negolien

Old lady had to go to the hospital so this week's ham cook is postponed sorry.

Good evening all, So Safeway had a sale on hams .87 cents a lb baby. I got one it's bone in not spiraled I will link it. I'm gonna smoke it on my masterbuilt gravity feed with apple wood and rub with half kosmos double pepper course ground cow cover (my new all time fav rub btw you should try it) and half SuckleBusters Honey BBQ Rub. Then I' am gonna hit it with Kosmos maple bourbon glaze. I will serve it with candied yams, stuffing and cranberry sauce. Will post the overnight cook sometime next week maybe wed night. Stay tuned. https://www.safeway.com/shop/product-details.960309838.html

I got a 10 lb ham from Safeway for .87 cents a pound. Gonna use some Kosmos apple rub I got from their secret stash and their maple burbon glaze. Gonna smoke it on my masterbuilt gravity feed with applewood chunks. Thoughts? https://www.safeway.com/shop/product-details.960309838.html

yumhttps://boarshead.com/12days/details?show=1&utm_source=facebook&utm_medium=paidsocial&utm_campaign=12days&fbclid=IwAR1c5ZvGNF_m6MjRzibkCUUayCDbP0VxzoxMwsVQrZM7lY5NKLweAB84O1A#scroll

I got me this tv to replace my old 55 inch lg https://www.amazon.com/gp/product/B0BVX61P9B?ref=ppx_pt2_dt_b_prod_image Oh I scored this too.. 51% off baby lol https://www.amazon.com/dp/B09WD4TWYP?ref=ppx_yo2ov_dt_b_product_details&th=1

So, I vacuum packed 4 lbs of that turkey breast from last week in a single package. Needless to say, two of us won't eat that much before it goes bad LOL. So I thawed the two turkey thighs and made a chicken breast and a Ham Steak with the stuffing and candied yams. I got Hawaiian sweet rolls in the cabinet and a loaf of banana bread in the oven. YEAH BABY!!! ps I forgot, Yes I have whole cranberry sauce ready to go also lol

All vacuumed up and going in the freezer. Rest is gonna get loaded mash potatoes, corn and some turkey gravy :<)

BAM!!!!! Freakin nailed this one lol... Turkey was super juicy and skin was good but it got eaten LOFL. Skins never as good reheated anyway so I usually munch chicken and turkey skin while I' am cutting the birds up. I hit it with some kpop foods honey glaze wing sauce about 15 mins before pulling. It's a tangy Gochujang Chili glaze. It was a little spicey on my last bites lol. I separated the thighs from the drumsticks later. Cook went pretty good.. Had a flare up at beginning lol I just call them deep cleanings. I started running outta fuel 3 hours in. The 42 degree weather and the flare up munched my fuel LOL. Just waiting for stuff to cool and i' am gonna vacum pack most of teh plate of breast meat and probably the thighs. Oh one more thing. One thing I would change is the way the legs were covering up the bottom half of the breasts the skin there was trash. the legs shoulda somehow been a little separated and laying flat themselves not on another part of the turkey

Been on about hour and a half at 250 with apple wood. Basted with butter and chicken broth 1 time cranked it up to 350. She's cookin fast

Put on some olive oil then rubbed with double pepper course cow cover with a thin lay of kinders buttery poultry rub. back in the fridge for about 7 hours. Still drinking and will need a nap so probably a midnight cook. Oh, My rescue cat from Jan. Pepper says hello lol..

Here yeah go https://www.meatchurch.com/blogs/recipes/turkey-stock-turkey-gravy-turkey-noodle-soup?_pos=1&_sid=ffe66d468&_ss=r

in case anyone is lookin for some bird recipes https://www.atbbq.com/pages/turkey-guide?utm_source=facebook&utm_medium=cpc&utm_campaign=US|Prospecting|Interest_BBQ_Media|Sales&utm_content=Static|TurkeySmoker|TurkeyVerse|ShopNow&fbclid=IwAR2fF98TFv6E6zQeDqzSibw_B-NAZErYvJInNZ-RHn90hfk7Wq3NXdVM1SU#recipes

Sup All, So due to my schedule Holiday cooking tends to suck for me. I decided to cook my bird early this year, eat the dark meat with mashed potatoes and corn this week and freeze the breasts till next week's thanksgiving. There's only us two old farts here so. I put garlic herb butter under the skin and on the outside, but it didn't really spread that great. I still have a half of the butter I might add more after 15 hours we'll see. I also put a bottle of Tony Chacheres injection in the meat. I am gonna let it sit in the fridge till about 5pm so 16 hours. I am then gonna rub it.. Probably be straight double pepper course grind cow cover from Kosmos but I' am toying with doing half the tony chacheres herb creole. I saved the backbone for turkey noodle soup or stock should I smoke it some then vacuum freeze it? i won't be using it for a while. I threw the gizzards and neck out though I thought about tossing the neck for the outside cats. I didn't wanna make em sick with bacteria so I just chucked it. I have a feed i watch where they feed them to his serval.

Thanks, it's a little spicey but I work nights, so it works out great LOL. I always over cook the veggies sadly :<( ....

Love me some asian food I just did this sweet and spicey chicken. Thanks for the post