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lunchman last won the day on February 28

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    Goldens' Cast Iron Cooker

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  1. Yeah, there were quite a few "what have I gotten myself into?" moments as I was preparing it. Also quite a few "I gotta get me a better set of knives" thoughts. It did force me to sharpen the ones I have this morning. It turned out as well as I expected and I'll probably tackle it again. But 20 pounds, down to whatever the final yield was (I should have weighed it) is still a lot of turkey. A few weeks ago Mrs lunchman came home with two more since they were marked down. Thankfully they're only 10 pounds or so. It'll be a while before I make turkey again. Sometimes I just find I need to challenge myself, whether it be in cooking or woodworking, and this was one of those times. I'd recommend that folks give this or a boneless chicken a try. The results can be quite good. -Dom
  2. This started out when I purchased a 20 lb turkey and put it in the freezer many months ago. I finally decided it was time to do something with it as it was taking up valuable room and coming up on 10 months or so. As my wife asked, what possessed me to buy a 20 lb turkey? I couldn't resist the price, which came to all of $11.60. Not wanting to spatchcock it or roast it whole, I looked into other methods of preparation. A few videos had me convinced it wouldn't be all that difficult turning this into a boneless turkey. I've never attempted doing so before, so I might as well give it a shot. De-boning took about 30 or 40 minutes, but the carcass and leg and thigh bones were out. I took the wings off completely. All the parts went into the stockpot and turned into turkey broth which is in the freezer. One floppy turkey, having lost its fight with my butcher knife - Got out the trusty needlenose pliers and removed all those tendons - The intent is to get all the meat somewhat uniform in thickness, so a few slices here and there and it's ready for seasoning. Seasoning was S&P and Plowboys Yardbird, inside and out. What to stuff it with? A Sausage and Bread Stuffing with some Spinach. Looks tasty already - Now for the fun part. Rolling and tying this beast. Somehow I managed - The Goldens' gets the call today. I put the searing plate in and got the temps stable between 375 - 425. And on it goes - I remembered I had a bag of cranberries in the freezer. You can't have a Turkey dinner without Cranberry Sauce. Since I started making my own, I'll never go back to the canned stuff. Cranberries getting happy - The Turkey Roll looking quite good out on the Goldens' - Done and resting - A slice through the white meat center - Rather than having roasted sweet potatoes I decided to make Baked Sweet Potato Fries. For something different other than steamed or roasted Green Beans, the Green Beans were sauteed with garlic and bacon. Plated. Nothing like a Thanksgiving Dinner on St Patrick's Day - What more could you ask for? Turkey, Stuffing, Cranberry Sauce, Green Beans w/ Garlic & Bacon and Sweet Potato Fries - A slice through the dark meat section of the roll - This was quite the challenge, but well worth it. Removing the bones of a whole turkey was something I'd never done before. But the results turned out excellent and it was nice simply being able to carve the turkey like you would a roast. Thanks for checking out this post and following along with today's Sunday Dinner preparation. Regards, -lunchman
  3. Agreed, All Clad has been out of my price range. I've resisted and can make do with my 20 yr old Farberware pots and pans, but have always wanted one of their roasting pans. Another brand I've always wanted but never bought (until earlier this week) was Le Creuset. Picked up a nice Braiser at their factory outlet here in Mass. It's such a nice looking pan, will most likely never see use on the grill.
  4. That is one excellent looking piece of salmon and nicely prepared. Superb job!
  5. https://gearpatrol.com/2019/03/14/all-clad-factory-seconds-sale/ I came across this last night in my Google news feed. Follow the link within to the All Clad factory seconds site. I've never ordered from their site, was a bit put off by the final sale legal mumbo jumbo but ordered a piece anyway using the discount code on the gearpatrol site. I thought the outdoor 3 piece grilling set was interesting, but the perforated pans then could only be used on the grills. I wound up ordering the lasagna pan. I've never owned All Clad, have always wanted to look into it. I'll use this pan both indoors and out. We'll see what types of blemishes it has once received. At under $40, it will be fine for my needs I'm sure. Regards, -Dom
  6. That's more than likely creosote build up that will scrape right off. Good post and true for many of us. I think back to my first Weber gas grill and how terrible I was at grilling, making many of the same mistakes you pointed out.
