i'm in turkey coma
 

http://i40.photobucket.com/albums/e2...day/grill1.jpg

http://i40.photobucket.com/albums/e2...day/grill2.jpg

http://i40.photobucket.com/albums/e2...day/turkey.jpg

had 10lbs of prime rib and chicken for lunch, then turkey for dinner.

i did the alton brown recipe for deep fried turkey in peanut oil. 3 neighbors also brought turkey over. 1 smoked with apple wood all day long, 1 roasted in the oven/bag with a wine based marinade with onions, garlic, etc, and another fried in the oil-less fryer.

turns out, everyone prefers the deep fried turkey the best... crunchy skin, super moist and best tasted. smoked was 2nd best, then the oven roasted (in terms of juiciness and flavor). oil-less fryer tasted like broasted turkey and rather dry.

OMG Adam, that looks amazing! :drool:

I'm hungry again :) Any leftovers? :rofl:

niice! nothing like a well fed pit crew!

AWESOME!!

Looks Delish, Adam!
Did you wash the turkey down with the entire box
of Krispy Kremes?! :rofl:
BR,mD

Looks great...Yum YUM

I need a new BBQ. What
brand is yours

this is what i bought... the napoleon prestige ii 750 dual head grill
http://www.napoleongrills.com/Gourme...PT750RSBI.html

but i have the built in model.
http://www.napoleongrills.com/Gourme...IPT750RBI.html

napoleons are known for their wave looking grills... ;)

you can charcoal or wood smoke on this dual gas grill. extremely versatile. the rotisserie spike is a massive spear! lol the infrared burners get hot enough to melt glass. it's not installed into the bbq cabinet yet as i'm still having yard work done so its just sitting on some cinder blocks now so we can grill when we want.

once you find the grill you like, check out zoobler. they have amazing prices on all brands. www.zoobler.com

dude, the wifey wants me to go to gourmet cooking school... she doesn't know that she's putting the instructor's life in fire danger with me LOL

the only thing i can cook is rice in the automatic rice cooker and fried turkey. both of which i'm excellent at! lol

I'm thinking about taking some classes at EPICUREAN..

I'd like to work on my knife skills and learn some new recipes. The only problem is, it's like a 6 month course and one of those months is entirely FISH. I'm allergic to fish. Don't want to cook it. Don't want to smell it and certainly don't want to pay for a month of classes that I will not attend.

I think the course is one or two days a week for 3-4 hours.

psst...

1. Read 'The Making of a Cook' by Madeleine Kamman. Then The French Chef Cook Book by Julia Child (2 books). Everything you need to READ is in these three books. :thumbup:

2. Learn to season. Take homemade stock/broth, strain it and place 5 different bowls. Leave the first one PLAIN. Add increasing amts of salt and pepper to the others and note the changes and what tastes good to you. Everything will be affected through a similar profile. ;)

3. Don't take it so serious. It's just food. :p:

Season is one thing I do well. That is of course if you share similar taste buds to me. I'm not a fan of sweet. I never add sugar. I season with 3 things:
1) Salt
2) Garlic
3) Lemon

If you can't make something delicious with those three additives you don't belong in the kitchen.

I can't for the life of me understand people who like sweet foods. I'm not talking about dessert, I'm talking about people who eat things like, ORANGE CHICKEN, etc.

BTW,
The previous post is simply to get you started.

Advanced cuisine is SO involved. These books will get you started and confident. Then you can grow as seems fit.

:rofl: if I didn't know you I'd think you're indian.

Ummmmmmmmmmm, Chicken Tika Masala.... Somosa..... Lamb Vindulu.... Garlic Naan.....

Yummy !!!!

ummm... homework? man, i need firm directions. things like "season to taste" is swahili to me. 350 degrees would mean exactly 350 degrees on a calibrated thermometer. 5 mins means exactly 5 mins. i can't just take a look, smell, or sense its time with food. the family has been watching ratatouille lots and beginning to think gusteau is right about anybody can cook! i will be their greatest challenge!

the only knife skills i got are in martial arts. ask me to attack or disarm, you got it.. ask me to chop onions and you got some chopping block chips with your smashed onions - adds flavor right? ;)

i think i better get the fire dept to come with me... i did nearly burn the house down 4 times as a kid trying to cook eggs, warm up a cinnamon roll, and 2 other things we couldn't recognize after the smoke cleared from the fire extinguisher... and sadly no, i'm not joking although i know you guys are laughing :) the 4 incidences are real and my parents love to tell that story to everyone

Yummm indeed, but those are mostly restaurant type dishes. If you're ever in Chicago, you and your wife are welcome over for some authentic Indian food. :)

That's an invitation that I'm sure to follow up on :)

Hayaku,

It's not nearly as hard as you make it sound... JUST TASTE THE FOOD. Is it bland? Add salt! It is salty? Add water! Is it boring? Add lemon!

And my cooking always starts by lightly heating some garlic cloves in good olive oil.. You can add that to just about anything for improved taste.

- Also remember, don't be intimidated by the word, COOKING. At the most basic level, COOKING is only 3 things:
1) Shopping for good ingredients
2) Cutting
3) Heating

If you buy good quality foods, all you need to do is slice and heat.

:)

Hayaku,

B-line's right. I Rachael Ray can pull it off, then my man,YOU can TOO. You might need to start with the elementary, entry level, basic basics:confused: though.

When it's smoking it's cooking, when it's black it's DONE! :bustingup

LOL! Seth.. that's where the holiday 5 pack idea and enhancing the Corona came from!

V,
You might appreciate this:
2 bags fresh cranberries
4 Tangerines zest and juice
12 slices ginger
3 cloves garlic
1 onion/brunoise
8 fresh serranos, sliced
7 Cardamom pods
home made curry pow
4 bay leaves
real cinnamon (small stick)
1 cup brown sugah

burnt onions, spices
added peppers, ginger garlic, sweat
add rest of ingredients and cook 10-15 minutes.
let sit over night and remove bay, cimmanin and cardamom if you can find 'em.

turned out pretty SNAPPY!