|
Post by pooka on Nov 23, 2015 16:12:34 GMT -5
I'm getting a little nervous about doing the turkey I've been drafted to do. I looked at a Chambers cookbook about the same vintage as my 1935 stove which calls for the oven to start at 600 degrees whereas the B & later stove say 500 or 550. I looks & found a post by Chuckie in which he regales us with his first experience doing the holiday bird much to his relatives chagrin. Happily, all their misgivings were unfounded, & the results were so perfect, he got elected to do the deed forevermore. Here's the post. Mom's "C" cooks that 23#+ turkey PERFECTLY every time w/10 minute preheat @ 45 minutes gas @ 500 degrees, then four hours CWTGTO. I agree, they ALL are 'perfect' stoves in their own way, and I'd never own another brand! BUT methinks if I ever replaced the "B" in our kitchen, I'd redo that BZ I have in the garage for it--that is IF we don't hit the lottery to remodel the kitchen to fit the Imperial! I like the LOOK of the "B" better, but methinks the "C" was just a little bit better fine tuned you might say than the "B" IMHO. I mean, maybe enough folks that owned "B"s complained the griddle was too hot so they added the baffle and perhaps some said that the oven got too hot in the back so they adjusted the airflow or something AND maybe of their own accord after research did away w/the vent on the thermowell/changed the grate so it would brown things on the thermobaker that was invented AFTER the "B"s came out I believe. Again, just speculation on my part, as there is no one left ALIVE that was in on the engineering of these babies... CHEERS! Chuckie I don't want to do anything more exotic than roast a perfect bird, so no fancy prep-work is my goal. My sister got a 11.8 pound Butterball & it's thawed & ready. From what I've read, all I need to do is remove the giblet pouch from inside the cavity, give it a good rinse, rub it with salt & pepper & possibly give it a good slathering of herb butter & load it in the roaster & put it in the preheated oven. My cookbook calls for preheating at 600 degrees for ten minutes, put in the roaster for forty five minutes, then three hour with the gas off & it's done. Is that about it? I'm having to use a large family sized Savory roaster since the #1 Lisk is not quite big enough. The turkey fits, but it's not quite tall enough. I'll have to see how the Savory compares to the Lisk. Next time, if there is one, I'll have to search out a # 2 Lisk for the once or twice a year deed. Any input would be reassuring.
|
|
|
Post by nana on Nov 23, 2015 21:45:52 GMT -5
Pooka, you will do fine! A turkey that size is barely more than a big roast chicken. I haven't cooked with a Chambers yet, but my method in a conventional oven is 450 till the skin is nice and brown, about 1/2 hour, then cover the breast and drumsticks with foil, and turn down to 325 for as long as it takes for the leg to move easily in the joint. Then let it rest for at least 45 min, and it will coast up to the proper internal temperature. So to extrapolate to a Chambers, I guess turn up the heat to the recommended temp, keep the lid off at first to brown it, then lid on, and at the proper time, turn off the gas and probably the long period of ever so slowly cooling down of the oven probably takes the place of most of the resting time, which I have found to be the most important part. If that's what the cookbook says to do, I say trust it. Make lots of gravy and ply your guests with plenty of libations, and-- my mother's famous old trick-- make everyone wait til they're so hungry they'll eat anything and like it. Which is really a joke because she was the best cook who ever lived and didn't have to rely on tricks to get people to drool over her cooking. But it will be fine. What makes a great Thanksgiving is plenty of food and sharing it with people you love.
|
|
|
Post by wizardoftrance on Nov 24, 2015 0:29:23 GMT -5
|
|
|
Post by mach12 on Nov 24, 2015 0:35:27 GMT -5
Man Pooka, I saw the subject "Thanksgiving Turkey Jitters", thought it sounded like a new mixed drink and got all excited!
