rotuts

@CantCookStillTry what is the item on the lower 1/2 of the plate ?

this is an aside on this topic-ish : pellet smoking after you SV your CB previously I mentioned these : BBQrs Delight Smoker Pellets (Variety Pack) which is what Ive had for some time this group is a bit different , no Orange tree pellets. Ive just used mine no matter I needed a re-supply and bought these : Smokehouse Products Wood Pellets, 4-pack needing computer Gafas I did not realize for the price 26.18 w free shgipping its 20 lbs. of corse it now $31.94 am I on top of things or what ? and

Wow AMZN ! Show me your French Veg ! any Pate w that ? Foire Gras ? https://uk.reuters.com/article/us-amazon-com-casino-stocks/amazon-targets-french-grocery-market-with-monoprix-deal-idUKKBN1H31G5

remember , in my case its just the taste of Ck or Turkey fat and its very different out of the PC to my taste. might be OK if I liked CF or TF but I don't.

thanks @DiggingDogFarm pls check your last ref for me it goes back to Edna Lewis and for sure , she knew how to cook !

@btbyrd as Ive moved to cold smoking , I can't be sure what the items will taste like moisture wise when I re-thaw in the bag for sandwiches etc. compared to the method I used to use for CB which was a Weber at 130 + smoke. Ive been thinking that both the CB , and the turkey breast have pouch juices why not add an oz of that back to the post cold smoke bag and chamber vac ? just enough to coat the meat in its final bag might not make a difference when I get to eating it but with a chamber vac its easy to do. neither the CB note the TB have bark issues to protect.

interesting points and I thank you for the analysis @paulraphael the InstantPot is the lazy persons PC that's me ! @btbyrd what you say about oxidized fat is interesting. but t all the turkeys Ive used are Fz and enjoyed my freezer for about the same amount if time. in their original sealed bag. tomorrow I have two TB's to do the same as ive done. Ill save both carcasses and remove as much fat as reasonable and put one in the iPot as Ive done before , and add the second to a VacBag and Sv that one at ?? 175 or so for 12 H ? or more and see if the taste is different.

I have a fair number of turkey carcasses that id hoped to turn into stock , in as easy a manner as possible. thus the IntantPot w its nice ' stock ' button. when I used to deconstruct a whole turkey some time ago ,I used to roast the chopped up carcass and trimmings with no skin or any major gobs of turkey fat. Im not a fan of turkey nor chicken fat. then Id defat and deglaze the pan used for roasting the bones ( plain , no seasonings nor veg ) then simmer the stuff for an hour or so on a slow simmer. remove the bones , same the meat for giblet gravy and de-fat again . well worth it. Ive tried this in the iPot w/o roasting the bones and was not happy w the resulting stock. still unseasoned. I chill it , and de-fat it . there was not much fat to remove. but the flavor was to turkey-fatty for me. so Im wondering is the higher temp of a PC changes the fat some how , and adds that flavor to the stock. the simmer method was fine , the iPot not so much for my tastes any ideas about what that temp diff does to the final flavor ?

Most of this technique is over in the St.P's thread : https://forums.egullet.org/topic/156356-stpatrick-aka-cornedbeef-2018/?page=5&tab=comments#comment-2146839 this is very similar : SV boned and tendon'd out TurkeyBr's SV 140 x 6 , then cold smoked on an inert Weber w smoke pellets. TB's were on sale @ 79 US Cents / Lb a while ago , Fz. I got 8 , and they weigh in at about 7 - 8 lbs whole. I do two whole BR's at a time ( i.e. two turkey TB carcasses ) each TB ends up being 4 generous bags , and those weighed in at 2.2 KG trimmed and tied there is a fair amount of meat left on the carcass even though I have decent knife skills : the back the carcass etc. Ive tried using that in the iPot for stock , but the result tasted too much like TurkeyFat which I don't care for, even though I carefully removed all of the skin and any globs of fat. it might be the higher Temp @ full pressure does something to what little fat is left on the carcass. as after the de-tendoninzing, I like a similar shape, and the ties help keep that until ChamberVacc'd : here are 4 bags in the 16 QT Coleman. 2 / bag. fit perfectly w the Anova at 140 . I used Sauer's Prime Rib seasoning some times I use Penzies Chicago Steak. both are wonderful. here they are after a rapid cooling w snow in the Sink , and refrigerated over night : 4.2 KG of meat and some might tasty Jus which Ill freeze. On the Inert Weber w Orange Wood pellets: One Hour covered. this is the first time Ive use the O.W. , and it does not have a distinctive ' fruit wood ' aroma. its a bit harsh. No Neighbors will be stopping over to see ' what's going on in your BackYard ? " ready for the freezer. they tasted fine , but Im not going to get any more OrangeWood pellets. these taste like " smoke " I have 4 more FzTB-Br , two are thawing for tomorrow and Ill do the same but w different pellets and the last two will not be smoked , more like " Turkey dinner " TB's the work is fairly easy , and the results are spectacular either w or w/o smoke.

@Ann_T looks fantastic and Im sure tastes better " Dinner at it Best , but why wait so long for it ? " " something Red , dry , with No Oak in that Juice Glass for you ?

should you save the carcass and the skin you don't eat in the iPot it might made some nice stock for some soup.

