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What Food Do You Leave to the Experts?

I learned to debone chicken from Pepin. When they went on sale I bought some to practice on. Even if you mess them up you can still bake or boil them.
https://www.youtube.com/watch?v=kAekQ...

Jan 28, 2014
andy43 in Home Cooking
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Turkey Day 2013: Lessons Learned

Wasn't too bad. Used a chef's knife and poultry shears to cut down both sides of the spine.

Nov 30, 2013
andy43 in Home Cooking

Turkey Day 2013: Lessons Learned

This was my first year to cook Thanksgiving dinner. Always went to mom's or another relative's home. Anyway, my family are not turkey fans. Usually do a large baking hen. Haven't had a turkey in years. My fiancé is a traditionalist, so as this is our first turkey day together I told her I would relent.
I bought a Butterball fresh bird that weighed 20lbs. I have done some research on cooking one and decided to go with spatchcocking it and roasting at 450.
The bird had ice in it when I cut into Thursday morning. The info I had said roast for 75 to 80 min. uncovered. Since it was icy I tented with foil for the first hour then uncovered. Checked temps at 90 min. 138 in the thigh. Thought maybe 30 more minutes and I will recheck. Glad I didn't wait any longer because it was past done. The thigh checked 178 and the breast was 183.
I said well this is my first turkey and I'm sorry but it will be dry. I was shocked when I cut the breast, it was tender and moist. so was the leg and thigh. It was great. When I tried to cut it up to put the leftovers if the fridge it just fell apart like a slow roasted chicken. This will be the way I do it every time unless something changes.

Nov 29, 2013
andy43 in Home Cooking

Help Identifying Mystery Pepper

This is called the bishop's hat. http://1.bp.blogspot.com/_CAbxtOKD8Tc...

Jul 05, 2013
andy43 in Gardening

What's for Dinner #175 - Dark Days of Winter Edition [OLD]

Made shrimp etouffee. Nice dark roux and served over rice with a cold beer. Comfort food.

Dec 06, 2012
andy43 in Home Cooking

pulled pork problems

We usually smoke it on smoker. After a few hours of smoke we double wrap in foil and finish in oven if pushed for time. Usually at 300'F to 350'F. As long as it is a shoulder or butt you will be fine because enough fat and collagen to keep it moist.

Nov 26, 2012
andy43 in Home Cooking

pulled pork problems

I usually go 195F to 200F. For pulled pork. If it's a butt the bone should pull out easily. Mash on it if wrapped in foil and should be soft. If so should be ready.

Nov 25, 2012
andy43 in Home Cooking