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Turkey or other wise
- Thread starter Js1977
- Start date
garycat
Member
Yes! Not long now before we're sharing the Christmas dinner table with a plump old bird whose gobbling days are well and truly over. I think she's cooking beef this year.
And I thought i was up early. or perhaps your just late going to bed.Merry Christmas all!
The food is my job, so just about to make a start, lots to do.
Merry Christmas to everyone.
Looks delicious. Is that a wireless meat thermometer? If so, mind sharing the model info and if you like it? I have been thinking of getting one....Job done… a piece of gammon and a deboned Turkey
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Thank you. Yes it's a wireless one. I only mainly use it for the rotisserie (got an inkbird for all else that doesn't move). Ive had it for just over two years, often used all year round and it's been great and reliable and there have been a few firmware and app updates. THIS is the particular one I use and it's very good for very long cooks of 4 plus hours at leat. having for comes in handy if you have different bits of meat in one cook or on a large piece I always use at least two. The app is also awesome
Awesome -- thank you!Thank you. Yes it's a wireless one. I only mainly use it for the rotisserie (got an inkbird for all else that doesn't move). Ive had it for just over two years, often used all year round and it's been great and reliable and there have been a few firmware and app updates. THIS is the particular one I use and it's very good for very long cooks of 4 plus hours at leat. having for comes in handy if you have different bits of meat in one cook or on a large piece I always use at least two. The app is also awesome
M1tch
2021 M3P with EAP
WannabeOwner
Well-Known Member
Very old school ... Sous vide here (for all meat & fish cooking), if guest are late, or we are nattering, no rush to get to the table - even if I'm cooking steaks an hour late makes no difference. In the air fryer on MAX for < 10 minutes for Maillard browning - or put it over white hot coals for same.
M1tch
2021 M3P with EAP
No pics bit the best was the night it snowed so hard it collapsed (and broke) the gazebo.Try and get some pictures in... Im always looking for some inspiration
Will got some of this years event
WannabeOwner
Well-Known Member
Sous Vide is the easiest route I've found to tenderness, coupled with wide time interval between "ready" and "ruined"
Overrated imho and to much work... it doesn't bring you tenderness, a good bit of meat does. It's good if you want a perfect temperature and like your steak looking very pink inside but cooked. You can pretty much achieve this with the reverse sear method which I also very rarely do
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