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Decided that I'm gonna air fry this 5.35lb absolute unit of a turkey breast.
Got the brine done now I'm just waiting for it to cool then the bird will sit in the refrigerated brine bath for about 14 hours

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Bandit420 said:
Decided that I'm gonna air fry this 5.35lb absolute unit of a turkey breast.
Got the brine done now I'm just waiting for it to cool then the bird will sit in the refrigerated brine bath for about 14 hours

View attachment 84621
Click to expand...

we make T breasts a lot!! i luv the leftovers!!! we have three or four of them in the freezer right now.. and i got a raincheck on the fridge for one at $1.47/lb!!!

mmm,, turkey and ham monte cristo.... with the powdered sugar and raspberry dippin sauce!!! ahh man i think i just had a mini foodgasm!!!
 
Stoneyluv said:
we make T breasts a lot!! i luv the leftovers!!! we have three or four of them in the freezer right now.. and i got a raincheck on the fridge for one at $1.47/lb!!!

mmm,, turkey and ham monte cristo.... with the powdered sugar and raspberry dippin sauce!!! ahh man i think i just had a mini foodgasm!!!
Click to expand...

Smoked or Cajun deep fried has always been my favorite way to turkey and now I can add air fry to that.
I used a compound butter packed in under the skin, brushed the surface with chili infused olive oil, and set the air fryer function on the oven to 390.
I used my meater probe to watch it. At 125 I add more butter and let it go until 166 and pulled it. took a little over 2 hours, maybe as long as 2.5 hours for this 5.35lb breast.
Easily one of my top 3 turkeys I've done and will totally do it more often. So dang moist and flavorful...perfect texture and doneness...I couldn't believe how well it turned out. The brine really did a number on it too and I think it sat in the bird bath for around 18 hours but the way the air fry creates that bark and locks in all the juice might be better than deep frying.

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Cool_Beans said:
Chocolate covered potato chips are so good they break my brain.
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One of the wives of a co-worker made everybody little bins of those things and they are so dang delicious it's not even funny. I mixed some in my trail mix I snack on at work and put them in that ice cream and I swear they just make the world a better place
 
GoodShit97 said:
Seasoning my new toy at the momentView attachment 84762
then last night's plans of pork chops, home fries, and grilled corn for dinner.
Click to expand...

I have the same one but earlier version with a different handle and there's wheels on one side.
I was gonna replace the flat top but when shopping for it I just ended up getting one for my pellet grill and now the Blackstone sits in my shed neglected.
I highly recommend protecting it from rats and mice man. They're drawn to outdoor griddles like flies on stink. Blackstone would do everybody well by making the flat top easily removable to store and protect it.
Google search is loaded with ideas on various forums but at minimum I'd get a silicone made to fit cover for the griddle or keep it completely wrapped in foil when not using it. Rodents get in there and make a gross mess of the griddle with poop and pee, scratching the seasoning off, then ya gotta clean it all up, torch the fuck out of it, and season it all over again
 
Bandit420 said:
Fuck you Iowa and you're brand of "chili". You suck and you're an idiot and this is all I need to know about your state to make sure I never visit it.

View attachment 84842

P.S. I hope Penn State curb stomps Boise State in the Fiesta Bowl. You deserve it, Asshole.
Click to expand...
Fuck outta here Iowa!
Who the fuck puts herseys chocolate AND fucking beans in chili 😤 😒
 
i said no sauerkraut!!! nope, we ain't havin it this year.... i was vetoed...

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i never cooked a pork loin in the sous vide yet, from what i read they're pretty much built for em...

did a light rub of dry mustard, garlic, lemon pepper, and salt... i left the fat cap on.. going for 137° for about five hours on wednesday.

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i sealed up the other two thirds of the loin for the freezer.. one heavy cumin, one heavy paprika...

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my pork loin turned out good, i'm not a pork fan at all but for what it was it was good.. i sliced most of it up thin for sandwiches.

i'm gonna say though every single other post on this page looks better than the pork loin to me!!!!

pretty hungry for lomein... might pick up some bokchoy and thai peppers tomorrow and make some.. i think i have the rest of the ingredients.. i'll put some of that pork loin in and some shrimp maybe even some beef.. house style is how i normally order anyway.

i see Beachwalker remembered the shrimp in his this time!! hehe
 
GoodShit97 said:
You what?
Click to expand...

i notice you make them quite often....

... i like ribs once in while and ham maybe once or twice a year and thats about it.. some bacon in soups and stuff but never have just plain bacon. haven't had a pork chop in over twenty years now... just don't crave it.

Cindy and my Mom both like it but normally just thick slice up a whole loin once a year and freeze em individually, when they pork i make it for them and i eat something spicy!!

it's a shame too because i'm pretty good at making it. smoked pork shoulder for 16 hours with apple wood is my most tolerated and eaten. but honestly by time i rub it down, smoke it, and then smother it in BBQ sauce it doesn't really taste like pork anymore.
 
Stoneyluv said:
i notice you make them quite often....
Click to expand...
Its cheap and I'm poor lol
Thats why I hunt too, getting ready to go out after rabbits and grouse this weekend.
Otherwise I'd have to be a vegetarian with the cost of meats and that just can't happen so I eat a lot of pork, chicken too.
Lots of different ways tho, never been big on ham unless I get it raw and smoke it myself.
Not huge on bacon either, I like it but i could live without it for sure.
 
GoodShit97 said:
Its cheap and I'm poor lol
Thats why I hunt too, getting ready to go out after rabbits and grouse this weekend.
Otherwise I'd have to be a vegetarian with the cost of meats and that just can't happen so I eat a lot of pork, chicken too.
Lots of different ways tho, never been big on ham unless I get it raw and smoke it myself.
Not huge on bacon either, I like it but i could live without it for sure.
Click to expand...

yep, with coupons i paid $1.13/lb... it was like $12 for the whole thing! i'd be silly not to.

what kind of grouse do you have? man we used to have ruffed grouse everywhere, you couldn't walk ten yards into the woods without spooking one... hell it;s our state bird here.. and about 20 years ago or more they all just disappeared.. in fact most of our small game vanished, once all the home developments came the jerseys and yorkies moved in and it all went to shit!!!!! hahahahahahaha
 
Stoneyluv said:
yep, with coupons i paid $1.13/lb... it was like $12 for the whole thing! i'd be silly not to.

what kind of grouse do you have? man we used to have ruffed grouse everywhere, you couldn't walk ten yards into the woods without spooking one... hell it;s our state bird here.. and about 20 years ago or more they all just disappeared.. in fact most of our small game vanished, once all the home developments came the jerseys and yorkies moved in and it all went to shit!!!!! hahahahahahaha
Click to expand...
We have ruffed grouse as well.
Not many, but enough to hunt anyways
 
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