Recent content by Chris in Louisiana

Nice color, inside and out!

Beautiful! Pork loin is one of the best meat bargains out there these days. They practically give it away compared to beef. I like to dry brine, give it a simple seasoning, and cook on the rotisserie.

Try reducing the cooking temp and taking a little longer. I have cooked poultry at 325-350. Mine comes out fairly dark, but I'm fine with it. Pellets and Pits YouTube channel just did a turkey cook to compare wet and dry brines. I noticed that his whole turkeys came out beautiful golden...

All of that looks great! We always split a ribeye these days. It's plenty even with a normal size steak if you throw in some salad/sides. I enjoyed my first lobster roll in a long time when in Boston last year, and it was $$$. When we boil shrimp, we give the leftovers the same treatment, and...

Where is your "Down south"? Are you snow-birding at the beach?

Well, they were a little small, so both went in the Dutch oven last night for this dish. I added, for the last hour of cooking, several quartered medium portobello mushrooms and a bag of petite white potatoes. Made the DeCecco pappardelle to go with it all. Delicious. Thanks to this thread...

Great colors inside and out. Beautiful brown crust, with rosy interior. Nice.

What are you cooking this Thanksgiving?

Post some pics the next time you fire up the smoker!

Meathead has some good info on Turkey temperature. Amazing Ribs Turkey Guide I'm going to spatchcock for Thanksgiving and hope that I can use basting the breasts to get the white meat to 160 about the same time the dark meat is 165. We'll see. Johnny on the View to a Grill YouTube channel...

In my experience, duck is better. You might want to cook more than one. If anyone considering it has not cooked a farm-raised duck before, know that they have a thick layer of fat; very different from lean wild duck. Look into methods for dealing with the fat. I like to make many little slits...

The Kinder's products I've used are good quality. Please report back on how that stuffing/dressing mix works for y'all. I saw it at our local Sam's and was curious about it.

I'll be doing the smoke and transport with a turkey this year. Reading up on it elsewhere, and asking AI, gave similar advice as in this thread. Spatchcock looks like the way to get it done faster (for an hour drive to noon meal) and make it easier to pack for the trip.

It lived up to its name. That's some kind of black bark. Beautiful results!

I've never seen a product like that. I tend to avoid pre-seasoned or marinaded meats at the grocery store, but a hatch chilies marinaded pork butt might get my attention. How bad could it be?