The Cooking Thread…

[mcnuttz]

He would still have to plumb it.

Perhaps I'm giving him too much credit?

 

[Chocolate Lab]

 

[Sheik]

Whomever designed our house didn't run a gas line over to our stove. Put in a line for our water heater but not the stove that is only about 10 foot away. Frustrates my wife terribly.

May have to get @Sheik down here so I can get that done and keep adding free things on to the list.

Watch a YouTube video on Csst gas fittings. It’s super easy to add a line nowadays. It’s flex line and the fittings aren’t that difficult to attach.

 

[Chocolate Lab]

Since it's that day... Give us your best fried turkey preps/recipes.

 

[boozeman]

Since it's that day... Give us your best fried turkey preps/recipes.

Real simple, none of that butter injecting shit. Just a good Cajun rub. I just use Slap Your Mama.

 

[mcnuttz]

Since it's that day... Give us your best fried turkey preps/recipes.

Inject it all over with a good cajun butter sauce, then rub it down under the breast skin.

Get the oil to at least 375, drop it in, and let it roll til the breast hits 165.

Used to love frying the turkey, but have been smoking them for the last few years.

I brine it for a day or two, then pat it down dry and rub it before throwing on the grill.

I usually cut the spine out and lay it flat, but this year we're just doing a breast.

This recipe and method gives you the juiciest turkey of any method I've tried.

L

 

[Chocolate Lab]

Real simple, none of that butter injecting shit. Just a good Cajun rub. I just use Slap Your Mama.

Same here. I think my dad did that when he first started frying them 20 years ago or more but thought it wasn't necessary. I ran in Academy last night (not a grocery store so no crowds) to get some seasoning and saw the Chachere butter injection display and almost grabbed some, but decided not to.

Another question: Do you always use peanut oil? It's gotten so expensive I almost got some cheaper oil. Not sure how different a "lesser" oil would make it taste.

 

[mcnuttz]

You guys are heathens.

 

[boozeman]

Same here. I think my dad did that when he first started frying them 20 years ago or more but thought it wasn't necessary. I ran in Academy last night (not a grocery store so no crowds) to get some seasoning and saw the Chachere butter injection display and almost grabbed some, but decided not to.

Another question: Do you always use peanut oil? It's gotten so expensive I almost got some cheaper oil. Not sure how different a "lesser" oil would make it taste.

You pretty much need to use peanut oil for the best flavor. That oil is so damn expensive now, which is why we are just having filets instead of turkey. It is cheaper overall.

 

[boozeman]

You guys are heathens.

Brining and shit is a lot of sweat equity put into making something that nobody is my house is all into.

 

[mcnuttz]

Brining and shit is a lot of sweat equity put into making something that nobody is my house is all into.

Ah, then I apologize, for it is your family unit who are heathens!!

 

[Irving Cowboy]

Brined mine for 36 hours with the kit from Kinder and now it’s in my Charbroil Big Easy.

GSM

 

[Rev]

You guys are heathens.

You can only let em know. Its on them to not have a dry turkey.

 

[bbgun]

You can only let em know. Its on them to not have a dry turkey.

As God is my witness, I thought that turkey was juicy.

 

[mcnuttz]

You can only let em know. Its on them to not have a dry turkey.

But if his family doesn't eat turkey, there is noone to complain of the dryness.

 

[roughneck266]

Real simple, none of that butter injecting shit. Just a good Cajun rub. I just use Slap Your Mama.

I brine mine. I let them brine for two days in the fridge, and I fry them.

 

[bbgun]

 

[Cotton]

Was that last lady trying to put the bird in the oven with the oven on fire?