The Blue Collar Foodie Cooks With Science

As the Holiday season is approaching faster than Frosty melts in Al Gore’s very unpopular remake entitled Frosty’s Inconvenient Truth, everyone tends to overlook one of the greatest holidays of the year.  Everyone that is, except for the foodie community.  I don’t understand what is not to love about a holiday that is all about giving thanks for what you have, eating food until you feel like Jabba the Hutt, and then taking a nap while watching football.  Forget about Christmas and Chanukah people, Thanksgiving is where it is at!

Now that we have determined that Thanksgiving makes those other winter holidays feel like Daniel Baldwin at a family reunion, we are ready to celebrate, so put away your yule tide cheer for just a few more days and let’s talk Turkey!

Thanksgiving is a time for foodies everywhere to roll up their sleeves and prove to the world that they are not in need of an intervention because they watch Food Network every spare second of everyday.  Thanksgiving is a holiday tailor made for all of us that are just the right amount of food crazy.  This food-centric day gives all of us the opportunity to showcase our culinary skills to our beloved family and friends.

If you are anything like me, before you even acquired a kitchen and a dining room of your own, you hatched a James Bond-esque strategy to seize Thanksgiving from your kin, once grandma relinquished control.  This is not an easy task mind you; annexing a holiday is pretty much like licking your elbow, damn near impossible. (Go ahead and try to lick your elbow, I won’t judge. Can’t do it right? I know it is weird; you are so close but yet so far away.  Never mind that now, keep reading.)  But now as the victors of the great Thanksgiving conflict of 2010, Kat and I have won the right to host Thanksgiving and the traditions we create this year may be blogged about by our children someday, so we better bring the pain. The only question was how.

Right about now, you may be asking yourself, “Self, what the hell do I care about this crazy man’s Thanksgiving, I have my own Turkey anxiety to worry about?”   That is a very good question, and if you don’t want to learn how to cook with science and make every single person at your Thanksgiving table this year yearn for your turkey like Govenor Chris Christie and I crave bacon, then close this window and head over to RachaelRay.com and read all about her turkey.

Oh look who decided to stick around and keep reading.  Was it because this crazy foodie mentioned the possibility of cooking with science?  Good, because that is what this blog post is all about.  That’s right the Blue Collar Foodie is going to school you on cooking with straight up, Bill Nye approved science and cause all your relatives to doubt every other turkey cooking method they hold true to their heart.

Back in the 50’s Grandma baked her bird, then when Dad took over Thanksgiving in the 80’s the fowl was put to flame on the grill, and even Cousin Jebediah jumped into the mix circa 2000’s with a fry daddy and a truckload of oil, but if I was going to keep Thanksgiving at our place I had to come up with something huge.  Enter the Char-Broil Big Easy Oil-Less Turkey Fryer and the age of infrared cooked Turkey!

Anyone who has ever dreamt of deep frying a turkey but can’t shake the constant nagging reminder of the 100’s of You Tube videos that are forwarded to your many E-mail accounts this time of year depicting horrific Thanksgiving accidents when dealing with Frying, this baby is for you.  The Big Easy Oil less Fryer is the perfect compromise for the dare devil foodie that is willing to throw caution to the wind and his practical wife that is contemplating the best route to the emergency room during the Thanksgiving parade. This Bunsen burner on steroids can cook up to a 16 pounder in 8-10 minutes a pound and leaves your bird with crispy skin and moist, succulent meat.   Not to mention that you will get to post on Facebook the amazing picture of your Turkey, with the caption, “Cooked With Science,” and if you’re a foodie nerd like me, it does not get much cooler than that.  For my fellow science nerds here is an image that explains the science of infrared cooking.

As the late, great, Billy Mays use to say, “But wait there’s more.”  For all the traditionalists, who are about to comment on this article shunning this remarkable invention, put your blackberry away and relax.  Not only can you still brine your turkey just like you always do but you can also add a dry rub or inject a marinade as well.  Not to mention the fact that your oven is free to cook all your side dishes without the encumbrance of a giant feathered friend taking up 75% of it. 

Still not convinced, just look at the pictures of the nine pound chicken I cooked the other day, in 90 minutes I might add.  Let me explain it to you this way, you can keep cooking your turkey in the oven until someone in your family buys a Big Easy and starts cooking with science, thus commandeering your holiday!

 

 

 

 

 

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3 thoughts on “The Blue Collar Foodie Cooks With Science

  1. Well that is one great looking chicken. Now would this be like the oil one and done outside? Or can it be on the kitchen counter? How much did you pay? No it would be used outside, your using propane, sorry answering my question.
    I have a turkey oven, that kind of works like a crock pot and really does a nice job and leaves the oven for other stuff.
    And by the way, your post is hilarious, thanks for the giggle.

    • Thanks! It is done outside which is always good because it gives me the whole oven and range to work with the sides. I paid $99.99 at our local Lowes plus tax of course. Then you must fill up your propane tank too. I will look into the Turkey oven as well. I am glad you giggled too, there is not enough humor in the foodie world! Have a great day.

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