Your post is right there with what I was wondering about cooking in my A series vs. my BZ. I read in the B-BZ manual how you're supposed to use the appropriate settings for which stove you have because of the differences in burners and flame settings. Then there's the changes from the A series in oven racks and so on to improve airflow. Since Chambers addressed the differences and impacts and said to stick with the instructions for the particular stove I figure I'm probably going to get the best results following the same instructions as you are for my A series. I figured I'd start asking around from those with the earlier designs once I have the A series Standard Heater together. I'm glad you're posting about this for us slow pokes still trying to get our stoves up and running.
|
|
|
Post by pooka on Nov 24, 2015 4:57:48 GMT -5
Well I was going on what it says in the 1936 cook book entitled How To Cook With The Gas Turned Off, since my stove is vintage 1935. I misstated about the temperature. I should have said where the older stoves specifies 550 or 600, the B & later would be 500 degrees. This copy of the cookbook that we've got posted has a note pasted at the top of page one because apparently it must have been given out with a model B before the 1939 version was available. The next earlier cookbook I'm aware of is the 1927 one that wizardoftrance noted. It would have been for the series 3000 that came out at that time. I'm unsure what cookbook would have been given out with the series 4000, 5000, 1000, 6000 & 7000 or the model A. The early side lever model A with the cast iron griddle came out in 1934. All these stoves were in a transition period starting in 1930 where they used the Autostat on the series 4000, 5000 & some 1000s. Then they switched to the model F Robertshaw thermostat on the 6000 & some 7000. Other series 7000 models like my model 74 & 7141 used the model X Robertshaw thermostat. I imagine some early model As used it too until they switched to the Robertshaw model AQ. I believe most model Bs used the Robertshaw series 2200-S. All these models used pretty much the same oven burner, except the 4000 version had the gas inlet bell on the front. The rest had it on the side until the model A that redesigned the burner. Over time. they increased the size of the air intake at the bottom of the oven to improve airflow & redesigned the burners & increased the height of the flame on the burner on the model A, then B, BZ & C. Anyway, back to the turkey. The chart bellow is my guideline for stoves of my vintage. We shall see what my results are. I'll have to make sure my camera batteries are charged up to document my first turkey in my Chambers. I'm so hyped up, I almost bought another smaller unmarked Savory roaster & a serving platter at the thrift store today. I held off though. I thought I already had a marked pan the same size. I came home to compare measurements & it's slightly larger & somewhat different than mine, but they're both older ones from the 20s or 30s. To show I sometimes don't run with the pack of Lisk users, this is my collection of Savory roasters. I'm missing one Intermediate Family sized one to the right of the pale one, & one Oblong Hotel sized one on the big end, but they are very rare. Unfortunately the big one won't fit in my oven unless I cut the handles off. I bought all but the second smallest one locally. That one I got CHEAP on eBay. This shows the size options you have with Savory roasters. These & the Lisk & identical Reed roasters seem to have been to two most popular roasting pans though the bulk of the 1900s. The Savory was patented in 1898 & the Lisk in 1911. Eventually they were both made by the same company until it closed down in the early 60s. This is the elusive Oblong Hotel sized one. This is the only one I've ever seen. But then again, it's huge. I doubt any home kitchen had one. The only Chamber oven these Hotel sized ones would fit into would be the bigger Imperial oven. Forgive my rattling on. I couldn't resist showing off my modest collection.
|
|
|
Post by mach12 on Nov 24, 2015 10:38:31 GMT -5
That's a really cool assortment of roasters Pooka. I bought a Savory roaster for my son and I think he uses it every time he has a bunch of friends over. I don't think he'd give it up for anything. That listing of the sizes is really cool. I think his is the Large Family one but am going to have to check now. And I'm going to have to watch for the smaller ones, too. He'd go nuts over one of them.
We had some great big roasters like the hotel model on the ship when I was in the Navy but they were aluminum. When a new recruit comes to a ship they assign them to what they call "mess cooking", the equivalent of KP in the Army, and generally the first job you get is the scullery where you have the fun of washing everything from all of the trays and cups to all of the pots and pans and I remember having to scour and scrub those things until they shined like new. The photo of the Oblong Hotel roaster brought an instant image of sinks of water, scrub brushes and scouring pad, and elbow length heavy black rubber gloves!
