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Old 5 Days Ago   #9721
MissS
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Now that IS different Worth. What are you going to do with it? I see a couple of ideas I would try.
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Old 5 Days Ago   #9722
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Now that IS different Worth. What are you going to do with it? I see a couple of ideas I would try.
Different indeed but not something that hasn't been done before.

Sandwiches come to mind with mayonnaise mustard fresh chopped onion and lettuce.
I dare say my mother would have been proud.
She also would have ran out the door with it growling along the way, hid in a cave until it was gone.

And yes the white meat was still as moist as could possibly be.
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Old 5 Days Ago   #9723
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I painstakingly deboned the rest of the scraps and went through it twice making sure no more bones.
Added sweet paprika hot smoked Spanish paprika garlic powder black pepper and hot red pepper.
Used more gelatin.
Had nust enough.
The taste is pretty good.
IMG_20191129_35578.jpg

IMG_20191129_45291.jpg
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Old 5 Days Ago   #9724
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Originally Posted by Nan_PA_6b View Post
We sometimes give large chicken & turkey bones to our Moluccan cockatoo. Has a built-in bone-cracking mechanism.
It is amazing the strength they have in such a small head.
They can take a finger off.
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Old 5 Days Ago   #9725
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Turkey jell-O?
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Old 5 Days Ago   #9726
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Turkey jell-O?
Sort of.
It has been an ages long practice of boiling down bones gristle skin hooves and meat spicing it and putting it in some sort of casing be it intestine or stomach
The gelatin I added came from the same source, it is just unflavored.
Before it, mostly the rich ate this stuff because the poor peasants couldn't afford meat.

The first one is setting up nicely.
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Old 5 Days Ago   #9727
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Quote:
Originally Posted by Worth1 View Post
I dare say my mother would have been proud.
She also would have ran out the door with it growling along the way, hid in a cave until it was gone.
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Old 5 Days Ago   #9728
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I had to make a store run on Turkey day and scored a 2 rib roast for $24, last night I tried a different method of cooking it and it worked. I want to try this in the Pitboss 5, I think it should get hot enough to crust up the outside.

EVOO for a binder and Montreal Steak seasoning
I popped it in a 500F oven for 10 minutes
Lowered it to 300 for 30 minutes
Then dropped the temp to 200 till the IT was 129
I let it rest 20 minutes then popped it back into a 500 oven for 8 minutes to crust up.
I let it rest 10 minutes and sliced it up.



It was tender and juicy but red as can be, I had to cook a slice more for someone but it only took 30 seconds on a medium heated pan to turn it brown. You can see part of it at the bottom on the board


Served with leftovers!!
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Old 5 Days Ago   #9729
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Looks good.
All I has was scraps for breakfast.
IMG_20191130_28524.jpg

IMG_20191130_41440.jpg
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Old 5 Days Ago   #9730
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Looks like your turkey cheese set up good. How was it?
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Old 4 Days Ago   #9731
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I bet that Worth liked the Paprika one best. Worth you should look into the Indian Smoked Paprika, it has a nice little kick that you might enjoy.

Rajun, I want to dive into that roast of yours. I have been eating vegan for 3 days now. I can just feel those juices running down my chin. Lol
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Old 4 Days Ago   #9732
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Wanton soup, Worth? Ahh there's a man who would have a major problem with that if i shared THAT soup with anyone but him! Lol! That is quite an interesting take on the turkey. Your breakfast sure looked good!

Rajun, that prime rib looked awesome as always! If it had been on my plate the only thing i would have added is a loaded baked potato or loaded baked sweet potato!
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Old 4 Days Ago   #9733
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I can honestly say they both need more salt.
Not something I say often.
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Old 4 Days Ago   #9734
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I have a small 8 pound pork butt dry roasting in the oven at 350F.
It is covered liberally with black pepper garlic powder and kosher salt.
The smell is driving me crazy.
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Old 2 Days Ago   #9735
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All about Texas tamales!


https://www.texascooppower.com/food/...f-the-tamalada
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