Work has been busy these last few weeks. We’re creating art for new potential customers while continuing to produce greatness for our existing customers. …and trying to churn out work and get it going with the Chinese factories before Chinese New Year. We (the three of us in the art dept) are now getting work from four designers instead of two. All of the work is funneled though me in some sort of manager-like role. As I discussed with my boss, I’m managing the work, not the people. Which is perfectly fine by me.

As part of our expansion and my somewhat new job description, I played a role in reviewing and interviewing potential new artists to expand our department to four people. Adam (the boss) posted the listing on Monster and Craigslist and received over 175 responses in a week. He whittled it down to about fifty resumes and the two of us whittled it down even further to thirteen. I was utterly amazed at how many people can’t properly format a resume… whether it was a format that wasn’t really readable, or riddled with grammatical errors, or one that was simply copied and pasted into the body of an email with no formatting at all. We actually nixed people from the list if their resume was hard to read. These people could have been perfect for the job, but if we couldn’t read their resume, or it was full of irrevalent informartion, we chose not to spend the extra time trying to figure it out. I actually felt embarassed for these people. Oi.

Next, Adam called about thirteen people and conducted phone interviews. He narrowed the list down to six purely based on his impression of them on the phone. Two were cut because they never responded to voicemail messages. We conducted six interviews with six completely different candidates. All three of us in the art dept were there for interviews. A couple of candidates were grossly over-qualified, and I worried they’d try to take over. One guy seemed very hyperactive and we all agreed that if we hired him, we’d want to kill him within a week. One guy was very low key and didn’t even bring in samples of his work. It’s a job for an artist… dude, bring a portfolio. In the end, we hired the candidate who is a recent college graduate and has the least amount of experience. She was very professional and enthusiastic and out of all of the interviews, she impressed me the most. She’ll start just after New Year’s and I’m looking forward to having a fourth person to lighten our workloads.

Switching gears… with the three Thanksgiving dinners we had last week, Bill and I never got a chance to take home some leftover turkey. Which is essential in completing the Thanksgiving experience… in my opinion. We actually knew this was going to happen, so before the holiday, we purchased a 14lb turkey with plans to smoke it. Smoking a turkey was new for us. After brining the turkey overnight, Bill did some internet research and we bought a bag of apple wood chunks. Bill started the coals in the early afternoon and stuffed some herbs and aromatics in the cavity. Here it is after about two hours:

Bill added the pan at the bottom to make sure we had some drippings for gravy. We noticed right away that the legs were browning much faster than the top.

And after about five hours:

We turned it around to make sure the browning was even.

And all done!

We were both a little aprehensive… but after brining overnight and spending just about six hours in the smoker, it was amazing. Every part of the bird was tender and very juicy, even the breast meat. It definitely had a smoked flavor, but not overly so.

To accompany this beautiful bird, I made Emeril’s recipe for cornbread and andouille sausage dressing. We had sweet potato fries, roasted corn, and Hawaiian sweet bread.

Bill brought some to work and a few of his co-workers said that it was delicious… even though they really don’t like smoked turkey.

The next day I had a wonderful “turkey sandwich”… something I learned from my dad:

It was great and a great way to end the Thanksgiving holiday… even if it was a few days later.

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About wobetxela

Artist, mom, traveler, hiker, babywearer (for as long as they'll let me) and hobbyist photographer.
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8 Responses to

  1. jandsschultz says:

    Four Thanksgiving dinners in one week is just plain unfair.  They all looked delicious as I am sure they were.  I am with you in that the best part of TG is all of the leftovers.  We are still working on a post TG  dinner that Sue fixed. Take care.  Jerry

  2. ac325i says:

    Actually, I didn’t put anything in the bird during the smoke.  I was pleasantly surprised that although it looked to me that the exterior of the bird would dry out long before the interior got up to temperature, that wasn’t the case.  Over all, I was VERY pleased with how the turkey came out, considering this was experimental.  6 hours is a long time to wait for the bird, but if you have the time, it is well worth it.  And the dressing was awesome!

  3. stebow says:

    I agree! leftovers are the whole reason for the turkey thing. We had just enough and enjoyed them.Great looking bird! Next year it is smoked for sure!

  4. christao408 says:

    Regarding nixing the people who couldn’t format their resumes: actually, none of them would have been perfect for the job as I would imagine that attention to detail is an important quality for people in that role and, clearly, they haven’t any.

  5. kristalucas says:

    that’s my dad’s recipe for a leftover turkey sandwich too!  🙂 yum!

  6. I am so jealous…..that smoked Turkey looks amazing in the picture, the even colored brown is beautiful.  I can only imagine how delicious it tasted.  I was invited to a Thanksgiving dinner and the food was pretty much eaten up by everyone.  For Thanksgiving lunch we tried to go to Furr’s cafeteria but the line was too long so we went to IHOP’s instead.  When you have the time, can you post a step by step recipe on how to brine and season the Turkey as well?

  7. alextebow says:

    @XXKimPossibleXX – My husband actually uses a recipe from Alton Brown of the Food Network. He’s used it more than once for roast turkey and it always turns out amazing. This time we just cooked it in the smoker instead of the oven. If you can find the episode of Good Eats he did on roast turkey, he goes through it step by step.http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

  8. @alextebow – thanks for the links!  That’s perfect…..I’ll try this for Christmas eve.

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