Smokin-It User Forum!
Recipes => Poultry => Topic started by: pargolfr2003 on November 25, 2017, 06:20:43 PM
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Dinner at my cousin's was fun but they took the easy route and served warmed over pre-cooked, pre-sliced turkey from a restaurant. Obviously, not up to my standards so I had a Saturday "do over" and was a huge improvement.
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I know what you mean about wanting to take over the kitchen when I go to relatives or neighbors sometimes! I have the same warmed-over food experience at one particular dinner party every year, and most people there really enjoy the food, cuz that's how they eat. Pretty much all convenience versions of foods. Good company helps. Your rustic table/presentation is nice.
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Thanks Kari. Loved seeing my cousins on Thursday but the food on Saturday was much better. Like you, I also have a poultry skin eating dog. Betsy, my Australian Shepherd was a big fan of this turkey breast :)
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I'm sure just about all of us that went somewhere for 1.0 are looking for a better 2.0. Our invite to a neighbor's resulted in a house cooked turkey that was pulled at 185. The carcass imploded when we tried to carve it.
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Oh my Dave! I am surprised that it wasn't charcoal. :o
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I'm sure just about all of us that went somewhere for 1.0 are looking for a better 2.0. Our invite to a neighbor's resulted in a house cooked turkey that was pulled at 185. The carcass imploded when we tried to carve it.
Oh... I know what you mean by imploded! A few years back my brother made the Thanksgiving meal, and cooked it in the oven in one of those graniteware covered roasters for about 6+ hours. I was "honored" with the duty of "carving" the turkey, and in reality, my job was just digging in there with my hands to try and recover "servable" bits of meat from an unidentifiable pile of bones and flesh!