My wife and I have been cooped up in our house for 2 weeks so we decided to take a drive just to get out. We drove down to Downtown San Diego to see what things were like and found a virtual ghost town. This video shows us driving up 5th in the Gaslamp District. Normally there would be thousands of people on the sidewalks and bumper to bumper traffic. Pretty surreal!
We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
(Recipe can be found here:
Here are most of the ingredients.
Melted the butter and sautéed the onions and celery.
Combined the cranberries, apple and walnuts.
After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.
I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.
Here are some pics of the rest of the dinner entrée’s that we enjoyed.
White meat plate.
Dark meat plate.
We had a great time of food and fellowship. Hope you all had a great day as well.
Thanks for looking.
In this video, you will find all of the information necessary to properly unbox and assemble your new Kamado Joe Classic III grill. I didn't think to make a video for the first one, so thought I would share tips I picked up from doing it a second time around.
I did a practice run for thanksgiving over the weekend with a 13lb bird. I did it in much the same manner as I roast a chicken, which I do pretty much weekly with astounding results. Dry brined, spatchcocked, seasoned with herb butter under the skin, and cooked over indirect heat (although I did the turkey at 350, where I normally roast chickens around 400-450). Once the thickest part of the breast hit 145 I opened up the dampers and let the temp soar to about 500 to crisp up the skin until I hit a breast temp of 150 for a minute or two, at which point I pulled the bird.
The resulting turkey was a mixed bag. I oversmoked it, but that's easily remedied. The breasts were cooked to perfection, very tender and moist. The dark meat was overdone, which is a shame because that is the best part of the bird!
Obviously the difficulty with poultry is the difference in temp between white and dark meat, and the fact that they both cook differently. The size of a turkey only exacerbates this. Would breaking down the bird before it goes on the grill be a viable solution to making sure it doesn't dry out? I figured if I monitor the temp of both dark and white meat I can pull each right when their temp is perfect, and that would also grant me a little more surface area for seasoning. I know it's not quite the typical presentation for a turkey but I'm going to be carving it before it gets to the table anyway, and I'd like as few variables as possible on the big day so I don't ruin dinner!