Re: tOfficial “how I’m doing my bird” for Thanksgiving thread.

[WhiteBoyHatcher]

Some pics.

I dry brined a 18 lber and the bone-in breast. I took the skin off of the breast and it turned out really good. Wouldn't hesitate to take the skin off of the big bird but I actually got really nice skin this year and my son and nephews like the drums with the skin on.

[Guest]

Some pics.

That looks really good.

[DWags]

em, yeah, wow.

[Robert J Sakimano]

we cooked NY strips via my carefully crafted cast iron skillet method.. potatoes and salad. No bird to speak of.

[steveschneider]

Just wow. Wbh hats off to you, that looks amazing.

[Guest]

we cooked NY strips via my carefully crafted cast iron skillet method.. potatoes and salad. No bird to speak of.

Bob? We were talking about Thanksgiving not the 4th of July.

[Senior Dickfist]

I probably missed it earlier in the thread, but why do folks remove the skin? Health reasons? I know it's unhealthy, but I love the skin.

[WhiteBoyHatcher]

we cooked NY strips via my carefully crafted cast iron skillet method.. potatoes and salad. No bird to speak of.

rhr before and after?

[Senior Dickfist]

Bob, what is your method, if you don't mind me asking?

[WhiteBoyHatcher]

I probably missed it earlier in the thread, but why do folks remove the skin? Health reasons? I know it's unhealthy, but I love the skin.

It's tough to get the skin right unless you are cooking/roasting at high temps. Many people (I'm not one of them) think that 'smoking' anything above 275 degrees or so is blasphemous.

[InTenSity]

I can't see the pics but if WBH grilled it, I'm sure its amazing.

I did a bird for the first time ever grilling. It turned out very well I thought. Especially since I didn't realize how long it would take to thaw.

[Senior Dickfist]

Gotcha. In that case I'd just take the skin and fry it separately, because I'm a fat monster.

[Robert J Sakimano]

we cooked NY strips via my carefully crafted cast iron skillet method.. potatoes and salad. No bird to speak of.

Bob? We were talking about Thanksgiving not the 4th of July.

[Robert J Sakimano]

we cooked NY strips via my carefully crafted cast iron skillet method.. potatoes and salad. No bird to speak of.

rhr before and after?

sorry man - I let myself go a little bit over the break and didn't take copious notes.

[Robert J Sakimano]

Bob, what is your method, if you don't mind me asking?

basically, I just get a very evenly marbled NY strip.. I got these from Monticellos out in Haslett. I use sunflower oil on them (very high smoke point), then season them basically with coarse sea salt, and a I mix together a dry rub that's pretty much just fresh cracked black pepper, some Hungarian paprika, onion flakes and some garlic salt. Left them overnight in the fridge and brought them out to get them to close to room temp. right before cooking.

I then stick my well-seasoned cast iron skillet in the oven on 550.. depending on how folks like their steaks (I prefer medium rare, my wife likes hers more medium well), I then get the scalding hot skillet out, toss the steak on.. depending on the cut, medium well is usually around 4 minutes on each side.

Cooking three of them on Thanksgiving, it got a little smoky in the kitchen and dining room. I had a couple of windows open for cross-ventilation and even turned on a fan - nothing major (the ELFD didn't show up or anything) - but just kept the air moving.

they were quite tasty. It's a pretty easy way to cook a very good steak. I haven't used a grill since I began experimenting with the cast iron skillet method. In fact, to me, grilling is absolutely NOT how to cook a good steak.

[Senior Dickfist]

Your method sounds solid. I need a good cast iron skillet.

[Robert J Sakimano]

Your method sounds solid. I need a good cast iron skillet.

yep - pretty essential to any kitchen. Make sure it's seasoned properly and clean it accordingly - it only gets better with age and will last forever.

[Guest]

Your method sounds solid. I need a good cast iron skillet.

yep - pretty essential to any kitchen. Make sure it's seasoned properly and clean it accordingly - it only gets better with age and will last forever.

[Senior Dickfist]

Goose, by any chance, do you know where I can pick up a pair of those shades?

[I.B. Fine]

I've got some stupidly expensive stainless steel cookware and I'd almost always prefer my cast iron skillet, it is a must have.

[Robert J Sakimano]

yep - pretty essential to any kitchen. Make sure it's seasoned properly and clean it accordingly - it only gets better with age and will last forever.

[Floyd Robertson]

Yum, a nice side of 1,000 lbs of green bean casserole  

[tw]1197484807896174592[/tw]

[DWags]

I like green bean casserole. Am I weird?

[Floyd Robertson]

I like green bean casserole. Am I weird?

I OK with it, but the thought of a 1,000lbs of it makes me gag.

[GRR Spartan]

I like green bean casserole. Am I weird?

No. I like it too.

For me green bean casserole is a holiday security blanket.

[Robert J Sakimano]

cooking NY strips again this year (method detailed above in post #95).. probably a side of roasted garlic mashed potatoes with rosemary.

[tGreenWay]

How am I doing my bird? Double tap to the back of the head, like always.

[The Pantry]

I like green bean casserole. Am I weird?

I like it too. Not sure why it bothers some folks.

[steveschneider]

Any cures for post feast constipation?

[tGreenWay]

Routine poutine.

[Jake from State Farm]

Any cures for post feast constipation?

Bud Light

[DWags]

Any cures for post feast constipation?

Bud Light

Get your ass to my tailgate on the 30th. Call me doctor.

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