Update: Kelly buzz..."The Thread" Hall of Fame bound.

Oh smoke is good no doubt.

 

Tried brined, juicy but really just water
Did spatchcocked, it was better.

http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.
Sous vide, FTW

I know it misses a little the presentation awesomeness but, I prefer white meat, so this it a total win.
I will sous vide the breast, smoke/oven roast the dark meat and have a ton of extra turkey parts to make stock and gravy long before I serve dinner.

As I mentioned in an earlier post , stuffing waffles are really good, think I will save those for left-overs this year. Was hard to time the waffles with a large dinner. Plus, it will give me something to look forward to on Saturday.

Hopefully, Sunday we are all here rejoicing our new coaches first press conference.

 

If Kelly isn't the choice for sure Charlie Strong isn't the answer.

 

This would not surprise me at all as that is our MO. And part of the reason why we suck now. Hopefully it is incorrect though as I'm pretty sure CK will not come under those circumstances which is understandable. Even with all the reassurances on this thread I will still be very surprised if CK comes to UF. Just too many egotistical idiots who think they know it all in power at UF for this to happen IMO. Hopefully I'm surprised though as I think it would be interesting to see what he can do. I have a feeling though that anyone we hire is going to have a very difficult time getting us back to where we were at the end of the 00's.

 

I love the strong (hickory/oak) woods for beef and I use them for pork butts sometimes. I’ve been known to use a nut wood on poultry but it’s not my go to.

 

Agree on the brining, not worth the hassle and I did not like the texture changes

 

I got an immersion circulator and played with it for about 6 months where I was cooking every other meal with it. I thought chicken breast and thighs were 2 of the better things it does. I actually didn't care for the texture of things on the long cooks. Thighs were my favorite.

 

That’s why I asked. I’d be more comfortable with my kids/wife seeing some of the bikini pics as opposed to reading what’s written here. Not that I mind, just don’t think cursing is any worse than many of the innuendos thrown around.

 

Checking in for the night, what's the latest word. Too busy at work to read the 58 pages since I got logged off last night lol

 

Smelling a cook off... Sniff... Nope I smelly Kelly scorching SOS Field!

 

Keep Calm,

CK has one choice, us. UCLA doesn’t have the funds to hire CK and make the facilities improvements that they desperately need and he would demand, especially with Jim Mora’s $12 Million buyout. UCLA’s athletic department has a $30 Million deficit compared to ours EVERY YEAR.

This will be announced on Saturday afternoon before the Iron Bowl or early Sunday Morning with a Monday Morning Press Conference.

UCLA doesn’t even have a full practice field.

Just think of how pissed CK would be if he had to have practice and simulate his no huddle offense on a field that is only 70 yards long with a team that is a second priority in LA.

UCLA isn’t a state flagship, doesn’t have a commitment to football and would view him as too brash/honest.

Right now CK is contacting potential assistants and plotting his takeover of the SEC.

Gator fans will love him, it will remind them of the SOS days when we were good and we knew it.

Prediction: Saban quits/retires by 2021 because he tired of CK scoring 40+ on him in the SEC Championship Game.

Sleep well everyone and have a Happy Thanksgiving

 

I won't cook a pork loin without a brine. Whole chicken is preferred but not a prerequisite. I get the texture change, but I really like that texture. I usually go heavier in sugar in my brines.

 

I dry brine mine 24 hours prior. Also, I don’t use sugar in my poultry rubs because I don’t want it to burn at those higher temps. Pork/beef is a totally different story.

 

Yup, all on flavor profile for your taste buds. Think many get turned off because the have a smoldering fire and get that stank smoke

 

I think so. I remember there being a pair of girls wearing bikinis (the horror, the horror!) that would walk around with bottles of tequila in holsters and bandoleers of shot glasses. Had one of them lick my hand to make the salt stick prior to doing a shot. That was nice.

 

Coaching news, Zit popping, Sexy women, More Coaching news, Trolls, Drinking discussion, and Cooking advice, All in one thread.

 

Good god, I go away for a few hours and this thread turns into the Martha Stewart Thread.

SMDH. lol....

 

Butter under the skin is a must. I mix all my herbs in a basting liquid of melted butter and white wine, soak a piece of cheesecloth in that, and cover the turkey with it until the last 45 min or so, basting every 30.