the Thanksgiving foodie pron thread

Discussion in 'The Backstage' started by blues_n_cues, Nov 24, 2014.

  1. blues_n_cues

    blues_n_cues Well-Known Member VIP Member

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    we did ours early-
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  2. DirtySteve

    DirtySteve Well-Known Member VIP Member

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    Dayaaaam! :drool:
     
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  3. Far Rider

    Far Rider Hendrixian VIP Member

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    Pron indeed. :naughty:
     
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  4. Vinsanitizer

    Vinsanitizer ----------------------------- Double Platinum Supporting Member VIP Member

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    Oh no. I can't bear to look. :eek: :drool:
     
  5. GIBSON67

    GIBSON67 Well-Known Member

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    Looking good! I'll won't be frying a Tom until Friday this year...
     
  6. BlackSG91

    BlackSG91 Well-Known Member

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    No, it's Baaaaaaayyyyyuuum!!!:hbang: Along with some green eggs, peanut butter & teh jaaaaaaayyyyyuuum...doo yoo under-staaaaaaayyyyyuuund!!!:scratch: Don't forget the honey-glazed haaaaaaayyyyyuuum!!!:D

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    ;>)/
     
  7. SonVolt

    SonVolt Well-Known Member VIP Member

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    I made a sweet potato pie over the weekend but didn't take any pics.
     
  8. Alt Freak

    Alt Freak Well-Known Member

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    Doing a standing rib roast for this thanksgiving
     
  9. Unter

    Unter New Member

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    Oysters, salt,lemon,beer.
     
  10. Unter

    Unter New Member

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    The rib roast and Yorkshire pudding will be Christmas.
     
  11. Dogs of Doom

    Dogs of Doom Moderator Staff Member

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    Damn... :mad: I was going to skip lunch because it's too late, now I'm hungry!
     
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  12. ibmorjamn

    ibmorjamn Well-Known Member

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    looks good !:hmm:
    :drool:
     
  13. Kaptain_Krunch

    Kaptain_Krunch Well-Known Member

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  14. MartyStrat54

    MartyStrat54 Well-Known Member

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    Blues. Have you or do you recommend the technique of roasting the turkey for the first hour or so upside down? Then flipping it over so that the breast is facing up for the rest of the cooking. They say it makes the breast turn out moist.

    I've never done this, but it makes sense.
     
  15. blues_n_cues

    blues_n_cues Well-Known Member VIP Member

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    no, I don't touch the bird once it's on the rack.
    I start off around 400-450 until the breast is browned & crispy then just lay a piece of foil over it & drop the heat to 325-350 for the remainder of the cook.
    I also wrap the wing tips w/ foil (like little booties) until about the last hour.

    another trick is to mix up soft butter,a little oil,& your spices then shove the mixture up under the skin carefully & spread it over the skin. also,baste every 30 minutes & keep adding water/broth/oil mixture to the roasting pan as needed.

    throw a mix of chix broth/spices/oil/butter in the cavity of the bird (do not stuff the bird) and a wad of foil to cover the opening.
     
  16. blues_n_cues

    blues_n_cues Well-Known Member VIP Member

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    I'm sure someone else took pics...
    anyone? :hmm:
     
  17. TwinACStacks

    TwinACStacks New Member

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    :D What Blues isn't telling you, because he is too busy laughing his ass off, is that is all PROP food.

    Nice looking for Plastic. I particularly like the Plaster Dinner Rolls....

    :lol::lol: TWIN
     
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