Virtual Banquet Thread
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arf777
No longer dogless
Experimental smoker day today. Trying fish for the 1st time in this smoker, and cheese for the 1st time ever. Below is the fish - rainbow trout smoked over pecan wood, sugar maple, and pecan shells. Now running much colder, I have aged white cheddar and goat's milk gouda in the smoker. Along with lots of ice.
Also doing a duck, but not in the smoker. It's been roasting in tangerines, garlic, ginger and sweet mead. Just switched over to braising it the rest of the way.
Here's the roasted and braised duck. skin fell apart little, so not as pretty as it could be.
Also doing a duck, but not in the smoker. It's been roasting in tangerines, garlic, ginger and sweet mead. Just switched over to braising it the rest of the way.
Here's the roasted and braised duck. skin fell apart little, so not as pretty as it could be.
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Buildozer
Baked & Fried
arf777
No longer dogless
Depressed as hell today. So the obvious thing to do since i had the ingredients- poutine (that is what the Manual of Psychiatric Therapeutics recommends for depression, right?).
Organic yukon gold fries; gravy is duck fat, bacon fat, butter, button mushrooms, shiitakes, garlic, tarragon, ground pork, ground veal, ground beef, dry sherry, and some beef demiglace I just finished reducing from a couple gallons to about 13 oz. Cheese is some of the smoked cheddar (should be curds not shreds; will have to smoke some curds).
Organic yukon gold fries; gravy is duck fat, bacon fat, butter, button mushrooms, shiitakes, garlic, tarragon, ground pork, ground veal, ground beef, dry sherry, and some beef demiglace I just finished reducing from a couple gallons to about 13 oz. Cheese is some of the smoked cheddar (should be curds not shreds; will have to smoke some curds).
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arf777
No longer dogless
Rare filet mignon seared in bacon fat. Sauce is butter, mushrooms, garlic, shallots, and beef demi. Served with more mushrooms, garlic, and shallots sautéed in butter and topped with 20 year old Villa Manodori balsamic.
EDIT: Had a boston butt in the smoker. Marinated for 2 days in mead, cider vinegar, bay leaf, brown sugar, nutmeg and celery seed. Mopped in same while smoking. And since it's nice and chilly out, I have cheese in the smoker as it cools down, this time some muenster and swiss. Also smoked plums and tomatoes earlier for bbq sauce I'll make tomorrow. And made turkey stock, which will go in the freezer to be used for Thanksgiving, and have duck stock that will become duck demi tomorrow.
EDIT: Had a boston butt in the smoker. Marinated for 2 days in mead, cider vinegar, bay leaf, brown sugar, nutmeg and celery seed. Mopped in same while smoking. And since it's nice and chilly out, I have cheese in the smoker as it cools down, this time some muenster and swiss. Also smoked plums and tomatoes earlier for bbq sauce I'll make tomorrow. And made turkey stock, which will go in the freezer to be used for Thanksgiving, and have duck stock that will become duck demi tomorrow.
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momofthegoons
vapor accessory addict
@arf777 I have a question for our resident chef. 
We are going to smoke our turkey this year. However, I have never done it before, and my son is a noob. We are borrowing his friend's smoker and plan to smoke a 12 - 14 lb. turkey breast. Approximately how long would this take? Is the formula the same as in the oven, ie a half hour per pound?
And.... would you recommend putting a rub of some sort on it?
We are going to smoke our turkey this year. However, I have never done it before, and my son is a noob. We are borrowing his friend's smoker and plan to smoke a 12 - 14 lb. turkey breast. Approximately how long would this take? Is the formula the same as in the oven, ie a half hour per pound?
And.... would you recommend putting a rub of some sort on it?
arf777
No longer dogless
@arf777 I have a question for our resident chef.
We are going to smoke our turkey this year. However, I have never done it before, and my son is a noob. We are borrowing his friend's smoker and plan to smoke a 12 - 14 lb. turkey breast. Approximately how long would this take? Is the formula the same as in the oven, ie a half hour per pound?
And.... would you recommend putting a rub of some sort on it?
Depends on the temp you're smoking at. The half hour per pound rule only applies in the 300-350F range. I prefer my poultry smoking to be around 250f. At that temp, it's closer to 45-60 minutes a pound. Also depends on the type of smoker. Is it a wood-burning smoker, coal, gas, or electric? Coal will be about the same as wood, but the others are different. They can take longer.
I recommend pecan wood as your smoke source, no matter the type of smoker. Especially good with poultry.
Lastly, for any poultry, I recommend some kind of brine or injected marinade rather than a rub. I'm not smoking my turkey (my damn mother hates smoked turkey) but I am injecting mine with a brine made from turkey stock and mead.
