The Grill and BBQ thread

#4,778
#4,778
Who needs a fancy sous vide machine? Double ziplock with three Angus tenderloins sits on a small ramekin submerged in water in a cast iron Dutch oven on a warming burner that kept the water 128-130 for right at one hour. I took them out, dumped the water, cranked the heat to 11, and in 1 minute/side.... Perfectly cooked med-rare filets!
IMG_20181104_191308228.jpgIMG_20181104_200416763.jpg
 
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#4,780
#4,780
kiddiedoc said:
Who needs a fancy sous vide machine? Double ziplock with three Angus tenderloins sits on a small ramekin submerged in water in a cast iron Dutch oven on a warming burner that kept the water 128-130 for right at one hour. I took them out, dumped the water, cranked the heat to 11, and in 1 minute/side.... Perfectly cooked med-rare filets!
View attachment 174724View attachment 174725
Click to expand...

Boom!
 
#4,784
#4,784
Plan to do a turkey on the Joe this year. Will be first time trying it. Any advice/links to helpful resources you folks recommend? I’ve done a decent amount of research, but y’all make such good looking food, I’d be crazy not to get your thoughts.
 
#4,787
#4,787
franklinpence said:
Plan to do a turkey on the Joe this year. Will be first time trying it. Any advice/links to helpful resources you folks recommend? I’ve done a decent amount of research, but y’all make such good looking food, I’d be crazy not to get your thoughts.
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I always do a whole turkey in the oven and a breast on the Big Green Egg. Dry brine is the way to go. There are several websites that will instruct you about the technique.
BTW, this year son in law will bring fried breast, I'll cook a large breast in the oven and smoke a small one. It has gotten to the point that I am the only one who eats the dark meat so no whole turkey. We typically have 15-20 people with relatives from E TN and MI spending a few days with us.
I left out something that is important (I think). Do not buy a turkey that says enhanced, self basting or has other additives. These already have solutions that likely have salt included.
I haven't tested this, but you will likely read it when you look at a recipe. FWIW, I'll take a fresh turkey always.
 
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#4,788
#4,788
franklinpence said:
Plan to do a turkey on the Joe this year. Will be first time trying it. Any advice/links to helpful resources you folks recommend? I’ve done a decent amount of research, but y’all make such good looking food, I’d be crazy not to get your thoughts.
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Google "Mad Max" Turkey. I brine my bird using Emeril's Turkey brine recipe. Then follow Mad Max's recipe. Be sure you make the gravy! Show stopper!
 
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#4,796
#4,796
I use the basic Mad Max technique. I do a salt water + brown sugar + apple juice brine with some random spices (peppercorn, clove, allspice, sage, rosemary...) for 24 h. Herb butter under the skin. Ice the breasts. Don't overcook!
 
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#4,799
#4,799
Where do you guys and gals get your turkey for Thanksgiving? Frozen, fresh, organic, or something else? Thinking of trying one from D'Artagan or someplace similar. I have done Trader Joe's and most of the grocery store birds.

Thanks in advance.
 
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