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Is Woosday a thing of the past?
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Lawn Ranger
Posts: 5,467
Mike[p]
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Comments
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Lawn Ranger,
Is it my imagination or are you eating better since you got a new camera? Or are you just taking better pictures? LOL[p]And how come you're still skinny?[p]Spring "Feathers Of A Wet Bird Stick Together" Chicken
Spring Texas USA
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Lawn Ranger,
Are you deep frying in the Egg again? -RP
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<p />Lawn Ranger,[p]No, it's a thing of the future.....I'm going to be cookin' one of these tonight.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Lawn Ranger,[p]Outstanding Photos! Foods not bad either.[p]I did, for the first time ever, a just a point (normally do a whole packer).[p]
[p]
[p]Verdict: whole packers.[p][p]
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thirdeye,
That's what I'm thinking of doing for a dinner party that my wife is having Friday. What recipe are you using?[p]Mike
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AZRP,
Randy:[p]I'm not quite as dumb as I look, Then again, maybe I am. But the answer is no.[p]Mike
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Lawn Ranger,
Nope!
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Spring Chicken,
Those are old pictures. For some strange reason, I don't eat much anymore. Must be the high doses of sawdust that I've been taking as a dietary supplement.[p]Dusty Ranger
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Looks good Dad! It's a nice 22 deg. here this morning. When you gonna come up and cook with me?[p]Miss ya,
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Lawn Ranger,[p]I brined it for 36 hours with the following:
everything other than the water, salt & sugar is optional, or you can add other things not mentioned[p]1 gallon water
6 ounces of kosher salt
1 tablespoon Morton's Tenderquick
4 garlic cloves, crushed
1/2 onion, chopped
¼ cup brown sugar
1 to 2 tablespoons pepper blend or crushed peppercorns[p]For today's, I just rubbed it with Rudy's Turkey Rub & Montreal Steak seasoning and will let it rest all day in the fridge. I'll cook it indirect around 325° dome until it gets to 160°.[p]~thirdeye~[p]
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Lawn Ranger,
i'm gonna need to buy more 1000 island dressing. ...[p]my turkey wings from last week (w/ mrs. dog's new chipotle seasoning salt - GREAT stuff)[p]
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Lawn Ranger, I was wondering who would lead off today! Nice lookin' grub there! I'm into my very first cook and hopefully you all learned me well! I was planning on a pork butt and then switched to a rack of back ribs when I knew there was no way I'd get any sleep. Now about 1 hour into the cook and so far, so good. Hopefully I'll have a few pictures to show later....[p]Rascal
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Lawn Ranger,
That's just cruel & unusual punishment!! Here I sit at work with a Lean Cuisine waiting for my lunch. :>( Just shoot me now![p]Cheryl J.
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<p />thirdeye,
Woosday is a favorite of mine. Thirdeye, thanks posting your picture & brine recipe. I have never brined or egged a turkey breast, but your post just inspired me to give it a try! With ClayQ hovering over each step, my cook will no doubt be a success.[p]Hint to ClayQ, remember how delicious these brats & herb dumplings you egged tasted? I’m thinking we can take a Saturday drive out to Whitelaw for the best-brats-on-earth, enjoy the fall colors, then come home and you can cook ‘em up!
Diana
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Lawn Ranger,
Simple chicken parts on large, Fantastic!![p]
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DianaQ,
Our NE fall colors are now all over my lawn. I don't seem to appreciate them as much there.[p]The brats look good though.
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Lawn Ranger,[p]It's people like you that cause unrest. :-)
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Lawn Ranger,
I came from Texas so you can imagine how hungry that makes me. Nice pics. AZ
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DianaQ, now THAT is comfort food!
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<p />1shot,
The good ol' days![p]Miss you, Bud!
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Lawn Ranger,
I posted this several weeks ago but I think you were on vacation.
Dr. Chen sends her thanks for your great work, and a big thanks to the Texas Eggfest for offering your work as a door prize.
The photos don't do this handle or the size of this tool justice.
You could hang this on the wall over your fire place it's so big.
Take care,
Darian [p]
[p]
[p]
Thank you,DarianGalveston Texas -
Lawn Ranger,
It's a good thing we dont look alike!!
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DianaQ,[p]Does anyone have a recipe for the herbed dumplings? They look great.[p]Kim Youngblood
(aka vidalia1)
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Lawn Ranger,
to heack with "what recipe are you using", i ask "what CAMERA are you using that can take pics of something you haven't cooked yet??!?!"[p]did you make a time machine out of a delorean?
ed egli avea del cul fatto trombetta -Dante -
AZ Traveler,
Looks like I'm going to have to do a do-over. Nothing in return mail yet.[p]Mike
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DianaQ,
Ok, sounds good.
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Lawn Ranger,
Sorry about that. I really appreciate it. AZ
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<p />Lawn Ranger,
well, yes, technically it is, because i've tried to capture the present, but the electrons are just too fast![p]this is my neighbor's son. they came over to watch me make the clams and mussels. i do not have any kids, but it's really cool to watch this guy learn. everything is a wonder and he takes it all in! he is waving now, but he waves like he's gassing the throttle of a harley![p]
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vidalia1,
Here's ClayQ's recipe:[p]Spoon Drop Dumplings
2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 sprigs of fresh rosemary, leaves only
2 sprigs of fresh tyme, leaves only
3/4 cup milk
Mix dry ingredients to blend then add milk all at once and stir just until everything is wet. Add more milk or flour to adjust for a stiff dough.
Spoon drop into pot on top of stew or pot dinner and cover with lid. Simmer for 15 minutes. Makes 8 dumplings.[p]
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