4 ms·

My family skipped the turkey and had steak instead.

whymauri 5y ago
My girlfriends family made Peking Duck. I've been making mojo-marinated pernil (slow roasted pork shoulder) for years. This sandpaper Turkey thing just ain't it for me, and I'm not willing to drop $$$$ on a higher quality bird when my local butcher sells me pork on the cheap.
- ajmurmann 5y ago
  Duck and goose don't get enough attention in the US. For both of those the baseline is much higher than for a turkey and so is the ceiling of deliciousness.
  - dekhn 5y ago
    I actually think of turkey as the quintessential poultry of the americas. Turkey with mole sauce has been around for a loooooong time. As an aside I'm still blown away by Mexico City being a drained floodplain previously called Tenochtitlan. There's something deep time about ancient america.
  - Larrikin 5y ago
    I'd love to try cooking a goose, but I've never seen one for under fifty bucks in the grocery store. The specialty stores like whole foods carry them year round so they're expected to be over priced there, but even the middle tier nearby store sells them for almost 90 dollars at Christmas time. Duck you can atleast find at a reasonable price if you know where to look.
oarsinsync 5y ago
Amen. We smoked some ribs.
tzs 5y ago
I too had steak. An almost 1 pound thick New York steak cooked as described by Alton Brown in the Good Eats Reloaded episode on steak. I bought it a day before eating it. It spent that day sitting on a rack covered in the fridge, starting with a good amount of kosher salt on the up side. After about 12 hours of that I flipped it, salted the new up side, and it went back into the fridge. When it was time to cook it, a thermometer went into the center of the steak, and the steak went into a 200 ℉ oven until the thermometer read 120 ℉ (it took somewhere between an hour and 90 minutes). When it came out of the oven it rested while I heated a frying pan to the highest my stove can get it to (somewhere in the 500-550 ℉ range). The steak then went into the pan for 45 seconds, got flipped, and spent another 45 seconds there, then to my plate. After coming out of the oven it went into a frying pan that was as hot as my stove could get it (about 500 ℉) for 45 seconds, got flipped, spent 45 seconds on the other side, and then onto my plate. That method gives me perfect steaks evenly cooked throughout every time. The only downside was I couldn't pair the steak with something else that also needed the oven unless that too only needed 200 ℉. The main casualty was baked frozen french fries which want 425 ℉. But recently my toaster died and I replaced it with a small toaster oven, and that can do fries so steak and fries are back on the menu.
gwbas1c 5y ago
I'm glad you posted that. I think it's really important that people eat / cook what they want, even if it's not a turkey. (That being said, I really enjoyed cooking my turkey. It's a lot of fun if you like that kind of thing, but it's significantly more work, and more challenging, than just throwing steaks on the grill!)

My girlfriends family made Peking Duck. I've been making mojo-marinated pernil (slow roasted pork shoulder) for years. This sandpaper Turkey thing just ain't it for me, and I'm not willing to drop $$$$ on a higher quality bird when my local butcher sells me pork on the cheap.

ajmurmann 5y ago
Duck and goose don't get enough attention in the US. For both of those the baseline is much higher than for a turkey and so is the ceiling of deliciousness.
- dekhn 5y ago
  I actually think of turkey as the quintessential poultry of the americas. Turkey with mole sauce has been around for a loooooong time. As an aside I'm still blown away by Mexico City being a drained floodplain previously called Tenochtitlan. There's something deep time about ancient america.
- Larrikin 5y ago
  I'd love to try cooking a goose, but I've never seen one for under fifty bucks in the grocery store. The specialty stores like whole foods carry them year round so they're expected to be over priced there, but even the middle tier nearby store sells them for almost 90 dollars at Christmas time. Duck you can atleast find at a reasonable price if you know where to look.

oarsinsync 5y ago

Amen. We smoked some ribs.

tzs 5y ago

I too had steak. An almost 1 pound thick New York steak cooked as described by Alton Brown in the Good Eats Reloaded episode on steak. I bought it a day before eating it. It spent that day sitting on a rack covered in the fridge, starting with a good amount of kosher salt on the up side. After about 12 hours of that I flipped it, salted the new up side, and it went back into the fridge. When it was time to cook it, a thermometer went into the center of the steak, and the steak went into a 200 ℉ oven until the thermometer read 120 ℉ (it took somewhere between an hour and 90 minutes). When it came out of the oven it rested while I heated a frying pan to the highest my stove can get it to (somewhere in the 500-550 ℉ range). The steak then went into the pan for 45 seconds, got flipped, and spent another 45 seconds there, then to my plate. After coming out of the oven it went into a frying pan that was as hot as my stove could get it (about 500 ℉) for 45 seconds, got flipped, spent 45 seconds on the other side, and then onto my plate. That method gives me perfect steaks evenly cooked throughout every time. The only downside was I couldn't pair the steak with something else that also needed the oven unless that too only needed 200 ℉. The main casualty was baked frozen french fries which want 425 ℉. But recently my toaster died and I replaced it with a small toaster oven, and that can do fries so steak and fries are back on the menu.

gwbas1c 5y ago

I'm glad you posted that. I think it's really important that people eat / cook what they want, even if it's not a turkey. (That being said, I really enjoyed cooking my turkey. It's a lot of fun if you like that kind of thing, but it's significantly more work, and more challenging, than just throwing steaks on the grill!)