Author Topic: Thanksgiving Day Trial Run  (Read 4283 times)

0 Members and 1 Guest are viewing this topic.

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 12342
Thanksgiving Day Trial Run
« Reply #14 on: October 28, 2014, 05:35:19 PM »
Pretty bird!
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline airberryblue

  • Newbie
  • *
  • Posts: 21
Re: Thanksgiving Day Trial Run
« Reply #15 on: October 28, 2014, 07:32:46 PM »
That's a great looking bird.  Being in the south I prefer to roast my turkey outside because even in November it can be warm, and rather not heat up the house.  But the main reason is to get the results like you did. 

Offline OverABarrel

  • Jr. Member
  • **
  • Posts: 74
Re: Thanksgiving Day Trial Run
« Reply #16 on: October 28, 2014, 08:55:06 PM »
Awesome looking bird!

Offline Patriot

  • Newbie
  • *
  • Posts: 7
  • I'm cooking this weekend!
Re: Thanksgiving Day Trial Run
« Reply #17 on: October 29, 2014, 09:02:16 AM »
Thanks everyone! Really looking forward to this Thanksgiving, the PBC is going to make it extra special.

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6831
  • Lima, Ohio..Lost in middle America
Re: Thanksgiving Day Trial Run
« Reply #18 on: October 29, 2014, 09:49:37 AM »
Very nice..you nailed it.  perfect.  Pam .☆´¯`•.¸¸. ི♥ྀ.
Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
Cobb grill with rotisserie
22" copper colored Weber / rotisseriw
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: Thanksgiving Day Trial Run
« Reply #19 on: October 30, 2014, 12:55:02 PM »
Great looking bird from the PBC. ;)

I'm thinking of doing the same thing, a trial run bird first then again on T-Day.  I'll be up to my ??? In turkey so I'll have to be more creative with leftover dishes.  :P
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)

Offline PongGod

  • Full Member
  • ***
  • Posts: 119
Re: Thanksgiving Day Trial Run
« Reply #20 on: November 01, 2014, 12:22:42 AM »
Wow, that truly does look amazing and done in only 3 hours!
Pit Barrel Cooker
Weber Smokey Joe

Offline TwoPockets

  • Hero Member
  • *****
  • Posts: 4897
Re: Thanksgiving Day Trial Run
« Reply #21 on: November 01, 2014, 10:26:22 AM »
Good looking bird!
Ken

Weber Performer charcoal grill
Char-Broil The Big Easy
Char-Broil H20 electric smoker (back from the dead)
Camp Chef Expedition propane outdoor range
Camp Chef Italia Artisan pizza oven
Half a ton(literally) of cast iron cookware

Offline RAD

  • Hero Member
  • *****
  • Posts: 4925
Re: Thanksgiving Day Trial Run
« Reply #22 on: November 01, 2014, 03:38:08 PM »
Great trial run - that bird looks outstanding.
Love to cook and eat

Offline DonR9

  • Jr. Member
  • **
  • Posts: 71
Re: Thanksgiving Day Trial Run
« Reply #23 on: November 17, 2014, 11:11:20 AM »
Wow! Great looking turkey

I expect to receive my PBC tomorrow (just ordered it last week). The plan is to cook Thanksgiving turkey on it. I like the idea of a trial run before presenting to family and friends. As in: I thought about perhaps just cooking a turkey breast, since I'm the only one in my family who likes dark meat. Found a great looking recipe in the NY Times dining section – an adaptation of a recipe from Torissi's Italian Specialties restaurant, a very high-end and expensive place in Manhattan. Brine the breast overnight, pat it dry, wrap it 4 times in plastic wrap and once in foil, insert a temperature probe, cook in a 250 degree oven until an internal temp of 135, plunge into an ice bath for 5 minutes, unwrap, remove skin and slather all over with a roasted and mashed garlic plus honey mix and put it back in a 425 degree oven for 15 minutes to spiff up the glaze. It sounded great. It tasted "spit it out of my mouth horrible" I don't know what I did wrong (burn the garlic during roasting maybe?). I'd shown the recipe to my wife, and she advised me to do the trial run before Thanksgiving Day. No wonder I love that woman, with advise like that. I will say the breast meat was very moist and tender. It just tasted horrid.

Anyhow, long story short, I finally got off the fence about ordering a PBC.
Citizen of the world, wine connoisseur, husband. I may be spreading myself too thin