|
|
|
Post by pooka on Nov 26, 2015 17:56:06 GMT -5
|
|
|
Post by Chuckie on Nov 26, 2015 22:03:54 GMT -5
Forty five minute til I shut the gas off, then three hour more with the gas off. Then it's up to science. I got started late because I had to make two sausage cakes first. I should have made them last night, but I was enjoying my relaxation too much. DAMN IT MAN, tell us how it came OUT!!! The suspense is KILLING this Mick!! CHEERS! Chuckie
|
|
|
Post by mach12 on Nov 26, 2015 22:46:30 GMT -5
Forty five minute til I shut the gas off, then three hour more with the gas off. Then it's up to science. I got started late because I had to make two sausage cakes first. I should have made them last night, but I was enjoying my relaxation too much. DAMN IT MAN, tell us how it came OUT!!! The suspense is KILLING this Mick!! CHEERS! Chuckie That makes two of us!
|
|
|
Post by vaporvac on Nov 26, 2015 23:46:28 GMT -5
Make that three!
|
|
|
Post by pooka on Nov 27, 2015 3:22:11 GMT -5
Sorry, the camera failed me & I couldn't take after pics. When I took it out of the oven, It wasn't the crispy golden skin I'd hoped. It appeared more broasted than roasted. It wasn't the attractive bird I'd hoped for. The herb butter kind of coagulated on the skin making it look almost burnt, but it wasn't. When I tried to lift it out to put it on the platter, the wings fell off from being so tender. It literally fell off the bone it was so tender. I carved a bit of the breast, but it was easier to pull the meat off with a fork & tongs.
I had a big heaping plate full & some sausage cake & pie, then reclined on the couch & fell asleep after watching a little TV.
The Savory was so air tight, it didn't let enough of the steam to escape, so it was actually too moist if that's possible. Perhaps I should have left the lid off for a while at the beginning for a crispier skin & better browning. I can see how this roaster would make great pot roast, but it more steamed the turkey than roasted it. It was tasty & I got no complaints.
All in all not a resounding success, but not a crashing failure either. Considering my lack of practice, I think I did OK.
|
|
|
Post by Chuckie on Nov 27, 2015 10:17:29 GMT -5
Sorry, the camera failed me & I couldn't take after pics. When I took it out of the oven, It wasn't the crispy golden skin I'd hoped. It appeared more broasted than roasted. It wasn't the attractive bird I'd hoped for. The herb butter kind of coagulated on the skin making it look almost burnt, but it wasn't. When I tried to lift it out to put it on the platter, the wings fell off from being so tender. It literally fell off the bone it was so tender. I carved a bit of the breast, but it was easier to pull the meat off with a fork & tongs. I had a big heaping plate full & some sausage cake & pie, then reclined on the couch & fell asleep after watching a little TV. The Savory was so air tight, it didn't let enough of the steam to escape, so it was actually too moist if that's possible. Perhaps I should have left the lid off for a while at the beginning for a crispier skin & better browning. I can see how this roaster would make great pot roast, but it more steamed the turkey than roasted it. It was tasty & I got no complaints. All in all not a resounding success, but not a crashing failure either. Considering my lack of practice, I think I did OK. Well, I'd say EXCELLENT results for a first try-----I mean, "tasty & no complaints" is always THEE main goal for my suppers!!! Maybe you are correct in that the LISK makes the difference--the skin every year on ours w/that herbed butter is nicely browned in the "C".
I say HEARTY CONGRATS, Pooka! And like the old vaudeville joke used to go---when asked "how do you get to Carnegie Hall?" and the answer "practice-practice-PRACTICE!!!" By next year or '17 you'll have it down pat old sport!!
CHEERS! Chuckie
|
|
|
Post by mach12 on Nov 27, 2015 11:11:58 GMT -5
I'm really looking forward to doing a turkey in the BZ we'll be putting in our kitchen but I'm not going to be on the Chambers learning curve for a bit longer. I spent all the money I'd saved to restore the stove and do the kitchen trying to keep the my pup alive (lost the battle last Friday) so no cooking on a Chambers this Thanksgiving. I thought about hooking the 90C back up on a propane bottle but have been kind of bummed so just went with the old routine.
