Giveaway for "Crucial Ballistix Club" Members on Overclock.net! - Page 5 - Overclock.net

Penicilyn · 10-31-07

You people are never allowed near my kitchen! I'm terrified here..well Ravin can but only if he uses a stove no PC's!

Funny stuff lol

Nostrano · 10-31-07

When cooking a turkey, some people may follow a recipe to the T and then sit down on thanksgiving to eat the average tasting turkey, but here at OCN we don’t like the dry taste of stock turkeys, we like to OC the flavours to the maximum, and then some.

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

1)Research, using a computer, different turkey recipes and order a turkey to be delivered just in case your turkey doesn’t go so well

2)Before Thanksgiving Day combine the salt, brown sugar, vegetable stock, black peppercorns, allspice berries and candied ginger in a stockpot, and bring to a boil. Stir to dissolve solids. Remove from heat and cool to room temperature before placing in refrigerator until thoroughly cooled.

3)Early on Thanksgiving, combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey side down in the brine and store in a cool area for 6 hours, turning once half way through the process.

4)Pre - heat the oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

5)Remove the turkey from the brine, rinse thoroughly and discard remaining brine

6)Place the turkey on a roasting rack inside a wide, low pan and pat dry with paper towels. RAM the now heated aromatics in to the cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

7)Now for this part of the recipe it is CRUCIAL that you follow the cooking times.

8)Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminium foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

9)Serve with the rest of the trimmings and some SUPER pumpkin Pi for a delicious thanksgiving dinner and hope that the wife/girlfriend/parents don’t go BALLISTIX when they find out you have ruined the kitchen

----------

I thought i would give it a go seeing as im ill, but being from england and not understanding how a thanksgiving meal is its harder than it seems

rayd24 · 10-31-07

WOOOO free stuff contest.

Like Ravin I am also a chef, probably not a great one but I did have a rather lucrative career at Swiss Chalet, the Canadian Kings of Rotisserie Chicken. (yah there not really Swiss. I was surprised too)

As I was sitting and eating lunch (my favorite thing to do at work) I was thinking about the wonderful ways you can cook something and I thought "why not use the computer to SMOKE the Turkey." Its doable :P I think.

Here goes:

Rays Ballistix-Smoked Turkey

Desktop-BBQ-Smoker Preparation(using a 900 Case, but you could use any case)

1. remove side panel (windowed panel) also change all your after market cooling back to stock. We need that heat.
2. flip on side (open side facing up)
3. Place grill rack on top of open end
4. Tie rack down at ends to the Case with twist ties or whatever your heart desires.
5. Turn on computer, enter bios, and overclock the hell out of your machine. If you already have a set of Crucials your good to go

6. Use AtiTool/RivaTuner to overclock your video card to its max. (we need that heat)
7. Cover opening with the lid of a Dutch Oven(you can use anything to cover it if you don't have a Dutch Oven) and preheat desktop-bbq-smoker for 5-6 hours till it reaches a good temperature. (Smoking generally doesn't require a lot of heat, just a lot of time)

Bird Preparation

I am going to do all the preparing here. Ie. cleaning the bird, the stuffing and the rub.

The Bird
1. Wash bird. (Always rinse your meat under cold water for a few seconds)
2. Clean out insides of birds, removing giblets and any other wonderful things you may find in there.
3. Next, we want to place the bird in a salt water solution or brine. The turkey will pull in the salt and will help equalize the flavors. It also tenders the meat for smoking.
4. Wash the bird again to get any left over salt off. You don't want too much salt.

Stuffing

Well everyone has a different recipe for stuffing. Every year I like to change it up. So why not a Wild Rice stuffing with wild mushrooms, spicy sausage and turkey giblets. Ofcourse, you need your salt n' pepper, thyme, rosemary, and some sage. Oh and your bread. I like to use organic whole bread. Throw in anything else you like as well. The possibilities are endless.

