Whether it’s dry or juicy is directly related to the final temperature of the meat, and is only indirectly related to oven/smoker temperature. Your bird temp must not have risen much during resting, because breast quickly starts to dry out above 160.
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I was advised by AmazingRibs to not rest it at all. So I didn’t. That may have been why. Again that goes completely counter to everything I know about smoking a brisket or something where a long rest is best.
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Get them turkeys thawing soon depending on weight.
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2 years ago we did the Serious Eats Spatchcocked Turkey and it was better than most turkeys I’ve had. It spreads out the surface area much more and as Wichita said, allows you to cook it for a shorter time at way higher temp, so you get delicious crispy skin but it doesn’t dry out.
We did the dry brine (basically seasoned and wrapped it 48 hours before cooking). I think the only better result I’ve seen was when my buddy did a full brine for 2 days but we didn’t have a bucket large enough to do that.
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Tried making Singapore noodles for the first time, came out rather tasty. Apparently “Singapore mei fun” is actually a Cantonese dish.
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Looks great
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Rate my steak + suggestions for improvement please. I’ve been familiar with the concepts behind reverse searing since the 2p2 OOT thread kicked off but I never had much of an opportunity to put it into practice. Also don’t cook much in general. I’ve got a better kitchen now with a gas stove that can get ghee smoking a bit. Also have a lot of friends interested in high grade cuts and one enterprising enough to import entire sections of Australian and Japanese Wagyu that he butchers on request and distributes. So I’m trying to perfect this.
First cut was a 13 oz Australian Wagyu Kiwame ribeye, about 3/4" thick. Seasoned with salt and pepper in the afternoon, refrigerated about 6 hours, 225 in the oven to 112 internal temp, dried the outside, into cast iron + ghee for 1 min each side. Turned out OK I think.
This seemed far enough on the meaty side that I probably could’ve eaten more without getting sick, should I try to get a thicker cut next time? Also I’m picking up an Aussie Wagyu WX9 pichana and a silver grade teres major tomorrow, never tried either before.
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This is one of my favorites too, pretty easy to make. I like to make some char siu, then use left overs in the Singapore noodles.
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Looks great to me.
Like many others, I’ve decided that reverse seer is FPS for most steaks and you can get equivalent results with just a frying pan.
I think reverse sear in oven is more idiot-proof. I can just shove it in the oven with a thermometer in it so I know exactly what temp it’s at and then I just sear the shit out of it. It’s more time and effort, but mentally easier.
But your overall point is correct. There is plenty of evidence on the 22 steak thread that if you know what you’re doing all pan is just as good.
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Stick a thermometer in it and sear it when it dings. I don’t get the FPS here.
Oven + fry pan + thermometer = more complicated than solo fry pan
All I have to do when I cook a steak (or pork chop) is flip it every minute. I know my stove and I know how long to cook things just by eyeballing the thickness. The learning curve to get there wasn’t significant, and the reduced effort has been well worth it.
I still like keeping the temperature lower to start and finishing higher, but yeah, I almost never use an oven.
Agree. I think oven makes sense for really thick cuts. Otherwise stove.
Of course, sous vide is still the nuts but it takes a lot of planning.
My local grocery store had a free turkey breast with purchase of a pit ham. I was going to sous vide the turkey breast, but it doesn’t appear to fit in the plastic box I use for sous vide. I’m not sure if it fits in any cooking vessel I own. Any ideas for something I can repurpose?
5 gallon bucket?
I don’t own a five gallon bucket. Come to think of it, I might not have a plastic bag that fits the turkey breast.
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Bathtub? lol
Give it to a soup kitchen/homeless shelter.
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