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Turbrisket

Yes, I deep fried it. Deep fried turkey rules!

Nov 26, 2013
tacologic in Home Cooking

Turbrisket

So I made the Turbrisket on Saturday and it turned out better than I could have hoped for. Here's what I did:

Deboned the turkey (14 lbs), butterflied the breast, and brined it over night. Used the bones to make turkey stock, which eventually became turkey matzoh ball soup.

Took a 3 lb cut of top brisket, rubbed it with salt, pepper, coriander, and other spices. Seared each side for a couple minutes. Put down a bed of onions in the doufeu, put in half a cup of red wine, half a cup of coffee half a cup of apple cider, about a sixth of a cup of liquid smoke, and turned the burner on low/put ice on the top.

Three hours later, I flipped it, and let it braise for another three. Took it out, wrapped it in foil, reserved the juice. Added flour to it to make gravy.

Took the turkey out of the brine, rinsed it, let it get up to room temp. Spice rubbed it with what I did to the brisket, but also with ancho powder, red pepper and sage. With the help of a two friends, we wrapped the breast around the brisket, and tied it up with twine. It's possible this could have been done with only two people, but the extra one made it much easier.

Heated a bunch of canola oil to about 375. Put the turbrisket as well as the legs, wings and nuggets in, and let it cook for a half hour. Took it out, let it rest for twenty minutes and carved it at the table.

It was excellent. The entire dinner was long, maybe 2-3 hours of eating, and the turbrisket was at the end, but every last bit of it was eaten.

It was a long process, but turned out really, really well.

Nov 25, 2013
tacologic in Home Cooking
1

Ratte Potatoes in NYC?

After reading Joel Robuchon's Mashed Potato recipe (http://www.cookingbythebook.com/recip...), I've wanted to cook them for my Thanksgiving dinner. However, the recipe calls for ratte potatoes, and I don't know where to find them. Sure, I can always substitute, but I'd prefer the real deal when doing it the first one.

Anybody know a place I can find them?

Nov 22, 2013
tacologic in Manhattan

Turbrisket

Thanks for the long reply. The confit idea is definitely interesting, and something I'm going to look at further. I have a friend from France who I jokingly refer to as my confit expert, and I'll talk with her about it.

Oct 15, 2013
tacologic in Home Cooking

Turbrisket

Thanks to everybody for the responses. My brain is still churning about this.

Based on this video: https://www.youtube.com/watch?v=s3ZBC... which admittedly isn't very scientific, cooking the brisket ahead of time, stuffing the turkey with it, and then cooking the entire thing seems like it will work. Hopefully.

It's not my final answer, but I'm leaning that way.

Oct 15, 2013
tacologic in Home Cooking

Turbrisket

Maybe the answer is not to slow cook it, but deep fry instead. I deep fried a turkey a few years ago and it was great.

Oct 11, 2013
tacologic in Home Cooking

Turbrisket

To celebrate Thanksgiving and Hannukah being on the same day, I'm going to be making a turbrisket, aka a brisket stuffed in a turkey. I have some ideas of what I want to do, but could use advice on others...

My plan is to brine the bird, bone it, stuff it with brisket and cook it on my cylindrical BBQ/smoker via indirect heat. Last year I did a turducken this way, and it turned out well.

I'm guessing the time it takes to cook a turbrisket will be about the same as a turducken of the same size, seeing as they'll weigh roughly the same and be of the same density. However, I'm worried about the internal temperatures of each... I usually cook my brisket until it gets to 190 and my turkey until it gets to 160. Not sure how to make this play.

I had an idea that it would be good to cook the brisket according to my Bubby's sweet & sour recipe, but didn't know if that would taste right with "traditional" turkey seasoning or if the brisket would dry out if it sits in heat, in the turkey, for 8 hours after being cooked.

Thanks in advance.

Oct 09, 2013
tacologic in Home Cooking

Unique Portland

My girlfriend and I will be visiting my brother in Portland in July and are very excited about the trip. I've been reading Chowhound boards about where to eat when we're in town, but am having a hard time figuring out what I should be getting in Portland that you just can't get in New York (or many other places).

Perhaps it's that I've just looked at too many menus that everything is starting to look the same, but nothing has really popped out with how unique and innovative it is.

Any help would be appreciated.

Thanks in advance.

Jun 04, 2012
tacologic in Metro Portland

Looking for Bennett's Chili Sauce or something very close

I was able to find several places that had it online, but am trying to be cost conscious and didn't want to pay the shipping charge. Hence the hoping to find it around here.

Apr 08, 2011
tacologic in Manhattan

Looking for Bennett's Chili Sauce or something very close

My Bubby's brisket recipe calls for Bennett's Chili Sauce. Sadly, I have not been able to find it. If somebody knew where I could find this, or can recommend a sauce that it extremely similar, I'd be eternally thankful.

Apr 07, 2011
tacologic in Manhattan

Electric Turkey Fryer Experiences?

With Thanksgiving looming in the distance, I'm thinking about getting an electric turkey fryer, as I've heard great things about the food I'm a bit concerned with their safety, but have read that the Masterbuilt ones (see: http://www.amazon.com/Masterbuilt-200...) are fine.

Does anybody have wisdom here?

Sep 14, 2009
tacologic in Cookware

Marinating corn on the cob?

Hrm. Right now I have two grills... A really big "oil drum on its side" one, which takes care of a lot of the work (the corn usually sits on the top rack away from the flame for awhile to get some smokey flavor, and then put on the grill to give a bit of char and caramelization). The second keeps the very large pot of pulled pork warm.

In theory, I could invest in another one for corn, but I wonder if it's overkill.

Feb 20, 2009
tacologic in Home Cooking

Marinating corn on the cob?

The corn will be one of the many dishes on the menu, but definitely a side dish. Large in this case means 80-100 people.

And for the record, I'm in Park Slope if you want to stop on by. :)

Feb 18, 2009
tacologic in Home Cooking

Marinating corn on the cob?

One of the side reasons I want to marinate the corn ahead of time, is for timing purposes. When I do fresh corn on the grill, I tend to keep it dry, and then soak it for about a half hour prior to grilling. This year however, there's going to be too much corn to do in one or even two batches, thus, getting it done ahead of time seems like the way I want to go.

Feb 18, 2009
tacologic in Home Cooking

Marinating corn on the cob?

I've been told that Old Bay isn't water soluble, and it needs something else to really get into the corn. Oil and lime sound like a good idea, but filling up a huge barrel with oil seems a little strange and possibly costly. But also delicious!

Feb 18, 2009
tacologic in Home Cooking

Marinating corn on the cob?

Mmmm... This sounds like what I'm looking for.

I like the idea of husking the corn except for the last layer, as it'd still let a lot of the marinade in, but still be grill-able. I'd read about people that shuck the corn, but then re-wrap the ears, but that sounded like a terrible pain.

Feb 17, 2009
tacologic in Home Cooking

Marinating corn on the cob?

Hmmm... That does sound interesting, but I'm not sure if it's the taste I'm looking for.

Feb 13, 2009
tacologic in Home Cooking

Marinating corn on the cob?

I'm planning a large outdoor BBQ that's taking place when the weather gets nice, and have begun planning for it. One of the things I want to make is grilled corn on the cob, but I wanted to add a twist to the staple.

However, I don't want to individually add a topping to the corn after cooking it, I'd much prefer to marinate or infuse the corn (I was thinking Old Bay, but am very open to suggestions) ahead of time, but don't have much experience doing this.

I'd greatly appreciate it if someone could share their past experiences.

Thanks! :)

Feb 13, 2009
tacologic in Home Cooking