1. Soak the wild rice for an hour. You want to get it soft and soaking it helps and washes away any extra starch that isn't required.
2. Place rice in a pot, if you used a separate bowl to soak it in.
3. Bring water to a boil, then simmer on low-medium heat till rice cooked. It doesn't have to be cooked fully as it will finish in the bird

4. Fry or grill spicy sausage and giblets. After cooked, cut into bite size pieces.
5. Pan fry wild mushrooms till half cooked. (Approx 5-6min on medium-high heat)
6. Soak bread in a little water to make soft.
7. Break bread apart into small pieces and place in a bowl.
8. Add all ingredients you have cooked into the bowl with the bread and mix.
9. Add salt and pepper to taste, and your choice of spices (Thyme, Sage, Rosemary, Oregano etc)

Phew thats done. Before we place the stuffing in the bird lets make a rub for it. I know some people just like salt and pepper but I am thinking a nice Cajun rub. It should go well with the wild rice stuffing.

You can make your own rub (I do) or you can store buy it. Either way it will still be delicious.

Cajun Rub Recipe

2 tablespoons paprika
2 teaspoons sea or kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves

Mix all the ingredients in a small bowl. You don't need to cover the whole turkey, so you do not need a lot. It is just to add a kick not to take away from the taste of the meat and the smoked flavor.

At this point we want to melt some butter in a small sauce pan. After the butter has melted apply it on the skin and under the skin if possible without tearing it.

Apply cajun rub on turkey. Alternatively you can add the rub to the butter after it has melted and apply them at the same time. That works well too.

Stuff the Turkey with the Wild Rice Stuffing and truss the turkey. If you don't know how to truss a turkey. here is a good site http://www.ehow.com/how_2711_truss-turkey.html

Once trussed place in fridge

Next we will make our smoke packets.

Smoke Packets

You will need:

Aluminum Foil
Wood Chip Packs (Can be bought at most hardware and some speciality food stores just for smoking)
You can flavour the wood chips yourself if they don't come flavored by soaking them in Apple Juice(if you want apple chips) or whatever.
I just buy regular hickory smoked chips.

1. So let the wood chips soak in water for about 2 hours. Place them in aluminum foil and seal the aluminum foil.

2. Take a fork and poke holes around the foil. This will allow the smoke to be released from the chips.

3. You will probably need about 3-4 packets because of the long cooking time, and depending on the size of your turkey you may need more.

On average a 10-18 lbs turkey, stuffed takes about 3-3/4 hour - to 4-1/2 hours in conventional methods. Smoking you need to double that time.

Cooking the bird
OK so everything is ready to go. I don't think I have missed anything. I will edit it if I did.

Lets get our turkey out of the fridge and move to our desktop-bbq-smoker contraption.

1. Remove lid

and place hand over opening to make sure it is nice and hot.
2. Place smoke packet to one side and turkey on the other.
3. Cover lid and let that baby cook
4. You want to check the turkey every hour and rebaste the turkey to make sure it doesn't lose alot of flavor and juices.
* cooking times may vary depending on case and components in use

When the internal temperature is around 75-80 degrees Celsius (Thanks Ravin) it should be done! Remove the turkey place on a tray and cover for 10-15 min with aluminum foil. This allows the juices to circulate and settle back into the bird.

Remove the foil. Carve and enjoy your delicious smoked Cajun Turkey with wild rice mushroom stuffing cooked on an Antec 900 desktop-bbq-smoker!

Ravin · 10-31-07

Quote:

Originally Posted by rayd24

When the internal temperature is around 175 degrees Celsius it should be done!

You sure about that being 175C

I think around 75-80C should be plenty hot enough to cook the meat and kill all the bacteria

Quote:

Originally Posted by trendy;2922564[B

Step 3 Find Cooking Time[/b]

Little computer use and a little google-ing and we have a calculator for turkey cooking time and temperature!

I tried to edit that link in but I couldn't save. Rep+

Quote:

Originally Posted by Penicilyn

You people are never allowed near my kitchen! I'm terrified here..well Ravin can but only if he uses a stove no PC's!

