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Heck, I DO like football;
I don't have enough trees to have a leaf problem;
When I smoke a turkey, it is not dry! (Yummmm);
I'm glad my kids are back in school;
I don't have to contend with school traffic to get to work;
Loratidine has made pollen a non-issue for me;
I don't watch the local TV news (you mean, you DO??);
...
But losing my tomatoes... OY!! That smarts!
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Joe Baker, who also really digs fall!

cktuba wrote:

Joe Baker wrote: When I smoke a turkey, it is not dry! (Yummmm);
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Joe Baker, who also really digs fall!

Then I'll need to visit your place with the myth-busters. Every other experience I have had, with multiple cooks, has led me to believe that non-dry turkey and chicken breast rank right up there with alien abduction and the chupacabra.

Actually, we did manage it once... but the chupacabra seemed to prefer goat and those pesky aliens kept mentioning something about some sort of probe.

If your turkey or chicken is dry then it is over cooked. It should be cooked to 165, not the 185 you see everywhere else. Companies say 185 to protect themselves from someone not properly cleaning it, but once a bird reaches 185 it is dried out.

Also, soaking chicken breasts in brine for several hours before cooking will keep them moist, and tasty.

Lew wrote:If your turkey or chicken is dry then it is over cooked. It should be cooked to 165, not the 185 you see everywhere else.

AMEN!!!

Also, it's VERY IMPORTANT to stuff the cavity with onions, celery, apples -- something to keep moisture inside the cavity (and enhance the flavor), and to keep a water-pan between the turkey and the heat-source, which ideally will be Kingsford charcoal and hickory chunks the size of decks of cards. Keep the smoker temp in the cooking chamber around 225 F (that's what, about 110 C?), and expect it to take four - six hours.
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Joe Baker, whose turkeys have made believers of a LOT of people.

Based on my 3 years in Austin, it's an entirely-too-short period somewhere in late October when it's too cold to swim at Barton Springs, but still warm enough to sit outside at Scholze's Biergarten. Also the last day the girls all wear skirts and shorts before they break out the sweat pants.
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Joe Baker, who notes that "Fall" is also what the Sooners did last weekend!! HOOK-EM HORNS!!!

cktuba wrote:

Joe Baker wrote:When I smoke a turkey, it is not dry! (Yummmm);

Then I'll need to visit your place with the myth-busters. Every other experience I have had, with multiple cooks, has led me to believe that non-dry turkey and chicken breast rank right up there with alien abduction and the chupacabra.

While I agree that Dry means over cooked when smoking, or baking, I've never had a dry turkey that was deep-fried. Nor have I found a faster way to cook one. 3.5 minutes/pound.
It's enough to allow for turkey year round, instead of once a year (4-6 hours in the oven after a few days to thaw it!)
How To

I fall all the time. Does that count?

bloke wrote:...The most obvious and worst abomination of Fall - that stupid time change!

What are you, high? That extra hour of sleep is my FAVORITE day of the year!

windshieldbug wrote:

bloke wrote:...The most obvious and worst abomination of Fall - that stupid time change!

What are you, high? That extra hour of sleep is my FAVORITE day of the year!

Not to mention the bars being open an extra hour!