Posting Checklist

It’s basically Friday, right?

Might be fun to consider a series of questions one should ask oneself before posting on TW. Many of these I forget to ask myself from time to time.

My first stab at it:
-Is this an old-ass thread?
-Does this thread have to do with oil brand preference? (Abort)
-Am I being a total asshole?
-Is what I’m about to post as a fact actually true?
-Did someone else already say the very same thing?
-Am I understanding the difference between opinion and fact?
-Am I in the appropriate mental state to post? (Am I grumpy)
-Am I asking a question but not providing enough info or photos to receive an answer?
-Is my question already answered on the forum?
-Is the answer in the owner’s manual?
-Is my post even legible from a spelling and grammar standpoint?
-Is my “emergency” really an emergency?
-If creating a thread, is my thread title helpful?
-Might this post cause me to be suspended or banned?
-Would I say this in person?
-Would I say this in front of my Mom?

 

Mehhh. Seems like a lot of work for a Friday.

And why read the manual or search when you can just make a new thread starting with "HELP!!..."

 

You’re absolutely right, in fact thread titles should auto default to HELP!!

 

A university professor once told me - "you are the smartest generation, but the dumbest, because you can google search the answer to any question in 3 seconds - but choose not to."

 

True but on the other hand the interwebs are rife with misinformation so one has to sift through that and have good judgment on what’s reliable…especially on the opinion side.

 

Better Checklist:

Is turkey thawed?
Pies made?
Ingredients chopped?
Open space in refrigerator?
Buns made?
Cranberry sauce made?
Potatoes baked?
Wine being cooled?
Relatives staying?

 

This is how you separate the winners from the losers

 

That last one might be life or death.

Let’s follow this rabbit hole to it’s rightful conclusion: wet or dry brine?

 

The questions are a good start.

People will continue not to use them.

also, joins day one, hey, I have stuff for sale

 

As long as you answer yes or no to all questions, it's fine.

 

I disagree because open space in the refrigerator is a problem if you answered yes to the rest.

 

Made the call to dry brine, found the neck buried inside a block of ice in the cavity, it’s looking bleak already.

Damn thing has been thawing in the fridge since Saturday.

 

Dry brine? Is that like a hammer4 or left handed pipe wrench?

(Maybe I just cant cook)

 

It’s for real, this is no blinker fluid. Recent term, but it’s no different from salting a steak. Can be as simple as just salt and pepper, but I’m trying more of a paste with olive oil and lemon juice and herbs too. Spread some under the skin, some over top, some in the cavity. The theory is the “wet” brine dilutes the meat and the flavor. Hey, whatever, I’ll see how it tastes.

 

Oh I forgot a critical question.....

Got enough propane and smoke briquets???

 

Happy Thanksgiving folks. This week you get TWO Fridays!

 

So how was the "dry" brine?

 

It was excellent actually! No dry turkey, great flavor. Will be the new technique for the future.