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What's cookin?

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ThePAMan

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Re: What's cookin?
« Reply #1110 on: November 13, 2022, 12:13:07 PM »
Found a Reddit page about use of Portillo's beef gravy. Will make a pot roast this week and use the gravy in lieu of water or beef broth. Will have to watch the salt.
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ThePAMan

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Re: What's cookin?
« Reply #1111 on: November 17, 2022, 09:34:31 PM »
Any suggestions if I decide to throw the smoker box on and do a bone in turkey breast on the grill next weekend?

Heard that slathering the skin with mayo helps the spices stick to the skin and makes the skin crispy. Anyone do this before?
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Custard

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Re: What's cookin?
« Reply #1112 on: November 17, 2022, 10:32:50 PM »
Yeah. Don’t overcook it!!!!!!! Oil it, mayo it, rub the tears of 1000 virgins on it. Doesn’t matter. Just get enough salt on it and don’t overcook it.

If a piece of meat rests at 145 internal temp for 4 minutes it is pasteurized. USDA wants you to take it to 160-165. By then it’s damn near jerky unless it’s in a slow cooker. Take it off the grill at 145 internal temp in thickest part of the breast and tent with foil for 5 mins. Slice against the grain and enjoy.
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ThePAMan

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Re: What's cookin?
« Reply #1113 on: November 17, 2022, 10:52:33 PM »
Quote from: Custard on November 17, 2022, 10:32:50 PM
Yeah. Don’t overcook it!!!!!!! Oil it, mayo it, rub the tears of 1000 virgins on it. Doesn’t matter. Just get enough salt on it and don’t overcook it.

If a piece of meat rests at 145 internal temp for 4 minutes it is pasteurized. USDA wants you to take it to 160-165. By then it’s damn near jerky unless it’s in a slow cooker. Take it off the grill at 145 internal temp in thickest part of the breast and tent with foil for 5 mins. Slice against the grain and enjoy.

What grill temp should I be looking at?
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Custard

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Re: What's cookin?
« Reply #1114 on: November 17, 2022, 11:27:20 PM »
Somewhere in the 300s actual temp where the breast is sitting. If it’s skin-on keep it lower to keep it from burning. If it’s skinless then it doesn’t matter as much.

Low and slow doesn’t work so great with poultry. The skin doesn’t get crisp and gets rubbery while the meat itself gets dried out. Better to cook it quickly and use a meat thermometer religiously.

Get a Bluetooth Meat thermometer if you don’t have one already. It’ll change your life.
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Jobu

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Re: What's cookin?
« Reply #1115 on: November 18, 2022, 05:00:30 AM »
I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol

I am going to eat so much god damn food this weekend I don’t even know where to start.

I got a London broil recipe from my sister in law I’m curious about.
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No one in Mn

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Re: What's cookin?
« Reply #1116 on: November 18, 2022, 06:53:38 AM »
Quote from: ThePAMan on November 17, 2022, 09:34:31 PM
Any suggestions if I decide to throw the smoker box on and do a bone in turkey breast on the grill next weekend?

Heard that slathering the skin with mayo helps the spices stick to the skin and makes the skin crispy. Anyone do this before?
I'm under the impression that anything with water in it might make it tougher to get crispy skin.
Check the salt content of any added solution. If you're going to brine it before air drying, you might not want salt in your brine.
What Custard says, but maybe air dry it in the frig. Dry the skin as much as you can, then oil it, then the rub.
Use a wood that isn't strong, maybe apple. Cook it at 325 give or take.
You can also finish it in the oven to crisp the skin.
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No one in Mn

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Re: What's cookin?
« Reply #1117 on: November 18, 2022, 06:56:06 AM »
Quote from: Jobu on November 18, 2022, 05:00:30 AM
I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol

I am going to eat so much god damn food this weekend I don’t even know where to start.

I got a London broil recipe from my sister in law I’m curious about.
Good luck, but maybe go easy on the food the rest of today.
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ThePAMan

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Re: What's cookin?
« Reply #1118 on: November 18, 2022, 07:07:18 AM »
Quote from: Jobu on November 18, 2022, 05:00:30 AM
I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol

I am going to eat so much god damn food this weekend I don’t even know where to start.

I got a London broil recipe from my sister in law I’m curious about.

If you accidentally leave your phone on record in your pant or coat you can hear what the medical personnel say about your butt.
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Jobu

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Re: What's cookin?
« Reply #1119 on: November 18, 2022, 07:09:56 AM »
Quote from: ThePAMan on November 18, 2022, 07:07:18 AM
If you accidentally leave your phone on record in your pant or coat you can hear what the medical personnel say about your butt.

Good idea. I’ve also heard about the videos of the huge farts afterwards. Guessing my wife might be recording that, lol
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illiniray

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Re: What's cookin?
« Reply #1120 on: November 18, 2022, 08:28:51 AM »
Brine is a high-concentration solution of salt (NaCl) in water (H2O).
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Re: What's cookin?
« Reply #1121 on: November 18, 2022, 10:04:12 AM »
Quote from: illiniray on November 18, 2022, 08:28:51 AM
Brine is a high-concentration solution of salt (NaCl) in water (H2O).
I meant to say 'not much salt'.
If the turkey has been pre-injected and a standard brine recipe is used the turkey may taste like salt, depending on the sodium content of the injection ( which should be on the label ).
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ThePAMan

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Re: What's cookin?
« Reply #1122 on: November 18, 2022, 11:29:27 AM »
I need sources supporting both sides of this brine discussion.
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Custard

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Re: What's cookin?
« Reply #1123 on: November 18, 2022, 12:03:18 PM »
Amazingribs.com is the grail for meat science as far as I’m concerned

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining/
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ThePAMan

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Re: What's cookin?
« Reply #1124 on: November 18, 2022, 12:19:53 PM »
Quote from: Custard on November 18, 2022, 12:03:18 PM
Amazingribs.com is the grail for meat science as far as I’m concerned

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining/

Is that The Meathead guy? He is really long winded.
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