Made your basic chicken noodle soup last night. Was perfect for a cold rainy night.
Homemade broth, oven roasted bone-in chicken breast, onions, celery, carrots, garlic, dill, a little lemon juice…. Perfect.
Yeah it's funny how some of these schools report their enrollment.
Like OSU has about 35K total enrollment including its Tulsa campus and medical school and other locations, but about 25K in Stillwater.
I assume TCU and Baylor are counting their medical and/or graduate schools in their numbers above?
Those people were obviously idiots.
That game was a massive mismatch and it was only a matter of time before Texas took it over. That was obviously a great Texas team and it was Gundy's first year and his worst team by far... the only team he's had so far that ended up with a losing record. Texas was just bored for that first half and then VY was like, "OK enough of this shit" and away you went.
Yeah all of our games this year were sold out except West Virginia, when it was like 38 degrees and raining sideways.
And I don't know if they sell out most games but Iowa State pretty much packs their stadium all the time, even before they got competitive.
Yeah I’ve always done wet brine in the past.
I think this year converted me to dry brine. It’s much less of a hassle… no need to make the brine, deal with a huge bucket or cooler and what not, and it has the added bonus of completely drying out the skin so it gets nice and crispy. I’ve never had a turkey with the nice crispy skin like I had this year with the dry brine.
I should amend that it was a Chud's BBQ video, not Stubbs. My brain said Chud's but I typed Stubbs.
And yeah I'm with you... I've experimented a lot with turkey over the years.
This year for my Thanksgiving bird, I dry-brined, spatchcocked and slathered it with tons of compound butter* I made under and over the skin. It only took maybe 2ish hours for a 12-pound bird smoke-roasting at 300-350 and the results were outstanding.
* For the compound butter I used a shit-ton of pressed garlic, rosemary, Italian parsley and thyme. I kept some in reserve and melted it and then poured it over the bird before slicing it up also.
Yeah it's kind of a fine line with turkey breast... in my experience, "low and slow" will make it too dry -- especially boneless/skinless, but you want it to cook long enough to get some good smoke flavor... so I've found that around 275-300 works best. (I usually go a little hotter when "smoke roasting" a whole turkey...300-350...otherwise it would take like 5 hours, which would almost certainly dry it out)
At that temp it was around 1.5 hours to get the breasts to 155, which is when I pulled them.
Then I did a trick that I saw Stubbs BBQ do in one of his videos - immediately wrapped it in Saran wrap and let it set on the counter to rest wrapped up like that and then put it in the fridge over night before slicing. I guess the idea is that it allows at least some of the liquids that leak out during the rest to re-absorb... don't know if I noticed a huge difference but it wasn't a hassle or anything so I'll probably keep doing it.
My prior method was to just put them in a zip lock back over night and there was always a ton of liquid left in the bag when I pulled them out the next day. There wasn't much left in the Saran wrap so I guess at least some of the liquid re-absorbed.
LOL just realized I should have put something in those smoked turkey breast pics for scale. They kind of just look like chicken breasts in that pic.
For reference, I got about 1.5-2 pounds of sliced meat from one of the breasts. The other is vacuum-sealed and frozen for later. May slice it thick and made like a BBQ turkey type sandwiches or something.