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    #1

    Would Chef Ramsay approve?

    This has been a difficult week at our house, but today is Thanksgiving Day in Canada and a lighter moment unexpectedly came about this afternoon as my wife sent out a message with a video of me getting our turkey ready for the BBQ.

    She used the caption " .Thanksgiving dinner.....Ron drilling the turkey".



    The fifteen inch drill bit was already partly into the turkey when she started the video..

    Why? It is a pre-stuffed turkey that had three days to thaw in the refrigerator but the BBQ spit would not push through because the middle was still partly frozen!.


    The drill worked...





    Bertrand Russell: 'Men are born ignorant, not stupid. They are made stupid by education.'

    ​
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    #2
    OOhh, "drilling" the turkey... Hope nobody takes that the wrong way... Hoping a great holiday for ya'll.
    1983 GS1100E, 1983 CB1100F, 1991 GSX1100G, 1996 Kaw. ZL600 Eliminator, 1999 Bandit 1200S, 2005 Bandit 1200S, 2000 Kaw. ZRX 1100

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      #3
      You do what you gotta do.

      I’ve been deep frying for 20 years. Once I tried it, I don’t want Turkey any other way.
      Rich
      1982 GS 750TZ
      2015 Triumph Tiger 1200
      BikeCliff's / Charging System Sorted / Posting Pics
      Destroy-Rebuild 750T/ Destroy-Rebuild part deux
      • Likes 2

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        #4
        You should have posted a video of that to YouTube otherwise the guys down at Possum Lodge will never believe it happened.
        1980 Yamaha XS1100G (Current bike)
        1982 GS450txz (former bike)
        LONG list of previous bikes not listed here.

        I identify as a man but according to the label on a box of Stauffers Baked Lasagne I'm actually a family of four

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          #5
          When all else fails, play dead.
          I'm a man, but I can change, If I have to, I guess.
          Keep your stick on the ice.
          If the women don't find you handsome, they should at least find you handy.
          Rich
          1982 GS 750TZ
          2015 Triumph Tiger 1200
          BikeCliff's / Charging System Sorted / Posting Pics
          Destroy-Rebuild 750T/ Destroy-Rebuild part deux

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            #6
            Originally posted by Rich82GS750TZ View Post
            You do what you gotta do.

            I’ve been deep frying for 20 years. Once I tried it, I don’t want Turkey any other way.
            The only way to cook turkey. As I age I find it more disgusting to eat. Dry and tastes awful. I think the birds today are raised for mass not flavour though. Just like the scrawny chickens in french cuisine bing tastier than the more profitable fat freaks the food industry pumps out.
            1983 GS 550 LD
            2009 BMW K1300s

            Comment

              #7
              Originally posted by argonsagas View Post
              This has been a difficult week at our house, but today is Thanksgiving Day in Canada and a lighter moment unexpectedly came about this afternoon as my wife sent out a message with a video of me getting our turkey ready for the BBQ.

              She used the caption " .Thanksgiving dinner.....Ron drilling the turkey".



              The fifteen inch drill bit was already partly into the turkey when she started the video..

              Why? It is a pre-stuffed turkey that had three days to thaw in the refrigerator but the BBQ spit would not push through because the middle was still partly frozen!.


              The drill worked...




              Once in a while comedy gold.................................I suppose being pre stuffed you couldn't soak it in water which is in my experience a far quicker safer way to do it. But it would likely infest the stuffing with sam and ella
              1983 GS 550 LD
              2009 BMW K1300s

              Comment

                #8
                I recently ate at Cracker Barrel restaurant.
                I had the four piece Southern Style Chicken, it was disgusting!
                The pieces of chicken were so small.
                Come on man let the bird live a little!
                I'd pay more for a good chicken dinner. I guess a lot of people wouldn't...
                My Motorcycles:
                22 Kawasaki Z900 RS (Candy Tone Blue)
                22 BMW K1600GT (Probably been to a town near you)
                82 1100e Drag Bike (needs race engine)
                81 1100e Street Bike (with race engine)
                79 1000e (all original)
                82 850g (all original)
                80 KZ 650F (needs restored)

                Comment

                  #9
                  Originally posted by Rich82GS750TZ View Post
                  When all else fails, play dead.
                  I'm a man, but I can change, If I have to, I guess.
                  Keep your stick on the ice.
                  If the women don't find you handsome, they should at least find you handy.
                  To paraphrase Keannu Reeves (The Replacements)

                  Pain is temporary
                  Wounds heal &
                  Chicks dig scars
                  1982 GS1100E V&H "SS" exhaust, APE pods, 1150 oil cooler, 140 speedo, 99.3 rear wheel HP, black engine, '83 red

                  2016 XL883L sigpic Two-tone blue and white. Almost 42 hp! Status: destroyed, now owned by the insurance company. The hole in my memory starts an hour before the accident and ends 24 hours after.

