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| StriperTalk! All things Striper |
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11-28-2013, 08:13 AM
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#1
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,204
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Quote:
Originally Posted by Nebe
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
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I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-28-2013, 08:25 AM
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#2
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No Trolling allowed
Join Date: Oct 2004
Location: North Kingstown, RI
Posts: 414
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Westport white turnips mashed w/carrots, butter and salt.
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1 @ 32 Pledge. Our beloved Striped Bass are in trouble AGAIN.
I fished through the lean years and don't want to live through another collapse of the stock.
2 fish @ 28" is ridiculous.
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11-28-2013, 08:49 AM
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#3
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Registered User
Join Date: Feb 2012
Posts: 208
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Quote:
Originally Posted by parker23
Westport white turnips mashed w/carrots, butter and salt.
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X2
Posted from my iPhone/Mobile device |
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11-28-2013, 09:33 AM
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#4
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Certifiable Intertidal Anguiologist
Join Date: Feb 2000
Location: Somewhere between OOB & west of Watch Hill
Posts: 35,272
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Corn, lightly buttered, with light salt.
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~Fix the Bait~ ~Pogies Forever~
Striped Bass Fishing - All Stripers
Kobayashi Maru Election - there is no way to win.
Apocalypse is Coming:
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11-28-2013, 09:48 AM
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#5
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,464
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Quote:
Originally Posted by The Dad Fisherman
I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy
Posted from my iPhone/Mobile device |
Made a double strength smoked turkey stock for the base, it was epic.
-spence |
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11-28-2013, 09:56 AM
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#6
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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I'm going to use the drippings from the water pan of the smoker to make gravy. |
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11-28-2013, 10:09 AM
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#7
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Registered User
Join Date: Mar 2012
Location: Ashland, Mass.
Posts: 596
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Pearl onion casserole with ritz cracker topping drizzled with melted butter.  |
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11-28-2013, 11:42 AM
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#8
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,464
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Quote:
Originally Posted by basswipe
I'm going to use the drippings from the water pan of the smoker to make gravy.
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Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.
Be sure to degrease it!
Posted from my iPhone/Mobile device |
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11-28-2013, 01:13 PM
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#9
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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Quote:
Originally Posted by spence
Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.
Be sure to degrease it!
Posted from my iPhone/Mobile device
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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!!! |
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11-28-2013, 01:39 PM
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#10
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,464
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Quote:
Originally Posted by basswipe
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!!!
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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...
Posted from my iPhone/Mobile device |
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11-28-2013, 02:55 PM
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#11
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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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.
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11-30-2013, 07:58 AM
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#12
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,204
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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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 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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