Hi Again,
I know it depends on size, but how longdoes it take to smoke a turkey?
Let’s say a smaller one like 15 18 lbs?
I don’t use as much fresh citrus as I would like because it is sometimes
expensive here on the northern prairie, at this time of year?
Last time I went shopping it was about 70 cents U S for a good sized lemon.
Cheers,
Monte
From: blindcooks-bounce@xxxxxxxxxxxxx <blindcooks-bounce@xxxxxxxxxxxxx> On
Behalf Of Jonathan Rawlings
Sent: December 28, 2020 9:17 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Hope all is well with everyone
Monte:
From the video I watched from “America’s Test Kitchen” yesterday, it’s a
hand-operated device into which you put the citrus fruit, then squeeze. The
juice comes out the bottom, straining out any seeds and virtually all the pulp.
The one I ordered is their favorite model. I have a lot of citrus fruit, and
especially when it comes to oranges, squeezing it all is a pain. I’d put it
through my juicer, but all oranges have to be peeled, and as much as the white
pith has to be removed as possible before running it through. It’s just not
worth it to do all that work when a $12 gadget will get me there in meer
moments.
As for living in apartments, I totally understand. Most of the grilling I did
during the 10 years I was single and living in an apartment had to be done
elsewhere. I’m not going to be smoking all three turkeys at once, and the
smoker I have is sufficient for one bird. It’s not just the smoked turkey I’m
looking forward to, but all those leftovers as well. Turkey nachos, some kind
of soup, I haven’t decided yet. Paninis, a cobb salad is definitely in the
works, and probably much more.
Jon
From: mrsingle@xxxxxxxxxxx <mailto:mrsingle@xxxxxxxxxxx>
Sent: Monday, December 28, 2020 5:02 PM
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Re: Hope all is well with everyone
Hi John,
Happy holidays to you and the list,
Wow, 3 trukeys in 1 month; hope you have a big smoker.
As I live in a condo, I cannot indulge in activities like smoking, whether
it’s tobacco, pot, or turkeys.
A citrus reamer, that’s a newone for me. Is it something like a zester?
Cheers,
Monte
From: blindcooks-bounce@xxxxxxxxxxxxx <mailto:blindcooks-bounce@xxxxxxxxxxxxx>
<blindcooks-bounce@xxxxxxxxxxxxx <mailto:blindcooks-bounce@xxxxxxxxxxxxx> > On
Behalf Of Jonathan Rawlings
Sent: December 28, 2020 4:37 PM
To: Blind Cooks <blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx> >
Subject: [blindcooks] Hope all is well with everyone
Hi list:
I just wanted to take a few minutes to send out a note to you all. Things
have been alright with us, but financial issues always seem to be hanging over
our heads, especially this year. Christmas was a good one, and my Mom spoiled
all of us with gifts. Oddly enough, I actually did not get much for use in the
kitchen this year. I got some little tablets that are supposed to remove
unpleasant odors from my garbage disposal, and Emily replaced the garlic peeler
I lost a couple months ago. I took the liberty today to order a citrus reemer
off Amazon, so I’m looking forward to that. It was a year of lots of small
items, rather than one or two big ticket things. All in all, a very good
holiday.
As far as the kitchen and cooking, our Christmas dinner consisted of a
smoke-roasted pork loin, baked sweet potatoes, rice for the kids, and roasted
green beans with butter and lemon. I also made my very-tasty caramelized onion
and apple relish to go with the meat. I have been away from my smoker for far
too long, and when I went to smoke the pork loin, the fire got too hot, and my
wood chunks caught fire. I think maybe I used more charcoal than I needed.
Our family has been given three whole turkeys over the past month, and one of
them is going on the smoker tomorrow. I’m going to try a new method that has
become popular recently called the snake. Essentially, you make a ring of
coals around the inner edge of the grill or smoker, but don’t totally close it.
You light one end, and it slowly burns all the way around to the other end,
buying you hours of low and slow heat. We’ll see how it goes. I’m also trying
out a dry brine for the first time, were I a pply a mixture of sugar and salt
to the turkey, under the skin, then let it sit in the fridge for a day or two.
Again, we’ll see. I also seasoned my new wok not long ago, but to date, I have
only cooked one thing in it. I hope to change that soon.
Anyway, just letting you all know I’m still here, and still cooking. The home
schooling thing with Heather keeps me busy, but we’re taking it easy the rest
of this week. I’m also starting to get back to my personal cookbook project.
I’ve been away from that for a while as well. Hope you’re all doing well, and
hanging on alright.
Jon