Cooking/Food thread

[xseler]

I've thought of trying that before but I always backed out. I have made chili out if breakfast sausage many times and it turns out great.

Did you change your recipe any or just use chorizo instead of other meat?

Just reduced (just a little) the amount of chili powder because the chorizo already has some in it.


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[xseler]

Little test for you tonight. There is a group of people that love this for dinner. Can you guess who they are?


potatoes w/spam & tortillas. + pepper and diced parsley to the potatoes.

View attachment 180027

I'm guess'n Hawaiian folks.


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[RickN]

I'm guess'n Hawaiian folks.


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No sorry.

 

[xseler]

Next guess would be the Navajo.

 

[Jon3830]

Got the turkey on the smoker a few hours ago for the company lunch tomorrow now for sleep deprivation. This cold front is going to make temp hold on the smoker really fun in a few hours.

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[tRidiot]

Got the turkey on the smoker a few hours ago for the company lunch tomorrow now for sleep deprivation. This cold front is going to make temp hold on the smoker really fun in a few hours.

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Wow, that's a long time to do a turkey. Size and method???

I usually spatchcock and do it at 325-350, a 1-family bird is done in 2 hours, maybe 2.5.

 

[Jon3830]

Wow, that's a long time to do a turkey. Size and method???

I usually spatchcock and do it at 325-350, a 1-family bird is done in 2 hours, maybe 2.5.

245 for 2 hours then drop it to 225 until done it was a 24lb bird.

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[DRC458]

245 for 2 hours then drop it to 225 until done it was a 24lb bird. View attachment 180222

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Looks wonderful!


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[tRidiot]

245 for 2 hours then drop it to 225 until done it was a 24lb bird. View attachment 180222

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Wowzers. That is low and slow for a bird. I can't tell, is it stuffed? Looks great. Do you temp it with a thermometer in the breast &/or thigh or just go by time or what?

 

[CHenry]

LOL, I smoke turkey all night 12 hours.