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Tday walkthrough

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Post Thu Nov 16, 2006 11:36 am
cmcadams well done
well done

Posts: 2051
Location: Near Waynesville, OH

Last weekend, I did a walkthrough of most of my Tday meal. I brined and smoked a bird, carved it up and served it. I also did some fatties, some great venison, apple pie, yeast rolls and mashed potatoes w/ gravy, then my wife made turkey stock.
Here's the bird (it looks darker here than it was):
Image

And how I brined is here.

Image
And the turkey stock is here.

Image
And the yeast rolls here.
Curt M
Bucky McOinkum's BBQ
Website
Blog

Post Thu Nov 16, 2006 12:02 pm
mkoso medium-rare
medium-rare

Posts: 54
Location: Connecticut
Got room for one more??? That looks good! :D
Image

Post Thu Nov 16, 2006 12:11 pm
cmcadams well done
well done

Posts: 2051
Location: Near Waynesville, OH

There's always room for one more. The bird was brined... I'm thinking of trying a brine and injection combo for Tday itself. I go with very traditional seasonings, not the cajun stuff. Tday isn't supposed to be spicy to me... It's supposed to taste like sage and thyme and Grandma's cooking.

For breakfast on Tday, I'm taking a fatty and making sausage gravy with homemade biscuits... I'm so domestic!
Curt M
Bucky McOinkum's BBQ
Website
Blog

Post Thu Nov 16, 2006 12:37 pm
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

Nice work Curt. Can you post the recipe for the yeast rolls?

Although I think it is extremely anal to do a test run of your Thanksgiving dinner. :| I'm hoping this was done for your website or the Well Fed Network.

Jim
"El método del Su Excelencia, el Rey Minion"
Image

Post Thu Nov 16, 2006 12:48 pm
grilltender john well done
well done

Posts: 618
Location: Chicago, IL.

Sure looks good Curt. I can almost smell it from here!!
how you done did dat?

Post Thu Nov 16, 2006 12:49 pm
Delaware Smoker well done
well done

Posts: 982
Location: Delaware

Man,I want both drumsticks.So i'm greedy :lol: Looks so good.
Bill
Delaware Smoker
Image
CG w/sfb
Royal Oak Grill

Post Thu Nov 16, 2006 1:03 pm
cmcadams well done
well done

Posts: 2051
Location: Near Waynesville, OH

outagas wrote:
Nice work Curt. Can you post the recipe for the yeast rolls?

Although I think it is extremely anal to do a test run of your Thanksgiving dinner. :| I'm hoping this was done for your website or the Well Fed Network.

Jim


Jim, the recipe is here for the yeast rolls. It's one I just got off the Food Network site.

And, though I may be anal about some things, I did the test run for a couple of reasons:
1. I'm selling turkey smoking this year (supply your own, and I'll cook it), so I wanted some to take into work.
2. I'm writing on several sites within the Well Fed Network, and I wanted some stuff for my blog, too.
Curt M
Bucky McOinkum's BBQ
Website
Blog

Post Thu Nov 16, 2006 1:08 pm
T-Rex well done
well done

Posts: 1933
Location: El Paso, TX
I got dibs on that burnt end of the breast. What a spread. The rolls look great. Can you post the recipe? I'd like to try them out in a Dutch oven.m It looks great. You know a trial run calls for people to taste test the food and make sure it's just right. I'm officially volunteering!

Post Thu Nov 16, 2006 1:14 pm
cmcadams well done
well done

Posts: 2051
Location: Near Waynesville, OH

The basic recipe is here.. The breast looks a bit burnt in the photo, but it was nice and juicy, at 165 degrees. I think that part browned a bit while being held in a 150 degree oven for a while until the other stuff was ready.

I had a few people over trying stuff out... The best part, to me, was actually the venison (which I just finished a bit of for lunch!)
Curt M
Bucky McOinkum's BBQ
Website
Blog

Post Thu Nov 16, 2006 5:11 pm
Drac rare
rare

Posts: 38
Location: McKinney TX
That is a really nice spread there.

Thanks for teasing.... I mean sharing,
Jim

Post Thu Nov 16, 2006 6:17 pm
copkid well done
well done

Posts: 1717
Location: Indiana
Looks great Curt! Nothing wrong with test runs!!
Laura


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