Out of the Rafters at the Q
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How do you cook it?
- Thread starter Nicky
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Kouki
Kouki, Not Cookie.
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You know what I hate? Mediocre midwest potluck cuisine that convinced me I didn't necessarily like sweet potatoes my whole life because they only way they are served is further sweetened up and topped with marshmallow and cinnamon. (granted that shit is delicious but)
I've been cooking them in the air fryer lately. First attempt was thin chips. It was OK but had the temp wrong. Then thick chips. Fantastic. Tonight just cubed because I am due for a bloody massacre on my mandoline, which I narrowly avoided with the thick chips. Managed to only slice off a flap of skin on my palm and blood was minimal.
That is all. And be careful with mandolines.
I've been cooking them in the air fryer lately. First attempt was thin chips. It was OK but had the temp wrong. Then thick chips. Fantastic. Tonight just cubed because I am due for a bloody massacre on my mandoline, which I narrowly avoided with the thick chips. Managed to only slice off a flap of skin on my palm and blood was minimal.
That is all. And be careful with mandolines.
Out of the Rafters at the Q
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Cumin and sweet potatoes go together so well.
I love making sweet potato wedges. Salt, pepper, oil and cumin. That's all you need.
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I was excited to start Thanksgiving preparations, so I made an overboard Tuesday night stuffed pork shoulder:
1. Cut the pork shoulder in a spiral so that you have about an inch of flat meat. Then put it in plastic wrap and pound it out as flat as possible. I put mild rub on both sides like a side of ribs and let it cure for an hour.
2. Smear stuffing mix on top.
Stuffing recipe:
1 egg
1 cup Italian sausage
1 cup shredded Romano cheese
1/3 cup chopped parsley
1/3 cup chopped sage
2 cups chopped mushroom
1 cup panko
3. Roll the pork up and seal with butcher twine, if you have it. Since I didn't, I used skewers and wrapped the edges with tin foil:
4. I baked low and slow - 225 degrees for three hours. For safety, you need a meat thermometer for this recipe. I pulled it out to crank the heat to 375 and roast broccoli in the drippings with olive oil and fennel seeds.
5. I finished the pork with the tin foil off, covered in olive oil at 375 for about 15 minutes.
The trip color pasta was cooked in a simple lemon-caper butter sauce.
Let's see what you guys are whipping up this week. Happy Thanksgiving!!
1. Cut the pork shoulder in a spiral so that you have about an inch of flat meat. Then put it in plastic wrap and pound it out as flat as possible. I put mild rub on both sides like a side of ribs and let it cure for an hour.
2. Smear stuffing mix on top.
Stuffing recipe:
1 egg
1 cup Italian sausage
1 cup shredded Romano cheese
1/3 cup chopped parsley
1/3 cup chopped sage
2 cups chopped mushroom
1 cup panko
3. Roll the pork up and seal with butcher twine, if you have it. Since I didn't, I used skewers and wrapped the edges with tin foil:
4. I baked low and slow - 225 degrees for three hours. For safety, you need a meat thermometer for this recipe. I pulled it out to crank the heat to 375 and roast broccoli in the drippings with olive oil and fennel seeds.
5. I finished the pork with the tin foil off, covered in olive oil at 375 for about 15 minutes.
The trip color pasta was cooked in a simple lemon-caper butter sauce.
Let's see what you guys are whipping up this week. Happy Thanksgiving!!
Out of the Rafters at the Q
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No Friendsgiving for us this year and it's the first time I haven't had to make my stuffing in a long time.
I use half white bread, half homemade cornbread. It's incredible. Big shoutout to Kenji for being the best thing to happen for home cooks in the past 20 years.
Drying (not stale-ing) the bread is the most important step. Don't skip it!
Cornbread:
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil
Directions
Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F (220°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Using pot holders, carefully remove hot skillet from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Stuffing: (Go half white bread, half cornbread. I think the above cornbread recipe makes about 2.5 pounds of cornbread so I just double the recipe below)
Ingredients
2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick; 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large ribs celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on a Microplane grater
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, if needed (see note)
1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
3 large eggs
1/4 cup minced parsley leaves, divided
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
I use half white bread, half homemade cornbread. It's incredible. Big shoutout to Kenji for being the best thing to happen for home cooks in the past 20 years.
Drying (not stale-ing) the bread is the most important step. Don't skip it!
Cornbread:
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil
Directions
Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F (220°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Using pot holders, carefully remove hot skillet from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Stuffing: (Go half white bread, half cornbread. I think the above cornbread recipe makes about 2.5 pounds of cornbread so I just double the recipe below)
Ingredients
2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick; 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large ribs celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on a Microplane grater
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, if needed (see note)
1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
3 large eggs
1/4 cup minced parsley leaves, divided
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Kouki
Kouki, Not Cookie.
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Oh man, I love his stuffing recipe. I typically insist on making the stuffing just so I can make this.
I forget if he mentioned it as an option in his recipe article, but usually I will shred an apple in the mix as well.
I forget if he mentioned it as an option in his recipe article, but usually I will shred an apple in the mix as well.
Out of the Rafters at the Q
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Yeah it's fantastic.
My wife and I eat this, alone, for meals as long as the leftovers last.
ZooCrewDude
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I’ve made the same Big Green Egg whole smoked turkey for years. It translates to any smoker… the pecan is subtle and doesn’t overwhelm the flavor and it’s the juiciest recipe I’ve ever had. If you’re not a brine person you can probably skip that step, but I do it and the results are great! I was hesitant the first year because a smokey flavor isn’t everyone’s cup of tea… but it’s been a crowd pleaser.
