quarter them for even cooking. A tip is to save the section of backbone that you cut out and smoke it for about an hour at the start, then cut it up and braise it and cook it down for the gravy broth.
Double the trouble for a group of 20 in 2016.
Cooking for smaller group a year later:
More recently:
Just a Sunday afternoon chicken for the three of us:
For rig details, see my profile. Nothing here anymore... -
I should have crushed the garlic, instead of mincing it for the cheese mixture because it was a little bit garlic heavy on the palette.
Tom
I did not know there WAS such a thing!!!???Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
As garlic?
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Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
If I knew that then … 😂
I’m pretty sure it’s a temperature thing. Poultry ends up being too dry most times. Unfortunately, my wife is not convinced it’s done unless the meat falls off the bone. I’ve had some success when brining beforehand, but that’s kind of a PITA.
Thanks for the tip on ramping up the temp towards the end (and also to @txcoastal1 for the turkey suggestion).
Hopefully you are using a remote temp probe in the breast or thigh. You'll have to convince your wife that poultry shouldn't fall off the bone, unless it is braised or in a stew.
...
Definitely use a temp probe.
Yeah, not happening with wifey. Been trying for 25+ years. The beautiful filet mignons have to be well done (170+), also ... right before the A1 gets poured on them. 🙄😩🤬
Brian
One-owner Polk Audio RTA 15TL speakers refreshed w/ Sonicap, Vishay/Mills and Cardas components by "pitdogg2," "xschop" billet tweeter plates and BH5 | Stereo REL Acoustics T/5x subwoofers w/ Bassline Blue cables | Rogue Audio Cronus Magnum III integrated tube amp | Technics SL-1210G turntable w/ Ortofon 2M Black LVB 250 MM cart | Sony CDP-508ESD CD player (as a transport) | LampizatOr Baltic 4 tube DAC | Nordost & DH Labs cables/interconnects | APC H15 Power Conditioner | GIK Acoustics room treatments | Degritter RCM -
Taco night at the Ge-off house.....so basic, but my favorite of all the tacos I make.....
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
Yeah, not happening with wifey. Been trying for 25+ years. The beautiful filet mignons have to be well done (170+), also ... right before the A1 gets poured on them. 🙄😩🤬
Either she's bat chit crazy or she's never had a great....never mind. Bless her heart....
Some people simply like flavored leather.
Tom
~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Dude, don't spend money for a Filet then cook it like that. Make her a ground beef "Steak" and shape it like a filet!
Definitely use a temp probe.
Yeah, not happening with wifey. Been trying for 25+ years. The beautiful filet mignons have to be well done (170+), also ... right before the A1 gets poured on them. 🙄😩🤬
About the only beef that gets cooked well done in my house is meatloaf, brisket, short ribs, chuck roast, shanks, or anything cut from the round.
I hope you're not doing the same thing with a nice thick pork chop or loin! 140 max for me on those cuts.
For rig details, see my profile. Nothing here anymore... -
For rig details, see my profile. Nothing here anymore...
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We went back to fish for dinner on Saturday night:
Grilled Swordfish with Southern Sauteed Yellow Squash & Zucchini
(with Spanish Rose from Costco)
Swordfish:
I had my first Swordfish in the mid 1970's in Boston. It was not a fish that was popular in the south at that time. In Atlanta during this time, there was only one good seafood restaruant which was Jim White's Half Shell in Peachtree-Battle shopping mall. It was next door to Jimmy Orr's Restaurant and Bar which was previously managed by Jim White. For you young folks, Jimmy Orr was Bulldog and played with the Baltimore Colts and was a favorite receiver of Johnny Unitas.
On my first trip to Boston, one of the constant news stories was mecury in fish, in particular swordfish. The restaurant that I went to the first night was Anthony’s Pier 4. Swordfish was on the menu and it was great. I was blown away with the restaurant especially the pictures of all the famous people who had been there. I returned to this restaurant several times throughout the years. The restaurant closed in 2013.
From a 2016 news story which told of the impending tear-down of the restaurant:
The photos that lined the walls are gone now, of Kennedys and Johnny Carson, Celtics greats and Frank Sinatra, always posing with the Albanian immigrant who had his name on the door.
Gone too, are the lobsters you’d pass over on that little bridge on your way into the dining room. And gone are the baskets of steaming popovers.
The restaurant shot to prominence when Elizabeth Taylor and Richard Burton ate there in 1964. Norman Jewison's The Thomas Crown Affair 1968 film was shot there for one of its dinner date scenes between Steve McQueen and Faye Dunaway.
The views are still there, still jaw-dropping, out across Boston Harbor toward downtown and the airport. But instead of being seen from a vast dining room visited by generations of Bostonians, they will soon be enjoyed from a one-acre park at the end of the pier and from the luxury condos in a new building behind it.
Sign that remembers Anthony's Pier 4"Sometimes you have to look to the past to understand where you are going in the future"
Harry / Marietta GA
