Show Us Your Meat, and We'll Show You Ours

[.RJ]

basting is dumb. the whole purpose of the skin is to keep shit out.

[Apoc]

Everyone is all about basting.

But I watched a video, by Mr Brown, and he said it does nothing. It's not sucking in those juices, and you are wasting heat by opening the oven.

Thoughts? Do I listen to the professional chef? Or social media?

No basting, just a whole buncha butter under the skin before cooking.

[JustinG]

basting is dumb. the whole purpose of the skin is to keep shit out.

That was my thinking.


And I'll Paula Deen the shit outta this bird with buttah

[.RJ]

herb butter. (not that kind of herb)

[Apoc]

herb butter. (not that kind of herb)

Don't listen to this guy. Weed butter the shit out of your bird!

[WRXtranceformed]

If I had known y'all were coming to Thanksgiving dinner...

[Apoc]

I'm totally watching that this coming weekend.

[WRXtranceformed]

I'm totally watching that this coming weekend.

[Apoc]

I'm way too stoned to drive to the devil's house.

[Deceus]

Just make everyone some icecream sandwiches. Whole wheat with lettuce.

[Evan]

Basting is pointless, brining is slightly better than pointless, injecting is the real deal.

Doesnt matter how you cook it as long as you hit the right temp . If you use the built in pop up plastic thing your bird is overcooked. Buy a thermapen and a remote thermometer.

[JPolen01]

What a fantastic movie. Worth a rewatch or ten for sure.

[JustinG]

I want a thermapen....

Just gonna use my igrill to monitor temp.

[Sully]

Slightly more budget option depending on when you buy is the thermoworks pop thermometers. Not quite as fast as a thermopen but also can be had for like $25


Edit: just kidding, guess they don't exist anymore

Edit edit: guess they stopped selling on Amazon. Still on thernoworks website for $35


Sent from my SM-G930V using Tapatalk

[Steve85]

Great tips!

Used the Alton Brown brine, butter under the skin, cooked in a dedicated roaster to 165 using a remote thermometer and definitely the best one yet. Drippings were turned into gravy with corn starch and drizzled over the sausage and mushroom stuffing. Those pieces of dark meat on the very bottom in the middle are so good and always go to the carver.

Doing it all again Friday with friends and will try to add the injectable. I can't seem to find the one I know we had. I also need to find a recipe that doesn't include solids that clog the thing like the first time I tried it. I can't remember what was in the mix but I remember it clogging like crazy.

[davej]

8qt instapot is $70 this morning on Amazon in case there's anyone else like me who slacked off getting one.

For you guys that have them, are they still in use or has the novelty wore off?

[JustinG]

8qt instapot is $70 this morning on Amazon in case there's anyone else like me who slacked off getting one.

For you guys that have them, are they still in use or has the novelty wore off?

We use ours weekly, sometimes 2-3 times.

Def get more sealing rings and an extra pot.

Use the same couple of sealing rings for savory foods.

Keep one for desserts if you ever plan on doing those sorts of recipes.

[JPolen01]

We use ours once a week at least. I have no desire to make any dessert items in it and am still on the original ring. An extra pot might be helpful but I haven't found a time when I really needed it.

[*insertusernamehere*]

I'm getting one on sale today too. There are even better deals to be found than that $70 deal.

[davej]

I'm getting one on sale today too. There are even better deals to be found than that $70 deal.