I did ours in the plain old electric oven and it came out looking nice but a bit overdone, though only slightly. We had a pretty small Thanksgiving this year since both my daughter and her husband had to work so cooked the smallest turkey we ever did (just under 12 pounds). I set the timer for the minimum time on the turkey instructions but it was still longer than it needed. Moist and tasty but falling off the bone and internal temp. at the breast was bumping 200F. I always put the turkey in the roaster with the top off, rub it with butter or vegetable oil (or spray it with cooking spray), cook it for 2/3 of the cook time and then put the top on for the remainder of the time and did it the same way this time. No biggie anyway since it's the stuff we make with the leftovers that I really look forward to, mostly the turkey soup my wife makes and turkey mornay on toast. I used a Lisk roaster for the turkey and some of my old Wearever pans to cook the potatoes and so on. I love how the old Wearever pots and pans cook at lower temperatures and how they keep things warm so nicely.
I have a small savory roaster and have cooked beef and pork roasts in it and it works great. I've never done poultry in it though since it would only work for a chicken and I always roast chicken in a Romertopf clay pot roaster.
|
|
|
Post by pooka on Nov 27, 2015 13:14:33 GMT -5
Sorry to hear about your pup. A tough thing to happen so close to the holidays, but then again, there's never a really good time for that. In some ways, it's almost harder because our furry friends are nearly closer than family. Children grow up & move away & have their own lives, somewhat separate from us, but pet are our eternal babies, always present, so their loss is all the more striking & abrupt. Events in life have a way of reordering our priorities & perspectives. In these times, we need to steer for shallow waters & perhaps drop anchor on a protected cove for a spell until the foul weather blows past. Truthfully I'm not that big a fan of turkey myself. I'd much more prefer a nice smoked ham or a good pot roast. Thankfully, my sausage cakes came out great as always. They are so rich, moist & dense. I haven't made a bad one yet. The left overs are going to work, so I don't eat it all myself.
|
|
|
Post by vaporvac on Nov 27, 2015 15:38:13 GMT -5
Congrats! It sound like a resounding success. Those cakes look so good, you may have finally convinced me to give it a try.I have a couple of OLD cookbooks that have a similarly named recipe; I'll have to compare them, but I'll probably try the Chambers one since you've had such success with it.
|
|
|
Post by nana on Nov 27, 2015 18:52:22 GMT -5
Like I said-- a great Thanksgiving is plenty of food and loved ones to share it with. That's what it is all about. I do think leaving the lid off until it browns is the key. I made a chicken in the lisk with the lid on the whole time and it was pale and wan. Then I left the lid off for a bit next time, and it browned and then the lid on and it was perfect. That was in a conventional oven, but I think the method should be the same in a Chambers. And anyway, we live and we learn.
|
|
|
Post by vaporvac on Nov 27, 2015 21:49:26 GMT -5
This was the first year I left the lid OFF to have another rack in for a while, but I've always OPENED the little vents on the lid and that seems to do the trick for browning.
|
|
|
Post by nana on Nov 28, 2015 9:29:59 GMT -5
By the way, Pooka, I LOVE that blue platter! And the little canister too.
|
|
|
Post by Chuckie on Nov 28, 2015 10:53:21 GMT -5
The Savory was so air tight, it didn't let enough of the steam to escape, so it was actually too moist if that's possible. Perhaps I should have left the lid off for a while at the beginning for a crispier skin & better browning. I can see how this roaster would make great pot roast, but it more steamed the turkey than roasted it. It was tasty & I got no complaints. Pooka: I had put the breast portion of my turkey in a cake-taker, and just slicing it today (since the dark meat is all gone now!). It has been in/w the juice too, so it looks a bit 'glazed'. This was done in the Lisk---top on full time---vent closed. I have left the vent open the first 40 minutes b4 and it seemed to brown a BIT better BUT the skin was a bit "leathery"... The outside slice I had on a sandwich this a.m. had a 'crisp' bite with a wee bit of a crunch to it, and not leathery atall. Again it had been sitting in all the turkey juice too since Wednesday. CHEERS! Chuckie
|
|
|
Post by pooka on Nov 28, 2015 11:56:22 GMT -5
Well at my age, I'm relatively inexperienced at cooking. For years, the most complicated thing I made was Hamburger Helper with a couple cans of vegetables thrown in to make it a complete meal. Ah, the life of a lazy bachelor. As long as it was filling & simple, that's all that mattered.
When I first got my little stove, I tried a number of dishes right out of the old cookbooks. But funds being short for a while, most all my meals come from work. Truthfully, I don't eat enough to keep two birds alive.