  7. Looks superb, and yeah, I had to Google it as well. Always interesting to discover new cuts of meat. Somehow when I saw the title I was thinking Geico Hump Day commercials.
  8. That is one neat looking beanpot. I saw the lid and immediatetly thought Lodge, thanks for the clarification. I was checking out my Old Mountain casserole after reading through this thread last night, wondering about origin. China. So be it, it serves it's purpose for my grilling needs. Maybe a Lodge rectangular is in my future, but I've rarely had the need for multiple casserole pans. Since we're talking about CI, the other pan I make constant use of is the Lodge loaf pan. Makes great breads and beats the heck out of those cheap aluminum ones that burn the heck out of the loaf.
  9. Thanks for the link and video for the Lodge pan. That's great news. A few years ago when visiting my brother in Georgia we went to a Lodge Outlet store (I think it was in Georgia, might have been SC), specifically looking for a rectangular casserole like mine. No dice.
  10. That cleaned up real nice. After John had posted his restoration thread I was looking at alternate ways of restoring cast iron other than EZ Off Oven Cleaner. I wouldn't be comfortable using it, but that's just me. Quite a few YouTube videos on how to do it. Your method looks exactly like those and I'll bookmark this thread as an instructional method should I ever need to restore cast iron. Thanks for posting this. -Dom
  11. Nice score on FM and great job on the cleanup of that fish fryer. Having a rectangular CI casserole for the grill is a huge plus. I'm not sure Lodge even makes one. I happen to have one from Old Mountain (forged in 2009), so it's not exactly vintage. I probably picked it up at Target or TJ Maxx. Those segmented cornbread pans always looked like they'd be great to use. When I first got the grills we bought one, I think we've used it twice. One, it doesn't hold a full recipe of cornbread so you need to bake the excess in another pan. Two, it's a PITA to clean (but that could be 'cause it wasn't fully seasoned). After two uses the wife decided cornbread shall be made in the CI skillet, where it all fits. I also had my eye on the ones that look like ears of corn but decided those might be worse. -Dom
  12. Very nice, I like the bed of potatoes. And it's good to know that other grillers suffer mishaps like I sometimes do. Looked like a great meal. Well done.
  13. It works quite well. If I'm doing a sear (or reverse sear) I normally use the divider plate and put the lower grate on the hot side of the grill, cooking over the indirect side. With the upside down grate being a bit closer to the coals, it gives a nice sear. It's only closer to the fire by the height of the legs but it works well. I recently posted a Rib Eye steak cook that was done using this method; it was exceptional.
  14. Perhaps I'm not fully understanding the issues that some are facing with rust on CI grates. All three of my grills have CI grates. The Bubba Keg is a full circle, one piece grate. I've never had issues with rust in the 9+ years I've owned it. The Goldens' uses two half moon CI grates. Again, no rust issues. If you look at the recent post I entered re: the Reverse Sear Rib Eye, you'll see the bottom of the grate which was flipped upside down to be closer to the coals for the reverse sear is as black as the top. The Weber kettle has a CI Craycort 3 section grate in it. The only spot where it loses seasoning and has the potential for any rust is the grate third positioned directly over the Slow N Sear. That grate is very close to the hot coals beneath it, so I'd expect some of the seasoning to burn off, which it does. That's the only grill I regularly spray down with oil to combat rust. Perhaps the reason I'm not experiencing issues with rust is my frequency of use with my grills? Hard to say, but that might be a contributing factor. -lunchman
  15. One of the members over in brethren posted a link to something similar - https://ceramicgrillstore.com/products/meat-stick-spit?variant=21185975779386 Looks like it will sit on the BGE platesetter or in a pan on a grate for stacking the meat slices.
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