What food are you responsible for on Thursday for Thanksgiving?

[Psilloh1]

The Bourbon... I am in charge of QC of the Bourbon.......

 

[palmettomoon]

This year I'm taking BBQ back ribs to my youngest brother's house (his FIL requested them) and braised beef short ribs and a smoked turkey breast to my girlfriend's parents'.

 

[Wrangler]

I'm responsible for the Spanish yellow rice and other Puerto Rican food. But this year, I'm not cooking it. Because my son and wife eat it all up before I get a chance to get some. They have done this the last 3yrs.

You should just go hog wild and make 20 pounds of it, lol.

 

[lostchild]

This year I'm taking BBQ back ribs to my youngest brother's house (his FIL requested them) and braised beef short ribs and a smoked turkey breast to my girlfriend's parents'.

Loves dem short ribs....
But they're gettin' 'spensive.

 

[palmettomoon]

Loves dem short ribs....
But they're gettin' 'spensive.

Crazy expensive. Almost $10/lb and I buy them when they get yellow tagged at Walmart in the mornings. Sam's Wholesale Club has them cut thin and I'm going to try cooking them but I'm not optimistic. I noted that they stock beef cheeks too and I'm going to try them for "taco cabeza" soon. Ox tails were $9.89/lb or something like that. Last I saw them at an independent grocers they were asking $19.99/lb. WTF?

 

[Gingerbeard Man]

Get in the brine now, and give it some time in the fridge unwrapped and uncovered overnight for crispier skin.

I'll do it tonight. I've had a day old brine and didn't like how salty it ended up being. Overpowered the rub.
I'll pat it dry when I take it out, coat it in olive oil and add the rub on and under the skin with butter under the skin.
I also spray the skin every half hour with butter. At 250-275 it crisps the skin decently.

 

[rtross]

This year I'm taking BBQ back ribs to my youngest brother's house (his FIL requested them) and braised beef short ribs and a smoked turkey breast to my girlfriend's parents'.

That’s almost worth a trip down to the Macongo to visit my newest BFF ( palmettomoon ) for a joyous Thanksgiving feast!!

 

[rtross]

What am I responsible for?
Just the dog food.

Putting me in charge of cooking anything would be a mistake of epic proportions.

 

[hoochfisher]

I'll do it tonight. I've had a day old brine and didn't like how salty it ended up being. Overpowered the rub.
I'll pat it dry when I take it out, coat it in olive oil and add the rub on and under the skin with butter under the skin.
I also spray the skin every half hour with butter. At 250-275 it crisps the skin decently.

Length of your brine that ended up salty could've also been attributed to your turkey's brand and starting point. ALL turkeys come pre-brined. The package will read some wording of "injected with an X% solution of salt, sugar,...." somewhere on the front. Some brands are really high %. I've seen up to 14%, which ends up tasting something like I'd imagine licking a salt block at a deer camp would. Butturballs are 9% if I'm remembering correctly, and honeysuckle white are 9.5%.

I try to find 8% or lower, and "fresh never frozen" birds are usually the lowest around 4% and what i like to use. If I have to use frozen with a higher % solution, I adjust my brine salt level by half or shorten brine time.

Anyway, just throwing that out there because a lot, or most, people don't realize, think about, or know they come pre-brined and lay a salty result solely on the brine recipe or length of time they brined.

 

[Gingerbeard Man]

Length of your brine that ended up salty could've also been attributed to your turkey's brand and starting point. ALL turkeys come pre-brined. The package will read some wording of "injected with an X% solution of salt, sugar,...." somewhere on the front. Some brands are really high %. I've seen up to 14%, which ends up tasting something like I'd imagine licking a salt block at a deer camp would. Butturballs are 9% if I'm remembering correctly, and honeysuckle white are 9.5%.

I try to find 8% or lower, and "fresh never frozen" birds are usually the lowest around 4% and what i like to use. If I have to use frozen with a higher % solution, I adjust my brine salt level by half or shorten brine time.

Anyway, just throwing that out there because a lot, or most, people don't realize, think about, or know they come pre-brined and lay a salty result solely on the brine recipe or length of time they brined.

Appreciate the info.