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Discussion in 'Poultry' started by foamheart, Oct 14, 2015.
Looks amazing! Sounds like you are trying to talk yourself into the slicer!
Yup; It's a little like shopping hungry. My problem is that I don't even get the pots and pans out. Just open the fridge and go to grazing.
I enjoy the smoking projects through the fall too. The work of keeping up with grass cutting is drawing down and it frees up a few extra hours. Fall is a change of attitude as well, for me. A little more relaxed.
I've tried to give you points for this post but am not sure that it's working. Been through this before. I'll get it sorted out eventually.
Looks great Foam. I need to make some for lunchmeat sammies
Thank you sir.
I love homemade bacon, but I also like it thin thin thin........
A nice fella is letting me use his old one so I can at least ask some good questions, and I really appreciate it. So maybe...........
Think I need to do a practice run for thanksgiving,get warmed up. Great looking cook Foamy..
That's fine, sometimes its just cosmic karma influencing the site. I am becoming more and more accustomed to needing to log out and starting over again. I just try and remember its not MS's boards. I remember when I was happy getting a 9600 baud phone connection so the occasional site re-boot is nothing when taken in the grand scheme of life. LOL Its still early for me....LOL Can ya tell?
Thanks Adam. I made a big pot of smoked turkey vegetable soup and had a bowl with a sammie for lunch.
I saved another qt. of the broth just incase I needed some gumbo this weekend.
Any excuse is a good one right? But it is always good to sneak in a trail run and its getting close to pumpkin pie time!
It looks great to me!
Thank you Disco
BTW I was thinking yesterday about wine, wasn't you who had the closet full of homemade?
I never gave logging out a thought. Don't think that I've logged out since joining. Ready for a cup a joe?
The bird looks great Kevin.... about the dryness.... You've got Amesphos on hand don't you ?? Try another breast and use some of it... Seems to make stuff moist for me... The last ham was really juicy... hoping the one in the refer will be the same...
<Chuckles> I am into the coffee liqueur now.
You know I bought the Amphoes to make a specific summer sausage I actually joined this site to learn. It has both Amphoes and eruythe womething something something in it. BUT the one I want was fermented. Hungarian lady had it when I was in junior high (thank it wasn't impressive!), but I can't find a recipe I believe is true. and I can't ferment yet.
I like the Amphoes in my sausage, it gives that little twang and holds the moisture. Never thought of it in fowl. I'll have to try it.
As always Dave you are an inspiration.
Wow! Another great hit... I didn't even finish reading all the post and I'm tasting that Turkey over a few slices of bread and gravy on it. I grew up eating Turkey or Beef over bread and gravy. I'm trying not to look at these postings each day because my freezer is packed and the fridge is full of "Dovers"
That turkey looks great... Did I read right... What's with the carcass for some gumbo?
I love hot open faced sandwiches...... just don't usually get there, the turkey doesn't last that long....LOL
The best part of Thanksgiving is the carcass is cooked down afterward for a smoked turkey gumbo!
I got 2 qts. of smoked turkey stock, I made smoked turkey soup earlier this week with one. I have a quart left so probablt a smoked turkey gumbo pretty quick!
It's gonna be a good day.
I have a bunch of stocks I keep in the freezer. So many I am thinking maybe to start canning 'em instead.