24 thoughts on “Happy Thanksgiving To All!

  1. Up at 4:00 am and the turkey is in the oven. Counting my many blessings this morning. Family will be together and the Dept. of Corrections will have to get along without me today for the first Thanksgiving in 6 years!


  2. Up as well. Having a buttermilk brined smoked turkey for Thanksgiving, and you have to get those going early!

    Thank God for good coffee.

    Happy Thanksgiving to everyone at the RNL. Eat until it hurts, then pass out in front of your TV. Be well, and merry everyone. 🙂

      • I bought an extra pint to snack on while I cook…..Augger, I’m curious what the difference is in a regular brine as opposed to a buttermilk brine. I smoked one of the birds last year, and I brined a bird the year before. I found brining to be a pain in the tail.

        • Kells,

          Putting meat down in a particular ratio of salt and water (or other liquid) causes a reaction and through osmosis (salt moving from a salty environment to a less salty environment), the salty “liquid” is pulled into the bird. The molecules attach themselves to the protein strands and this just leads to a juicier bird in the end. The cool thing about the brine being pulled into the meat is no matter what you put in the brine, it will end up inside the bird via osmosis. For this reason, we add spices, juices, beer, wine, and anything imaginable to the brine as a better way to get it into the bird. So for a buttermilk brine, it would look something like this:

          1 gallon buttermilk
          1 gallon water
          2 cups kosher salt

          Other ratios work well also:

          2x 64-oz bottles of Cranberry-Pomegranate juice (your favorite beer is great too)
          1 cup of kosher salt

          Or you can do what Chick-Fil-A does, and make a salt water brine, and add a couple of cups of sugar to it (other spices can be added as well). Other meats can be brined as well, but pork, and read meats have a higher sodium content so it takes longer to achieve the same effect.

          Brining meats does not have to be hard. Just get a container that holds a safe temperature (or place in your refrig) like a styrofoam cooler from Wal Mart, and mix your brine. Add meat, and some ice, wait the desired number of hours, and then pull your meat and rinse > season as usual.

          Easy stuff … amazing results. Hope it helps! 🙂

          • Say what you will, Augger, say what you will! My instructions for brining were to periodically change out the liquid. Admittedly, I’m salt sensitive, so while on the one hand, I found the meat itself to be tender, on the other I found it salty. Trust me when I say that I’m out of the norm as far as this goes. Your topping, whatever it was, is very pretty…..

            • Bad instructions Kells, and I’m sorry. Does not require changing, and does not require that much salt. The topping, it’s a dry rub mix that I make:

              1 tablespoon kosher salt
              2 tablespoons brown sugar
              1 tablespoon paprika
              1/2 tablespoon coarsely ground pepper
              1/2 tablespoon granulated garlic
              1/2 tablespoon onion powder
              1/2 teaspoon chili powder
              1/2 teaspoon cumin
              1/4 teaspoon chipotle pepper powder
              1/4 teaspoon ancho chili powder
              1/8 teaspoon ginger
              1/8 teaspoon allspice

              All your spices can be bought, and ground in any coffee grinder.

    • Oh my goodness! That was so funny! I just made everyone take a break from this stupid-ass football game they’re watching and watch this! They were pissed off at first but then they started laughing!

      I cannot tolerate watching this silly sport, so I have now secluded myself. I just now tried to show a very funny scene from a show that I directed the twins in, and they all pooh-poohed that idea. Um, yeah, Hey, everybody! Guess the hello what? I’ve cooked, cleaned and watched your kids all the while, so excuse me if I don’t want to watch your silly, utterly stupid sport! I guess I’m the Grinch who stole Thanksgiving.

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