Funny stuff lol

rayd24 · 10-31-07

Quote:

Originally Posted by Ravin

You sure about that being 175C

I think around 75-80C should be plenty hot enough to cook the meat and kill all the bacteria

I tried to edit that link in but I couldn't save. Rep+

Sorry sorry! 175F or 79C...haha I am American but I live in Canada :P
Thanks for the correction! You would have had one overly cooked turkey!

pioneerisloud · 10-31-07

Wow you guys, just wow. I'm hoping I can come up with something that hasn't already been posted myself. I'm a chef as well (ok I'm a cook at a cafe), but I've never really written out a recipe before I've just cooked it, lol. Good luck to everyone that's entered thus far...and this space IS MINE!! Now onto use my COMPUTER to figure out a good recipe to post here and win me some RAM that's much higher quality than my own.

Funny story, I was going to buy Crucial Ballistix DDR500 for my rig....but they were out of stock everywhere!!! Which is why I went for the other brand (the dark side!). I'd be more than happy to use Ballistix instead though...this other kit is so unstable, and I'm not kidding either.

EDIT:
---------------------------------------------------------
Ok, here's my recipe simple and easy.
Using fan wires, LED Fans, and possible molex connectors...fit the turkey with a fancy (yet skimpy) bra and panties. Now of course when fitting said underwear you can't forget about the bra straps. Using other (no name) branded RAM make sure you fit that turkey with some not so cool looking but stylish nonetheless bra straps. Then cook said turkey in the oven for however long it takes to get it nice and juicy and golden brown. While turkey is cooking...BROWSE OVERL****.NET AND HOPE YOU WIN CRUCIAL BALLISTIX!!!!! (hint hint). Once turkey is finished....remove said bra and panties (or leave them on and plug the fans in for a nice LED bra and panty display). Slice the turkey up and enjoy your dirty yet delicious Thanksgiving dinner.

rayd24 · 10-31-07

Quote:

Originally Posted by pioneerisloud

Wow you guys, just wow. I'm hoping I can come up with something that hasn't already been posted myself. I'm a chef as well (ok I'm a cook at a cafe), but I've never really written out a recipe before I've just cooked it, lol. Good luck to everyone that's entered thus far...and this space IS MINE!! Now onto use my COMPUTER to figure out a good recipe to post here and win me some RAM that's much higher quality than my own.

Funny story, I was going to buy Crucial Ballistix DDR500 for my rig....but they were out of stock everywhere!!! Which is why I went for the other brand (the dark side!). I'd be more than happy to use Ballistix instead though...this other kit is so unstable, and I'm not kidding either.

I am in the same boat. Never written a recipe for other peoples viewing before either. Good luck bud and to everyone. It's a great contest to think outside the box...err ummm computer

RonindeBeatrice · 10-31-07

Reserved for me!

**admin** · 10-31-07

Wow! I wish I ate Turkey to try out some of these recipes

mth91 · 10-31-07

1. Fry the turkey.
2. Cut the turkey with hard disk spinnning at 15,000 rpm.
3. Eat the turkey.
4. Use your Ballistix to PWN some noobs on the interweb.

Edit: While eating turkey.

10-31-07	#48 (permalink)
RonindeBeatrice micro god Join Date: Mar 2006 Location: Virginia, USA Posts: 5,460 Blog Entries: 1 Rep: 389 Unique Rep: 0 FAQs Submitted: 1 Folding Team Rank: 58 Trader Rating: 33	Reserved for me! __________________ Virginia Overclockers Club matx Club member \| SFF user \| The LanParty JR P45-T2RS thread For sale: WD 1TB GP $100 \| HIS 3870 GDDR4 $85 Overclock.net Professionalism Initiative

10-31-07	#49 (permalink)
admin Overclocked Join Date: Mar 2004 Posts: 7,162 FAQs Submitted: 4 Trader Rating: 1	Wow! I wish I ate Turkey to try out some of these recipes __________________ Fold for the cure and TeamOverclock.net #37726

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