Finally - a Great Cheeseburger at Lakeside

Uncle Jack wrote:....lots of mayonaise and cranberry sauce and a big glass of milk.

uj

Or, tons of leftover gravy. Hot turkey, on white, naturally.

E-raq wrote:@Dawg, those Bimbo signs were awfully popular with the male set for some years. Especially prized were the ones that proclaimed BIMBO aqui. These were proudly hung in their bars up north much to the disgust of their wives.

On one of her visits here, my daughter couldn't wait to get back to Canada with her Chivas Bimbo-sponsored shirt......... it was a huge hit when she wore it to a club.

Yo, E-raq....hot turkey samiches are for breakfast...1 A.M. snacks are cold turkey.

uj

Uncle Jack wrote:Yo, E-raq....hot turkey samiches are for breakfast...1 A.M. snacks are cold turkey.

uj

Gotcha, my better half is the turkey fan. I bow to your expertise in these matters.

For me, left over turkey becomes a casserole.

E-raq:

Once your rotisserie arrives, try a turkey. Really easy! Mix real mayo with your choice of spices - sea salt, poultry spice, fresh ground pepper, garlic, etc. Coat interior and exterior with a healthy slather of this concoction. Tie the legs and wings and put on rotisserie rod. Cook in the center of your BBQ with a aluminum drip pan below. On our BBQ, I use the vertical rotisserie burner and two outside burners on the lowest setting. Same temp rules apply for doneness and I tent the bird for about 20 minutes after it comes off the grill.

Super moist meat with a tasty crisp skin!

E-raq wrote:

Uncle Jack wrote:....lots of mayonaise and cranberry sauce and a big glass of milk.

uj

Or, tons of leftover gravy. Hot turkey, on white, naturally.

I would really like to know how anyone can have any left-over Turkey gravy.

CheenaGringo wrote:E-raq:

Once your rotisserie arrives, try a turkey. Really easy! Mix real mayo with your choice of spices - sea salt, poultry spice, fresh ground pepper, garlic, etc. Coat interior and exterior with a healthy slather of this concoction. Tie the legs and wings and put on rotisserie rod. Cook in the center of your BBQ with a aluminum drip pan below. On our BBQ, I use the vertical rotisserie burner and two outside burners on the lowest setting. Same temp rules apply for doneness and I tent the bird for about 20 minutes after it comes off the grill.

Super moist meat with a tasty crisp skin!

Ohhhhh nooo, maybe I shouldn't leap into taking those jackets in. Even I, not a real fan of turkey, other than my super saturated bread and butter stuffing, would definitely go for that in a big way.

Parker you gotta make heaps of gravy specifically for those hot turkey sandwiches.

E-raq wrote:

CheenaGringo wrote:E-raq:

Once your rotisserie arrives, try a turkey. Really easy! Mix real mayo with your choice of spices - sea salt, poultry spice, fresh ground pepper, garlic, etc. Coat interior and exterior with a healthy slather of this concoction. Tie the legs and wings and put on rotisserie rod. Cook in the center of your BBQ with a aluminum drip pan below. On our BBQ, I use the vertical rotisserie burner and two outside burners on the lowest setting. Same temp rules apply for doneness and I tent the bird for about 20 minutes after it comes off the grill.

Super moist meat with a tasty crisp skin!

Ohhhhh nooo, maybe I shouldn't leap into taking those jackets in. Even I, not a real fan of turkey, other than my super saturated bread and butter stuffing, would definitely go for that in a big way.

Parker you gotta make heaps of gravy specifically for those hot turkey sandwiches.

It’s the how, I need to know, and that super turkey gravy flavor only goes so far.

As far as I am concerned, you can toss the turkey and just guard the dressing and gravy with your life.

uj

Greasy hot drumsticks making tasty gravy from turkeys just in off the farm stuffed with lots of dressing? Sounds like Dawg´s first time in New Orleans ciirca 1963. It´s time the moderators cleaned up this forum before Linda Lovelace and Johnny "The Wad" Holmes show up in drag.

hound dog wrote:Greasy hot drumsticks making tasty gravy from turkeys just in off the farm stuffed with lots of dressing? Sounds like Dawg´s first time in New Orleans ciirca 1963. It´s time the moderators cleaned up this forum before Linda Lovelace and Johnny "The Wad" Holmes show up in drag.

One could only imagine what Dawg was up to in those halcyon days.

Parker, there's two ways of making the gravy. His way, and my way,

My way, fwiw is keep the pan drippings, and pour off most of the fat. Make a roux with flour, then add water and salt to taste. SLOWLY!!!

My dressing, just for Uncle Jack who is both a scholar and a gentleman.

Dried bread, as in really dry, some a tad toasty from the oven. Crush the whole mess up, so you wind up with maybe a few cups. Add chopped onion, spices to taste, and chopped celery.
Then, you start melting the butter, salted. Keep adding it till the bread crumbs are really buttery. Stuff your chicken, turkey or whole fish. Tie or sew it all up and pop it in the oven.

Easy, and sinful.

The bread dressing is classic...I do like a bit of sage....and on occasions, a shitload of oysters.

uj