VaporsVaporizer
On the Stoop
momofthegoons
vapor accessory addict
Thanks for your help!
It's a propane smoker. My son feels it runs hot and that time wont be a problem. Lol... since there are only four of us, I don't really care about time so it's not an issue. Getting the turkey done properly is!
I've passed on the advice about the pecan wood and am planning on brining the bird overnight. I've seen all kinds of brine methods; everything from plain salt and water to exotic blends. I would imagine this can impart a lot of flavor to the bird and you may need to be careful of what you add...
This is the brine I was thinking of using..
I also want to add a good rub. So I guess Google is my friend.
I'll be sure to post pics.
arf777
No longer dogless
That's a decent brine, though I don't know how Zatarain's works with a turkey. And I personally prefer dark brown sugar to molasses for brines. Obviously you'd reduce the other sugar if you use brown sugar. And allspice works in just about any brine. If it's a big turkey, you'll want to inject some of the brine to make sure some of it gets to the bulk of the meat. Butter or rendered fat of some kind are good for injecting as well.Thanks for your help!
It's a propane smoker. My son feels it runs hot and that time wont be a problem. Lol... since there are only four of us, I don't really care about time so it's not an issue. Getting the turkey done properly is!
I've passed on the advice about the pecan wood and am planning on brining the bird overnight. I've seen all kinds of brine methods; everything from plain salt and water to exotic blends. I would imagine this can impart a lot of flavor to the bird and you may need to be careful of what you add...
This is the brine I was thinking of using..
I also want to add a good rub. So I guess Google is my friend.
I'll be sure to post pics.
BTW- default timing on a turkey is 15 minutes a pound at 350F.
A warning with rubs- I find most rub recipes call for too much salt. Especially if you are brining first, reduce the amount of salt in any rub recipe you start with. In fact, with the proportions in your brine recipe, you want almost no salt in any rub you use (need at least a pinch). Though with well brined meat, mopping may make more sense than a rub (you can do both but the mop will wash most of the rub off).
For a turkey dry rub, I recommend some mix of brown sugar, sage, thyme, garlic and black pepper.
Can't go wrong with a variant of a basic NC mop- apple cider vinegar, brown sugar, garlic, black pepper, sage, celery seed, bay leaf, and a chili of some kind.
If you have some, rubbing the bird with duck fat and adding it to the mop will help keep things juicy. Bacon fat works well too.
momofthegoons
vapor accessory addict
@arf777 Thank you!
I would normally have taken this to pm, but with it being Thanksgiving, I thought there might be others out there that would enjoy this information.
I ended up with a brine that was pre-made by my local specialty shop. It's pretty basic; kosher salt, sugar, vinegar powder, thyme, sage, rosemary, celery seed, black pepper, and crushed red pepper. Pretty traditional flavorings.
Now I need to figure out rub or mop... lol. Although... that mop sounds good. However, I don't have the proper "mopping tool." Would a basic basting brush work?
I would normally have taken this to pm, but with it being Thanksgiving, I thought there might be others out there that would enjoy this information.
I ended up with a brine that was pre-made by my local specialty shop. It's pretty basic; kosher salt, sugar, vinegar powder, thyme, sage, rosemary, celery seed, black pepper, and crushed red pepper. Pretty traditional flavorings.
Now I need to figure out rub or mop... lol. Although... that mop sounds good. However, I don't have the proper "mopping tool." Would a basic basting brush work?
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arf777
No longer dogless
@momofthegoons - A standard basting brush will work, as will a squeeze bottle.
Of course an actual mop - like http://smile.amazon.com/Basting-Mop-With-Replacement-Head/dp/B00IJB4MLA/ref=sr_1_1?ie=UTF8&qid=1417024534&sr=8-1&keywords=bbq mop&pebp=1417024536405 - is best. Squeeze bottle/brush combos like http://smile.amazon.com/Charcoal-Companion-13-75-Ounce-Silicone-Basting/dp/B0014DSURC/ref=sr_1_1?ie=UTF8&qid=1417024585&sr=8-1&keywords=basting brush bottle also work really well.
Meanwhile, first of my finished dishes for tomorrow are ready. First up, golden fingerlings and purple mini potatoes comfited in clarified butter then tossed in salt, pepper and chives. For the vegan types. doing the same in extra virgin.
And the cranberries I do every year- in ruby port and balsamic vinegar.