You'd think with all the cooking shows I've watched over the years, I'd have pick up more of it than I have. I guess cooking was more entertainment, but not much more. Cooking for myself just didn't interest me that much. Now that I've got a real "Cooks Stove", I'd like to cook more, but ready funds go for things other than food, & I live off of what I can get at work.
With this turkey, I read the cooking instructions that came in the package, & it said to use a shallow open roasting pan. I should have known I should've left the lid off at least at the beginning to brown it, even in a Chambers. I just plain & simple wasn't thinking about it. I overthought it at the start & made a basic rookie mistake at the end. Lesson learned. At least even a failure is still good eating. Next time I'll have to find a # 2 or # 3 Lisk & adjust my technique.
As I said before, I'm not that big on poultry. I'm more of a meat & potatoes kind of guy. That meat being beef or pork, but mostly beef.
They say you never do master life. Some of us just get more practices than others.
|
|
|
Post by mach12 on Nov 28, 2015 15:01:42 GMT -5
Sorry to hear about your pup. A tough thing to happen so close to the holidays, but then again, there's never a really good time for that. In some ways, it's almost harder because our furry friends are nearly closer than family. Children grow up & move away & have their own lives, somewhat separate from us, but pet are our eternal babies, always present, so their loss is all the more striking & abrupt. Events in life have a way of reordering our priorities & perspectives. In these times, we need to steer for shallow waters & perhaps drop anchor on a protected cove for a spell until the foul weather blows past. Thanks Pooka. And to all of the others who have sent me notes and so on. This little guy has gone everywhere and done everything with me over the past 3 years since I fully retired and quit traveling, and he was the overjoyed little guy who greeted me when I walked through the door for several years before that. And he loved the trips to California to get the three Chambers stoves we got from there. We've had a number of great dogs over the years and losing them is never easy. He was our second cocker spaniel and we've become especially attached to the breed so hope that when the time is right another will adopt us. We were really blessed to have had him while we did.
|
|
|
Post by mach12 on Nov 28, 2015 15:16:31 GMT -5
Well at my age, I'm relatively inexperienced at cooking. For years, the most complicated thing I made was Hamburger Helper with a couple cans of vegetables thrown in to make it a complete meal. Ah, the life of a lazy bachelor. As long as it was filling & simple, that's all that mattered. When I first got my little stove, I tried a number of dishes right out of the old cookbooks. But funds being short for a while, most all my meals come from work. Truthfully, I don't eat enough to keep two birds alive. You'd think with all the cooking shows I've watched over the years, I'd have pick up more of it than I have. I guess cooking was more entertainment, but not much more. Cooking for myself just didn't interest me that much. Now that I've got a real "Cooks Stove", I'd like to cook more, but ready funds go for things other than food, & I live off of what I can get at work. With this turkey, I read the cooking instructions that came in the package, & it said to use a shallow open roasting pan. I should have known I should've left the lid off at least at the beginning to brown it, even in a Chambers. I just plain & simple wasn't thinking about it. I overthought it at the start & made a basic rookie mistake at the end. Lesson learned. At least even a failure is still good eating. Next time I'll have to find a # 2 or # 3 Lisk & adjust my technique. As I said before, I'm not that big on poultry. I'm more of a meat & potatoes kind of guy. That meat being beef or pork, but mostly beef. They say you never do master life. Some of us just get more practices than others. The next one is coming right up - There are several absolutes as we get gather birthdays and one of them is that this time next year is only the blink of an eye away! Hopefully I'll be doing one in the BZ next Thanksgiving too and your experience will be helpful in a couple of ways. One is knowing that even if it doesn't turn out perfect the first time that it won't need to go to the chickens (and some of my mistakes they even turned away from - and that's bad!).
