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desertjoe 
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Joined: 23 Sep 2013
Location: New mexico
Points: 13692
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 Posted: 26 Nov 2019 at 9:50am |
Hey Thanks, TBone,,I'ma gonna check em out,,, Aw chit, Chask,,thas too bad,,,was that at one of them muslim places ole TBones talkin bout,,?? UMMM,,sorry,,I didn't mean that ,,this close to the holidays,,,,, 
What I would do tho,,,is get one of them canes that gots a remote control cattle prod built in and then go back to the exact same place and leave it in your cart,,,then go around the cawnor and ,,,,,,,wait,,,,(make sure it gots double heavy duty batteries and fully charged) OH,,and make sure your cell phone battery is fully charged too for a great video to share with us,,,,,,friggin thieves,,,!!!
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chaskaduo
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Joined: 26 Nov 2016
Location: Twin Cities
Points: 5200
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Posted: 26 Nov 2019 at 10:38am |
They were there. 
Edited by chaskaduo - 26 Nov 2019 at 10:38am
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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john(MI)
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Joined: 12 Sep 2009
Location: SE MI
Points: 9262
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Posted: 26 Nov 2019 at 12:31pm |
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I forgot to mention, always cook your turkey breast down. The juices will flow to the breast making it more moist.
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D14, D17, 5020, 612H, CASE 446
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LouSWPA
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Joined: 11 Sep 2009
Location: Clinton, Pa
Points: 25053
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Posted: 26 Nov 2019 at 12:41pm |
 john(MI) wrote:
I forgot to mention, always cook your turkey breast down. The juices will flow to the breast making it more moist.
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never thought of that, but it makes sense
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I am still confident of this;
I will see the goodness of the Lord in the land of the living.
Wait for the Lord;
be strong and take heart and wait for the Lord. Ps 27
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Stan IL&TN
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Joined: 13 Sep 2009
Location: Elvis Land
Points: 6730
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Posted: 26 Nov 2019 at 3:05pm |
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Ok I will give you something better than some old bird you are trying to cook.
Go get a 100 count of frozen home style meatballs and 4 bottles of Kikkoman brand sweet and sour sauce. Dump it all in a crock pot and 4 hours later you will slap your momma because it is so good.😉
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1957 WD45 dad's first AC
1968 one-seventy
1956 F40 Ferguson
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
Points: 13692
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Posted: 27 Nov 2019 at 8:00am |
Hey Ted,,,that sounds mighty interestin,,,what amounts of the poultry seasoning, seasoning salts do you use,?? 
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fixer1958
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Joined: 13 Feb 2010
Location: kansas
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Posted: 27 Nov 2019 at 6:43pm |
I got roped into doing a bird this year. Do it like I always did. No stuffing. Soften a stick of butter and add all of the spices I prefer. Shove/pour it under the breast skin as far as I can from the butt end. Easier to get a fat fist in that end to loosen it up. Then pin it down with whatever you have. toothpicks/10 penny nail etc. Dribble a little olive oil the outside and season the outer part and rub it in. Take a pound of bacon and layer it over the whole bird.
When done take the bacon (if you can keep the herd from eating it first) crumble it over mashed tators over whatever looks like it needs bacon.
Works better if you do this with a smoker. I retired mine. Don't want to build another.
I did beer can chicken this way for a lot of years. Turkey is a big chicken that taste different and a little more finicky cooking.
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iowallis
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Joined: 04 Jun 2017
Location: North Iowa
Points: 370
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Posted: 27 Nov 2019 at 8:13pm |
Usally have turkey and ham for Thanksgiving. Wife's brother is a fuedin' with the wife's sister so him and his family isn't coming. Wife doesn't want a lot of leftovers so only a turkey this year.
Disaappointed as I am not a fan of turkey, it has a foul taste to me.