Cuz of the kosher people, my main turkey will have no pork or butter. In fact, no pork will be on the table at all. For me, that is very odd indeed. Instead have injected the massive (25lb) organic free-range bird with a brine of turkey stock, mead, and rendered duck fat, and will be basting it in more duck fat and braising in a mix of more stock, mead and sherry. Had to make the stuffing without dairy too - using more rendered duck fat and some earth balance (and onions, shallots, garlic, carrots, celery, turkey stock, celery seed, sage, and thyme; bread is a combo of stale baguette and potato bread). Making multiple sauces for the turkey and stuffing- one from beef demi, one from turkey demi.
But for Friday lunch, I'm doing a variant on my preferred turkey, the one I used to make when I cooked Thanksgiving dinner for about half the cooks in the Durham, NC area. An organic free-range deboned turkey breast, wrapped in sherry-drambuie bacon, stuffed with pork, sage and garlic, then basted in tangerine butter. Default version uses prosciutto instead of bacon, but I have so much bacon I'm gonna use that instead. Unfortunately couldn't get any caul fat- the butcher ran out.
Of course an actual mop - like http://smile.amazon.com/Basting-Mop-With-Replacement-Head/dp/B00IJB4MLA/ref=sr_1_1?ie=UTF8&qid=1417024534&sr=8-1&keywords=bbq mop&pebp=1417024536405 - is best. Squeeze bottle/brush combos like http://smile.amazon.com/Charcoal-Companion-13-75-Ounce-Silicone-Basting/dp/B0014DSURC/ref=sr_1_1?ie=UTF8&qid=1417024585&sr=8-1&keywords=basting brush bottle also work really well.
Meanwhile, first of my finished dishes for tomorrow are ready. First up, golden fingerlings and purple mini potatoes comfited in clarified butter then tossed in salt, pepper and chives. For the vegan types. doing the same in extra virgin.
And the cranberries I do every year- in ruby port and balsamic vinegar.
Cuz of the kosher people, my main turkey will have no pork or butter. In fact, no pork will be on the table at all. For me, that is very odd indeed. Instead have injected the massive (25lb) organic free-range bird with a brine of turkey stock, mead, and rendered duck fat, and will be basting it in more duck fat and braising in a mix of more stock, mead and sherry. Had to make the stuffing without dairy too - using more rendered duck fat and some earth balance (and onions, shallots, garlic, carrots, celery, turkey stock, celery seed, sage, and thyme; bread is a combo of stale baguette and potato bread). Making multiple sauces for the turkey and stuffing- one from beef demi, one from turkey demi.
But for Friday lunch, I'm doing a variant on my preferred turkey, the one I used to make when I cooked Thanksgiving dinner for about half the cooks in the Durham, NC area. An organic free-range deboned turkey breast, wrapped in sherry-drambuie bacon, stuffed with pork, sage and garlic, then basted in tangerine butter. Default version uses prosciutto instead of bacon, but I have so much bacon I'm gonna use that instead. Unfortunately couldn't get any caul fat- the butcher ran out.
Radio
stay true to yourselves
Oh my god those potatoes and mushrooms look TO DIE FOR.@momofthegoons - A standard basting brush will work, as will a squeeze bottle.
Of course an actual mop - like http://smile.amazon.com/Basting-Mop-With-Replacement-Head/dp/B00IJB4MLA/ref=sr_1_1?ie=UTF8&qid=1417024534&sr=8-1&keywords=bbq mop&pebp=1417024536405 - is best. Squeeze bottle/brush combos like http://smile.amazon.com/Charcoal-Companion-13-75-Ounce-Silicone-Basting/dp/B0014DSURC/ref=sr_1_1?ie=UTF8&qid=1417024585&sr=8-1&keywords=basting brush bottle also work really well.
Meanwhile, first of my finished dishes for tomorrow are ready. First up, golden fingerlings and purple mini potatoes comfited in clarified butter then tossed in salt, pepper and chives. For the vegan types. doing the same in extra virgin.
And the cranberries I do every year- in ruby port and balsamic vinegar.
Cuz of the kosher people, my main turkey will have no pork or butter. In fact, no pork will be on the table at all. For me, that is very odd indeed. Instead have injected the massive (25lb) organic free-range bird with a brine of turkey stock, mead, and rendered duck fat, and will be basting it in more duck fat and braising in a mix of more stock, mead and sherry. Had to make the stuffing without dairy too - using more rendered duck fat and some earth balance (and onions, shallots, garlic, carrots, celery, turkey stock, celery seed, sage, and thyme; bread is a combo of stale baguette and potato bread). Making multiple sauces for the turkey and stuffing- one from beef demi, one from turkey demi.