I've never tried mixing stuff in the hamburger helper - great idea that I'm going to play with! When I was deployed with the Army units I supported we lived on packaged meals (C rations in the old days, then MRE's) and we sure learned to add to those. You could trade a bottle of soy sauce for an Abrams Tank. Initially they only had 5 or 6 options and after 30 days or so you had to do something! Somebody even published an MRE cookbook a few years ago.
|
|
|
Post by mach12 on Nov 28, 2015 17:12:57 GMT -5
The Savory was so air tight, it didn't let enough of the steam to escape, so it was actually too moist if that's possible. Perhaps I should have left the lid off for a while at the beginning for a crispier skin & better browning. I can see how this roaster would make great pot roast, but it more steamed the turkey than roasted it. It was tasty & I got no complaints. Pooka: I had put the breast portion of my turkey in a cake-taker, and just slicing it today (since the dark meat is all gone now!). It has been in/w the juice too, so it looks a bit 'glazed'. This was done in the Lisk---top on full time---vent closed. I have left the vent open the first 40 minutes b4 and it seemed to brown a BIT better BUT the skin was a bit "leathery"... The outside slice I had on a sandwich this a.m. had a 'crisp' bite with a wee bit of a crunch to it, and not leathery atall. Again it had been sitting in all the turkey juice too since Wednesday. CHEERS! Chuckie Chuckie - did you put anything like vegetable oil on the outside of the turkey before cooking it? I'm really going to have to play with how I do mine since I cook it for awhile and then put the top on it. If I do that in the Chambers when I'm CWTGTO it would mean burning some gas after opening the oven to put the top on. Time for this old dog to learn some new tricks! I'm thinking I might need to get one or two of the after-Thanksgiving sale turkeys, hook the 90C back up on propane, then do one for each of a couple of family get-togethers we have coming up. Heck, it's family. Shouldn't get in too much trouble if it isn't perfect. And with me they're pretty much used to less than perfect anyway (the secret's in the home brew and homemade wines, which I do happen to do right).
|
|
|
Post by Chuckie on Nov 29, 2015 1:35:59 GMT -5
Sorry to hear about your pup. A tough thing to happen so close to the holidays, but then again, there's never a really good time for that. In some ways, it's almost harder because our furry friends are nearly closer than family. Children grow up & move away & have their own lives, somewhat separate from us, but pet are our eternal babies, always present, so their loss is all the more striking & abrupt. Events in life have a way of reordering our priorities & perspectives. In these times, we need to steer for shallow waters & perhaps drop anchor on a protected cove for a spell until the foul weather blows past. Thanks Pooka. And to all of the others who have sent me notes and so on. This little guy has gone everywhere and done everything with me over the past 3 years since I fully retired and quit traveling, and he was the overjoyed little guy who greeted me when I walked through the door for several years before that. And he loved the trips to California to get the three Chambers stoves we got from there. We've had a number of great dogs over the years and losing them is never easy. He was our second cocker spaniel and we've become especially attached to the breed so hope that when the time is right another will adopt us. We were really blessed to have had him while we did.
My Mother's family---all they EVER had was Boston Terriers! We even have pix (SOMEWHERE!) of one sitting on the running board of a Model T Ford!!! LOL We had to put our "little girl" Maddie down just two days shy of her 9th bday--VERY sad! Monkey said when she retired, she was gonna get a "little girl Boston like Maddie was that will love me & cuddle beside the fire w/me on the couch when I retire". Our S.I.L. from her side lived in Indy & recently moved back, and started perusing the craiglist up there. Then OFF they go to BRAZIL(!!)---as in Indiana though--NOT as dramatic as it sounds!
Anyhow, they drove up there (I had to buy NEW tires for the car too b4 they left!!), then coming back spent the night w/mutual S.I.L. Helen in St Louie. Here is a photo of our newest--"Maeve"--sleeping on the way back from Brazil:
She was 2.8#'s when she arrived, and F-I-V-E #'s already now @ only about 9.5 weeks!!! She's a piss cutter, and already has taken over the roost from her older "brothers" Jasper & Fionn!! I'm sure w/the holidays coming up more pix will be forthcoming!!