" dryer is always better " Im guessing No Oak ? reviewing

What happened to @Shelby 's Dy-No-Mite Red ? hoping she didn't fall into her Cups !

@HungryChris I don't think your are ever going to get back to CT when does the NCL Pearl. get its self back into Ship-Shape for the next Cruise around and around to where it started / bet you are going to be on it. I would be , if I could,

@Shelby " cold smoke it--170F " that's pretty chilly ! I did not realize there was a wing etc. so : did you do it after " The Big Chill " for 6 h ? 142.5 ? Im just cleaning out FA I had 6 Fz TB's, no wings , waiting for the Call to duty. each was about 8 lbs. I took off just the breast meat , and de-tendon'd each and then breast ( two muscles ) in 1/2 or so and bagged w seasonings and then SV'd for 6h at 142.5. rapidly chilled , then folded smoked on the Weber w pellets then rebated and Fz Im no the second set now ( two Fz TB's ) and have two more thawing to the same rendition tomorrow as it still chilly and still some snow to keep the Weber cold. my do the last 2 Fz TB's , similarly for Good Summer Eating !

so many wonderful systems Im not trying to be flippant : Penzey's Turkish Oregano , 8 0z / bag , divvied up and Bells ' , ' 17 and no , I have not done it right : B '17 is in the freezer . while TO for some reason is on the counter. if you are able to slowly move in this direction , give it some thought that bins said : The Sirens are singing their song ( they always do ) they are singing : " FC , in your basement ! $ 200 , free delivery , to your very basement ! Right Now ! " Ill wait for a sale.

I love artichokes love them. I grew up not that far from watsonwille , where there were a lot or aftichokles. i used to make them for my father. I trimmed them in the manner of J.Pepin then nuked them in 1/2 pieces , just until I could remove the choke and not over cook them then trimmed them some more and served them w a vinaigrette that was not that much work , but , well ........... this was not that long ago , but way before the CSO(B) showed up than's for that insight Im a long way from Watsonville now but Ill keep my eyes open and make some moves if I can so thanks @chefmd and yes , if you can , get the thick stalk and peel that too : its the same as the ' heart' just don't go overboard w the 1 ft stalks

Indeed I also have an http://www.amazenproducts.com the 6 " tube 18.00 from them. well worth it !

@btbyrd Kudos for " When you braise meat in the oven, it comes along with a delicious free sauce. When you braise meat in the bag, it never browns up and you have to really work to create a sauce from the cooking liquids. " Braises are delicious , and have been perfected over many millennia . but the deliciousness is in the sauce. the meat is nowhere near its try potential , as the flavor in that sauce used to be in that meat. SV that meat , brown it , and figure out how to make that sauce another way would be much tastier , but a lot of work. Ill keep your ideas in mind for a pre- and post- smoke. "" I do the final retherm smoke -------It also helps dehydrate the exterior ' Ive found > 130 smoking might taste nice , but dries out the meat. Im wondering where you re-hydration is coming from. of course , it you had a Combi-Smoker and smoked at 100 % humidity nice ! " SVE guys are goons " very entertaining goons if you can get past their shtick and also they offer consistent analysis based on their criteria for Number A , number B etc that's their value. and Ive leafed a lot from that analysis , given its constraints.

Im extremely fortunate that I have a chamber vac sealer w an oil pimp. they bags are very cheap , and can be trimmed down etc. I know very few people have something so fundamentally food-changing. about a year ago , I realized I could get the herbs / spiced I wanted abd re-rebag them in these bags. I would open one when I needed something and the reseal that same bag , as the ones I made are much taller than wide. on purpose for this. Ive wasted lots of herbs and spices over time as they get old , but I got a phenomenal deal buying So Much ! Idiot I am , for sure. cheap is not the same as frugal. I also love jarred flavorings , indian from Patak , curry tubs from here and there you get the point. Ive thrown out much of the stuff from the Last Century. when I get a new jar of paste or what not that I know I will only occasionally use I scoop it out , into a self made taller bag. as there might be a smear of the stuff at the top of that bag , I put that bag in a larger taller bag then seal the second bag , effectively. I open the first bag , take out what I need from the first bag , and reseal the second bag. this is for occasional stuff, the herbs and spices I freeze , as I do the various pastes. it seems like a lot of work , and I hope you get the idea but any hobby is work , but this one is easy and I now, once I get all the new stuff done won't have much to ever through away. as I see before , Im blessed I was able to invest in a chamber vac sealer w an oil pump this use is just an interesting aside , to me at least. it paid for itself over and over again wi9th all the SV I do on the items I know i will use and now I only get them on deep sale. I started the spice/herb thing over a year ago w Bell's Seasoning , in the little yellow box w Tom the Turkey on the Front. I use a lot of it for the gravy I make for both chicken and turkey. the vine. '17 is still gong strong !

@chefmd i love those egg things i have two square ones , w square covers came from Spain a long time ago. use in bars for an egg sandwich , which comes on typical square bread.

OK but Big WoW

@robirdstx nice plate !

@HungryChris Ive enjoyed the Food on your Cruise as I thing you have however there is a bit of concern : this can not be a Green Bell w its cousin hiding behind that PoTat ? Wow just saying.

@HungryChris do them all while its still cold. to do cold smoking just saying