WHOLE SMOKED TURKEY RECIPE
Ingredients:
12-14 lb young turkey
natural lump hardwood charcoal
Chunks of pecan wood
Pecan smoking chips
BRINE:
½ cup Light Brown Sugar
1 ½ tsp chopped candied ginger
1 Tbsp black peppercorns
1 cup kosher salt
Tsp Allspice (whole or ground)
1 Gallon vegetable stock
1 gallon heavily iced water
TURKEY SEASONING/AROMATICS:
1 onion
2 lemons
1 head of garlic
1 bunch of fresh thyme
1 bunch of fresh sage
½ stick of unsalted butter
Cracked pepper
Garlic powder
½ Tbsp Chili powder
1 ½ tbsp garlic salt
Cooking Instructions:
2 days prior to smoking day, combine all ingredients but the ice water in a large stock pot and bring to a boil, stirring occasionally. Allow it to cool to room temperature and then put in fridge covered. 24 hours prior to smoking day, combine brine and heavily iced water in a 5 gallon bucket. Place thawed turkey (with giblets and neck removed) in the bucket. Cover and store in a cool place. Midway through brine, flip over turkey.
On day of smoking; Set the EGG(smoker) for direct cooking at 300ºF. Use chimney starter to prepare lump charcoal and set in bottom of egg. Place 4-6 palm sized hunks of pecan wood in egg and sprinkle a handful of mesquite smoking chips. Set the plate setter in the egg legs up and put drip pan and roasting rack directly on plate setter surface. Close egg and wait for temperature to stabilize.
While egg and coals are stabilizing, remove the turkey from the brine, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, halved garlic head and quartered onion, half bunch of thyme, half bunch of sage. Brush the turkey with olive oil and season with pepper and garlic powder. Insert remote thermometer into breast and place turkey on egg.
Smoke Turkey at 300ºF for the first 1.5 hours – add a small handful of smoking chips every half hour. After 1.5 hours, increase temperature to 350ºF for the last 2 hours (or until an internal temperature of 165 degrees is reached).
After 2.5 hours, combine 1 tsp garlic salt/ ½ tsp chili powder/ ½ tsp cracked pepper/half stick of melted butter in a small bowl. Mix together thoroughly and brush onto turkey with a sage/thyme brush.
Once turkey reaches 160ºF internal breast temperature and remove from grill. Allow to rest for 20 minutes before carving.
WHOLE SMOKED TURKEY RECIPE
Ingredients:
12-14 lb young turkey
natural lump hardwood charcoal
Chunks of pecan wood
Pecan smoking chips
BRINE:
½ cup Light Brown Sugar
1 ½ tsp chopped candied ginger
1 Tbsp black peppercorns
1 cup kosher salt
Tsp Allspice (whole or ground)
1 Gallon vegetable stock
1 gallon heavily iced water
TURKEY SEASONING/AROMATICS:
1 onion
2 lemons
1 head of garlic
1 bunch of fresh thyme
1 bunch of fresh sage
½ stick of unsalted butter
Cracked pepper
Garlic powder
½ Tbsp Chili powder
1 ½ tbsp garlic salt
Cooking Instructions:
2 days prior to smoking day, combine all ingredients but the ice water in a large stock pot and bring to a boil, stirring occasionally. Allow it to cool to room temperature and then put in fridge covered. 24 hours prior to smoking day, combine brine and heavily iced water in a 5 gallon bucket. Place thawed turkey (with giblets and neck removed) in the bucket. Cover and store in a cool place. Midway through brine, flip over turkey.
On day of smoking; Set the EGG(smoker) for direct cooking at 300ºF. Use chimney starter to prepare lump charcoal and set in bottom of egg. Place 4-6 palm sized hunks of pecan wood in egg and sprinkle a handful of mesquite smoking chips. Set the plate setter in the egg legs up and put drip pan and roasting rack directly on plate setter surface. Close egg and wait for temperature to stabilize.
While egg and coals are stabilizing, remove the turkey from the brine, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, halved garlic head and quartered onion, half bunch of thyme, half bunch of sage. Brush the turkey with olive oil and season with pepper and garlic powder. Insert remote thermometer into breast and place turkey on egg.
Smoke Turkey at 300ºF for the first 1.5 hours – add a small handful of smoking chips every half hour. After 1.5 hours, increase temperature to 350ºF for the last 2 hours (or until an internal temperature of 165 degrees is reached).
After 2.5 hours, combine 1 tsp garlic salt/ ½ tsp chili powder/ ½ tsp cracked pepper/half stick of melted butter in a small bowl. Mix together thoroughly and brush onto turkey with a sage/thyme brush.
Once turkey reaches 160ºF internal breast temperature and remove from grill. Allow to rest for 20 minutes before carving.
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Nothing interesting to report.
Typical nice turkey, Quite moist.
Only change this year is I used a Swedish approach to the stuffing and used dried blueberries for the stuffing instead of golden raisins.
It is highly recommended. It adds a very nice flavor to balance the sage and compliments turkey flavor incredibly well.
Typical nice turkey, Quite moist.
Only change this year is I used a Swedish approach to the stuffing and used dried blueberries for the stuffing instead of golden raisins.
It is highly recommended. It adds a very nice flavor to balance the sage and compliments turkey flavor incredibly well.
Hurl Bruce
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Fairlawn Marc's, but they're out now.