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Thanksgiving meats

Ja Rhule

By Ja Rhule,
in Huddle Lounge

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mr beauxjangles Newbie

mr beauxjangles

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Posted
18 hours ago, CCS said:

Turkey. I'm more excited about the cole slaw and broccoli salad. 

 

 

My Dad died on Thanksgiving in 2005. We've always debated to skip the turkey and make lasagna which was his favorite. Turkey and dressing always wins though.

Many years ago at a Thanksgviing meal I had a pretty good ground turkey and turkey sausage lasagna with butternut squash and a cream sauce in leiu of beef/pork and tomato sauce. Go for it.

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Ja Rhule Grand Master

Ja Rhule

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Got 2 15lbs Turkeys, a duck, 2 kosher hens, 5lb rack of ribs and 7lbs of ham.

I purchased brine, apples and oranges...  I will marinate everything on Tuesday and I will start my smoker around 12am on Thursday  using applewood.  Meats should be done around 1pm.

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thefuzz Mentor

thefuzz

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On 11/20/2015, 2:05:18, mr beauxjangles said:

I'm gonna splurge on a couple of large beef tendelroins. Always slow in the oven. Start at 275, gradually bring it down to 220 or so over the course of an hour, and leave 'em there until you hit your desired temp, no higher than 125. Let 'em sit for at least an hour. Obviously to rest but also to bring to just above room temp for serving. It's such a simple recipe and if you buy quality beef, you can't miss. You'll be a hero, I promise.

And while I am fond of making my own bread, biscuits, rolls, etc, I have still yet to execute anything that brings me the satisfaction of a 3/4 inch slice of that tenderloin on a Sister Schuberts roll. 

Do you not brown it, or at least sear it with a 500 degree blast when you first put it in the oven?

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mr beauxjangles Newbie

mr beauxjangles

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6 hours ago, thefuzz said:

Do you not brown it, or at least sear it with a 500 degree blast when you first put it in the oven?

Generally speaking I do that with pork tenderloin but not beef. I've done  a sear before plenty of times and just found that it isn't necessary to achieve the flavor that I want when cooking a whole tenderloin. I use few herbs - just a couple of sprigs of thyme and rosemary - and then salt and pepper. I'll sear certain cuts for a steak since I don't do much grilling, but not the whole tenderloin. If I were to do it though, I'd sear on the range and then into the oven rather than let my oven and roasting pan get up to a really high temp. What about you?

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thefuzz Mentor

thefuzz

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16 hours ago, mr beauxjangles said:

Generally speaking I do that with pork tenderloin but not beef. I've done  a sear before plenty of times and just found that it isn't necessary to achieve the flavor that I want when cooking a whole tenderloin. I use few herbs - just a couple of sprigs of thyme and rosemary - and then salt and pepper. I'll sear certain cuts for a steak since I don't do much grilling, but not the whole tenderloin. If I were to do it though, I'd sear on the range and then into the oven rather than let my oven and roasting pan get up to a really high temp. What about you?

If I didn't use the grill, it would be done in the oven/broiler as I don't want to cut up a tenderloin, and I don't have a flat top at my house.

Salt overnight in the fridge uncovered, it pulls out some water, and pushes the salt into the meat, evenly seasoning a rather "bland" cut.  I keep it uncovered so that the outside skin has some time to dry out, which will enable a faster sear in the oven/grill, but not having to get to such a temp that it would overcook the cut.

Make a little homemade garlic butter to baste the meat after pulling out of the oven, and let rest for 20 minutes.

I do everything to temp, not time, or feel, so I also have a nice probe thermo that I use.

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Ja Rhule Grand Master

Ja Rhule

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12232822_10102237013124927_6098978023215

My birds for tomorrow...  Turkey, Duck and 2 hens...  Finished brining few hours ago and now drying them up for crispier skin.  Home made BBQ sauce and rub above for ribs.

Gotta be up in 5 hours... Deciding if I should get some sleep or just wing it. 

 

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