Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

Also, just in case, you don't have to wrap the whole thing up. Just make sure you very tightly wrap the top. May want to toss a saran wrap layer right on top to seal in moisture and juices.

You get the general idea though. You can keep that thing warm and ready for hours pretty easily.

[BerenTebogo]

Well that's good to know.

[FNH]

Here's the small bird prepped that I'm going to smoke. 13.5-14lbs which is the top end for smoking. Injected with apple juice, and put margarine under the skin, rubbed the skin with margarine and a rub. Covered the pan with foil and refrigerated for the night. Rethought my process. Due to the amount of skin on a norman rockwell style, I am going to keep the temp in the smoker higher (300-325) than when I did a spatchcock style last year. Wrapping the leg bones and wing tips in foil. Heavy smoke for the first 1.5-2 hrs, then inject again, temp check and refill water pan if needed. Based on the temp will determine how much longer and when I brush with italian dressing(about 1 hr left on cook time). About the time the inner thigh temps 170 I will brush with sauce and let that cook in for 15 minutes.

[Boyiee]

My 20lb turkey is brining right now. Gonna flip it around 5am and toss it in the oven at about 11. Should be done between 2:30-3pm, but any time within the 2pm hour would be great. As long as its not done earlier or later lol. Convection oven + Probe thermometer for the win.

[FNH]

Soon....Soon. I got it a little too hot trying to fight a cool down, but it's getting sauced anyway so nbd.

[FNH]

sauced up


served up

[AidenCarby]

Had an omelet, was ok.

[Kalmado]

Eating Lumpia (eggrolls). We did the turkey thing last night.

[SamanosukeShiva]

Did shabu shabu/hotpot with the fam

[Zetanio]

I had a whole lot of deep fried turkey and boudin.

I hurt kinda. No food for a week.

[Zetanio]

Chicken.

Little bit of maple syrup
Lots of spicy brown mustard
Little splash of apple cider
Pepper
Salt

Hot pan, pan fry.

Take chicken off, add 2-4oz of apple cider and a splash of apple cider vinegar. Deglaze pan, reduce slightly, add salt.

Cut onions into rounds.

Oven at 425, roast until yummy

Add it up, make sandwich.

I'm really tired so this is a rambling mess but I serve BG.

[Zetanio]

[Zetanio]

[Tokitoki]

What's a "Chof's?" Never heard of that cut.

Chicken Bacon Ranch pizza I made last week and never shared.

Spoiler: show

[Zetanio]

Good job using that New York water to make the best possible pizza dough.

[Tokitoki]

You know it.

I make pizza twice a week (mostly because the recipe I have makes two crusts). It varies what we put on it; beets/onion/feta/honey, prosciutto/artichoke, chicken/bacon/ranch, and soppressata are our favorites. Shit would cost $20-25 around the corner, or about $6/pie at home. No brainer.

[Zetanio]

You know it.

I make pizza twice a week (mostly because the recipe I have makes two crusts). It varies what we put on it; beets/onion/feta/honey, prosciutto/artichoke, chicken/bacon/ranch, and soppressata are our favorites. Shit would cost $20-25 around the corner, or about $6/pie at home. No brainer.

Joe's is like 20 bucks for a large plain now. It's getting ridiculous.

I have failed in my attempts to make good dough. I want to go buy some from one of my pizza places and try cooking it at home.

[Tokitoki]

I use the recipe from The Joy of Cooking (think it's the 2010 edition). It's pretty much the same as the other recipes I found, so I stick with it. Rises nicely, crisp on the outside, but getting the center done with a regular baking sheet is annoying. Usually comes out a little more floppy in the center than I'd like.

Asked my aunt to get us a pizza stone for Christmas. Should help to have that pre-heated to crisp the center better.

[Churchill]

Thing to remember is you're going to have a hard time making legit NY Style pies.

But pizza itself is really just a flatbread and there are a lot of good recipes to try and test for that online. Also get a stone, makes it work a lot better. Then you also gotta test different flours and amounts to throw on the stone, etc. if you like cooking like a woman then it's probably enjoyable.

[Tokitoki]

1 1/3 cups warm water (105-115)
1 packet active dry yeast (or 2 1/4 tsp)
3 1/2 cups Heckers' Unbleached flour
1 tbsp salt
2 tbsp olive oil
Corn meal down on the baking sheet.

It's not exactly pizzeria style, but it's fine. If I want to spend $20-25 to get pizza, I'll just go up the block.