Grabber Posted November 20, 2007 Report Share Posted November 20, 2007 I double dare you! I TRIPLE dare you! C'mon OrangeBoy!!!! :happy feet: GO ORANGEBOY! :happy feet: GO ORANGEBOY! :happy feet: GO ORANGEBOY! :happy feet: Sowy F-150Dude. I can't spoil a good thing. Today she called me at work to just say Hi and in closing I said see ya soon Peaches.....and then she said : OK......Cream. :happy feet: :happy feet: :happy feet: Link to comment Share on other sites More sharing options...
90GT Posted November 20, 2007 Report Share Posted November 20, 2007 HAPPY THANKSGIVING!!!! Link to comment Share on other sites More sharing options...
Alloy Dave Posted November 20, 2007 Report Share Posted November 20, 2007 Sowy F-150Dude. I can't spoil a good thing. Today she called me at work to just say Hi and in closing I said see ya soon Peaches.....and then she said : OK......Cream. :happy feet: :happy feet: :happy feet: Iceman would do it. Link to comment Share on other sites More sharing options...
Alloy Dave Posted November 20, 2007 Report Share Posted November 20, 2007 HAPPY THANKSGIVING!!!! That dog has a woody...some large lumber there. Link to comment Share on other sites More sharing options...
Evil95GT Posted November 20, 2007 Report Share Posted November 20, 2007 We've been deep frying for about 4 years now. Honestly, I don't think I'll ever go back to an over turkey. Here's why: 1) One hour versus six 2) The turkey is extremely moist 3) Standing around the turkey cooker has become a tradition (sounds lame, but true) 4) I *love* grease Seriously, nothing compares to a deep fried turkey. Link to comment Share on other sites More sharing options...
moabman Posted November 20, 2007 Report Share Posted November 20, 2007 Except perhaps a barbecued turkey slowly smoked over a pecan wood fire for about 6 hours until the skin is a smokey sweet mahogany (sorry, can't help it, I'm a Texican) :happy feet: Link to comment Share on other sites More sharing options...
Joe G Posted November 20, 2007 Report Share Posted November 20, 2007 Terry1234 and I always travel to Cincinnati... Just watch out for Helicopters dropping turkeys from them! Bombs away!!! Link to comment Share on other sites More sharing options...
Joe G Posted November 20, 2007 Report Share Posted November 20, 2007 Today she called me at work to just say Hi and in closing I said see ya soon Peaches.....and then she said :OK......Cream. :happy feet: :happy feet: :happy feet: Did you at least tell her that I was the one who first called her "Peaches"??? Link to comment Share on other sites More sharing options...
Super Snake Posted November 20, 2007 Report Share Posted November 20, 2007 Deep Fried is the only way to go once you try it you'll throw rocks at an oven roasted turkey :happy feet: Link to comment Share on other sites More sharing options...
Super Snake Posted November 20, 2007 Report Share Posted November 20, 2007 throw rocks? yeah well actually it's throw sand we don't have any rocks here in FLORIDA Link to comment Share on other sites More sharing options...
Grabber Posted November 20, 2007 Report Share Posted November 20, 2007 Did you at least tell her that I was the one who first called her "Peaches"??? Joe, your car needs another coat of Ice. Link to comment Share on other sites More sharing options...
SLB8SNK Posted November 20, 2007 Report Share Posted November 20, 2007 Except perhaps a barbecued turkey slowly smoked over a pecan wood fire for about 6 hours until the skin is a smokey sweet mahogany (sorry, can't help it, I'm a Texican) :happy feet: Now this sounds the best thus far! I agree with a slow cook method. I have always oven roasted, but I have also had the deep fry in peanut oil, pretty cool. However, I say it is like anything else, whenever time and patience is used toward a solution, the effecting results are always better. Quick, fry, but perfection, I would chose this method to try! Just my .02 Link to comment Share on other sites More sharing options...
