ADV Banned Camp

For Christmas .. I will do a ham, But not that dry cured stuff.
Or an Eye round roast ... As ya know I don't eat that stuff..

So it's normally what HB wants..
I cook it ...

Yorkshire pudding, yum!!

Nobody's going to be around on turkey day, I'm going to the local church for a free meal.

Condolini wrote:Yorkshire pudding, yum!!

Um. I just read the Wikipedia article to figure out what Yorkshire pudding was and, I may be missing something here, it sounds like a dinner roll that's been basted. It doesn't sound bad at all, especially since I'm sitting in a cold room and I haven't had my breakfast yet, but it strikes me as about as much of a pudding as a modern car can be called a shooting brake: There is a history there, but no functional linkage.



Am I missing something fundamental here? Aside from how good they obviously are. Please stop drooling on your keyboards, you're embarrassing yourselves.

Those look like popovers to me...

Amazing things. Traditional with a baked dinner [roast beef or lamb, mustard, + baked vegetables, + gravy].

Done properly they use dripping or lard I think. It has taken my Mum about 60 years to perfect them.

Yorkshire pudding is popovers. The difference is YP is usually cooked in a pan that's coated in drippings (grease) from a roast. The oven, pan, and drippings have to be hot so the YP rises properly.

Popovers are usually cooked in a muffin type pan. Again, the pan and oven should be hot when the batter is added. A local restaurant's signature item was popovers with cinnamon butter.

The batter should be allowed to sit so the gluten will relax. I make mine in the blender and let it sit in the blender container for an hour or so.

Dutch babies (aka German oven pancakes) are another variation of the same batter used in YP and popovers.

Thanks for the clarifications.

Thanks

I have a cast iron popover pan.
They are a tad deeper then a normal muffin pan.

It's another Thanksgiving and there's an enormous turkey in the porch fridge (25#, I think).

We had the other half of the Prime Rib in October. It was really good, I could grow to like that stuff better than steak.

Mrs. Geezer will begin cooking the turkey tomorrow morning, or, maybe, even this evening. The house will reek of turkey for the next several days. Oh, joy!

I could not get her to do the Prime Rib thing for this Thanksgiving. No discussion allowed. Such is life!

Happy Thanksgiving, everyone!

Well there is always next year...For your Prime rib...

Yes Happy Thanksgiving

Happy Thanksgiving to all! And to all, good digestion!

Not an Alternative , But HB said it was good..

How I do the bird .. It's 14.56 lbs. and fits..
No having to watch and baste it..


Our feast....

LadyDraco wrote:No having to watch and baste it..

This feature is worth every penny!

p.s. feast looked great too

I built a rotisserie smoker years ago out of a couple barrels , used to be a turkey cookoff the weekend before thanksgiving every year that was backyard pits only , no trailer rigs . The ultimate backyard pit is a old barrel so that's what we used . We won something every year the cookoff was held including the grand price one year and had a hell of a good time doing it until the city fire Marshall shut us down , it was too dangerous having open fires in a tin barn rodeo arena with a dirt floor , we might burn the place down . My pit had the rotisserie powered by a 12 volt battery and a basting pan below it so it was self basting . The charcoal would last 3 hours and was in a pan at the bottom of the barrels on end , one was the base cut off at the ridge around the barrel , the other the lid overlapping the ring for a tight fit . Charcoal was in and old wok that I would pickup at garage sales for a buck and had a door I could slide it into the barrel from the side . When the fire was burning down I would start another fire in a second wok , slide the old one out and the fresh fire in , open the lid and inspect the bird , refill the basting pan , reverse the leads to the battery so the rotisserie would run the opposite direction and close it up for another 3 hours . It did cook a good turkey , a 24 pounder one year . And hasn't had a fire built in it since the cookoffs .

Hey, this worked out pretty good. The chipotle works well on turkey.

https://www.youtube.com/watch?v=P7pfKcJ0MBM" onclick="window.open(this.href);return false;

I'm on a diet, I must stop coming into this thread

MrKiwi wrote:I'm on a diet, I must stop coming into this thread

I can highly recommend the see-food diet.

If you see food, eat it!