But for Friday lunch, I'm doing a variant on my preferred turkey, the one I used to make when I cooked Thanksgiving dinner for about half the cooks in the Durham, NC area. An organic free-range deboned turkey breast, wrapped in sherry-drambuie bacon, stuffed with pork, sage and garlic, then basted in tangerine butter. Default version uses prosciutto instead of bacon, but I have so much bacon I'm gonna use that instead. Unfortunately couldn't get any caul fat- the butcher ran out.
arf777
No longer dogless
Turkey. despite oven temp problems came out extremely juicy and tasty. Injected with a brine of turkey stock and mead, basted in rendered duck fat and sage, roasted 2 hours then braised in more stock and mead at 200F for 8 hours. No carving needed, just fell apart. Will try to get a pic of the remains of the three sauces I served it with (the leftovers are at my brother's house) - one was crimini mushrooms and golden chanterelles sautéed in duck fat and garlic, beef demi and tarragon; next was turkey veloute with golden chanterelles, duck fat, garlic and a shitload of time; and sherry nutmeg cream.
momofthegoons
vapor accessory addict
Well......
First off thank you again @arf777 for all the tips.
But Thanksgiving was a bit of a Laurel and Hardy act.
My son arrived early and set up the smoker. Had some beautiful apple wood and pecan chips. We had brined the bird the night before and it was looking great. He put that bad boy on the smoker and we started the party. About an hour in, we got concerned because the smoker wasn't coming up to temp. Took a look inside and the bird was completely black and covered in soot. At this point, we realized something was wrong with the smoker and my son got a little, shall we say... nertzed? We moved the bird to the grill and started mopping it.. trying to get the black off. Most came off, but what was left was a very shiny, black bird. Sorry.. no picture. It would have put my son over the edge...
Fortunately, it was only the skin and it could be peeled off. Which we found out 2 hours later when miraculously the bird was done! This had to be some sort of record; a 14 pound turkey breast done in 3 hours! And dinner wasn't for 5 more hours....
The rest of the dinner turned out, except for the green beans which did something really odd. They turned multicolor when I cooked them. Not appealing at all. It was at this point, my son brought the Akvavit out of the freezer and we started doing shots...
Here's the parts of dinner I did take pics of..... Turkey with brandied carrots and parships, and sauteed brussels sprouts.
A plateful including the praline sweet potato souffle and the scalloped potatoes...
And of course.. pumpkin pie.
First off thank you again @arf777 for all the tips.
But Thanksgiving was a bit of a Laurel and Hardy act.
My son arrived early and set up the smoker. Had some beautiful apple wood and pecan chips. We had brined the bird the night before and it was looking great. He put that bad boy on the smoker and we started the party. About an hour in, we got concerned because the smoker wasn't coming up to temp. Took a look inside and the bird was completely black and covered in soot. At this point, we realized something was wrong with the smoker and my son got a little, shall we say... nertzed? We moved the bird to the grill and started mopping it.. trying to get the black off. Most came off, but what was left was a very shiny, black bird. Sorry.. no picture. It would have put my son over the edge...
Fortunately, it was only the skin and it could be peeled off. Which we found out 2 hours later when miraculously the bird was done! This had to be some sort of record; a 14 pound turkey breast done in 3 hours! And dinner wasn't for 5 more hours....
The rest of the dinner turned out, except for the green beans which did something really odd. They turned multicolor when I cooked them. Not appealing at all. It was at this point, my son brought the Akvavit out of the freezer and we started doing shots...
Here's the parts of dinner I did take pics of..... Turkey with brandied carrots and parships, and sauteed brussels sprouts.
A plateful including the praline sweet potato souffle and the scalloped potatoes...
And of course.. pumpkin pie.
arf777
No longer dogless
Sorry about your smoker issues, @momofthegoons. Not an atypical problem with a smoker. It's one of the reasons I prefer a pure wood-burning smoker - the amount and type of wood directly determines the temp. I also nearly had a disaster with my turkey but recovered, though my fire alarm was going off for over an hour and it took me two hours to clean my oven.
Did a 2nd turkey thing, this time a roulade. Pounded turkey breast, wrapped in sherry-drambuie bacon, center is a layer of fennel seed and fresh sage then a core of some pork, sage and garlic sausage I made; roasted in a tangerine butter baste. The bowl is a sauce Allemande made with duck demi (like a hollandaise, but with a demi instead of lemon).
Did a 2nd turkey thing, this time a roulade. Pounded turkey breast, wrapped in sherry-drambuie bacon, center is a layer of fennel seed and fresh sage then a core of some pork, sage and garlic sausage I made; roasted in a tangerine butter baste. The bowl is a sauce Allemande made with duck demi (like a hollandaise, but with a demi instead of lemon).