CHEERS! Chuckie
|
|
|
Post by Chuckie on Nov 29, 2015 1:44:02 GMT -5
Pooka: I had put the breast portion of my turkey in a cake-taker, and just slicing it today (since the dark meat is all gone now!). It has been in/w the juice too, so it looks a bit 'glazed'. This was done in the Lisk---top on full time---vent closed. I have left the vent open the first 40 minutes b4 and it seemed to brown a BIT better BUT the skin was a bit "leathery"... The outside slice I had on a sandwich this a.m. had a 'crisp' bite with a wee bit of a crunch to it, and not leathery atall. Again it had been sitting in all the turkey juice too since Wednesday. CHEERS! Chuckie Chuckie - did you put anything like vegetable oil on the outside of the turkey before cooking it? I'm really going to have to play with how I do mine since I cook it for awhile and then put the top on it. If I do that in the Chambers when I'm CWTGTO it would mean burning some gas after opening the oven to put the top on. Time for this old dog to learn some new tricks! I'm thinking I might need to get one or two of the after-Thanksgiving sale turkeys, hook the 90C back up on propane, then do one for each of a couple of family get-togethers we have coming up. Heck, it's family. Shouldn't get in too much trouble if it isn't perfect. And with me they're pretty much used to less than perfect anyway (the secret's in the home brew and homemade wines, which I do happen to do right).
Mach12--read on up my original post--that takes you back to THEE original post where I detailed the ingredients in the "herbed butter" I use. That is what both Pooka & I used on our turkeys, w/varying results...
chamberscommune.proboards.com/thread/1889/turkey-cwtgto-discussion
It was originally posted 11/23/2011 @ 2:11 p.m.
CHEERS! Chuckie
|
|
|
Post by chipperhiker on Nov 29, 2015 12:36:08 GMT -5
Sweet little puppy... I miss having a dog...
|
|
|
Post by mach12 on Nov 29, 2015 16:46:15 GMT -5
What a great looking puppy, Chuckie! Too bad it couldn't learn to relax a bit. Other than having a neighbor with a Boston Terrier, I don't know much about them. I looked them up after reading your post and they rate pretty high for intelligence and are said to be quick learners. Pretty much the opposite of me, at least according to my wife. We're probably going to adopt a cocker from a rescue place, depending on how the several they have check out. Need to be sure they won't chase my chickens and livestock - or at least learn not to.
Thanks for the link to the earlier post. That's perfect! I'm really excited about setting up a stove and playing with it to see how it works out.
|
|
|
Post by Chuckie on Nov 29, 2015 18:50:25 GMT -5
What a great looking puppy, Chuckie! Too bad it couldn't learn to relax a bit. Other than having a neighbor with a Boston Terrier, I don't know much about them. I looked them up after reading your post and they rate pretty high for intelligence and are said to be quick learners. Oh they are QUITE sharp--and LOYAL too!!! My Grandparents owned an ice cream parlor in town in the '40's, and they had a Boston named "Spider"--'cept Grandpa called him " Speakboy" cause the former would be "in his cups" and laying on the couch snoring, and "Speakboy" would cock his head back & forth and then start HOWLING trying to imitate! Me Mam said Grandad would wake up and say "whatssa matter, SPEAK boy!" and hence the nickname. Anyhow, in re: their 'smarts'--they ran said parlor and my Grandparents & my Mater & Uncle Pete would all come home @ odd hours of the night. Speakboy would wait at the bottom of the stairs in the apartment bldg., and go to bed w/the last one(s) in. When Uncle Pete was gone to the Navy in WWII, whoever was last one in would haul him upstairs to bed---as he wouldn't go---but he'd slip out and go BACK downstairs--where there was little to no heat--and wait for Uncle Pete on the cold tile of the foyer. He did this for THREE YEARS, until Uncle Pete came home, and then he went up to sleep w/him. Speakboy died shortly after that--guess he figured his "duties" were over, he got Uncle Pete home! Here's a pic from the '40's of me Mam standing in front of said apartment building @ 624 Walnut with "Speakboy"---a/k/a "Spider" CHEERS! Chuckie
|
|
|
Post by nana on Nov 29, 2015 19:28:47 GMT -5
Wonderful! Just look at how he's leaning into her hand. I always was more of a bigger dog fan, but my son's little Rosie completely won me over. Those little lap dogs pack an awful lot of personality into their tiny frames.
|
|
|
Post by karitx on Nov 30, 2015 12:23:55 GMT -5
Awww, sweet stories about your Bostons, Chuckie! Although the stories like the one about Speakboy waiting for Uncle Pete always make me a little sad. I'm glad Uncle Pete came home to him in the end!
|
|