Thanksgiving Dinner Menu

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Eugene
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Thanksgiving Dinner Menu

Postby Eugene » Sun Nov 22, 2020 11:00 pm

10 lbs of smoked chicken thighs and legs/quarters. And several days left overs because only wife, son, and I will be present.

Put the quarters in a salt brine and cure today. Around 9 AM Thursday will put the quarters in the smoker. Apple wood smoke.

Reason there is 10 lbs is because that's what was frozen in one package.

Son would normally off on Wednesday but will be working. Time and a half plus a $200- bonus due to Coronavirus staff shortages.
I have an excuse. CRS.

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Re: Thanksgiving Dinner Menu

Postby Stanton » Mon Nov 23, 2020 6:48 am

Eugene wrote:10 lbs of smoked chicken thighs and legs/quarters....Put the quarters in a salt brine and cure today. Around 9 AM Thursday will put the quarters in the smoker. Apple wood smoke...


Will you leave them soaking in the brine from now until Thursday morning?

Sounds good. I bought (2) 12lb turkeys from the grocery store last week; one for Thanksgiving and one for Christmas. Got our Christmas turkey early because with this topsy-tervy 2020 we're living in, you never know what will be available when you need it.
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Eugene
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Re: Thanksgiving Dinner Menu

Postby Eugene » Mon Nov 23, 2020 10:21 am

Stanton wrote:Will you leave them soaking in the brine from now until Thursday morning?
The brine is salt and Morton Tender Quick. I usually leave meat in the brine for 10 days. The chicken quarters are small, will take them out of the brine Thursday morning.

Couple weeks back I brined and smoked a 14 lb. beef brisket and a 12 lb. turkey.

Picked up a 20 lb frozen turkey from Wal Mart last week. 59 cents a lb.

Usually the turkey price drops after Thanksgiving and Christmas. Also seems that folks are purchasing smaller turkeys, so the price for large turkeys is cheaper.
I have an excuse. CRS.

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Re: Thanksgiving Dinner Menu

Postby Justin313 » Mon Nov 23, 2020 6:38 pm

Eugene wrote:
Stanton wrote:Will you leave them soaking in the brine from now until Thursday morning?
The brine is salt and Morton Tender Quick. I usually leave meat in the brine for 10 days. The chicken quarters are small, will take them out of the brine Thursday morning.

Couple weeks back I brined and smoked a 14 lb. beef brisket and a 12 lb. turkey.

Picked up a 20 lb frozen turkey from Wal Mart last week. 59 cents a lb.

Usually the turkey price drops after Thanksgiving and Christmas. Also seems that folks are purchasing smaller turkeys, so the price for large turkeys is cheaper.


What type of smoker do you have?

Eugene
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Re: Thanksgiving Dinner Menu

Postby Eugene » Mon Nov 23, 2020 9:32 pm

Justin313 wrote:What type of smoker do you have?
Masterbilt, propane fueled. Owned for quite a number of years. The door opening is about 24" wide, 36" tall, and 12 or 14" cooking depth on the racks.

Nice thing about the smoker's size is that I can smoke 30 or more lbs. of meat at one time.
I have an excuse. CRS.

Justin313
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Re: Thanksgiving Dinner Menu

Postby Justin313 » Tue Nov 24, 2020 10:24 am

That’s nice!


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