Striper Talk Striped Bass Fishing, Surfcasting, Boating
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-   -   Favorite side dish (http://www.striped-bass.com/Stripertalk/showthread.php?t=84324)

spence 11-28-2013 01:39 PM
Quote:
Originally Posted by basswipe (Post 1023045)
That's kind of what I did.The water pan was filled the liquid I brined the bird in.After six hours on the smoker bird is now on the grill(low!) to finish and what's left in the water pan after boiling will be the gravy.

Did an apple/mesquite blend for smoke this year.

We certainly don't agree on politics but we do agree on food!Happy Thanksgiving to you and yours Spence.Enjoy!!!
:cheers:

If you've never done this before I'd suggest tasting it after its boiled to make sure it's not too salty. Should be an interesting experiment...
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basswipe 11-28-2013 02:55 PM
Did you say salty?!

Super fatty too.Dilute and make gravy but not today.Have plenty of regular turkey stock from the giblets.

After all these years with the Brinkman the Weber takes some using.

spence 11-28-2013 04:37 PM
I suspected you may have those issues.

If you really want to kill it, buy a second bird and smoke the wings and thighs. Save the breasts to roast on their own. Make a stock from the rest of the carcass the day before, then the morning of use the stock and smoked parts with more veggies and aeromatics to make a stronger stock. Instead of turkey fat make a roux with butter and enjoy...I think I got the idea from an Alton Brown recipe.
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OLD GOAT 11-28-2013 07:58 PM
The Wednesday before. I helped two young maidens cut cranberries in half, chop nuts for the famous Nannie Jean cranberry bread.
Thanksgiving morn in their finest dresses we headed out to Coast Guard Station Chatham to deliver the world famous treat.
Then to feed the chickens, check out the property bounds ,then head to west Chatham for some daughter cooking and good company.
Getting old ain't all that bad. Happy thanks giving folks

piemma 11-29-2013 07:52 AM
Quote:
Originally Posted by spence (Post 1023008)
I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!

-spence
Just bustin' em Jeff. Happy Thanksgiving

basswipe 11-29-2013 03:55 PM
Quote:
Originally Posted by spence (Post 1023049)
I suspected you may have those issues.

If you really want to kill it, buy a second bird and smoke the wings and thighs. Save the breasts to roast on their own. Make a stock from the rest of the carcass the day before, then the morning of use the stock and smoked parts with more veggies and aeromatics to make a stronger stock. Instead of turkey fat make a roux with butter and enjoy...I think I got the idea from an Alton Brown recipe.
Posted from my iPhone/Mobile device
After spending the night in the fridge,skimmed the fat off the top.Diluted the drippings with the stock from the carcass and came up with something ok.Still a little on the salty side but plenty of smoke flavor.....not sure I'm going to make gravy with it but it can be used later on down the road.

ProfessorM 11-29-2013 04:30 PM
Getting ready for round 2. About to sit down to our turkey today. Brined over night and all the fixin's the way we like them and fresh Lithuanian kielbasa and sauerkraut too, plus no driving to and fro.
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numbskull 11-29-2013 06:07 PM
You're gonna look pregnant.

Slipknot 11-29-2013 06:29 PM
Quote:
Originally Posted by ProfessorM (Post 1023112)
Getting ready for round 2. About to sit down to our turkey today. Brined over night and all the fixin's the way we like them and fresh Lithuanian kielbasa and sauerkraut too, plus no driving to and fro.
Posted from my iPhone/Mobile device

I'll be right over

ProfessorM 11-29-2013 06:36 PM
I feel pregnant.

Tagger 11-29-2013 09:29 PM
Quote:
Originally Posted by Sea Dangles (Post 1022935)
I like the stuffing more than anything. I make mine with the trinity of onion carrot and celery then add sausage. A cornbread base with some whole cranberry for color and tart!
Potatoes with leeks and gruyere are a close second.
stuffing guy also .. you should try getting a little fruity .. chop up some peaches real fine (small 1 serving can) and some apple (skinned)and add that in the stuffing . Stays moist and a little sweet, little pieces of peach looks pretty good too . Got that from wifey's family .. Sweedish .

Raven 11-29-2013 10:44 PM
Quote:
Originally Posted by Nebe (Post 1022974)
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.

No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
is that like seeing sounds when shroomin... :smokin:

The Dad Fisherman 11-30-2013 07:58 AM
Quote:
Originally Posted by spence (Post 1023009)
Made a double strength smoked turkey stock for the base, it was epic.

-spence
We trash-canned a turkey last weekend, made a gravy with the drippings, had a nice smoky flavor from the charcoal....we ate like kings :drool:

Posted from my iPhone/Mobile device


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