TexasShelby Posted November 20, 2007 Report Share Posted November 20, 2007 When I am actually in the country for Thanksgiving... I usually do a Tur-Duc-Hen with Crawfish Cornbread Stuffing (not dressing). For those of you that haven't lived...a Tur-Duc-Hen is a semi-boned turkey that is stuffed with a boned duck and that is stuffed with a free range hen, then stuffed with the Crawfish Cornbread Stuffing. You slice it sideways where you get all of it. It's fabulous. You can find and order good Tur-Duc-Hens online, but the stuffing is pretty easy to make. Give a whirl sometime. Crawfish ~ Cornbread Stuffing Recipe By :Bayou Sam's Cajun Grill Categories : Breads Cheese/Eggs Chicken Dressings Game Mushrooms Poultry Salads And Dressings Side Dish Thnksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 4 ounces crawfish tail meat -- drained and chopped 3/4 cup celery -- chopped 1/4 cup Onion, Sweet -- chopped 1 cup mushrooms -- sliced 1/4" thick and chopped 2 cups Bayou Sam's Sweet Green Chili Cornbread -- coarse chunks 2 cups Orawheat Oatnut Bread (4 slices) -- toasted, chunked 2 medium eggs -- beaten slightly 1 large egg, hard-boiled -- chopped 4 cups Basic Chicken Stock -- divided 1/2 teaspoon gumbo file To Taste Salt and pepper To Taste ground sage To Taste poultry seasoning Melt butter over medium heat. Saute the chopped mushroom slices about 2 minutes, add the celery & onion until crisp tender, about 5 minutes, next add crawfish tail meat. Saute another 2 minutes. (If excessive butter remains, drain off.) Combine saute mixture, crumbled cornbread, toast crumbs and beaten eggs with hands. VERY CAREFULLY. Add salt and pepper (won't need much, if any salt). Add very small amounts of sage and poultry seasoning and taste. (ADDING TOO MUCH SAGE WILL RESULT IN A VERY BITTER STUFFING!) Add chicken broth a cup at a time, blend with hands, and keep adding until your stuffing becomes moist and pasty. Add the chopped boiled eggs in fairly big chunks and work into the dressing. For dressing, mixture may be placed in small Pyrex baking dish and baked at 350 until top and sides are golden brown. Or may be placed in game hen and roasted according to poultry's recipe. Make sure hen is close to room temperature before stuffing and cooking. Author: Bayou Sam's Cajun Grill Source: "MissBeHavinsHaven.com" Copyright: "1985" - - - - - - - - - - - - - - - - - - - If you can keep from eating all the cornbread before you start...this is a good recipe as well. Bayou Sam's Sweet Green Chili Cornbread Recipe By :Bayou Sam's Cajun Grill Serving Size : 4 Preparation Time :0:40 Categories : Breads Cajun Creole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker Golden Corn Bread Mix 2 teaspoons sugar or Splenda (baking) 1/2 can creamed corn 2 tablespoons diced green chiles 1/4 teaspoon Bayou Sam's Triple Blast Mix according to Muffin recipe and add sugar, corn, green chilis and Triple Blast, being sure to let stand a few minutes before pouring up to cook. Cook according to mix, preferably in heated cast iron and add a couple of minutes to cooking time. You can sub a little Tony's Creole seasoning for the Triple Blast. Description: "A Southern Sweet Cornbread That Is Sure To Please." Source: "Miss BeHavin's Haven 1999" Copyright: "1999" - - - - - - - - - - - - - - - - - - - Link to comment Share on other sites More sharing options...
SLB8SNK Posted November 20, 2007 Report Share Posted November 20, 2007 When I am actually in the country for Thanksgiving... I usually do a Tur-Duc-Hen with Crawfish Cornbread Stuffing (not dressing). For those of you that haven't lived...a Tur-Duc-Hen is a semi-boned turkey that is stuffed with a boned duck and that is stuffed with a free range hen, then stuffed with the Crawfish Cornbread Stuffing. You slice it sideways where you get all of it. It's fabulous. You can find and order good Tur-Duc-Hens online, but the stuffing is pretty easy to make. Give a whirl sometime. Crawfish ~ Cornbread Stuffing Recipe By :Bayou Sam's Cajun Grill Categories : Breads Cheese/Eggs Chicken Dressings Game Mushrooms Poultry Salads And Dressings Side Dish Thnksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 4 ounces crawfish tail meat -- drained and chopped 3/4 cup celery -- chopped 1/4 cup Onion, Sweet -- chopped 1 cup mushrooms -- sliced 1/4" thick and chopped 2 cups Bayou Sam's Sweet Green Chili Cornbread -- coarse chunks 2 cups Orawheat Oatnut Bread (4 slices) -- toasted, chunked 2 medium eggs -- beaten slightly 1 large egg, hard-boiled -- chopped 4 cups Basic Chicken Stock -- divided 1/2 teaspoon gumbo file To Taste Salt and pepper To Taste ground sage To Taste poultry seasoning Melt butter over medium heat. Saute the chopped mushroom slices about 2 minutes, add the celery & onion until crisp tender, about 5 minutes, next add crawfish tail meat. Saute another 2 minutes. (If excessive butter remains, drain off.) Combine saute mixture, crumbled cornbread, toast crumbs and beaten eggs with hands. VERY CAREFULLY. Add salt and pepper (won't need much, if any salt). Add very small amounts of sage and poultry seasoning and taste. (ADDING TOO MUCH SAGE WILL RESULT IN A VERY BITTER STUFFING!) Add chicken broth a cup at a time, blend with hands, and keep adding until your stuffing becomes moist and pasty. Add the chopped boiled eggs in fairly big chunks and work into the dressing. For dressing, mixture may be placed in small Pyrex baking dish and baked at 350 until top and sides are golden brown. Or may be placed in