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Sullie

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About Sullie

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    Footballguy
  • Birthday 01/09/1968

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    Cincinnati Bengals

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  1. I "discovered" Jim Croce about 10 - 15 years ago. And I didn't really discover it so much as my wife knows I have a ton of CD's laying around (back then) and asked if I had any Jim Croce. I knew the name, I was familiar with a couple of his songs and I'll be honest - it's never been my style. However, I bought a copy of his Photographs and Memories (greatest hits) for her and we listened to it on a couple of long drives and I was blown away and I kicked myself for being so closed minded. I agree with the bold part above "Great songwriting, fantastic lyrics, and such a wonderful voice." He really had a great voice.
  2. First off, my apologies for coming across as a d*ck, not my intent at all. There's a lot of great advice on here and I enjoy the thread quite a bit and I feel bad for coming across the way I have, that's 100% my fault. So with that out of the way, my whole point was, I read above where MadCow had mentioned his brine was too salty and I wanted to chime in with my experience. Anyway, there's a lot of different brine recipes out there so when someone (like me) comes along and says "reduce your salt" - I understand why people would balk - because so many recipes are different, I wanted to address the recipe I used specifically. So here's the brine recipe I first used, my experience with it and what I've done to modify it over the years: I felt like this specific recipe was way too salty for my taste and the first time I used it, I used it on a decent sized turkey. I'm pretty sure I rubbed salt on the turkey before I threw it in the brine, I hate dry turkey so I'm sure I over did it with the salt. Next, I tried the exact recipe again but with two large chickens but this time I only brined for 4-5 hours, again and I did not rub down the chickens with salt before brining, again, for me I felt like it was too salty so I tried with kosher salt in the brine the third time on a turkey breast and I think I only brined for like 4 hours that time, again, too salty and after that time I stopped doing brine for a long time. I'm going from memory but I know I tried the exact same recipe with variations on time. I kept using this brine because it got fantastic reviews so, I kept thinking I was doing something wrong so my point was just that I wanted people to realize if that maybe if you just reduce the salt you'll enjoy the brine better, that's all I was getting at. Here's what I do now and I put modifications in bold : Ingredients 1/2 gallon vegetable broth 1/2 - 1 gallon of apple cider 1/2 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water 1 - 2 large lemons cut up into wedges 1-2 large oranges cup up into wedges 1-2 large tart apples cut up into wedges Add all ingredients to list Directions Prep 5 m Cook 15 m Ready In 8 h 20 m In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine, rinse thoroughly and pat dry. Discard excess brine. Inject bird(s) with apple juice with injector syringe (I use the Ofargo Plastic Marinade Injector Syringe from amazon for $8.99 b/c I only use 1-2 times per year.) Stuff the turkey/chickens with 1-2 tart apples cut into wedges Smoke the bird(s) in a smoker for the desired time/temperature, I've tried various woods for smoking, I end up liking apple wood flavor the best.
  3. Yup, me too my friend, me too.
  4. Sullie

    ______ Passed Away Today, RIP

    Roy Clark was simply amazing - RIP.
  5. No, no, not my intent at all. The first few times I brined I thought "man the meat is super tender but it's so damned salty, I'll have to find another method to make the meat tender." Then I started researching and I found other people had the same issue and they all said the same thing, reduce the amount of salt you use to brine with before you give up on it.
  6. Been there done that, still too salty. Listen, I'm 50 years old, I've been smoking meat a long time, I know what I like and what I don't like. I don't know why it's so hard to accept this but a lot of brine recipes call for too much salt and the meat tastes too salty to some of us. It's not a big deal to me to just cut the salt in half, maybe it's a preference thing?
  7. Payback for 1996. We were undefeated that year, arguably had one of our best teams ever - just going off the top of my head - Pace, Katzenmoyer, Springs, Winfield, Boston, Pearson, Germaine/Jackson, Miller, Stanley. . .ugh that team was loaded with talent. That team lost 13-9. F-ing Cooper. . . such a disappointment, that team was the best team in the country hands down that year. GO BUCKS!!!
  8. Sullie

    Thanksgiving Dinner Pole

    I disagree. I do think chicken is naturally juicer and just better overall, especially smoked chicken. The older I get the more I find people screw up turkey (over cook it) and it comes out dry, bland and just awful. For turkey to be perfect, it takes a lot of practice. Most people just jam it down their hole or drown it in gravy to offset the dryness.
  9. LYSANDERS has an outstanding line of rubs. I used the chicken rub for both chicken and turkey but I use the Pork, Beef, etc. I used to buy them at my local Marsh supermarket but Marsh went out of business, then Meijer carried them for a while so i bought them there but then they stopped carrying them. Then, for whatever reason LYSANDER went out of business for a while but now they're back in business and available all over but I buy it off Amazon now.
  10. Nope, I used Kosher salt, again, I followed the recipe to the letter, it was way too salty for my taste.
  11. I put the bird(s) directly on the grate to absorb as much smoke as possible and put a pan under to collect drippings but I also put water in the pan for moisture. I wanted to circle back to a few questions above MadCow. With regards to brine, I'll tell you what man, I think you should brine and smoke a chicken before you experiment on Thanksgiving. The first time I brined a bird, I followed the brine recipe to the letter, smoked the bird and I thought it was way, way too salty. Everyone ate and only later on when I pressed about it did my wife and my brother say "it was a too salty" and my brother salts the crap out of everything. Anyway, I thought it was me but since they confirmed it, I use about half of the salt that a typical brine recipe calls for, you will want to try it out first. Just my 2 cents.
  12. Sullie

    Thanksgiving Dinner Pole

    Everyone in my family agrees that Turkey is dry and it sucks so we're going to smoke two large chickens again with all the sides, there's only 4 of us.
  13. We're picking nits I suppose but I actually said half a brain CELL.
  14. Joe, I've been a LONG time supporter of yours, honestly, a LONG time now. I've written to you and you've answered to me personally which I genuinely appreciate. God almighty dude, this crap has to STOP already! Nobody. I mean to say that exactly NO ONE with half of a brain cell rattling around in their melon equates your Random Shots column heading with anything other than that funny quips. Please leave it alone. For the sake of sanity and an effort to stomp out all this political correctness non-sense, this crap has to stop. There has to be a rock bottom, a stopping point, a line in the sand where we say enough of this era where we feel like we must apologize for anything and everything stops, otherwise, we're ALL a bunch of pansy a$$ fakes. I'm officially offended by anyone that's offended by phrases that MIGHT be taken offensively. . . I think. PLEASE DON'T CHANGE THE NAME OF THE COLUMN!
  15. I didn't get a sticker. They were available but I wasn't given one. Normally I wear one but part of the reason I wear it is to justify why I was late to work. It's kind of my "get off my ###, I was late because I was standing in line waiting to vote" sticker.