Thanks Chef Carey!

I prepared our Thanksgiving meal today as we're travelling with it to my mother's tomorrow who resides in a retirement community. Having a small kitchen in her unit, it's more "heat and serve" friendly. I brined a fresh turkey overnight and using your method described on pages 14 and 15 of your book, "Chef on Fire", "the three roasts" the turkey was the Best I've ever prepared, with my wife asking if we HAD to take the turkey tomorrow. It was very moist, tender and highly flavored...hard to not eat a lot while slicing. I prepared a 14 lb. fresh turkey in 1hr 40 minutes using the high heat method, slightly altering yours to 1 hour @ 450 then 40 minutes @ 400. Crisp, flavorful skin and very moist meat.

Drew

Thanks for the commercial,Drew. Where do I send the check?

I'm glad it helped you out!

Thanks for the commercial,Drew. Where do I send the check?

I'm glad it helped you out!

Chef, could I adjust the recipe for Hot Mama? Here is her picture http://www.kamado.com/. I have your book, and will try it, just not tomorrow.

Glad you posted this, Drew. I had decided a while back to separate the leg/thigh portions on our turkey from the rest of it without realizing that this is described in Chef on Fire. I checked the book and realized that the suggestion regarding removing a portion of the back of the turkey is a good idea. Wouldn't have thought of that part on my own.

What was so cool about this technique is that my brother in law, who owns a BBQ carry out place in Howard County Maryland called "Smokin Hot", raved about the turkey this afternoon, and he can really cook some meat!

Drew

Tonight I made onion soup gratinee according to Chef Carey's recipe in "Chef on Fire".

Aside from shedding a lot of tears while slicing up three pounds of onions, this is an elegant and un-fussy recipe that yields glorious results! I used slices of French Comte cheese, which is probably what they'd use in most of Western and Southern France.

The result is as good a French Onion Soup as I've ever had.

Thanks, Chef!

-Paul W.

Thanks for the commercial,Drew. Where do I send the check?

I'm glad it helped you out!

Chef, could I adjust the recipe for Hot Mama? Here is her picture http://www.kamado.com/. I have your book, and will try it, just not tomorrow.

Sure, Bob, as long as you can adjust the heat while cooking.

Glad you posted this, Drew. I had decided a while back to separate the leg/thigh portions on our turkey from the rest of it without realizing that this is described in Chef on Fire. I checked the book and realized that the suggestion regarding removing a portion of the back of the turkey is a good idea. Wouldn't have thought of that part on my own.

Yep, I take that back and the neck and start my stock while I'm still whacking up the bird.

Tonight I made onion soup gratinee according to Chef Carey's recipe in "Chef on Fire".

Aside from shedding a lot of tears while slicing up three pounds of onions, this is an elegant and un-fussy recipe that yields glorious results! I used slices of French Comte cheese, which is probably what they'd use in most of Western and Southern France.

The result is as good a French Onion Soup as I've ever had.

Thanks, Chef!

-Paul W.

You're quite welcome, Paul.

(Try chilling the onions before having at them - or just slice them vertically, a trick I learned decades ago from a Chinese chef).

What was so cool about this technique is that my brother in law, who owns a BBQ carry out place in Howard County Maryland called "Smokin Hot", raved about the turkey this afternoon, and he can really cook some meat!

Drew

Have you tried my barbecue?

Sure, Bob, as long as you can adjust the heat while cooking.

Adjusting heat on Hot Mama is no problem. Of course adjusting upward is easier and faster than adjusting downward. Once the inner walls of the kooker becomes heat soaked, she holds heat well. A little extra air will bring temps up 100 degrees in a short time but to adjust downward takes a bit longer. I suppose one could take the meat off for a short time while the temp is lowered. Thanks for the reply Chef.

or just slice them vertically, a trick I learned decades ago from a Chinese chef).

You're joshing? Really?

Yep, I take that back and the neck and start my stock while I'm still whacking up the bird.

And that's where ours went, as well. Tomorrow night we'll have turkey risotto. If there's any stock left, it might go into something along the lines of the turkey soup Ian posted in the leftovers thread.

By the way, I also used your gravy prep (I'd never done gravy before) and your cranberry sauce from Chef on Fire. The cranberry sauce was additionally dosed with some minced ginger that happened to be sitting on the cutting board. Both came out beautifully, so thanks x 3!!!

By the way, I also used your gravy prep (I'd never done gravy before) and your cranberry sauce from Chef on Fire. The cranberry sauce was additionally dosed with some minced ginger that happened to be sitting on the cutting board. Both came out beautifully, so thanks x 3!!!

Made the gravy myself - with generous pan drippings. Put some Grand Marnier in my cranberry sauce this year.

You're welcome.

Put some Grand Marnier in my cranberry sauce this year.

Always! (In the stuffing, too.) ((But not the cook... while he's cooking!))

[Robin Garr]

or just slice them vertically, a trick I learned decades ago from a Chinese chef).

You're joshing? Really?

Indian chefs almost invariably halve onions across the equator, then slice the halves vertically. Dunno about the tears - for some reason, slicing onionos doesn't affect me that way - but it's a very easy way to get long, thin, julienne-like strands.

Thanks, Robin.