game hen and roasted according to poultry's recipe. Make sure hen is close to room temperature before stuffing and cooking. Author: Bayou Sam's Cajun Grill Source: "MissBeHavinsHaven.com" Copyright: "1985" - - - - - - - - - - - - - - - - - - - If you can keep from eating all the cornbread before you start...this is a good recipe as well. Bayou Sam's Sweet Green Chili Cornbread Recipe By :Bayou Sam's Cajun Grill Serving Size : 4 Preparation Time :0:40 Categories : Breads Cajun Creole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker Golden Corn Bread Mix 2 teaspoons sugar or Splenda (baking) 1/2 can creamed corn 2 tablespoons diced green chiles 1/4 teaspoon Bayou Sam's Triple Blast Mix according to Muffin recipe and add sugar, corn, green chilis and Triple Blast, being sure to let stand a few minutes before pouring up to cook. Cook according to mix, preferably in heated cast iron and add a couple of minutes to cooking time. You can sub a little Tony's Creole seasoning for the Triple Blast. Description: "A Southern Sweet Cornbread That Is Sure To Please." Source: "Miss BeHavin's Haven 1999" Copyright: "1999" - - - - - - - - - - - - - - - - - - - Wow now this is to difficult to visualize, got any pics? How do you cut into something like that? Link to comment Share on other sites More sharing options...
Joe G Posted November 20, 2007 Report Share Posted November 20, 2007 Joe, your car needs another coat of Ice. Zip it Punkin Undies Boy! Link to comment Share on other sites More sharing options...
Master Yoda Posted November 20, 2007 Report Share Posted November 20, 2007 Deep Fry...the Force it is like. Both a light side and a dark side it has. Binds the turkey universe together it does! Link to comment Share on other sites More sharing options...
Super Snake Posted November 20, 2007 Report Share Posted November 20, 2007 Deep Fry...the Force it is like. Both a light side and a dark side it has. Binds the turkey universe together it does! Yoda Smart the force is strong in here Link to comment Share on other sites More sharing options...
RUFDRAFT Posted November 20, 2007 Report Share Posted November 20, 2007 When I am actually in the country for Thanksgiving... I usually do a Tur-Duc-Hen with Crawfish Cornbread Stuffing (not dressing). For those of you that haven't lived...a Tur-Duc-Hen is a semi-boned turkey that is stuffed with a boned duck and that is stuffed with a free range hen, then stuffed with the Crawfish Cornbread Stuffing. You slice it sideways where you get all of it. It's fabulous. You can find and order good Tur-Duc-Hens online, but the stuffing is pretty easy to make. Give a whirl sometime. Crawfish ~ Cornbread Stuffing Recipe By :Bayou Sam's Cajun Grill Categories : Breads Cheese/Eggs Chicken Dressings Game Mushrooms Poultry Salads And Dressings Side Dish Thnksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 4 ounces crawfish tail meat -- drained and chopped 3/4 cup celery -- chopped 1/4 cup Onion, Sweet -- chopped 1 cup mushrooms -- sliced 1/4" thick and chopped 2 cups Bayou Sam's Sweet Green Chili Cornbread -- coarse chunks 2 cups Orawheat Oatnut Bread (4 slices) -- toasted, chunked 2 medium eggs -- beaten slightly 1 large egg, hard-boiled -- chopped 4 cups Basic Chicken Stock -- divided 1/2 teaspoon gumbo file To Taste Salt and pepper To Taste ground sage To Taste poultry seasoning Melt butter over medium heat. Saute the chopped mushroom slices about 2 minutes, add the celery & onion until crisp tender, about 5 minutes, next add crawfish tail meat. Saute another 2 minutes. (If excessive butter remains, drain off.) Combine saute mixture, crumbled cornbread, toast crumbs and beaten eggs with hands. VERY CAREFULLY. Add salt and pepper (won't need much, if any salt). Add very small amounts of sage and poultry seasoning and taste. (ADDING TOO MUCH SAGE WILL RESULT IN A VERY BITTER STUFFING!) Add chicken broth a cup at a time, blend with hands, and keep adding until your stuffing becomes moist and pasty. Add the chopped boiled eggs in fairly big chunks and work into the dressing. For dressing, mixture may be placed in small Pyrex baking dish and baked at 350 until top and sides are golden brown. Or may be placed in game hen and roasted according to poultry's recipe. Make sure hen is close to room temperature before stuffing and cooking. Author: Bayou Sam's Cajun Grill Source: "MissBeHavinsHaven.com" Copyright: "1985" - - - - - - - - - - - - - - - - - - - If you can keep from eating all the cornbread before you start...this is a good recipe as well. Bayou Sam's Sweet Green Chili Cornbread Recipe By :Bayou Sam's Cajun Grill Serving Size : 4 Preparation Time :0:40 Categories : Breads Cajun Creole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker Golden Corn Bread Mix 2 teaspoons sugar or Splenda (baking) 1/2 can creamed corn 2 tablespoons diced green chiles 1/4 teaspoon Bayou Sam's Triple Blast Mix according to Muffin recipe and add sugar, corn, green chilis and Triple Blast, being sure to let stand a few minutes before pouring up to cook. Cook according to mix, preferably in heated cast iron and add a couple of minutes to cooking time. You can sub a little Tony's Creole seasoning for the Triple Blast. Description: "A Southern Sweet Cornbread That Is Sure To Please." Source: "Miss BeHavin's Haven 1999" Copyright: "1999" - - - - - - - - - - - - - - - - - - - Or - let the wife cook while you watch football. You're kiddin', right? Link to comment Share on other sites More sharing options...
