What Are You Chef-ing Tonight, Dr?

zaphod

sweet - I'm going to pass this onto my wife, she makes very good dal (we go through lentils like a train out of Saskatchewan)

GrateEggspectations

zaphod

there you go. Man that looks good.

Botch

Had about a pint of red chile left over from my tacos al pastor cook.  Made stacked enchiladas: fried 3 corn tortillas in bacon grease, stacked and layered with a spoon of red chile, handful of Jack cheese I had smoked on the Egg, and a bit of minced white onion between each layer and on top.  Baked until bubbly.  Not photogenic, but one of my favorite meals.  
 

GrateEggspectations

Made a Mongolian pork tenderloin stir fry for the fam. No plated pics. 

johnmitchell

@GrateEggspectations. That sounds great and look so good 😋

GrateEggspectations

johnmitchell said:

@GrateEggspectations. That sounds great and look so good 😋

Thanks, John. You are always so kind. 

Recipe based on this, with some doctoring (added chili flakes. Cornstarch coating came off during pork frying. Don’t really need it anyway!). https://www.itisakeeper.com/71149/mongolian-pork/#recipe

johnmitchell

@Botch I can see why that is one of your favorites 😋😋

GrateEggspectations

Great at lookin’ plate, @botch! You had me at “bacon grease”. 

ColbyLang

14 hour maple bourbon brine. Butter and maple syrup binder. Texas sugar rub. Almost done, sitting at 155 in the breast 

Canugghead

Bird looking good! Welcome to the spatchcock legs front camp, did you rotate? If you can, please share breast vs. legs finish IT as data point.

ColbyLang

Did not rotate. Fire ran steady at 300°. Breast was 165, thighs were 186

Canugghead

Thanks for sharing ^^^

lousubcap

A weak picture of a stuffed pork 🐖loin ( 4lbs before loading up with pesto, provolone and prosciutto) just delivered to the small staffed fire house.  No $$ shot.  Smelled great.  Hope no one chokes on all the twine to assemble that thing.  Pan interior length around 11.5" or 30 cms for reference.)

Happy Thanksgiving!

Gulfcoastguy

Ham and turkey carcass broken down . Turkey carcass and ham bone in the freezer waiting resurrection and transformation into soup, beans, or collards. Still got a whole turkey that hasn’t been touched.

CodyA88

We’re not huge turkey people. Went SRF brisket as main protein this year (16lb). Think it may be the move going forward. Smoked at 225, wrapped at 165, 20 hours total to 200. Homemade bbq sauce to go with. Happy Thanksgiving!

lousubcap

Any time you can weave SRF brisket into the menu that's a guaranteed win!  Looks great.  
Served with mashed potatoes and gravy... ?

WeberWho

we

johnmitchell

Also went with steak this year. Whole fillet of beef with a peppercorn crust served with scalloped potatoes, maple syrup acorn squash.

GrateEggspectations

@johnmitchell

Stunning. Doneness looks on point! Love the caramelization of the potatoes. Even the zebras are eyeing that plate!

Canugghead

@johnmitchell I'd hit that plate over turkey any day. Love the zebras too, assuming they are S&P shakers, do they dispense naturally? 😂 

Gulfcoastguy

Just turned the Thanksgiving hambone into red beans and rice. Good if a bit soupy. 

Botch

No pics so it didn't really happen, but red chile cheese enchiladas stuffed with chopped turkey are freaking delicious and didn't taste at all like leftovers.  

JohnInCarolina

Botch said:

No pics so it didn't really happen, but red chile cheese enchiladas stuffed with chopped turkey are freaking delicious and didn't taste at all like leftovers.  

My better half is mixing up a botch of those (nod) momentarily, albeit with green chiles.  

Gulfcoastguy

My mom used to make Sloppy Joes using diced turkey. The sauce was tomato based but not from a Manwich can. Not a crumb of the turkey was ever wasted. We also made gumbo starting with boiling down  Turkey carcass.
 I broke down the turkey carcass and the backup turkey for future resurrection as well as the leftover ham bits.

CodyA88

Made some chili with the leftover smoked SRF gold brisket. Keeps getting richer and more flavorful. 

lousubcap

I will refrain from any comment regarding SRF gold and chili.  

kl8ton

Thanksgiving with my parents today. Probably the juiciest breasts I've presented to date. Dry brine 15ish hours. Indirect at 350 until coldest part of breast hit 155. Rested 30 minutes. Just winging it really. Had to plow much of the morning. Sometimes the cooks you pay the least amount of attention to work out the best.  Oh and basted with melted butter and maple syrup. 

Paolo

kl8ton said:

Thanksgiving with my parents today. Probably the juiciest breasts I've presented to date. Dry brine 15ish hours. Indirect at 350 until coldest part of breast hit 155. Rested 30 minutes. Just winging it really. Had to plow much of the morning. Sometimes the cooks you pay the least amount of attention to work out the best.  Oh and basted with melted butter and maple syrup. 

I can"t stop enjoying Thanksgiving turkey reports and I wish there were more on the forum! Beautifull color and looks juicy as reported. Love the idea of butter and maple syrup basting. 

bucky925

This is our traditional turkey detox.

I've not seen it mentioned before but baked potatoes in a insta pot are worth doing