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
Points: 13692
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Posted: 27 Nov 2019 at 10:58pm |
desertjoe wrote:
You know,,Trace,,,I have a likin for ham, especially a nice hickory smoked ham,,,I just cannot find one that does not have too much of a salty taste,,,, Yeah,,Dakota,,I'm thinkin this year I might try ole Ted;s idea on the brown-in bags,,,sure would make for a really moist bird,,,,,, Last night,,I was lookin for something "different" in addition to the turkey and boy have I got something really great lookin,,,especially for all the MANY bacon lovers on here. I gots part of the recipe downloaded cause they had a lock on downloadin,,,I'ma gonna get the url so see what Ya'll think,,,,,,more to come.,,,,, |
OK,,,since there was so dang much interest in the "Burnt Bacon Ends",,,,,( ),,,,,,and since I happen to like bacon (who doesn't?) I got some pork bellies and gave thet recipe a try,,,and,,ya'll cannot believe how tasty this chit really is,,,,!! I only got to do the first step as that dang Shameless went and threw some snow, sleet and rain in my back yard and I could not keep the smoker going for the weather,,so I brought the groceries in and will do the second part tamarrow,,which is just adding some brown sugar, and Honey to the bacon chunks and smoke em for another 2-3 hours,,,,,,Chit they is Many Wonderfuls just the way they are now,,,,,, Chit,,who needs turkey when you gots these bacon chunks,,,,
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Hubert (Ga)engine7
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Joined: 12 Sep 2009
Location: Jackson Cnty,GA
Points: 6464
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Posted: 28 Nov 2019 at 7:00pm |
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Daughter and granddaughter came over today and I smoked 3 slabs of dry rub baby back ribs since they don;t care much for the fixings that go with the traditional turkey dinner. Man, they were good, melt in your mouth tender. Only ate 1 1/2 slabs for dinner. Guess who got all the leftover ribs? (Hint: it wasn't grandpa).
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Just an old country boy saved by the grace of God.
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chaskaduo
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Joined: 26 Nov 2016
Location: Twin Cities
Points: 5200
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Posted: 29 Nov 2019 at 10:04am |
Quote from Grapes of Wrath, Grandpa Joad: I smell spare ribs. Somebody's been eatin' spare ribs. How come I ain't got none? I love that movie. [TUBE]IM8Q1e95VbY[/TUBE]
Edited by chaskaduo - 29 Nov 2019 at 10:41am
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Ted J
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Joined: 05 Jul 2010
Location: La Crosse, WI
Points: 18943
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Posted: 03 Dec 2019 at 11:01pm |
john(MI) wrote:
I forgot to mention, always cook your turkey breast
down. The juices will flow to the breast making it more moist. |
Hey John, I agree with you whole heartedly. If you re-read my post, you'll notice that I do that always!! The dark meat is always moist on it's own and the white NEEDS that extra moisture.
desertjoe wrote:
Hey Ted,,,that sounds mighty interestin,,,what amounts of the poultry seasoning, seasoning salts do you use,?? |
Geeezeeee Joe,,,,,,,I don't measure anything,,,,,,,,,,I'm like my Grandma. ALL her recipes (Which ALL of us kids LOVED) were like this; ,,,,,,,,,,,a pinch of salt, a dusting of ......a dab of......a palm of,,,,,,,, things like that. SO,,,,,,,as a good guess, I's say a couple of TBLS of poultry seasoning and a tsp of Seasoning salt. One can of 7-up or anything like it,,,, I've even used 'Squirt' and that works pretty good too. Usually have it around,,,,,,,,,goes GOOD with gin.
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
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Posted: 04 Dec 2019 at 8:53am |
Well,,Ted,,since you was galavating up at the farm,,I went ahead like your Grandma and used 2 Tbs and i tsp and it all worked good,,,except the dang thing never did brown, after I turned breast side up,,,,wonder why,,,????
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chaskaduo
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Joined: 26 Nov 2016
Location: Twin Cities
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Posted: 04 Dec 2019 at 9:04am |
Broil after flipping might help next time. Lots of moisture soaked into that breast skin when cooked upside down, sideways and forward to back.
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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desertjoe
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Location: New mexico
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Posted: 04 Dec 2019 at 9:40pm |
chaskaduo wrote:
Broil after flipping might help next time. Lots of moisture soaked into that breast skin when cooked upside down, sideways and forward to back. |
Well,,,That right there is so true ,,Chask,,,that was the JUICIEST turkey I had ever ate,,,,chit..I can't remember who that was that told us that,,,I'll have to go back and give him credit,,ktoo,,!!
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Ted J
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Posted: 07 Dec 2019 at 7:38am |
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Raising hand........
I might have forgotten to mention that when you cut open the bag you take a stick of butter and rub it on the breast.
Also, at that time, you take all the juice out so you can make gravy.
Sorry Joe, but I'm always forgetting something....I guess it's in my nature now......or maybe just ole age,,,,,,,,,,,which reminds me,,,,,,,,,,,,
A guy takes his wife to the doctor to have her checked out. He thinks she either has Alzheimer or aids. The doc checks her over but can't find anything wrong.
The guy wants to know what the heck he can do about it!
The doc says; "Take her out of town a ways and just drop her off."
The guy wants to know what good that will do.
The doc says; " If she has Alzheimer's, she won't find her way back home."
Guy says; "What'll I do if she comes home?"
Doc says; "Don't scr....er....ew her".
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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