RUFDRAFT Posted November 21, 2007 Report Share Posted November 21, 2007 Snoop - do you cook on Thanksgiving? Link to comment Share on other sites More sharing options...
RUFDRAFT Posted November 21, 2007 Report Share Posted November 21, 2007 Fryers are getting very popular down here. Link to comment Share on other sites More sharing options...
HSURB Posted November 21, 2007 Report Share Posted November 21, 2007 Fryers are getting very popular down here. My family does not have a formal Thanksgiving Dinner - however I've had several events where we've deep fried several turkeys. I would recommend using a broom handle or something similar to use in the "fryer hangar" when taking the turkey in and out of the deep fryer. Also, read the directions very carefully on how to determine the right amount of oil to use (based upon bird size). HSURB Link to comment Share on other sites More sharing options...
ShelbyDude Posted November 21, 2007 Report Share Posted November 21, 2007 Yes, I haven't replied or voted yet because we are looking into a fryer. That is how this whole thing started w/ Coldy. Well quit looking and just go buy one! Then throw some birds in there and report back before Thanksgiving! Practice makes perfect! Now get down to wal-mart and snoop out a fryer! Link to comment Share on other sites More sharing options...
RUFDRAFT Posted November 21, 2007 Report Share Posted November 21, 2007 Stupid question. Can you use the fryers for chickens, too? Link to comment Share on other sites More sharing options...
ShelbyDude Posted November 21, 2007 Report Share Posted November 21, 2007 Stupid question. Can you use the fryers for chickens, too? Can you deep fry a chicken? You can use it for anything you want to deep fry. I hear they are great for fish also. Link to comment Share on other sites More sharing options...
HSURB Posted November 21, 2007 Report Share Posted November 21, 2007 Stupid question. Can you use the fryers for chickens, too? Yes. It is really just like a large deep fat fryer. Just be careful to never overfill with oil. If it goes over the edge, it goes right into the open flame on the heat source. When that happens - - - look out nelly. :dog: HSURB Link to comment Share on other sites More sharing options...
ShelbyDude Posted November 21, 2007 Report Share Posted November 21, 2007 Yes. It is really just like a large deep fat fryer. Just be careful to never overfill with oil. If it goes over the edge, it goes right into the open flame on the heat source. When that happens - - - look out nelly. :dog: HSURB Is that when it converts to smoking grass? Link to comment Share on other sites More sharing options...
Joe G Posted November 21, 2007 Report Share Posted November 21, 2007 Is that when it reverts to smoking grass? Link to comment Share on other sites More sharing options...
Alloy Dave Posted November 21, 2007 Report Share Posted November 21, 2007 You hire this guy...http://www.youtube.com/watch?v=lBx5sRtZXaA Franco Harris Link to comment Share on other sites More sharing options...
brianspony Posted November 21, 2007 Report Share Posted November 21, 2007 I think this year we're going back to the conventional oven to cook our dinner. We tried a deep fryer last year for the first time and didn't have much success. Happy Thanksgiving to all my good friends here and to some of my not so good friends also. Link to comment Share on other sites More sharing options...
TexasShelby Posted November 21, 2007 Report Share Posted November 21, 2007 It's sliced like a roast. so your portion looks kinda like a penwheel with the different layers of meats. Me got no wifey poo to cook for me ..... of course...remembering back, my ex-wife's gravy could stick just about any 2 items together for eternity, it worked with her and my best friend, but then again, he hasn't run out of money yet. Link to comment Share on other sites More sharing options...
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