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                    #10
                    Originally posted by storm 64 View Post
                    I recently ate at Cracker Barrel restaurant.
                    I had the four piece Southern Style Chicken, it was disgusting!
                    The pieces of chicken were so small.
                    Come on man let the bird live a little!
                    I'd pay more for a good chicken dinner. I guess a lot of people wouldn't...
                    THE place to get a chicken dinner is Frankenmuth, Mi. All the restaurants in town seem to have an ongoing battle over who serves the best one and as far as I can tell from my personal experience nobody serves a bad one!
                    1980 Yamaha XS1100G (Current bike)
                    1982 GS450txz (former bike)
                    LONG list of previous bikes not listed here.

                    I identify as a man but according to the label on a box of Stauffers Baked Lasagne I'm actually a family of four
                    • Likes 1

                    Comment

                      #11
                      storm, It's a regular conversation in my area talking how Cracker Barrel keeps getting worse and worse since the southern folks who started it have been replaced with folks from everywhere. They're the only folks I've ever known who could remove the corn flavor from their corn.... It's just not near what it yus'ta be.
                      1983 GS1100E, 1983 CB1100F, 1991 GSX1100G, 1996 Kaw. ZL600 Eliminator, 1999 Bandit 1200S, 2005 Bandit 1200S, 2000 Kaw. ZRX 1100

                      Comment

                        #12
                        Chicken? I have a favourite recipe that I thought up many years ago for a house party.

                        When the chicken came off the BBQ it was so badly charred I was embarrassed to have to serve it, but it was too late to do anything else. so I apologised to everyone and put it on the table.

                        Complaints? None. They ate literally everything and asked for more.. Not even the charred bis of skin that fell off were left.


                        I have since made it only a few times because it is so time-consuming to make. ...think two hours, maybe more.

                        In fact, once the spice mix is ready everything is simple, although different::
                        Just three steps:
                        Sprinkle the spice mix liberally all over the skin-on chicken
                        Toss the chicken onto the barbecue. and
                        Cook it on HIGH heat.

                        Yes, I know., you never cook chicken on high heat.
                        I do that AND I close the lid.


                        The skin burns. The fat burns. Smoke billows out from under the closed lid
                        Open the lid and flames leap at you....close it again..
                        You just KNOW it will be a disaster!

                        When cooked the chicken looks black/brown and has bits of charred skin clinging on it: It looks terrible.

                        The flavour, however,......unlike anything else. And it is still juicy.



                        Can I give out the recipe? To quote Shakespeare and his appropriate pun: "There's the rub".

                        I do not have an actual recipe. It uses dry spices that may have been in the store or my own kitchen for unknown amounts of time, and spices change, so I have to taste the mix dozens of times as ingredients are added. and cooked, (this is a crucial step as the flavours meld when heated) always aiming for the intended final taste. That is why it takes so long to make it.

                        .

                        Last edited by argonsagas; 10-12-2023, 09:57 AM.
                        Bertrand Russell: 'Men are born ignorant, not stupid. They are made stupid by education.'

                        ​

                        Comment

                          #13
                          I cook my turkey upside down.

                          Then, about 2/3 of the way thru cook time, pull it out, flip it over, remove the foil and paste it occasionally.

                          Perfect and moist, even after 3-4 days later
                          1978 GS 1000 (since new)
                          1979 GS 1000 (The Fridge, superbike replica project)
                          1978 GS 1000 (parts)
                          1981 GS 850 (anyone want a project?)
                          1981 GPZ 550 (backroad screamer)
                          1970 450 Mk IIID (THUMP!)
                          2007 DRz 400S
                          1999 ATK 490ES
                          1994 DR 350SES

                          Comment

                            #14
                            Originally posted by Big T View Post
                            I cook my turkey upside down.

                            Then, about 2/3 of the way thru cook time, pull it out, flip it over, remove the foil and paste it occasionally.

                            Perfect and moist, even after 3-4 days later
                            I don't think I could do that. I wouldn't be able to tolerate hanging by my feet with the blood rushing to my head for that long.
                            Komorebi-The light filtering through the trees.

                            I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion. H.D.T.
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                              #15
                              Originally posted by earlfor View Post

                              I don't think I could do that. I wouldn't be able to tolerate hanging by my feet with the blood rushing to my head for that long.
                              ...And the turkey baster keeps falling out of your apron pocket! Been there, done that!
                              Frosty (falsely accused of "Thread-Hijacking"!)
                              "Make it idiot proof and someone will make a better idiot."

                              Owner of:
                              1982 GS1100E
                              1995 Triumph Daytona 1200

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